Fresh Job Recruitment at Marriott International (5 Positions) - Jobs in Nigeria

Fresh Job Recruitment at Marriott International (5 Positions)

Posted on :

10 Oct, 2016

Category :

Hospitality Jobs in Nigeria

Marriott International is a leading global lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.

Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.

We are recruiting to fill the following positions below:

Job Title: Assistant Director of Housekeeping
Location: Lagos

Job Descriptions

  • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation. Today, you bring your personal style to every experience.
  • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
  • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
  • Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

Job Summary

  • Entry level management position that focuses on supporting the day-to-day activities in Housekeeping, Recreation/Health Club and Laundry, if applicable.
  • Position works with employees to clean and maintain guestrooms and public space.
  • Completes inspections and holds people accountable for corrective action.
  • Position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

Core Work Activities
Managing Housekeeping Operations and Budgets:

  • Ensures knowledge and understanding of OSHA regulations are up to date.
  • Oversees all lost and found procedures.
  • Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.
  • Inventories stock to ensure adequate supplies.
  • Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.
  • Works effectively with the Engineering department on guest room maintenance needs.
  • Understands and complies with loss prevention policies and procedures.
  • Ensures all employees have proper supplies, equipment and uniforms.
  • Assists in supervising an effective inspection program for all guestrooms and public space.
  • Manages linen inventory and guest supplies and assists in the ordering of supplies as necessary.
  • Supervises Housekeeping and all related areas in the absence of the Director of Services or Housekeeping Manager.
  • Observes service behaviors of employees and provides feedback to individuals; continuously strives to improve service performance.

Ensuring Exceptional Customer Service:

  • Handles guest problems and complaints seeking assistance from supervisor as necessary.
  • Assists in the review of comment cards and guest satisfaction results with employees.
  • Sets a positive example for guest relations.

Candidate Profile
Education and Experience:

  • High school diploma or GED; 1 year experience in the housekeeping or related professional area.

OR

  • 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

How to Apply
Interested and qualified candidates should
Click here to apply online  

 

 

Job Title: In-Room Dining Manager
Location: Ikeja, Lagos

Job Description

  • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation. Today, you bring your personal style to every experience.
  • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
  • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
  • Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

Job Summary

  • Entry level management position that is responsible for the daily operations in Room Service.
  • Position directs, trains and assists employees to follow standards in the delivery of food and beverage to guestrooms and hospitality suites.
  • Position assists in ensuring guest and employee satisfaction is achieved while maintaining the operating budget.
  • Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Core Work Activities
Managing Day-to-Day Room Service Operations:

  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
  • Ensures property policies are administered fairly and consistently.
  • Communicates areas in need of attention to staff and follows up to ensure follow through.
  • Supervises daily shift operations and ensures compliance with all Room Service policies, standards and procedures.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Room Service Team:

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Ensures and maintains the productivity level of employees.
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Celebrates successes and publicly recognizes the contributions of team members.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Ensures that regular on-going communication is happening with employees to create awareness of business objectives, communicate expectations, recognize performance and produce desired results.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Observes service behaviors of employees and provides feedback to individuals.
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Strives to improve service performance.
  • Supervises service behaviors of employees and provides feedback to individuals.

Room Service Financial and Budgeting Goals:

  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service:

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Empowers employees to provide excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels
  • Interacts with guests, via phone or by accompanying server during meal delivery, to obtain feedback on quality of product, service levels and overall satisfaction.
  • Sets a positive example for guest relations.
  • Handles guest problems and complaints.
  • Participates in the employee performance appraisal process, providing feedback as needed.

Conducting Human Resource Activities:

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Supports a departmental orientation program for employees to receive the appropriate new hiring training to successfully perform their job.
  • Trains staff and monitors adherence to all cash handling and credit policies and procedures.

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.
  • Recognizes good quality products and presentations.

Candidate Profile
Education and Experience:

  • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

Or

  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

How to Apply
Interested and qualified candidates should
Click here to apply online  

 

 

Job Title: Restaurant Manager – All Day Dining
Location: Ikeja, Lagos

Job Description

  • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation.
  • Today, you bring your personal style to every experience.
  • You live life to discover.
  • You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
  • If this sounds like you, you’re in the right place.
  • You’ve got authentic style, natural curiosity and a warm way with people.
  • Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours.
  • That’s why we’re not just looking for anyone. We’re looking for someone like you.

