Website Marriott International
Marriott International, Inc. is a leading global lodging company with more than 6,000 properties in 122 countries and territories, reporting revenues of more than $17 billion in fiscal year 2016. Founded by J. Willard and Alice Marriott and guided by family leadership for nearly 90 years, the compan… read morey is headquartered outside of Washington, D.C. in Bethesda, Maryland. Since 1927, Marriott has been known for a culture that puts people first. We are growing globally-and opening up a world of experiences and opportunities for people from all walks of life. Careers Join Us! Search for jobs around the world. Diversity and Inclusion Learn how we promote diversity and build inclusive environments. Awards of Excellence Get to know this year's honorees. Overheard@Marriott Open in a different browser tab Follow the conversation. Our Values We are proud to be recognized worldwide for our enduring values, our spirit to serve, and our corporate commitment to creating better places to live and work. Core Values & Heritage Discover the values that drive our success. Corporate Responsibility Find out how sustainable practices enhance our business. Hot Shoppe: An Original Marriott Series Watch an animated series that illustrates Marriott's core values. Our Business Marriott International, Inc. (MAR) offers the advantages of a strong balance sheet, sound management and a record of industry leadership. Our business model, brands, senior leaders, and a deeply-ingrained service culture have firmly established Marriott as a leading performer. Hotel Development Open in a different browser tab Explore opportunities in more than 79 countries. Investors Open in a different browser tab See our recent performance, shareholder information and annual report. Partnerships Open in a different browser tab Get in touch with Marriott about brand integration, sponsorships and cause marketing.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading Culinary Team
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. Managing all day-to-day operations. Understanding 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.
Ensuring Culinary Standards and Responsibilities are Met
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.
Ensuring Exceptional Customer Service
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.
Maintaining Culinary Goals
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.
Managing and Conducting Human Resource Activities
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
Additional Responsibilities
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.
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