Available Roles at Marriott International

POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food. 
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language.
• 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. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

PREFERRED QUALIFICATIONS
Education    

• High school diploma/G.E.D. equivalent

Related Work Experience    

• At least 1 year of related work experience

Supervisory Experience    

• No supervisory experience is required

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POSITION SUMMARY

• Our Heart of House Specialists play an important role in support of a number of vital hotel functions.
• At our hotels these associates may work across departments (e.g., kitchen, food and beverage) to support cleaning needs.
• Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dish washing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done. 
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. Perform other reasonable job duties as requested by Supervisors.

General Kitchen

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Receive deliveries, store perishables properly, and rotate stock. 

Dishwashing Activities

• Ensure clean wares are stored in appropriate areas.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Rack dirty items (silverware, plate ware, etc.).
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Spray all racked items with hot water to loosen and remove food residue.
• Breakdown dirty bus tubs

Maintenance, Sanitation, and Cleaning Activities

• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Empty trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Wash and disinfect kitchen and linen store room areas, tools, utensils and equipment.
• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Exchange information with other employees using electronic devices (e.g., earpieces, two-way radios, email, DECT Phones).

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS). Follow further local Training requirements & Guidance. 
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Interpersonal Skills

• Teamwork
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability

PREFERRED QUALIFICATIONS

Education

• No Higher Education / No Diploma 

Related Work Experience

• No related work experience is required

Supervisory Experience

• No supervisory experience is required

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JOB SUMMARY

• Assists in the development and implementation of strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees across multiple properties.
• Provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment.  Assists with the creation and execution of a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial and accounting activities and the delivery of desirable financial results.
• The Assistant Controller manages the day-to-day operation of the Accounting Office. Primary responsibilities include financial analysis and financial reporting, budgeting/forecasting, audit and control, asset and liability reconciliation, working capital and cash control. 

CANDIDATE PROFILE 

Education and Experience

• 4-year bachelor's degree in Finance and Accounting or related major; 2 year experience in the finance and accounting or related professional.

OR

• Master's degree in Finance and Accounting or related major; no work experience required.

CORE WORK ACTIVITIES

Assisting in Management of Accounting Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Monitors internal, external and regulatory audit processes.
• Verifies that regular on-going communication occurs with associates to create awareness of business objectives, communicate expectations, and recognize performance.
• Celebrates successes by publicly recognizing the contributions of team members.
• Establishes and maintains open, collaborative relationships with associates.
• Provides excellent leadership (e.g., differentiates top performers, fosters teamwork and encourages work/life balance).
• Verifies associates establish and maintain open, collaborative relationships within their team.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Verifies property policies are administered fairly and consistently.
• Utilizes an "open door" policy.
• Solicits associate feedback.

Managing Projects and Policies 

• Generates and provides accurate and timely results in the form of reports, presentations, etc.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
• Verifies that the P&L is accurate (i.e., costs are properly matched to revenue, costs are recorded in the proper accounts) and statements are delivered to appropriate individuals in a timely manner.
• Reconciles balance sheet to verifiy account balances are supported by appropriate documentation in accordance with SOPs.
• Verifies tax rates used for sales/use tax are current and proper amounts are collected and/or accrued.
• Verifies compliance with standard and local operating procedures (SOPs and LSOPs).
• Verifies account balances are supported by appropriate documentation in accordance with SOPs.
• Reviews audit issues and makes corrections as necessary.
• Verifies property permits, licenses and if applicable vendor contracts are current.
• Leverages centralized accounting processes and shared services (e.g., Marriott Business Services).

Demonstrating and Applying Accounting Knowledge 

• Demonstrates knowledge of job-relevant issues, products, systems, and processes.
• Keeps up-to-date technically and applying new knowledge to your job.
• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Leverages technology and effectively uses information systems and tools to generate financial reports and provide managers with analytical support to drive decision-making.

