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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $83,000.00 - $114,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
bonus eligibility
Job Description
The College Park Marriott Hotel & Conference Center, located at 3501 University Blvd E, Adelphi, Maryland, is a premier hospitality destination known for offering exceptional guest experiences and world-class amenities. As part of Marriott International, one of the most respected names in the global hospitality industry, the hotel upholds the brand’s commitment to 'Wonderful Hospitality. Always.' This establishment blends a rich cultural heritage with modern luxury to provide a welcoming and comfortable environment for guests from all over the world. Marriott Hotels continuously strive to improve and innovate, ensuring that every stay is memorable through thoughtful service and attention to... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- strong leadership skills
- excellent communication abilities
- knowledge of food safety and sanitation
- ability to manage kitchen staff and operations
- capability to develop and implement budgets
- skill in coaching and mentoring employees
- proficiency in customer service excellence
- understanding of labor laws and disciplinary procedures
- ability to analyze performance data and solve problems
- commitment to diversity and equal opportunity employment
Job Qualifications
- High school diploma or GED with 6 years of experience in culinary or food and beverage areas
- OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience
- proven leadership and supervisory experience
- strong interpersonal and communication skills
- knowledge of food safety and sanitation standards
- ability to manage budgets and controllable expenses
- experience with menu development and food quality control
- competence in employee coaching, training, and performance management
- excellent customer service skills
- ability to handle guest feedback and complaints professionally
- ability to analyze data and implement improvements
- commitment to non-discrimination and fostering an inclusive workplace
Job Duties
- Provide direction for all day-to-day kitchen operations
- perform employees' duties in their absence or determine appropriate replacements
- guide and direct subordinates by setting and monitoring performance standards
- lead, influence, and encourage team members with integrity and sound financial decisions
- build mutual trust, respect, and cooperation among team members
- ensure property policies are administered fairly and consistently
- review staffing levels to meet guest service and financial objectives
- establish and maintain collaborative relationships with employees
- solicit employee feedback and address concerns
- supervise and coordinate food preparation staff
- demonstrate new cooking techniques and equipment to staff
- develop and implement purchasing and receiving control procedures
- establish performance, budget, and team goals
- communicate and enforce safety procedures and standards
- manage controllable expenses including food cost and supplies
- participate in budgeting
- ensure compliance with brand safety standards
- direct menu development
- monitor quality of raw and cooked food products
- create decorative food displays
- ensure compliance with food handling and sanitation standards
- maintain proper food temperature and storage
- ensure employees maintain food handling certifications
- prepare and cook foods regularly and for special functions
- provide and support service behaviors that exceed customer expectations
- assist individuals to understand guest needs and improve service
- manage daily operations to meet quality and standards
- exemplify excellent customer service and positive guest relations
- interact with guests to obtain feedback
- handle guest complaints
- empower employees for excellent service and provide ongoing training
- review guest satisfaction data to identify improvements
- identify developmental needs and coach employees
- ensure fair treatment of employees
- train kitchen associates in cooking fundamentals
- administer performance appraisals
- collaborate with Banquet Chef and Catering department on training
- provide feedback on service behaviors
- manage progressive discipline procedures
- ensure proper documentation of disciplinary actions
- communicate information effectively to teams
- analyze information and solve problems
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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