Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $29.19 - $31.73
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
performance bonuses
Training and Development
Job Description
Marriott International is a global leader in the hospitality industry, renowned for its commitment to delivering exceptional guest experiences across its portfolio of brands. Among these, the Marriott Hotels and JW Marriott brand stand out as premier choices for travelers seeking luxury, comfort, and exemplary service. The Torrance Marriott Redondo Beach, located in California, is a distinguished establishment within this extensive network, offering world-class accommodations, dining, and event experiences. As part of Marriott's hospitality empire, this hotel prides itself on blending tradition with innovation to meet and exceed the expectations of its diverse clientele. Marriott International values diversity and equal... Show More
Job Requirements
- High school diploma or GED
- 5 years experience in 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 culinary, food and beverage, or related professional area
- Ability to work full-time
- Must be available to work on-site at Torrance Marriott Redondo Beach
- Strong interpersonal and communication skills
- Ability to lead and motivate a culinary team
- Knowledge of food handling and sanitation standards
- Ability to manage budgets and inventory
- Flexibility to adapt to operational needs and schedules
- Commitment to maintaining high standards in food quality and customer service
Job Qualifications
- High school diploma or GED or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 5 years experience in culinary, food and beverage, or related professional area or 3 years experience with a 2-year degree
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Knowledge of food safety and sanitation standards
- Ability to multitask and manage time effectively
- Experience in menu development and food presentation
- Proficiency in ordering and inventory management
- Problem-solving and decision-making abilities
- Ability to train, mentor and develop staff
- Commitment to exceptional customer service
Job Duties
- Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products
- 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 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 coaches, mentors, or otherwise helps 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 work
- Monitors staffing levels to ensure 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 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 evaluates 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
OysterLink simplifies hospitality hiring.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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