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 following positions below:
Oversees the day-to-day execution of general ledger impacted processes, including support to clients/departments as they work with and understand these processes.
Directs accounting functions specifically in the areas of account balancing, ledger reconciliation, reporting and discrepancy resolution. Supervises other Finance and Accounting employees in areas relating to general ledgers, subsidiary ledgers and related reporting.
Core Work Activities
Managing Work, Projects, and Policies:
Coordinates and implements accounting work and projects as assigned.
Coordinates, implements and follows up on Accounting SOP audits for all areas of the property.
Complies with Federal and State laws applying to fraud and collection procedures.
Generates and provides accurate and timely results in the form of reports, presentations, etc.
Analyzes information and evaluates results to choose the best solution and solve problems.
Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
Balances credit card ledgers.
Verifies contracts for groups and performs credit reference checks for direct billed groups if necessary.
Maintaining Finance and Accounting 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.
Submits reports in a timely manner, ensuring delivery deadlines.
Ensures profits and losses are documented accurately.
Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
Maintains a strong accounting and operational control environment to safeguard assets.
Completes period end function each period.
Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
Demonstrating and Applying Accounting Knowledge:
Demonstrates knowledge of job-relevant issues, products, systems, and processes.
Demonstrates knowledge of return check procedures.
Demonstrates knowledge of the Gross Revenue Report.
Demonstrates knowledge and proficiency with write off procedures.
Demonstrates knowledge and proficiency with consolidated deposit procedures.
Keeps up-to-date technically and applying new knowledge to your job.
Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Managing and Conducting Human Resource Activities:
Supports the development, mentoring and training of employees.
Provides constructive coaching and counseling to employees.
Trains people on account receivable posting techniques.
Additional Responsibilities:
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Demonstrates personal integrity.
Uses effective listening skills.
Demonstrates self confidence, energy and enthusiasm.
Manages group or interpersonal conflict effectively.
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Manages time well and possesses strong organizational skills.
Presents ideas, expectations and information in a concise well organized way.
Uses problem solving methodology for decision making and follow up.
Makes collections calls if necessary.
Candidates Profile
Education and Experience:
4-year Bachelor’s Degree in Finance and Accounting or related major; 1 year experience in the finance and accounting or related professional area.
Check figures, postings, and documents for accuracy. 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.
Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.
Follow-up and resolve past due accounts and vendor invoices until payment in full is received or resolved.
Coordinate tasks and work with other departments; serve as a departmental role model or mentor; assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
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.
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.
Job Title: Chef de Partie
Job Number: 22100803 Location: Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Management
Job Summary
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:
Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
Communications production needs to key personnel.
Produces production prep list.
Assists in developing daily and seasonal menu items.
Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
Assists in estimating daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team:
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Assumes duties of the Sous Chef in his/her absence.
Assists Chef in daily line up and conducts in his/her absence.
Establishing and Maintaining Kitchen Goals:
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service:
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities:
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities:
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
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.
Job Number: 22100873 Location: Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Non-Management
The Impact You’ll Make
You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine.
Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations.
Your hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.
What You’ll Be Doing
Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers
What We’re Looking for
Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus
This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Prior to employment, we’ll ask you to complete safety training and certification.
Rewards for work, Benefits for your Lifestyle
You’ll be supported in and out of the workplace through:
Discounts on hotel rooms, gift shop items, food and beverage
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.
Job Title: Executive Sous Chef
Job Number: 22100786 Location: Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
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.
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.
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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