Vacancies at Marriott

Executive Office Administration

Under the direction of the General Manager, work with the Heads of departments for each department , to include preparation and attendance at Management , Board Meetings, preparation of Board Meeting Agendas.

• Serve as liaison to the Association Governance team communications. 
• Keep accurate paper and electronic records of legal history.
• Perform research and share knowledge regarding Association legal documentation such as the Hotel rules and regulations, declarations, and other documents.
• Track all VIP arrivals and departures and arrange welcome letters and amenities.

General Administration

• Open, read, and prepare answers to routine letters.
• Locate and attach appropriate files to incoming correspondence requiring replies.
• Take and distribute meeting minutes to appropriate individuals.
• Handle incoming and outgoing mail, including date stamping and distributing incoming .

Documentation/Reporting

• Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc.

Computers/Software

• Transmit information or documents using a computer.
• Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software.
• Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservation and answer inquiries from guests.

Office Equipment

• Operate standard office equipment other than computers such as telephone, typewriter, fax, photocopier, calculator, and electronic peripherals.
• Transmit information or documents using mail, or facsimile machine.

Communication

• Document all member and guest requests/complaints and communicate such to appropriate personnel for proper handling.
• Receive persons entering the office by greeting them, determining nature and purpose of their visit, and directing or escorting them to specific destinations.

Guest Relations

• Address member’s/guests' service needs in a professional, positive, and timely manner.
• Actively listen and respond positively to member/guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
• Welcome and acknowledge each and every member/guest with a smile, eye contact, and a friendly verbal greeting, using the member’s/guest's name when possible.
• Anticipate member’s/guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Thank members/guests with genuine appreciation and provide a fond farewell.

Communication

• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Speak to members/guests and co-workers using clear, appropriate and professional language.
• Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness.

Working with Others

• Handle sensitive issues with employees and/guests with tact, respect, diplomacy, and confidentiality.
• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Physical Tasks

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Stand, sit, or walk for an extended period of time or for an entire work shift.

Policies and Procedures

• Maintain confidentiality of proprietary materials and information.
• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

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JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.