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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $94,000.00 - $123,000.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Training and development programs
Career advancement opportunities
Job Description
Marriott International is a renowned global hospitality company that manages and franchises a broad portfolio of hotels and related lodging facilities. Among its many esteemed brands, Marriott Hotels are synonymous with exceptional service, quality, and innovation in the hospitality industry. The brand offers a wide range of accommodations, from luxury to midscale, all dedicated to providing guests with a memorable and comfortable experience. Marriott Hotels focus on elevating the art of hospitality by blending modern innovation with warm, thoughtful service. This ensures guests feel at home while enjoying the impeccable standards and amenities that define Marriott's reputation worldwide.
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Job Requirements
- High school diploma or GED
- minimum 4 years experience in culinary, food and beverage, or related field
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major
- minimum 2 years experience in culinary, food and beverage, or related field
- excellent interpersonal skills
- strong leadership and management abilities
- ability to work under pressure in a fast-paced environment
- knowledge of sanitation and food handling standards
- ability to train and mentor staff
- proficiency in payroll and scheduling systems
- flexibility to work varied shifts
- commitment to guest satisfaction
- physical stamina to perform kitchen duties
Job Qualifications
- High school diploma or GED
- 4 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
- 2 years experience in the culinary, food and beverage, or related professional area
- strong leadership and communication skills
- knowledge of food safety and sanitation standards
- ability to manage and develop a culinary team
- experience with budgeting and inventory control
- proficiency in scheduling and payroll administration
- problem-solving and decision-making abilities
- customer-focused mindset
- ability to maintain high quality culinary standards
Job Duties
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- supervises and manages employees
- manages all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence
- encourages and builds mutual trust, respect, and cooperation among team members
- serves as a role model to demonstrate appropriate behaviors
- ensures and maintains the productivity level of employees
- solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
- ensures employees understand expectations and parameters
- establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- celebrates successes by publicly recognizing the contributions of team members
- leads shifts while personally preparing food items and executing requests based on required specifications
- supervises and coordinates activities of cooks and workers engaged in food preparation
- develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- recognizes superior quality products, presentations and flavor
- ensures compliance with food handling and sanitation standards
- follows proper handling and right temperature of all food products
- ensures employees maintain required food handling and sanitation certifications
- assists Executive Chef with all kitchen operations
- maintains purchasing, receiving and food storage standards
- 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
- assists in determining how food should be presented and creates decorative food displays
- provides services that are above and beyond for customer satisfaction and retention
- manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
- improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- observes service behaviors of employees and provides feedback to individuals
- strives to improve service performance
- emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
- empowers employees to provide excellent customer service
- sets a positive example for guest relations
- achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- develops specific goals and plans to prioritize, organize, and accomplish your work
- understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- trains employees in safety procedures
- identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
- identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
- manages payroll administration
- brings issues to the attention of the department manager and Human Resources as necessary
- utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
- reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- participates in employee progress discipline procedures
- participates in the employee performance appraisal process, providing feedback as needed
- participates in the development and implementation of corrective action plans
- provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- analyzes information and evaluates results to choose the best solution and solve problems
- attends and participates in all pertinent meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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