Ongoing Recruitment at Marriott International

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: Director of Loss Prevention

Job Number 21007896
Location: Ikeja, Lagos
Job Category: Loss Prevention & Security
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Position Type: Management
Relocation: Yes

Job Summary

Manages security / loss prevention operations on a daily basis. Areas of responsibilities include protection of property assets, employees, guests and property, accident and fire prevention and response.
Ensures that all areas of the property are safe and secure.
Maintains logs, certifications and documents required by law and Standard Operating Procedures. Strives to continually improve guest and employee satisfaction while maximizing the financial performance of the department.

Core Work Activities
Managing Security / Loss Prevention Operations:

Assists in the development and implementation of emergency procedures.
Conducts investigation of all losses of property assets and refers to proper management for disposition.
Deploys security staff to effectively monitor and protect property assets.
Comply with all Corporate Loss Prevention safety and security management guidelines and procedures.
Conduct periodic patrols of entire property and parking areas.
Recognize success across areas of responsibility.
Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Identifies and makes recommendations for minimizing physical hazards and unsafe work practices.
Implements action plans to monitor and control risk.
Maintains required reports and documentation regarding patrols of property and parking areas.
Provides means for obtaining necessary medical attention on a timely basis.

Leading Security / Loss Prevention Teams:

Attends pre- and post-convention and weekly forecast meetings to understand group needs and gather critical information to communicate to Loss Prevention officers.
Celebrates successes by publicly recognizing the contributions of team members.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Encourages and builds mutual trust, respect, and cooperation among team members.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Provides personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Serves as a role model to demonstrate appropriate behaviors.
Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Strives to improve service performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.

Ensuring Exceptional Customer Service:

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Empowers employees to provide excellent customer service.
Meet quality standards and customer expectations on a daily basis.
Incorporates guest safety and satisfaction as a component of departmental meetings with a focus on continuous improvement.

Conducting Human Resources Activities:

Assists in minimizing cost of accident claims through aggressive claims management.
Brings issues to the attention of Human Resources as necessary.
Completes proper documentation and reports all employee accident and general liability incidents to Claims Reporting Service.
Conducts hourly employee performance appraisals according to Standard Operating Procedures.
Complete disciplinary procedures and documentation according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
Administer property policies fairly and consistently.
Maintain first aid and CPR certifications required for Loss Prevention officers.
Handles guest problems and complaints.
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Provides services that are above and beyond for customer satisfaction and retention.

Additional Responsibilities:

Analyzes information and evaluating results to choose the best solution and solve problems.
Develops and maintains a working relationship with local law enforcement authorities.
Informs and / or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Candidate Profile
Education and Experience:

High school diploma or GED; 4 years experience in the security / loss prevention or related professional area.

2-year degree from an accredited university in Criminal Justice or related major; 2 years experience in the security / loss prevention or related professional area.

Interested and qualified candidates should:Click here to apply

Job Title: Property Systems Technician

Job Number: 21005301
Location: Protea Hotel Ikeja Select, Ikeja, Lagos
Brand: Protea Hotels
Schedule: Full-Time
Relocation?: No
Position Type: Non-Management

Job Summary

As a member of the hotel staff, this entry-level position contributes general knowledge and skill in technology to provide first- and some second-level support and break-fix (repairs, installations, maintenance of all property-based systems).
Generally works under supervision and within well-established guidelines to complete routine tasks.
Responsible for performing repairs, installations, and maintenance of all property-based systems.
Has knowledge of sophisticated technology equipment/processes and Marriott proprietary systems.

Scope/Expected Contributions
Scope:

Scope Measures:

Number of Direct Reports: None.
Number of Properties: Typically one, but position is unit-based but may provide support to other local hotels.

Expected Contributions:
Reporting Relationships:

This position will report to one of the following positions: Executive Committee member, Property System Manager, or Area Systems Manager as deemed appropriate.

Work Environment:

Typically single-property focused.
Position requires 24x7x 365 (pager/cell phone) coverage or schedule rotations.

Working Relationships/Interfaces:

Property executive committee, management, staff
Cluster IR team members
Regional team members
Vendors

Financial/Policy:

Works to ensure hotel is in compliance with appropriate Marriott International Policy and Information Security Manual. Implements solutions as directed to resolve discrepancies.
Places equipment orders as directed relating to personal computers, telecommunications, local servers/networks
Conducts periodic inventories of applications and hardware.
Ensures technology assets are secured.
Complies with technology-related vendor contracts.

