Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $25.77 - $27.88
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee Discounts
Career development programs
wellness programs
Job Description
Marriott International is a globally recognized hospitality company known for its commitment to excellence, innovation, and exceptional guest experiences. With a diverse portfolio of brands, Marriott stands as a leader in the hotel and resort industry, providing unparalleled service and memorable stays. The company values diversity, equity, and inclusion, fostering a welcoming environment for employees and guests alike. Marriott International prides itself on its robust training programs, career growth opportunities, and commitment to associate well-being. This instance of Marriott, the Westin brand, focuses specifically on wellness and helping guests to regain control and enhance their well-being while traveling. Westin’s mission... Show More
Job Requirements
- High school diploma or GED
- 5 years experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 3 years experience in the culinary, food and beverage, or related professional area
- Ability to work flexible hours including weekends and holidays
- Ability to stand for long periods
- Strong organizational skills
- Excellent communication skills
- Ability to lead and coach a team
- Knowledge of food safety and sanitation standards
Job Qualifications
- High school diploma or GED
- 5 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
- 3 years experience in the culinary, food and beverage, or related professional area
- Strong leadership and interpersonal skills
- Ability to manage and motivate a team
- Excellent communication skills
- Knowledge of food safety and sanitation standards
- Experience in menu development and kitchen operations
- Ability to work under pressure and manage multiple tasks
- Commitment to customer service excellence
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Maintains food handling and sanitation standards
- Ensures all employees have proper supplies, equipment and uniforms
- Performs all duties of Culinary and related kitchen area employees in high demand times
- Oversees production and preparation of culinary items
- Ensures employees keep their work areas clean and sanitary
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
- Communicates areas in need of attention to staff and follows up to ensure follow through
- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
- Assists in determining how food should be presented and creates decorative food displays
- 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
- Ensures and maintains the productivity level of employees
- Ensures completion of assigned duties
- Coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- leads shifts while personally preparing food items and executing requests based on required specifications
- Handles employee questions and concerns
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Conducts employee performance appraisal process, giving feedback as needed
- Communicates performance expectations in accordance with job descriptions for each position
- Participates in an on-going employee recognition program
- Monitors employee's progress towards meeting performance expectations
- Conducts training when appropriate
- Follows specific goals and plans to prioritize, organize, and accomplish your work
- Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met
- Places orders for appropriate supplies and manages food and supply inventories according to budget
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
- 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
- Strives to improve service performance
- Handles guest problems and complaints seeking assistance from supervisor as necessary
- Empowers employees to provide excellent customer service within guidelines
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Serves as a role model to demonstrate appropriate behaviors
- Analyzes information and evaluating results to choose the best solution and solve problems
- Complies with loss prevention policies and procedures
- Reports malfunctions in department equipment
- Attends and participates in all pertinent meetings
- Encourages and builds mutual trust, respect, and cooperation among team members
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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