Proving Financial Information and Guidance to Others

• Informs and/or updates the executives, the peers and the subordinates on relevant financial information in a timely manner.
• Attends critique meetings to review information with management team.
• Advises the Director of Finance on existing and evolving operating/financial issues.
• Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.
• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Maintaining Finance and Accounting Goals

• Submits reports in a timely manner, ensuring delivery deadlines.
• Verifies profits and losses are documented accurately.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
• Supports a strong accounting & operational control environment to safeguard assets, improve operations and profitability and manage business risks.
• Reviews audit issues to verify accuracy.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace.   
• Communication - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
• Problem Solving and Decision Making - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Actively participates as a member of a team to move the team toward the completion of goals.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 
• Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability 

• Organizational Capability - Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management - Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen - Understands and utilizes business information to manage everyday operations.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
• Economics and Accounting - Knowledge of P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data. 
• Auditing and Reconciliation - The ability to recognize, research, and resolve discrepancies in financial data, and create flow charts on main accounting and control cycles (A/R, AP, Cash) to facilitate understanding of key control points.
• General Finance and Accounting - The ability to perform bookkeeping procedures, proficiently use financial systems technology, and accurately complete general ledger entries; knowledge of database structures in order to obtain financial queries; establish Cash flow statements and cash flow forecast with a good understanding the financials flows and the working capital needs.
• Analysis - The ability to create and maintain spreadsheets as well as analyze and summarize financial data using appropriate financial software.
• Accounting Knowledge - Knowledge of general accounting principles and current company accounting policies and procedures. This includes general accounting and financial reporting, auditing, accounts payable, and accounts receivable.
• Accounting and Internal Control Knowledge - Knowledge of local Generally Accepted Accounting Principles (local GAAP), Marriott International Policies (MIP), and International Standard Operating Procedures (ISOPs).
• Legal - Ability to read and understand basic contract elements, e.g. royalty fees, management agreement, terms, priorities and profit distribution.
• Auditing Skills - The ability to perform auditing procedures, including the ability to recognize, research, and resolve discrepancies in financial data.
• Accounts Payable and Accounts Receivable - Knowledge of Accounts Payable and Accounts Receivable processes, including knowledge of subledger reconciliation and controls.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
• Writing - Communicates effectively in writing as appropriate for the needs of the audience.

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POSITION SUMMARY

• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment.
• Receive deliveries, store perishables properly, and rotate stock.
• Ensure clean wares are stored in appropriate areas.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs.
• Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments.
• Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin. 
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Protect company assets.
• Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals.
• Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

 Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Exchange information with other employees using electronic devices (e.g., earpieces, pagers and two-way radios, email).

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

General Kitchen

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Receive deliveries, store perishables properly, and rotate stock. 

Sanitation and Maintenance

• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Wash and disinfect kitchen and storeroom areas including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

Kitchen Tools & Equipment

• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Dishwashing Activities

• Ensure clean wares are stored in appropriate areas.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Rack dirty items (silverware, plate ware, etc.).
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Allow cleaned items to air dry.
• Spray all racked items with hot water to loosen and remove food residue.
• Sort and soak silverware.
• Breakdown dirty bus tubs.

Maintenance, Sanitation, and Cleaning Activities

• Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Organize supply rack, including pots, pans, serving spoons, utensils, etc.
• Dispose of glass in the proper containers.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.
• Keep sanitation closets locked and shut.

PREFERRED QUALIFICATIONS
Education    

• No high school diploma/No G.E.D. equivalent

Related Work Experience    

• No related work experience is required

Supervisory Experience    

• No supervisory experience is required

go to method of application »

POSITION SUMMARY

• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. 
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain the confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work-related accidents, or other injuries immediately upon occurrence to the manager/supervisor.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Address guests' service needs in a professional, positive, and timely manner.
• Thank guests with genuine appreciation and provide a fond farewell.
• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces.
• Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

General Food and Beverage Services

• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.

Closing

• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

Interpersonal Skills

• Team Work
• Customer Service Orientation
• Diversity Relations

Personal Attributes

• Dependability
• Safety Orientation
• Positive Demeanor
• Presentation
• Integrity

Education

• High school diploma/G.E.D. equivalent

Related Work Experience

• No related work experience is required

Supervisory Experience

• No supervisory experience is required

go to method of application »

JOB SUMMARY

• This Assistant Manager Entity Reporting & Tax is a member of the EMEA Finance team. 
• This position is responsible for assisting the Senior Manager in the preparation and field work for the timely filing of EMEA Statutory accounts, as well as the liaison between Marriott and the contracted Auditing and Tax firms and assisting in the coordination and managing of all aspects of the local income tax compliance for EMEA’s legal entities.
• Responsibilities include assisting with financial statement preparation, coordination, preparation and filing of tax returns for entities incorporated and/or tax resident in the Continent including estimated payments, informative returns and withholding tax filing, VAT returns and payments.  The Assistant Manager Entity Reporting & Tax works with independence, but within established guidelines, producing and analysing financial information as well as legal contracts to support the accounting and tax for subsidiaries. In addition, he/she will serve as a contact for entity questions/issues for stakeholders across the organisation as it pertains to countries across EMEA. 

