Jobs at Marriott International

POSITION 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.

Minimum skills experience & requirements:

• A recognised qualification in Hospitality Management
• 2 years relevant experience in a similar position within a hotel environment
• Proficiency in Microsoft packages as well as extensive knowledge of Fidelio Opera
• Professional Disposition
• Competence to build and effectively manage interpersonal relationships at all levels
• Professional communication and email etiquette,
• Strong and effective planning and organizing skills to ensure operational efficiencies
• Confidence in decision making and conflict resolution abilities
• Competency in administration skills – stock rotation, inventory control and ordering
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Maintain a neat, clean and well-groomed appearance as per company standards

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 duty manager 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
• Understands and complies with loss prevention policies and procedures.

Managing the Guest Experience

• Intervenes in any guest/employee situation as needed to ensure 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.
• Respond to all guest reviews across all platforms
• Identify trends with regards to Guest Feedback and communicate with other departments in order to look for solutions for complaints that filter through.
• Meet and Greet Marriott Bonvoy Members on arrival.
• Lobby duties include – Welcoming guests on arrival and wishing them farewell during departure from the hotel.
• Providing guest with advice on popular restaurants and entertainments and tours during their visit, as well as facilitating reservation requests.
• Manage VIP gifting for guests and Marriott Bonvoy Members
• Making all teams aware of any Birthdays, Special occasions, Honeymoon, Anniversary stays and ensure these guests and Marriott members receive the appropriate amenities specific to your property needs.
• Participates as needed in the investigation of employee and guest accidents.
• 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 property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPS) 
• Understands and, if necessary, implements all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc.

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Function

Reporting directly to the Guest Services Duty Manager, the successful incumbent is expected to provide and maintain the quality and standards of the Westin Cape Town within a pressurized environment and in accordance with Marriott International Hotels Policies and Procedures.

Required Experience & Qualifications

• An appropriate recognised qualification would be advantageous
• A minimum of two years’ experience in a similar position within a Hotel environment
• Computer literate & extensive knowledge of Opera and Microsoft Office Package
• Professional and pleasant disposition 
• Strong leadership and interpersonal skills essential
• Strong planning and organizing skills to meet deadlines with regards to operational requirements essential 
• Strong and effective communication, problem solving and decision making skills at all levels essential
• Opera systems knowledge
• Ability to work within a pressurized environment 
• Extensive knowledge about Cape Town tours and best restaurants
• Quality and customer service driven 
• Ability to use Initiative and be proactive and self-motivated
• Foreign language speaking candidate would be advantageous

Key Responsibilities

• Complete all daily duties as set out in departmental duties and requirements.
• Be flexible within Front of House operations to complete additional tasks as and where directed by the Front of House Management team.
• Ensure that the standards of service excellence and guest satisfaction are maintained.
• Lobby duty – interacting and rooming guests
• Perform an efficient administrative support function as and when required
• Ensure that every guest complaint is handled and solved to the satisfaction of the guest.
• Ensure that the standards of service excellence and guest satisfaction are met and maintained.
• Anticipate the needs of a guest and focus on attention to detail. Recognize every guest as an individual, treating them with warmth and taking every opportunity to make a positive impression.
• Liaise with other departments and associates to ensure the smooth running of Guest Services to ensure strong collaboration between Operations Teams.

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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 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.

CANDIDATE PROFILE 

• Matric
• Culinary Qualification advantageous 
• 2-3 years’ experience within a similar operation and level of responsibilities
• 4- 5 star hotel experience advantageous
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Must be flexible with regards to working hours
• Strong organizational skills
• Ability to work in fast-paced, high pressure environment/situations

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Function

Join our amazing team and deliver unforgettable and memorable Spa experiences. We are recruiting for an enthusiastic individual with a positive attitude. Reporting to the Spa Management, the successful candidate will be required to perform and offer guests a wide range of Beauty, Body, Skin Therapy and treatments as well as meet the required retail targets, whilst maintaining the quality and standards of the Westin Cape Town Hotel in accordance with Marriott International Policies and Procedures within a pressurized environment.

Required Experience & Qualifications

• Recognised & relevant qualification in Body, Skincare and Beauty Therapy and treatment
• Qualified in Gel nail therapy application and removal 
• At least 2 years’ experience as a therapist in massage techniques, manicures, pedicures, waxing, face and body therapies within a spa & wellness environment 
• Professional Disposition 
• Professional telephone and communication etiquette 
• People centric with a strong focus on the Guest experience 
• Proven ability to drive retail targets 
• Ability to work within a pressurized environment 
• Ability to use Initiative and be proactive and self-driven 
• Ability to work without supervision and within a team 
• Attention to detail pertaining to area of responsibility 
• Required to work rostered shifts and irregular hours as per operational requirements 
• Flexible working hours as well as available to work weekends and Public holidays as per operational requirements

Key Responsibilities

• Deliver a variety of spa body treatments, massages, facials and waxing in a safe and comfortable manner. 
• Providing nail care services and treatments to clients, including manicures and pedicures and Gel nail therapy. 
• Adherence to health and safety protocols within the work environment and at work stations
• Maintain a neat, clean and well-groomed appearance as per company standards
• Maintain strict hygiene standards as set out by management
• Reach retail and treatment targets as set out by management 
• Ensure workstations are kept neat and tidy before and after treatments
• Perform other duties as and when required

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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 manager; 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. Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others, support 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.

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POSITION SUMMARY

• Process all reservation requests, changes, and cancellations received by phone, fax, or mail.
• Identify guest reservation needs, determine appropriate room type, and verify availability of room type and rate. E
• xplain guarantee, special rate, and cancellation policies to callers.
• Accommodate and document special requests.
• Answer questions about property facilities/services and room accommodations.
• Follow sales techniques to maximize revenue.
• Communicate information regarding designated VIP reservations.
• Input and access data in reservation system.
• Respond to any challenges found for accommodating rooming requests by communicating with appropriate individual or department.
• Oversee accuracy of room blocks and reservations. Input group rooming lists using reservation systems, revise room blocks to maintain the required number of available rooms and keep organized files of all groups.
• Set-up proper billing accounts according to Accounting policies.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.

• 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.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats.
• 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.

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JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.  Works to continually improve guest and employee satisfaction while maintaining the operating budget.  Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 

CANDIDATE PROFILE 

Education and Experience

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

OR

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

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. 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.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, 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.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance.

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.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities 

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• 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 evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace. 
• Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
• 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 - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• 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 for self and/or others 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 team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management - Provides guidance 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 and generate innovative solutions to approach team, business, and administrative challenges.

Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

• Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out").  This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
• Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
• Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
• Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
• Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.  This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

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.