Communication:

Provides exceptional customer service.
Is professional and responsive to inquiries from customers/vendors/peer group.
Provides timely, accurate, and detailed status reports as requested

Technical:

Assists in disaster recovery and business continuity as it relates to technology.
Data Communications
Installs, monitors, and maintains telecommunications equipment including cabling and providing technical guidance as needed.
Performs adds/moves/changes/deletions.
Supports end-use pager cellular phone issues.
Troubleshoots high-speed Internet access problems
Escalates problems as appropriate through direct supervisor, Global Field Services, system support, or other shared service teams.

Desktop Support:

Images desktops, installs new software applications, applies patches, maps drives to correct server/network.
Moves/adds/changes PCs/peripherals; migrating data when necessary.
Performs routine desktop backup as scheduled or directed.
Provides end-user support to hotel staff, business center.
Assists with setup or reset of security passwords
Supports email and use of MI network

Server/Network:

Assists in creating and maintaining secure server environment. Performs server backups and routine preventative maintenance.
Works as part of a team to execute a disaster recovery plan.

Candidate Profile/Qualifications

College degree or equivalent work experience. Possess 0-3 years experience in like position.
Previous experience in IR Global Field Services or Marriott Systems Support desirable.
System-related professional certifications desired.
Demonstrated skills in support of applications, hardware, operating systems, and telecommunications.
Ability to multi-task effectively while setting priorities and meeting deadlines.
Functions well in a matrix management environment (vendors/clients/peers).
Demonstrated skills in trouble-shooting and resolving problems around PCs, operating systems, servers, peripherals, etc.

Interested and qualified candidates should:Click here to apply

Job Title: Sous Chef – Asian Fusion Speciality Restaurant

Job Number 21008223
Location: Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation: Yes
Position Type: Management

Job Summary

Reports to the Chef de Cuisine and is accountable for the overall success of the daily kitchen operations of the Asian Street Food Restaurant.
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:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.

Maintaining Culinary Goals:

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

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

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Experience in Japanese, Thai, Chinese and Northern Indian cuisine preferable.

Interested and qualified candidates should:Click here to apply

Job Title: Chef de Cuisine Asian Fusion Restaurant

Job Number: 21007908
Location: Marriott Hotel Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation?: Y
Position Type: Management

Job Summary

Accountable for overall success of the daily kitchen operations of the Asian Fusion Street Food Restaurant. 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:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.

Maintaining Culinary Goals:

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

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

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
Experience in Japanese, Thai, Chinese and Northern Indian cuisine preferable.

Interested and qualified candidates should:Click here to apply

Job Title: Front Office Manager

Job Number: 21007899
Location: Marriott Hotel Ikeja, Lagos
Job Category: Rooms & Guest Services Operations
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation?: Y
Position Type: Management

Job Summary

Responsible for all front office functions and staff. Areas of responsibility include Bell Staff, Switchboard Operations, Guest Services/Front Desk and Retail/Gift Shop, as applicable.
As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures.
Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.

Core Work Activities
Leading Guest Services Team:

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures recognition of employees is taking place across areas of responsibility.
Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
Celebrates successes and publicly recognizes the contributions of team members.

Maintaining Guest Services and Front Desk Goals:

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Keeps Front Office team focused on the critical components of operations to drive guest satisfaction and the desired financial results.
Conducts department meetings and continually communicates a clear and consistent message regarding the Front Office goals to produce desired results.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Understands the impact of Front Office operations on the Rooms area and overall property financial goals.
Manages department controllable expenses to achieve or exceed budgeted goals.

Managing Projects and Policies:

Ensures compliance with all Front Office policies, standards and procedures.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Ensuring Exceptional Customer Service:

Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Supervises and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
Acts as the “Service Champion” for the Front Office and creates a positive atmosphere for guest relations.
Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
Strives to improve service performance.
Empowers employees to provide excellent customer service.
Ensures that all Front Office areas have an atmosphere that is conducive to the overall guest experience.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Responds to and handles guest problems and complaints.
Observes service behaviors of employees and provides feedback to individuals and/or managers.

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.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Establishes challenging, realistic and obtainable goals to guide operation and performance.
Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
Ensures employees are treated fairly and equitably.
Manages employee progressive discipline procedures for Front Office Staff.
Administers the performance appraisal process for direct report managers.
Interviews and hires managers and hourly employee team members with the appropriate skills and in a timely manner to meet the business needs of the operation.

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.
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Identifies and analyzes Front Office operational challenges and facilitates the development of solutions to prevent reoccurrence.

Candidate Profile
Education and Experience:

High school diploma or GED; 4 years experience in the guest services, front desk, or related professional area.

