Job Experience: Experience of 2 – 4 years

JOB SUMMARY
Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest or property related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues.
CANDIDATE PROFILE 
Education and Experience

 High school diploma or GED; 4 years experience in the guest services, front desk, housekeeping, or related professional area.

OR

 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the guest services, front desk, housekeeping, or related professional area.

CORE WORK ACTIVITIES
Supporting Property Operations and Guest Relations Needs

 Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.
 Communicates any variations to the established norms to the appropriate department in a timely manner.
 Sends copy of MOD report to all departments on a daily basis.
 Strives to improve service performance.
 Ensures compliance with all policies, standards and procedures.
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Supporting Profitability Goals

 Understands and complies with loss prevention policies and procedures.
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.

Managing the Guest Experience

 Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.
 Empowers employees to provide excellent customer service.
 Provides immediate assistance to guests as requested.
 Serves as a leader in displaying outstanding hospitality skills.
 Sets a positive example for guest relations.
 Responds to and handles guest problems and complaints.
 Ensures employees understand customer service expectations and parameters.
 Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
 Participates in the development and implementation of corrective action plans to improve guest satisfaction.
 Records guest issues in the guest response tracking system.

Assisting Human Resources Activities

 Participates as needed in the investigation of employee and guest accidents.
 Observes service behaviors of employees and providing feedback to individuals.
 Conducts regular inspection tours of the entire facility for appearance, safety, staffing, security, and maintenance.
 Celebrates successes and publicly recognizes the contributions of team members.
 Ensures employees are cross-trained to support successfully daily operations.
 Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPS) and support the Peer Review Process.
 Understands and, if necessary, implements all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc.

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jobs.marriott.com

JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
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
Ensuring Culinary Standards and Responsibilities are Met for Restaurant

 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
 Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
 Maintains food preparation handling and correct storage standards.
 Recognizes superior quality products, presentations and flavor.
 Plans and manages food quantities and plating requirements for the restaurant.
 Communications production needs to key personnel.
 Assists in developing daily and seasonal menu items for the restaurant.
 Ensures compliance with all applicable laws and regulations regulations.
 Follows proper handling and right temperature of all food products.
 Estimates daily restaurant production needs.
 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.
 Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 Leads shift teams while personally preparing food items and executing requests based on required specifications.
 Supervises and manages restaurant kitchen 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.
 Serving as a role model to demonstrate appropriate behaviors.
 Ensuring and maintaining the productivity level of employees.
 Ensures employees are cross-trained to support successful daily operations.
 Ensures employees understand expectations and parameters.
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

 Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
 Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
 Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 Effectively investigates, reports and follows-up on employee accidents.
 Knows and implements company safety standards.

Ensuring Exceptional Customer Service

 Provides services that are above and beyond for customer satisfaction and retention.
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 Sets a positive example for guest relations.
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 Empowers employees to provide excellent customer service.
 Handles guest problems and complaints.
 Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities 

 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
 Manages employee progressive discipline procedures.
 Participates in the employee performance appraisal process, providing feedback as needed.
 Uses all available on the job training tools for employees.
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities 

 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 Analyzes information and evaluating results to choose the best solution and solve problems.
 Attends and participates in all pertinent meetings.

Apply via :

jobs.marriott.com