Career Openings at Marriott International

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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 of:

 

 

Job Title: Clerk - Accounts Payable

Job Number: 21017452
Location: Marriott Hotel - Ikeja, Lagos
Schedule: Full-Time
Brand: Marriott Hotels Resorts
Job Category: Finance & Accounting
Position Type: Non-Management

Position Summary

• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
• Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures.
• Record, store, access, and / or analyze computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
• Complete period-end closing procedures and reports as specified. Audit cashier banks periodically according to SOPs. Maintain, distribute, and record petty cash, cashier banks, and contracts.
• Document, maintain, communicate, and act upon all Cash Variances according to SOPs. Act as liaison between property and armored car service or primary banking institution.
• Participate in internal, external, and regulatory audit processes and ensure compliance with SOPs.

Responsibilities

• Follow all company policies and procedures.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information.
• Protect company assets.
• Protect the privacy and security of guests and coworkers.
• Speak with others using clear and professional language.
• Prepare and review written documents accurately and completely
• Answer telephones using appropriate etiquette; ensure that coworkers understand their tasks.
• Develop and maintain positive working relationships with others.
• Support team to reach common goals.
• Listen and respond appropriately to the concerns of other employees.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Interested and qualified candidates should:Click here to apply

 

 

Job Title: Supervisor - Restaurant

Job Number: 21040260
Location: Protea Hotel Owerri Select, Plot H/1 Nekede Pocket Layout New Owerri, Imo.
Job Category: Food and Beverage & Culinary
Brand: Protea Hotels
Schedule: Full-Time
Relocation?: N
Position Type: Non-Management
Located Remotely?: N

Position Summary

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met.
• Inspect grooming and attire of staff, and rectify any deficiencies.
• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Inspect storage areas for organization, use of FIFO, and cleanliness.
• Complete scheduled inventories and stock and requisition necessary supplies.
• Monitor dining rooms for seating availability, service, safety, and well being of guests.
• Complete work orders for maintenance repairs.

Job Description

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and / or cost-savings. Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Interested and qualified candidates should:Click here to apply

 

 

Job Title: Sous Chef - Pastry

Job Number: 21039803
Location: Four Points by Sheraton Ikot Ekpene, Raffia City Plaza, Ikot Ekpene, Akwa Ibom, Nigeria
Job Category: Food and Beverage & Culinary
Brand: Four Points
Schedule: Full-Time
Position Type: Management

Job Summary

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

Candidate Profile

Education and Experience:

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

Or

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

Core Work Activities

Leading Pastry Culinary Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example
• Supervises and manages employees. Manages all day-to-day operations
• Understands employee positions well enough to perform duties in employees' absence
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serves as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of employees
• Ensures employees understand expectations and parameters
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met:

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

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Sets a positive example for guest relations
• Empowers employees to provide excellent customer service
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Strives to improve service performance.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
• Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities:

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Ensures property policies are administered fairly and consistently
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluates results to choose the best solution and solve problems
• Brings issues to the attention of the department manager and Human Resources as necessary
• Attends and participates in all pertinent meetings.

Management Competencies

Leadership:

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace
• Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution:

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships:

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships
• Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards
• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability:

• Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit
• Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise:

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
• Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage / handling techniques and sanitation standards
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)
• Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out").  This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products
• Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines
• Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food
• Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely
• Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.  This includes correctly choosing and applying appropriate chemicals and/or products.  This includes knowing the right equipment to use for each job
• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.)
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences
• Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents
• Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Interested and qualified candidates should:Click here to apply

 

 

Job Title: Maintenance Officer

Job Number: 21040306
Location: Protea Hotel - Owerri Select, Imo
Job Category: Engineering & Facilities
Brand: Protea Hotels
Schedule: Full-Time
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.

Responsibilities

• 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.

Interested and qualified candidates should:Click here to apply

 

 

Job Title: Administrative Assistant

Job Number: 21040231
Location: Lagos Marriott Hotel Ikeja, 122 Joel Ogunnaike Street, Lagos Nigeria
Job Category: Administrative
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Relocation?: N
Position Type: Non-Management
Located Remotely?: N

Job Summary

• Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests.
• Transmit information or documents using a computer, mail, or facsimile machine.
• Operate standard office equipment other than computers. Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software.
• Handle incoming and outgoing mail, including date stamping and distributing incoming mail.
• Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc.
• Compile, copy, sort, and file records of office activities, business transactions, and other activities. Enter and locate work-related information using computers and/or point of sale systems.

Responsibilities

• Follow all company policies and procedures, 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.
• Speak with others using clear and professional language, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Interested and qualified candidates should:Click here to apply

 

 

Job Title: Supervisor-Stewards

Job Number: 21039824
Location: Marriott Hotel - Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Position Type: Non-Management

Position Summary

• Direct and assist Stewards in order to make clean up more efficient.
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
• Assist with Banquet plate-ups.
• Assist cooks and kitchen staff with various tasks as needed.
• Provide cooks with needed items.
• Support banquet and buffet by transporting and ensuring adequate stock.
• Return cleaned items to proper locations.
• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

Responsibilities

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Follow all company and safety and security policies and procedures; report 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.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• 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 50 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.
• Move over sloping, uneven, or slippery surfaces.
• Perform other reasonable job duties as requested by Supervisors.

Interested and qualified candidates should:Click here to apply

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