2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; 2 years experience in the guest services, front desk, or related professional area.

Interested and qualified candidates should:Click here to apply

Job Title: Executive Housekeeper

Job Number: 21007903
Location: Ikeja, Lagos
Job Category: Housekeeping & Laundry
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation: Yes
Position Type: Management

Job Summary

Responsible for the daily shift operations of Housekeeping, Recreation / Health Club and, if applicable, Laundry.
Directs and works with employees to ensure property guestrooms, public space and employee areas are clean and well maintained.
Completes inspections and holds people accountable for corrective action.
Position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

Core Work Activities
Managing Housekeeping Operations:

Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.
Works effectively with the Engineering department on guestroom maintenance needs.
Supervises the property general cleaning schedule.
Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.
Inventories stock to ensure adequate supplies.
Supervises daily Housekeeping shift operations and ensures compliance with all housekeeping policies, standards and procedures.
Assists in the ordering of guestroom supplies, cleaning supplies and uniforms.
Supports and supervises an effective inspection program for all guestrooms and public space.
Communicates areas that need attention to staff and follows up to ensure understanding.
Ensures all employees have proper supplies, equipment and uniforms.

Managing Departmental Costs:

Participates in the management of the department’s controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Ensuring Exceptional Customer Service:

Responds to and handles guest problems and complaints.
Strives to improve service performance.
Empowers employees to provide excellent customer service.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Conducting Human Resources Activities:

Participates as needed in the investigation of employee accidents.
Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Ensures employees understand expectations and parameters.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
Observes service behaviors of employees and provides feedback to individuals.
Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary.
Participates in the employee performance appraisal process, providing feedback as needed.
Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.
Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
Participates in employee progressive discipline procedures.

Candidate Profile
Education and Experience:

High school diploma or GED; 2 years experience in the housekeeping or related professional area.

2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

Interested and qualified candidates should:Click here to apply

Job Title: Executive Pastry Chef

Job Number: 21007910
Location: Marriott Hotel Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation?: Y
Position Type: Management

Job Summary

Accountable for overall success of the daily pastry operations. 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.
Supervises all pastry 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. Areas of responsibility comprise overseeing all pastry food preparation areas.

Core Work Activities
Leading the Discipline Teams:

Supervises and manages employees; understands employee positions well enough to perform duties in employees’ absence.
Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Supervises pastry preparation shift operations.
Communicates performance expectations in accordance with job descriptions for each position.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Represents the property in media events as needed.
Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met:

Develops, designs, or creates new ideas and items for pastry kitchen.
Follows proper handling and right temperature of all food products.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Ensures employees maintain required food handling and sanitation certifications.
Ensures compliance with all applicable laws and regulations regulations.
Assists the Executive Chef with menu development associated with pastry.
Operates and maintains all department equipment and reports malfunctions.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

Monitors and provides service behaviors that are above and beyond for customer satisfaction.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Supports service by communicating and assisting employees 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.
Responds to and handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
Supports procedures for food and beverage portion and waste controls.
Purchases appropriate supplies and manage inventories according to budget.
Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Ensures property policies are administered fairly and consistently.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Uses all available on the job training tools for employees.
Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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 culinary, food and beverage, or related professional area.

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

Interested and qualified candidates should:Click here to apply

Job Title: Chef de Cuisine – All Day Dining Restaurant

Job Number: 21008228
Location: Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
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:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.

Maintaining Culinary Goals:

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

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

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

Interested and qualified candidates should:Click here to apply

Job Title: Chef de Cuisine Banqueting

Job Number: 21007941
Location: Marriott Hotel Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation?: Y
Position Type: Management

Job Summary

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions.
Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events.
The individual is responsible for delivering a consistent, high quality product with an appetizing presentation.
Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met
Assists in determining how food should be presented and creates decorative food displays.
Attends daily Banquet Event meetings to review culinary requirements.
Checks the quality of raw and cooked food products to ensure that standards are met.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily Banquet Event Order production needs.
Follows proper handling and right temperature of all food products.
Maintains food preparation handling and correct storage standards.
Manages BEO process including menu development, pricing, tracking and ordering.
Manages food quantities and plating requirements for all banquet functions.
Plans food quantities and plating requirements for all banquet functions.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Recognizes superior quality products, presentations and flavor.
Supports procedures for food & beverage portion and waste controls.