Job Summary

  • Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
  • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
  • Determines training needed to accomplish goals, then implements plan.

Core Work Activities
Managing Day-to-Day Operations:

  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
  • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team:

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Ensures and maintains the productivity level of employees.
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
  • Ensures compliance with all applicable laws and regulations.
  • Ensures compliance with food handling and sanitation standards.
  • Ensures staff understands local, state and Federal liquor laws.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Establishes guidelines so employees understand expectations and parameters.
  • Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service:

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Empowers employees to provide excellent customer service.
  • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
  • Handles guest problems and complaints.
  • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
  • Ensures corrective action is taken to continuously improve service results.
  • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

Managing and Conducting Human Resource Activities:

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
  • Ensures employees are treated fairly and equitably. Strives to improve employee retention.
  • Ensures employees receive on-going training to understand guest expectations.
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Strives to improve service performance.
  • Ensures recognition is taking place across areas of responsibility.

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.
  • Assists servers and hosts on the floor during meal periods and high demand times.
  • Recognizes good quality products and presentations.
  • Supervises daily shift operations in absence of Assistant Restaurant Manager.
  • Oversees the financial aspects of the department including purchasing and payment of invoices.

Education and Experience

  • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

Or

  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

How to Apply
Interested and qualified candidates should
Click here to apply online  

 

Job Title: Chef de Cuisine
Location: Ikeja, Lagos

Job Description

  • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation.
  • Today, you bring your personal style to every experience.
  • You live life to discover.
  • You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
  • If this sounds like you, you’re in the right place.
  • You’ve got authentic style, natural curiosity and a warm way with people.
  • Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours.
  • That’s why we’re not just looking for anyone. We’re looking for someone like you.

Job Summary

  • Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
  • Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
  • Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • Knows and implements brand’s Safety Standards.
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Maintains purchasing, receiving and food storage standards.
  • Operates and maintains all department equipment and reports malfunctions.
  • Supports procedures for food & beverage portion and waste controls.
  • 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.

Leading 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.
  • 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.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.

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.
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Schedules employees to business demands and tracks employee time and attendance.
  • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
  • Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

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.
  • Handles guest problems and complaints.
  • Strives to improve service performance.
  • Helps employees receive on-going training to understand guest expectations.

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.
  • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  • Participates in the employee performance appraisal process, providing feedback as needed.
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

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.
  • Assists Executive Chef with all kitchen operations.
  • Attends and participates in all pertinent meetings.

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.

How to Apply
Interested and qualified candidates should
Click here to apply online   

 

Job Title: Bars & Lounge Manager
Location: Ikeja, Lagos

Job Description

  • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation.
  • Today, you bring your personal style to every experience.
  • You live life to discover.
  • You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
  • If this sounds like you, you’re in the right place.
  • You’ve got authentic style, natural curiosity and a warm way with people.
  • Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours.
  • That’s why we’re not just looking for anyone. We’re looking for someone like you.

Job Summary

  • Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget.
  • Accountable for enforcing all legal obligations professionally and consistently.
  • Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Core Work Activities
Managing Bar/Lounge Operations:

  • Implements agreed upon beverage policy and procedures throughout the property.
  • Manages in compliance with all local, state and Federal beverage and liquor laws.
  • Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
  • Monitors adherence to all liquor control policies and procedures.
  • Attends pre- and post-convention meetings as needed to understand group needs
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
  • Manages to achieve or exceed budgeted goals.
  • Ensures compliance with all Bar/Lounge policies, standards and procedures.
  • Maintains food handling and sanitation standards.
  • Manages inventories according to budget and business levels.
  • Assists with developing menus and promotions as necessary.

Leading Bar/Lounge Team:

  • Trains staff on liquor control policies and procedures.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Ensures employees understand expectations and parameters.
  • Communicates critical information to the Bar/Lounge staff regarding each event.

Ensuring Exceptional Customer Service:

  • Provides excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds effectively to guest problems and complaints.
  • Empowers employees to provide excellent customer service.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Provides feedback to individuals in an effort to improve service performance.
  • Reviews comment cards and guest satisfaction results with employees.

Managing Human Resource Activities:

  • Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
  • Participates in the development and implementation of corrective action plans.

Education and Experience

  • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

How to Apply
Interested and qualified candidates should
Click here to apply online  

 

Application Closing Date
Not Specified.

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