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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $26.44 - $33.17
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
performance bonuses
Career development opportunities
Job Description
Marriott International is a globally renowned hospitality company celebrated for its dedication to exceptional service and outstanding guest experiences. Among its prestigious brands, JW Marriott represents the luxury portfolio, offering an exquisite collection of over 100 properties located in major gateway cities and upscale resort destinations worldwide. The Orlando World Center Marriott is a significant property within this portfolio, situated at 8701 World Center Dr, Orlando, Florida. This resort is recognized for delivering world-class accommodations, premier event spaces, and fine dining experiences that appeal to both leisure and business travelers. At Marriott International, the core value is to foster an... 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 develop, design or create new culinary applications or concepts
- strong leadership and communication skills
- ability to maintain food handling and sanitation standards
- capacity to manage kitchen staff and coordinate with other departments
- proficiency in food preparation and quality control
- experience in employee coaching, mentoring, and performance appraisal
- capability to manage food and supply inventories within budget
- ability to address guest concerns and improve service
- compliance with loss prevention policies
- willingness to work flexible hours including high demand periods
- proficient problem-solving abilities
- commitment to fostering teamwork and mutual respect
Job Qualifications
- high school diploma or GED with 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 with 3 years experience in the culinary, food and beverage, or related professional area
- strong leadership and interpersonal skills
- demonstrated ability to manage kitchen operations efficiently
- proficiency in maintaining food safety and sanitation standards
- excellent communication and organizational skills
- experience with staff coaching, mentoring, and performance management
- ability to work under pressure and handle multiple priorities simultaneously
- knowledge of inventory management and budgeting
- commitment to delivering exceptional customer service
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 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 ongoing 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 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 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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