Vacancies at Marriott International (Lagos and Abuja)
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 positions below:
Job Title: Director of Human Resources
Job Number: 21002638
Location: Ikeja, Lagos
Job Category: Human Resources
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Position Type: Management
Job Summary
- The Director of Human Resources will report directly to the property General Manager, with a dotted-line (functional) reporting relationship to the Regional Senior Director of Human Resources and will be an integral member of the property executive committee.
- As a member of the Human Resources organization, he / she contributes a high level of human resource generalist knowledge and expertise for a designated property.
- He / she will be accountable for talent acquisition, succession / workforce planning, performance management and development for property employees, using technology efficiently, and coaching / developing others to help influence and execute business objectives in the most efficient manner.
- He / she generally works with considerable independence, developing processes to accomplish objectives in alignment with broader business objectives.
- Additionally, he / she utilizes a Human Resource Business Plan aligned with property and brand strategies to deliver HR services that enable business success.
Core Work Activities
Managing the Human Resources Strategy:
- Executes and follows-up on engagement survey related activities.
- Champions and builds the talent management ranks in support of property and region diversity strategy.
- Translates business priorities into property Human Resources strategies, plans and actions
- Implements and sustains Human Resources initiatives at the property.
- Coordinates the human capital review process at property(s) and leads succession planning activities on property and in the market, as appropriate.
- Leads the assessment of property(s) leadership pipeline through the human capital review process and assists with follow-up.
- Creates value through proactive approaches that will affect performance outcome or control cost.
- Monitors effective use of myHR by property managers and employees.
- Leads and participates in succession management and workforce planning.
- Responsible for Human Resources strategy and execution.
- Serves as key change manager for initiatives that have high employee impact.
- Attends owners meetings as a member of the property executive committee and provides meaning or context to the Human Resources results (e.g., retention statistics, critical open positions, employee satisfaction, and training initiatives and results); and demonstrates an understanding of owner priorities.
- Supervises one or more on-property Human Resources, as well as market-based Human Resources Specialist type resources where appropriate.
Managing Staffing and Recruitment Process:
- Analyzes open positions to balance the development of existing talent and business needs.
- Serves as coach and expert facilitator of the selection and interviewing process.
- Surfaces opportunities in work processes and staffing optimization.
- Makes staffing decisions to manage the talent cadre and pipeline at the property.
- Develops staffing strategy (in collaboration with hiring manager) relating to hiring practices; consults with hiring manager on compensation, benefits, etc.
- Monitors sourcing process and outcomes of staffing process.
- Ensures managers are competent in assessing and evaluating hourly staff.
Managing Employee Compensation Strategy:
- Remains current and knowledgeable in the internal and external compensation and work competitive environments.
- Leads the planning of the hourly employee total compensation strategy.
- Champions the communication and proper use of total compensation systems, tools, programs, policies, etc.
- Participates in quarterly internal equity analysis; reviews internal equity reports and surface issues needing resolution.
- Creates and implement s total compensation management packages/offers, particularly recognition and incentive programs directed towards property priorities.
Managing Staff Development Activities:
- Ensures completion of the duties and responsibilities of the properties’ Human Resources staff members, as outlined in applicable job description(s).
- Ensures property Human Resources staff is properly trained in all employee-related human resource information to appropriately respond to property employees.
- Serves as resource to property Human Resources staff on employee relations questions and issues.
- Continually reinforces positive employee relations concepts.
Candidate Profile
Education and Experience:
- 2-year degree from an accredited university in Human Resources, Business Administration, or related major; 4 years experience in the human resources, management operations, or related professional area.
OR
- 4-year bachelor's degree in Human Resources, Business Administration, or related major; 2 years experience in the human resources, management operations, or related professional area.
How to Apply
Interested and qualified candidates should:
Click here to apply
Job Title: Director, Engineering - B
Job Number: 21001435
Location: Abuja, Nigeria
Brand: Sheraton Hotels & Resorts
Job Category: Engineering & Facilities
Schedule: Full-Time
Position Type: Management
Job Summary
- Provides a high level of property maintenance knowledge. Position has overall responsibility for maintaining the building, grounds and physical plant with particular attention towards safety, security and asset protection.
- Accountable for managing the budget, capital expenditure projects, preventative maintenance and energy conservation.
- Develops and implements strategies that will deliver products and services, which meet or exceed the needs and expectations of guests and employees while maximizing the financial performance.
- Responsible for maintaining standards and regulatory requirements. Leads the emergency response team for all facility issues.
Core Work Activities
Managing Engineering Operations and Budgets:
- Works with property and regional engineering leadership team to determine how Engineering is performing against budget and highlights areas of concern to leadership.
- Manages the physical plant including equipment, refrigeration, HVAC, plumbing, water treatment and electrical systems in accordance with Standard Operating Procedures.
- Administers service contracts to support property needs.
- Ensures fire crew has complete understanding of all procedures, equipment and alarms.
- Coaches and supports engineering leadership team to effectively manage controllable expenses (e.g., wages, heat, light and power, water consumption, tools and equipment, grounds keeping supplies, uniforms, vendors, service agreements, inventory, etc.).
- Manages and controls heat, light and power.
- Develops an engineering operating strategy that is aligned with the property / brand’s business strategy.
- Develops and manages Engineering budget.
- Ensures integration of departmental goals in game plans.
- Oversees execution of long term preventative maintenance and 10 year asset protection plans.
- Reviews financial reports and statements to determine how Engineering is performing against budget.
- Addresses potential areas of concern and proposing solutions to owners in a proactive manner.
- Communicates a clear and conquipment licenses, permits and certifications are current.
- Ensures property policies are administered fairly and consistently.
Managing Profitability:
- Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
- Monitors and manages the payroll function.
- Manages department's controllable expenses to achieve or exceed budgeted goals.
- Participates in the development of department's capital expenditure goals; manages projects as needed.
- Participates in the budgeting process for areas of responsibility.
- Prepares weekly and period end P&L critiques.
- Understands the impact of department's operation on the overall property financial goals; educates staff on details as appropriate.
- Reviews and manages controllable expenses such as, heat, light, power, water consumption, tools and equipment, grounds keeping supplies, uniforms, vendors, service agreements, etc.
Conducting Human Resources Activities:
- Ensures employees are treated fairly and equitably.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
- Celebrates successes by publicly recognizing the contributions of team members.
- Resolves guest problems and complaints.
- Brings issues to the attention of Human Resources as necessary.
- Ensures that regular on-going communication takes place throughout the engineering operation to communicate daily operations activities, set expectations and create awareness of business objectives.
Candidate Profile
Education and Experience:
- High school diploma or GED; 6 years experience in the engineering and maintenance or related professional area; technical training in HVAC-R / Electrical / Plumbing.
OR
- 2-year degree from an accredited university in Building and Construction, Engineering, Mechanics, or related major; 4 years experience in the engineering and maintenance or related professional area; technical training in HVAC-R / Electrical / Plumbing.
How to Apply
Interested and qualified candidates should:
Click here to apply
Job Title: Executive Chef I
Job Number: 21001485
Location: Abuja, Nigeria
Job Category: Food and Beverage & Culinary
Brand: Sheraton Hotels & Resorts
Schedule: Full-Time
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 maximizing the financial performance in all areas of responsibility.
- 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.
- 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).
Core Work Activities
Leading Kitchen Operations for Property:
- Leads kitchen management team.
- 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.
OR
- 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.
How to Apply
Interested and qualified candidates should:
Click here to apply