Managing Culinary Teams:

Communicates production needs to key personnel.
Communicates regularly with employees to ensure performance expectations are clear.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Ensures property policies are administered fairly and consistently.
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, develops formal educational or training programs or classes, and teaching or instructing others.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Serves as a role model to demonstrate appropriate behaviors.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
Supervises banquet kitchen shift operations.
Utilizes an “open door” policy to identify and address employee problems or concerns.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

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.
Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service:

Empowers employees to provide excellent customer service.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Provides services that are above and beyond for customer satisfaction and retention.
Responds effectively to guest problems and complaints.

Managing and Conducting Human Resource Activities:

Conducts training when appropriate.
Ensures employees are cross-trained to support successful daily operations.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
Ensures disciplinary procedures and documentation 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.
Trains employees in safety procedures.

Additional Responsibilities:

Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Candidate Profile
Education and Experience:

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

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

Interested and qualified candidates should:Click here to apply

Job Title: Executive Sous Chef

Job Number 21007957
Location: Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation: Yes
Position Type: Management

Job Summary

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
Assists in supervising 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.
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar / lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Core Work Activities
Assisting in Leading Kitchen Operations for Property:

Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
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.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities:

Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand’s safety standards.

Ensuring Culinary Standards and Responsibilities are Met:

Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service:

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities:

Provides information to executive teams, managers and 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.

Candidate Profile
Education and Experience:

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Interested and qualified candidates should:Click here to apply

Job Title: Director of Finance, Cluster-A

Job Number: 21008248
Location: Ikeja, Lagos
Job Category: Finance & Accounting
Brand: Sheraton Hotels & Resorts
Schedule: Full-Time
Relocation: Yes
Position Type: Management

Job Summary

Functions as the strategic financial business leader for a cluster of properties within a market. Responsible for achieving financial goals at each participating property.
The position champions, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees.
The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on.
In addition, creates and executes a business plan that is aligned with the brand’s business strategy and focuses on the execution of financial and accounting activities and the delivery of desirable financial results.

Core Work Activities
Engaging in Strategic Planning and Decision Making:

Develops means to improve profit, including estimating cost and benefit and exploring new business opportunities.
Analyzes information, forecasts sales against expenses and creates annual budget plans.
Compiles information, analyzes and monitors actual sales against projected sales.
Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Thinks creatively and practically to develop, execute and implement new business plans.
Creates the annual operating budget for the properties.
Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.
Leads the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction.
Produces accurate forecasts that enable operations to react to changes in the business.
Collaborates with Operations and Revenue Managers to develop effective revenue management strategies.

Leading Finance & Accounting Teams for Cluster:

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.
Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner.
Oversees internal, external and regulatory audit processes.
Provides on going analytical support by monitoring the operating department’s actual and projected sales.
Uses financial expertise and analytical models to evaluate mix of transient and group revenue.

Anticipating and Delivering on the Needs of Key Stakeholders:

Demonstrates a commitment to meeting the needs of all key stakeholders.
Understands and meeting the needs of key stakeholders (owners, corporate, guests, etc.).
Advises the GM and executive committee on existing and evolving operating/financial issues.
Demonstrates an understanding of cash flow and owner priorities.
Manages property working capital and cash flow in accordance with brand SOPs and owner requirements.
Understands the owners’ perspective and ROI expectations.
Attends meetings and communicating with the owners, understanding the priorities and strategic focus.

Developing and Maintaining Finance and Accounting Goals:

Ensures Profits and Losses are documented accurately.
Monitors all taxes that apply, ensuring that taxes are current, collected and / or accrued.
Submits reports in a timely manner, ensuring delivery deadlines.
Improves profit growth in operating departments.
Coaches management team to ensure revenue goals are met and opportunities are identified and addressed.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Sets aggressive goals that will drive the cluster’s financial performance.
Provides pricing and inventory recommendations that increase market share and attain revenue growth and profit goals.

Managing Projects and Policies:

Champions the use of technology to create operational efficiency.
Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with SOPs.
Identifies key projects and manages associated Capital Expenditure funds for implementation of brand initiatives, product improvement and increased revenue potential.

Managing and Conducting Human Resource Activities:

Ensures employees are treated fairly and equitably.
Holds staff accountable for successful performance.

Additional Responsibilities:

Shares alternative viewpoints and encourages others to do so as well.
Generates and provides accurate and timely results in the form of reports, presentations, etc.
Negotiates effectively while maintaining positive relationships with others.
Participates in sales strategy and revenue management meetings.

Candidate Profile
Education and Experience:

4-year Bachelor’s degree in Finance and Accounting or related major; 2 years experience in the finance and accounting or related professional area.

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

Interested and qualified candidates should:Click here to apply

Ongoing Recruitment at Marriott International

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