Categories
Hospitality / Travel / Tourism

Current Vacancies at Marriott International, 20th May, 2019

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 position below:

Job Title: Sales & Marketing Manager

Job Number 190011W5
Location: Ikeja, Lagos
Schedule Full-time
Job Category Sales and Marketing
Position Type Non-Management/Hourly

Job Summary

  • Supports the property’s reactive and proactive sales efforts.  Provides day to day support to the hotel General Manager, to achieve property sales objectives, with overall responsibility for achieving booking goals and property revenues.
  • Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives.
  • Evaluates the property’s participation in the various sales channels (e.g., Above-property sales, Group Sales) and develops strong working relationships to proactively position and market the property.
  • Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives.
  • Interfaces with regional marketing communications for regional and national promotions pull through.
  • Supports the General Manager with the development and implementation of property–wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer profile and provides a return on investment to the owner and Marriott International.

Core Work Activities
Managing Sales & Marketing Activities:

  • Manages the development of a strategic account plan for the demand generators in the market.
  • Manages the property’s reactive and proactive sales efforts.
  • Assists with marketing communication activities, in conjunction with Regional Marketing Communications.
  • Provides customer intelligence in evaluating the market and economic trends that may lead to changes in sales strategy to meet or exceed customer expectations.
  • Reviews the Strategic Alignment Review (STAR) report, competitive shopping reports and uses other resources to maintain an awareness of the hotel’s market position.
  • Researches competitor’s sales team strategies to identify ways to grow occupancy and RevPAR and increase market share.
  • Attends the Revenue Sales Strategy meetings to provide input on weekly and overall sales strategy – continuously collaborates with Revenue Management
  • Suggests innovative marketing ideas and develops deployment strategies to continue to grow market share.
  • Evaluates and supports participation and account deployment with Above-Property Sales and Group Sales
  • Serves as the sales contact for the General Manager, property leadership team, Group Sales and Above-Property Sales leaders.
  • Serves as the sales contact for customers
  • Serves as hotel authority on sales processes and sales contracts.
  • Serves as the property sales liaison with Revenue Management, E-Commerce team, Regional Marketing Communications and other hotel departments as appropriate.
  • Participates in sales calls with General Manager and members of the Sales and Marketing team to acquire new business and/or close on business.
  • Supports the General Manager by coordinating crisis communications.
  • Executes and supports Marriott’s Customer Service Standards and hotel’s Brand Standards.
  • Participates in and practices daily service basics of the brand (e.g., Protea Hotels by Marriott, Marriott Hotels and Resorts (MHR) Spirit to Serve).
  • Implements a seamless turnover from sales to operations and back to sales while consistently delivering high level of service.
  • Monitors the effective resolution of guest issues that arise as a result of the sales process by creating mechanisms to channel issues to property leadership and/or other appropriate stakeholders.
  • Maintains successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and Marriott International.
  • Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives.
  • Interfaces with regional marketing communications for regional and national promotions pull through.
  • Performs other duties, as assigned, to meet business needs.

Building Successful Relationships:

  • Develops strong partnerships with local organizations to further increase brand/product awareness.
  • Develops and manages internal key stakeholder relationships.
  • Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their program/event.
  • Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Marriott.
  • Gains understanding of the hotel’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Leadership:

  • Functions as the leader of the property’s sales & marketing
  • Develops sales goals and strategies and verifies alignment with overall business strategy.
  • Executes the sales strategy in order to meet individual booking goals for both self and staff.
  • Works with Human Resources, Engineering and Loss Prevention to monitor compliance with local, state and federal regulations and/or union requirements.
  • Partners with Human Resources to attract, develop and retain the right people in order to support the strategic priorities of the market.
  • Creates effective structures, processes, jobs and performance management systems are in place.  .
  • Transfers functional knowledge and develops sales & marketing skills of other discipline managers.
  • Evaluates the property’s participation in the various sales channels (e.g., Area Sales, Group Sales within the Sales Office, electronic lead channels, etc.) and develops strong working relationships to proactively position and market the property.
  • Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives.

Education and Experience
Required:

  • High school diploma or GED; 2 yrs. experience in the sales and marketing, guest services, front desk, or related professional area; OR
  • 4-year bachelor’s degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major;

Preferred:

  • Proven leadership skills in supervising and managing associates.
  • Lodging sales experience.
  • Account management experience.

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

Job Title: Steward-Lead

Job Number 19001HQR
Location: Abuja, Nigeria
Job Category: Food and Beverage & Culinary
Brand: Sheraton Hotels & Resorts
Schedule: Full-time
Relocation? No
Position Type Non-Management/Hourly

Job Summary

  • Organize cleaning chemicals and supplies. Organize supply rack, including pots, pans, serving spoons, utensils, etc. Rotate stock, bringing wares from storage bin or areas into kitchen. Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing. Collect dirty pans from the cooking line and transport to pot station for cleaning. Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms. Clean and maintain loading dock areas. Clean ceiling, walls, and vents in dish room. Ensure clean wares are stored appropriately. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
  • 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.
  • Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 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.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Chef-Head

Job Number 19001HIU
Location: Owerri, Imo
Job Category: Food and Beverage & Culinary
Brand: Protea Hotels
Schedule: Full-time
Relocation: No
Position Type: Management

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.
  • Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
  • Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
  • Demonstrates knowledge of high quality food 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.
  • Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
  • 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 Culinary 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.
  • Ensures that menu items are prepared and presented according to use record standards.
  • 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.
  • Attends and participates in all pertinent meetings.

Candidates 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.

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

Note: Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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