Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $74,000.00 - $97,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
performance bonuses
Career development programs
Job Description
Marriott International is a globally recognized leader in the hospitality industry, renowned for its commitment to providing exceptional experiences to guests worldwide. As one of the most respected hotel and resort companies, Marriott operates a vast portfolio of distinctive brands, including the innovative and stylish W Hotels. Situated in the vibrant area of Hollywood, California, W Hotels represents a cutting-edge luxury lifestyle brand that redefines the norms of hospitality with a focus on creativity, vivid guest experiences, and cultural engagement. The W Hollywood location is particularly known for its dynamic environment that attracts a wide array of guests seeking modern... Show More
Job Requirements
- high school diploma or GED
- minimum 4 years experience in culinary, food and beverage, or related professional area
- OR associate degree in Culinary Arts, Hotel and Restaurant Management, or related major
- minimum 2 years experience in culinary, food and beverage, or related area
- strong leadership abilities
- excellent communication skills
- ability to manage and supervise kitchen staff
- knowledge of food safety and sanitation regulations
- experience with budgeting and cost control
- proficiency in labor management software
- capability to handle multiple tasks in a fast-paced environment
- customer service orientation
- willingness to work full time
- ability to work on-site at Hollywood, California location
Job Qualifications
- high school diploma or GED with 4 years experience in culinary, food and beverage, or related area
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience
- proven leadership and team management skills
- strong interpersonal and communication skills
- ability to lead by example and influence team
- knowledge of food handling and sanitation standards
- experience in managing kitchen operations
- capability in budgeting and financial management
- skills in staff training and development
- ability to prioritize and organize work
- proficiency in scheduling and labor management systems
- commitment to customer satisfaction and service excellence
- problem-solving and decision-making skills
- experience in employee performance evaluations
Job Duties
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- supervises and manages employees and daily kitchen operations
- builds mutual trust, respect, and cooperation among team members
- serves as a role model demonstrating appropriate behaviors
- ensures and maintains employee productivity
- solicits and addresses employee feedback and concerns
- ensures employees understand expectations and parameters
- establishes and maintains open, collaborative relationships within the team
- publicly recognizes contributions of team members
- leads shifts by preparing food items and executing requests
- supervises and coordinates activities of cooks and kitchen workers
- develops and creates culinary ideas, systems, or products
- supervises kitchen shift operations ensuring compliance with food and beverage policies
- ensures compliance with food handling and sanitation standards
- assists Executive Chef with kitchen operations
- maintains purchasing, receiving, and food storage standards
- prepares and cooks foods for guests and special functions
- checks quality of raw and cooked food products
- creates decorative food displays
- provides exceptional customer service beyond expectations
- manages day-to-day operations meeting quality and customer standards
- improves service via communication, guidance, and coaching
- observes employee service behavior and provides feedback
- emphasizes guest satisfaction and continuous improvement
- empowers employees to deliver excellent service
- sets a positive example for guest relations
- achieves and exceeds performance, budget, and team goals
- develops plans to prioritize and organize work
- manages impact of operations on financial objectives
- trains employees in safety procedures
- identifies and coaches developmental needs of staff
- develops and conducts training programs
- manages payroll administration
- addresses issues with management and human resources
- schedules staff using Labor Management System
- reviews staffing levels for operational and financial needs
- participates in discipline and performance appraisal processes
- provides information via multiple communication methods
- analyzes information to solve problems
- attends and participates in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink connects hospitality businesses with candidates.
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