Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,000.00 - $86,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
bonus eligible
Job Description
Marriott Marquis Houston, located at 1777 Walker St, Houston, Texas, is a premier destination for guests seeking luxury accommodations and exceptional hospitality experiences in the heart of Houston. As part of Marriott International, one of the world's leading hospitality companies, the hotel prides itself on delivering superior service and memorable stays to a diverse clientele. Known for its vibrant atmosphere, modern amenities, and commitment to excellence, Marriott Marquis Houston offers a dynamic workplace for professionals passionate about the hospitality industry. The hotel emphasizes a culture where employees are valued, empowered, and given opportunities to grow and thrive within a supportive and inclusive environment. Marriott International actively promotes diversity and equal opportunity, supporting associates from various backgrounds and experiences and fostering a culture of belonging and respect. Marriott Marquis Houston offers full-time management positions within its Food and Beverage department, with a focus on culinary excellence and operational leadership. The salary range for this role is $64,000 to $86,000 annually, and the position is bonus eligible, reflecting the value placed on performance and contribution to the hotel's success.
This role is that of a Kitchen Manager who plays a critical leadership role in the daily kitchen operations at Marriott Marquis Houston. The Kitchen Manager is accountable for the overall success and smooth functioning of the kitchen, ensuring that culinary standards are consistently met and exceeded. This position requires hands-on culinary expertise, as the individual not only leads and manages the kitchen team but also actively participates in food preparation and supervisory duties. The Kitchen Manager works closely with the Executive Chef to oversee the preparation of food for guests and special events, maintain high quality and presentation standards, and uphold food safety practices in line with local regulations and company policies. A key responsibility includes effectively managing the kitchen staff, fostering a positive team environment, coordinating workflow, and driving employee development through coaching, mentoring, and clear communication. The role demands a strategic approach to managing resources, including budgeting, scheduling, purchasing, and inventory control, ensuring efficient operation while maintaining cost controls.
Guest satisfaction is a paramount focus in this role, with the Kitchen Manager setting the tone for exceptional customer service and culinary innovation. They interact with guests when necessary to gather feedback, resolve issues promptly, and ensure that every dining experience aligns with Marriott's renowned standards of quality and hospitality. The manager also plays a vital role in driving culinary creativity by developing new menu ideas, decorative food displays, and improving food presentation techniques. This position requires strong leadership qualities, excellent interpersonal skills, and a commitment to upholding the Marriott brand legacy. By joining Marriott Marquis Houston, the Kitchen Manager becomes part of a globally respected hospitality team, where career growth is supported through continuous training, recognition, and opportunities to contribute to the luxury hotel experience. This is a full-time, onsite management opportunity perfect for culinary professionals seeking to advance their careers in a dynamic and rewarding environment.
This role is that of a Kitchen Manager who plays a critical leadership role in the daily kitchen operations at Marriott Marquis Houston. The Kitchen Manager is accountable for the overall success and smooth functioning of the kitchen, ensuring that culinary standards are consistently met and exceeded. This position requires hands-on culinary expertise, as the individual not only leads and manages the kitchen team but also actively participates in food preparation and supervisory duties. The Kitchen Manager works closely with the Executive Chef to oversee the preparation of food for guests and special events, maintain high quality and presentation standards, and uphold food safety practices in line with local regulations and company policies. A key responsibility includes effectively managing the kitchen staff, fostering a positive team environment, coordinating workflow, and driving employee development through coaching, mentoring, and clear communication. The role demands a strategic approach to managing resources, including budgeting, scheduling, purchasing, and inventory control, ensuring efficient operation while maintaining cost controls.
Guest satisfaction is a paramount focus in this role, with the Kitchen Manager setting the tone for exceptional customer service and culinary innovation. They interact with guests when necessary to gather feedback, resolve issues promptly, and ensure that every dining experience aligns with Marriott's renowned standards of quality and hospitality. The manager also plays a vital role in driving culinary creativity by developing new menu ideas, decorative food displays, and improving food presentation techniques. This position requires strong leadership qualities, excellent interpersonal skills, and a commitment to upholding the Marriott brand legacy. By joining Marriott Marquis Houston, the Kitchen Manager becomes part of a globally respected hospitality team, where career growth is supported through continuous training, recognition, and opportunities to contribute to the luxury hotel experience. This is a full-time, onsite management opportunity perfect for culinary professionals seeking to advance their careers in a dynamic and rewarding environment.
Job Requirements
- High school diploma or GED
- Four years experience in culinary, food and beverage, or related professional area
- OR two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years experience in culinary, food and beverage, or related professional area
- Ability to manage kitchen operations
- Strong leadership and communication skills
- Knowledge of food safety regulations and sanitation standards
- Ability to work full time onsite
- Excellent organizational skills
- Proficiency with labor management and scheduling systems
- Ability to mentor and develop staff
- Strong customer service orientation
Job Qualifications
- High school diploma or GED and 4 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 and 2 years experience in culinary, food and beverage, or related professional area
- Proven leadership and supervisory skills
- Strong culinary and food preparation knowledge
- Excellent interpersonal and communication skills
- Ability to train and mentor team members
- Knowledge of sanitation and food safety standards
- Experience with scheduling and labor management systems
- Strong problem-solving and decision-making abilities
- Commitment to high standards of guest service
- Ability to work in a fast-paced environment and handle multiple priorities
Job Duties
- Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- Estimates daily production needs weekly and communicates production needs to kitchen personnel daily
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Develops, designs, or creates new culinary ideas, relationships, systems, or products, including artistic contributions
- Assists in determining food presentation and creates decorative food displays
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs all duties of kitchen managers and employees as necessary
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and correct temperature of all food products
- Operates and maintains all department equipment and reports malfunctions
- Checks quality of raw and cooked food products to ensure standards are met
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Advocates sound financial and business decision making
- Demonstrates honesty and integrity
- Leads by example
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Maintains productivity level of employees
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Ensures property policies are administered fairly and consistently
- Communicates performance expectations in accordance with job descriptions
- Recognizes successful performance and produces desired results
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensuring quality, standards and meeting customer expectations
- Sets a positive example for guest relations
- Empowers employees to provide excellent customer service
- Interacts with guests to obtain feedback
- Handles guest problems and complaints
- Achieves and exceeds goals including performance, budget, and team goals
- Develops specific goals and plans to prioritize, organize, and accomplish work
- Utilizes Labor Management System to schedule to business demands and track employee attendance
- Trains employees in safety procedures
- Identifies developmental needs of others and coaches, mentors, or helps improve knowledge or skills
- Communicates and assists individuals to understand guest needs, provides guidance, feedback, and coaching
- Participates in employee performance appraisals
- Brings issues to attention of department manager and Human Resources
- Provides information to supervisors, coworkers and subordinates by various communication methods
- Analyzes information and evaluates results to solve problems
- Attends and participates in all pertinent meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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