SCOPE/BUSINESS CONTEXT/EXPECTED CONTRIBUTIONS

• Preparation and delivery of information required for the filing of the annual statutory accounts for varying entities within EMEA, including the financial statements and the excel files containing the current years activity.
• Work with the company auditors and tax advisors to deliver the information required to perform the audits and submission of tax returns in a timely manner.
• Work with Research and Planning team for any tax audits within the continent.
• Recording journal entries as necessary.
• Reconcile Local accounting systems to Marriott’s Peoplesoft system and ensure Local and Marriott ledgers are in balance.
• Use relevant computer programs to verify details of recorded transactions; conduct detailed examinations of cash receipts and disbursement vouchers, payroll records, requisitions, delivery notes, receiving reports and other accounting and operating documents to ascertain whether transactions are properly supported and are recorded correctly.
• Review, verify, and update withholding tax rates in the owner billing database. Research and resolve owner billing disputes in relation to withholding tax.
• Recommend ways to bring programs and operations into compliance with goals and objectives.
• Partner with Tax, Treasury Accounting Services, Corporate & Statutory Accounting, Treasury, Legal and all other interested parties.
• Assist with the quarterly Balance Sheet Reconciliation certification process (known as MIP66).
• Work with Head Quarters to fulfil the continents income tax accounting responsibilities including providing support for the reconciliation of the current tax liability, preparation of complex deferred tax analyses, preparation or review of local tax provisions and the timely and review of OneSource.
• Partner with hotel Directors of Finance as appropriate.
• Maintain accurate and detailed working papers in the agreed standard format.
• Perform any other tasks as assigned by the Senior Manager.

CANDIDATE PROFILE

• Minimum 3 years’ experience in Finance.
• Knowledge of GAAP and IFRS.
• Ability to collect, analyse, and evaluate facts and to prepare and present concise oral and written reports.
• Knowledge of Peoplesoft useful.
• Ability to establish and retain effective working relationships with external agencies, hotel management and associates.
• Ability to communicate clearly and effectively, both orally and in writing.
• An ability to work unsupervised and manage time efficiently.

Education or Certification 

• Qualified Accountant, or relevant Accountancy qualification [completed or in progress] – preferable.

Attributes, Knowledge and Skills 

• Demonstrates exceptional organizational and prioritization skills; high performance levels under tight deadlines.
• Good business process skills; ensuring compliance with existing processes and producing quality results.
• Able to develop and maintain effective client relationships and promote a client service orientation that delivers customer results. 
• Experience of US GAAP would be beneficial
• Ability to work effectively in a collaborative work environment.
• Excellent communication skills, both written and oral. 
• Must be able to able to work in English. 
• Ability to communicate effectively with associates on technical accounting issues. 
• Ability to make decisions in a timely manner and under pressure.  Comfort with challenging status quo to improve effectiveness.
• High degree of initiative, personal responsibility and integrity.
• Demonstrates an independent ability to research and analyse transactions and balances within a complex accounting system structure.
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Other

• Perform other related tasks as assigned by management
• Complies with Marriott International policies and procedures
• The position may involve travelling and overnight stays as appropriate to cover responsibilities
• Working hours are as required to do your job but normally not less than 40 hours per week. This may involve some weekend work.

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POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare 
• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

Interpersonal Skills

• Team Work
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability
• Presentation

Stock and Inventory

• Food Storage and Rotation

Basic Cookery

• Recipe

Education

• Technical, Trade, or Vocational School Degree

Related Work Experience

• At least 2 years of related work experience

Supervisory Experience

• No supervisory experience is required

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POSITION SUMMARY

• Fix minor plumbing problems such as unclogging drains, plunging toilets, and repairing leaky spigots and faucets. Perform miscellaneous minor repairs such as tightening loose toilet seats, changing light bulbs, and patching holes in walls. Perform preventative maintenance on tools and equipment, including cleaning and lubrication.
• Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and assist individuals with disabilities. Speak with others using clear and professional language. Develop and maintain positive working relationships with others and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Visually inspect tools, equipment, or machines. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Assist with moving, lifting, carrying, and placing of objects weighing in excess of 100 pounds (e.g., A/C unit, television, dresser). Move up and down stairs, service ramps, and/or ladder. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS 

Education:

• High school diploma or G.E.D. equivalent.

Related Work Experience:

• No related work experience.

Supervisory Experience:

• No supervisory experience.

License or Certification:

• None