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Hospitality / Travel / Tourism

Latest Jobs at Sheraton, Ikot Ekpene – Akwa Ibom

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: Commis

Job Number 21064428
Location: Sheraton, Ikot Ekpene – Akwa Ibom
Schedule Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Non-Management

Job Details
What you’ll be doing:

  • Prepare fresh ingredients for cooking according to recipes/menu
  • Cook food and prepare top-quality menu items in a timely manner
  • Test foods to ensure proper preparation and temperature
  • Operate kitchen equipment safely and responsibly
  • Ensure the proper sanitation and cleanliness of surfaces and storage containers.

Requirements
What we’re looking for

  • Great teamwork skills and attention to detail
  • Positive outlook and outgoing personality
  • Previous kitchen experience is a big plus
  • This role requires the ability to move and lift up to 25 lbs.
  • Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required.
  • Prior to employment, we’ll ask you to complete safety training and certification.

The impact you’ll make:

  • You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine.
  • Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations.
  • You hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.

Benefit

You’ll be supported in and out of the workplace through:

  • Discounts on hotel rooms, gift shop items, food and beverage
  • Learning and development opportunities
  • Recognition programs
  • Wellbeing programs
  • Encouraging management
  • Team-spirited colleagues.

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

Job Title: Plumber

Job Number: 21064377
Location: Sheraton, Ikot Ekpene – Akwa Ibom
Schedule: Full-Time
Brand: Four Points
Job Category: Engineering & Facilities
Position Type Non-Management

Position Summary

  • Respond and attend to guest repair requests.
  • Communicate with guests/customers to resolve maintenance issues.
  • Perform preventive maintenance on tools and kitchen and mechanical room equipment, including cleaning and lubrication.
  • Visually inspect tools, equipment, or machines.
  • Carry equipment (e.g., tools, radio).
  • Identify, locate, and operate all shut-off valves for equipment and all utility shut-offs for buildings.
  • Maintain maintenance inventory and requisition parts and supplies as needed.
  • Communicate each day’s activities and problems that occur to the other shifts using approved communication programs and standards.
  • Display basic knowledge or ability to acquire knowledge in the following categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building.
  • Perform all surface preparation, painting, minor drywall and wood trim repair, light bulb and A/C filter replacement and the complete and thorough cleanup of the painting or repair area.
  • Test, troubleshoot and perform basic repair on all types of equipment, plumbing (e.g., plunge toilets and unclog drains), electrical components including lamps, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and other guestroom items.
  • Program TV’s and perform general housekeeping and engineering-related inventory duties.
  • Use the Lockout/Tagout system before performing any maintenance work.
  • Perform repairs on interior and exterior landscaping as well as external landscaping sprinklers.
  • Display basic computer skills including inputting air handler schedules and making temperature changes.

Job Details

  • Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials.
  • 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, assist individuals with disabilities, and thank guests with genuine appreciation.
  • Adhere to quality expectations and standards.
  • 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.
  • Speak with others using clear and professional language.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance.
  • Move up and down stairs, service ramps, and/or ladders.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Enter and locate work-related information using computers.
  • Perform other reasonable job duties as requested.

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

Job Title: Chef de Partie – Butcher

Job Number: 21064419
Location: Four Points by Sheraton – Ikot Ekpene, Akwa Ibom
Job Category: Food and Beverage & Culinary
Brand: Four Points
Schedule: Full-Time
Position Type: Management

Position Summary

  • Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget.
  • Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Maintains food preparation handling and correct storage standards.
  • Recognizes superior quality products, presentations and flavor.
  • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
  • Communications production needs to key personnel.
  • Produces production prep list.
  • Assists in developing daily and seasonal menu items.
  • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
  • Assists in estimating daily restaurant production needs.
  • 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.
  • Determines how food should be presented and creates decorative food displays.

Leading Kitchen 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.
  • Leads shift teams while personally preparing food items and executing requests based on required specifications.
  • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensuring and maintaining the productivity level of employees.
  • Ensures employees are cross-trained to support successful daily operations.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Assumes duties of the Sous Chef in his/her absence.
  • Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals:

  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
  • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  • Effectively investigates, reports and follows-up on employee accidents.
  • Knows and implements company safety standards.

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.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Empowers employees to provide excellent customer service.
  • Handles guest problems and complaints.
  • Interacts with guests to obtain feedback on product quality and service levels.

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.
  • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
  • Manages employee progressive discipline procedures.
  • Participates in the employee performance appraisal process, providing feedback as needed.
  • Uses all available on the job training tools for employees.
  • 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 evaluating results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.

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.

 

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

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