Job Number 24146281 Job Category Food and Beverage & Culinary Location Johannesburg Marriott Hotel Melrose Arch, 42 The High Street, Melrose Arch, Johannesburg, Gauteng, South Africa VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management
JOB SUMMARY
Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area.
OR
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Assisting in Food and Beverage Operations
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Provides excellent customer service to all employees.
Responds quickly and proactively to employee's concerns.
Uses coaching skills throughout the property.
Demonstrates self confidence, energy and enthusiasm.
Motivates and encourages staff to solve guest and employee related concerns.
Ensuring Exceptional Customer Service
Provides excellent customer service.
Responds quickly and proactively to guest's concerns.
Understands the brand's service culture.
Sets service expectations for all guests internally and externally.
Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
Follows up to ensure complaints have been addressed to the guest's satisfaction.
Develops a relationship with all guests to build repeated clientele internally and externally.
Additional Responsibilities as Assigned
Complies with all corporate accounting procedures.
Assists GM as needed with annual Quality audit.
MANAGEMENT COMPETENCIES
Leadership
Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
Communication - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
Problem Solving and Decision Making - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution
Building and Contributing to Teams - Actively participates as a member of a team to move the team toward the completion of goals.
Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships
Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
Organizational Capability - Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management - Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen - Understands and utilizes business information to manage everyday operations.
Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
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. Willingness to adhere to internal company standards.
Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
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.
Bar Concepts - Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Coffee and Tea Service - Knowledge of coffee and coffee equipment and procedures for brewing and preparing coffee and specialty drinks; understanding of coffee break standards and service.
Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery, etiquette, safety, and security; amenity process and delivery; food and beverage service standards, service cart setup.
Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
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.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
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