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Sous Chef


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.


Education and Experience

  •  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.


Ensuring Culinary Standards and Responsibilities are Met

  •  Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  •  Estimates daily production needs on a weekly basis 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 applications, ideas, relationships, systems, or products, including artistic contributions.
  •  Assists in determining how food should be presented 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 right temperature of all food products.
  •  Operates and maintains all department equipment and reports malfunctions.
  •  Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

  •  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/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.
  •  Maintains the 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 for each position.
  •  Recognizes success performance and produces desired results.

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.
  •  Sets a positive example for guest relations.
  •  Empowers employees to provide excellent customer service.
  •  Interacts with guests to obtain feedback on product quality and service levels.
  •  Handles guest problems and complaints.
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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.
  •  Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
  •  Trains employees in safety procedures.

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.
  •  Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  •  Participates in the employee performance appraisal process, providing feedback as needed.
  •  Brings issues to the attention of the department manager and Human Resources as necessary.

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.

Guest Relations Supervisor


  • Respond to any questions from guests, and follow up with guests to ensure their requests have been met to their satisfaction.
  • Take and confirm reservations and cancellations. Supply guests with information regarding property amenities, services, room features, and local areas of interest and activities.
  • Respond to guest requests for special arrangements or services (e.g., spa services, transportation, religious services, babysitting, financial services, business center services, interpretation services, reservations, dry cleaning, entertainment/sporting events, shopping) by making arrangements or identifying appropriate providers.
  • Contact appropriate individual or department as necessary to resolve guest requests.
  • Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance. Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
  • Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
  • Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others;
  • support team to reach common goals; listen and respond appropriately to the concerns of other employees.
  • Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
  • Perform other reasonable job duties as requested by Supervisors.



  • Receive, unload, and process deliveries.
  • Verify and track received inventory and complete inventory reports and logs.
  • Complete requisition forms for inventory and supplies.
  • Notify manager/supervisor of low stock levels in a timely manner.
  • Work with suppliers to resolve discrepancies between invoices and actual received merchandise.
  • Troubleshoot vendor delivery issues and oversee return process.
  • Adhere to food safety and handling policies and procedures across all food-related departments or areas. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots.
  • Refuse acceptance of damaged, unacceptable, or incorrect items.
  • Maintain and organize all received pallets until product is “broken down”, removed and/or stored.
  • Remove empty pallets, cardboard, and trash and place in proper storage areas.

Front Office Supervisor


  • Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key.
  • Set up accurate accounts for each guest according to their requirements.
  • Enter Marriott Rewards information.
  • Ensure rates match market codes, document exceptions.
  • Secure payment prior to issuing room key, verify/adjust billing.
  • Compile and review daily reports/logs/contingency lists.
  • Complete cashier and closing reports.
  • Supply guests with directions and property information.
  • Accommodate guest requests, contacting appropriate staff if necessary.
  • Follow up to ensure requests have been met.
  • Process all payment types, vouchers, paid-outs, and charges.
  • Balance and drop receipts.
  • Count and secure bank at beginning and end of shift.
  • Obtain manual authorizations and follow all Accounting procedures.
  • Notify Loss Prevention/Security of any guest reports of theft.


UN Jobs Salary Scale | United Nations Salary Range

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