Job Vacancies @ Marriott International

Lagos, Edo, Akwa Ibom & Imo Posted 2 years ago Posted on Accounting / Audit / Finance, Advertising / Social Media / Marketing / PR, Driving / Haulage, Education / Teaching / Training, Hospitality / Food Services, Sales / Business Development

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:

1.) Manager, Training
2.) Accounting Officer
3.) Executive Chef I
4.) Cook
5.) Lead Driver
6.) Server - Banquets
7.) Asian Chef de Cuisine
8.) General Manager
9.) Sales & Marketing Manager

See job details and how to apply below.

(adsbygoogle = window.adsbygoogle || []).push({});

1.) Manager, Training

Job Number: 22137429
Location: Lagos
Schedule: Full-Time
Job Category: Human Resources
Position Type Management

Job Summary

Helps drive company values and philosophy and ensures all training and development activities are strategically linked to the organization’s mission and vision.
Works with property leadership team to identify and address employee and organizational development needs.
The position is responsible for ensuring effective training is in place to enable the achievement of desired business results.
Training programs focus on a variety of topics, including product knowledge, company philosophy, and customer service and leadership skills.
Conducts needs assessments, designs and develops training programs and facilitates the delivery of both custom and corporate training programs.
Measures the effectiveness of training to ensure a return on investment.

Core Work Activities
Administering Employee Training Programs:

Promotes and informs employees about all training programs.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Helps employees identify specific behaviors that will contribute to service excellence.
Ensures employees receive on-going training to understand guest expectations.
Uses effective training methods to ensure employees have a good understanding of guest satisfaction and can demonstrate guest satisfaction skills.
Meets with training cadre on a regular basis to support training efforts.
Observes service behaviors of employees and provides feedback to individuals and/or managers.

Evaluating Training Programs Effectiveness:

Monitors enrollment and attendance at training classes.
Meets regularly with participants to assess progress and address concerns.
Partners with operational leaders to assess if employees demonstrate effective technical and leadership skills.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Measures transfer of learning from training courses to the operation.
Ensures adult learning principles are incorporated into training programs.

Developing Training Program Plans and Budgets:

Ensures all training and development activities (department specific and general property training) are strategically linked to the organization’s mission and vision.
Identifies performance gaps and works with managers to develop and implement appropriate training to improve performance.
Makes any necessary adjustments to training methodology and/or re-trains as appropriate.
Aligns current training and development programs to effectively impact key business indicators.
Establishes guidelines so employees understand expectations and parameters.
Develops specific training to improve service performance.
Drives brand values and philosophy in all training and development activities.
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing Training Budgets:

Participates in the development of the Training budget as required.
Manages budget in alignment with Human Resources and property financial goals.
Manages department controllable expenses to achieve or exceed budgeted goals.
Utilizes P-card if appropriate to control and monitor departmental expenditures.

Candidate Profile
Education and Experience:

2-year Degree from an accredited University in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the human resources or related professional area; certified trainer.

4-year Bachelor's Degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Note: 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.

2.) Accounting Officer

Job Number: 22157175
Location: Benin City, Edo
Schedule Full-Time
Position Type: Non-Management
Job Category: Finance & Accounting

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.
Transmit information or documents using a computer. Maintain accurate electronic spreadsheets for financial and accounting data.
Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, 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.
Post requisitions and document selection activities. Ensure accurate maintenance of all employee records and files. Maintain confidentiality and security of employee and property records, files, and information.
Regularly coordinate employee celebrations.
Follow all company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
Address service needs in a professional, positive, and timely manner. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Perform other reasonable job duties as requested.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

3.) Executive Chef I

Job Number: 22157155
Location: Benin City, Edo
Schedule Full-Time
Position Type: Management
Job Category: Food and Beverage & Culinary

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.

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.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

4.) Cook

Job Number: 22157158
Location: Benin City, Edo
Schedule Full-Time
Position Type: Non-Management
Job Category: Food and Beverage & Culinary

Position Summary

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report maintenance needs, 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. Speak with others using clear and professional language.
Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

5.) Lead Driver

Job Number: 22157160
Location: Benin City, Edo
Schedule Full-Time
Position Type: Non-Management
Job Category: Rooms & Guest Services Operations

Position Summary

Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.
Document all trips prior to the start of and at the conclusion of each trip.
Transport guests to/from assigned destinations using property vehicle.
Park vehicle in designated location when not in use. Inspect property vehicles for damage and cleanliness. Check tire pressure and fluid levels for property vehicle and refuel as necessary. Document all vehicle incidents (i.e., damages, accidents) and provide reports of incidents to manager/supervisor.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Anticipate and address guests’ service needs. 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. Ensure adherence to quality expectations and standards; identify, recommend, and implement new ways to increase organizational quality.
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). Move at a speed required to respond to work situations (e.g., run, walk, jog). 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 and objects weighing in excess of 75 pounds with assistance.
Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Perform other reasonable job duties as requested by Supervisors.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

6.) Server - Banquets

Job Number: 22160459
Location: Ikeja, Lagos
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Position Type: Non-Management

Position Summary

Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.
Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Ensure courses are cleared and tables are properly crumbed.
Respond to and try to fulfill any special banquet event arrangements.
Replenish buffet items to ensure consistency and freshness in presentation.
Monitor tableware to ensure it is presentable to guests. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Bus tables by removing and separating tableware, plateware, glassware, and flatware.
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, 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.
Support team to reach common goals. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print).
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 and objects weighing in excess of 75 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
Move over sloping, uneven, or slippery surfaces as well as 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.

Requirement

Candidates should possess relevant qualifications.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

7.) Asian Chef de Cuisine

Job Number: 22135273
Location: Ikeja, Lagos, Nigeria
Job Category: Food and Beverage & Culinary
Schedule: Full-Time
Position Type: Management

Job Summary

Accountable for the quality, consistency and production of the restaurant kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
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 for Restaurant:

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant 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 restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations regulations.
Follows proper handling and right temperature of all food products.
Estimates 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. Managing all day-to-day operations. 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.

Establishing and Maintaining Restaurant 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.
Manages employee progressive discipline procedures.
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.

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.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

8.) General Manager

Job Number: 22155421
Location: Protea Hotel Owerri Select, Plot H/1 Nekede Pocket Layout, New Owerri, Imo
Schedule: Full-Time
Job Category: Property Leadership
Located Remotely? N
Relocation? N
Position Type: Management

Job Summary

Functions as the primary strategic business leader of the property with responsibility for all aspects of the operation, including guest and employee satisfaction, human resources, financial performance, sales and revenue generation and delivering a return on investment to both Marriott International and property ownership.
Verifies implementation of service strategy and initiatives with the objective of meeting or exceeding guest expectations, increased profit and market share.
Holds property leadership team accountable for strategy execution, and guides their individual professional development.
The position verifies that sales engines are leveraged and initiates independent and proactive sales activities, when appropriate, to generate demand.
Verifies that the objectives and goals of Marriott and property owners work together to achieve brand positioning and success.
Builds owner loyalty through proactive communication, setting and managing expectations and delivering solid business results.
The position is actively involved in the local community and builds strong relationships with local officials, businesses, and customers.

Job Specific Tasks
Business Strategy Development:

Stays current with industry trends and monitors strengths and weakness of competition; explores new business opportunities; develops business plans designed to maximize property customer satisfaction, profitability, and market share;
Ensures property business plans are aligned with the hotel’s business strategies; translates Marriott global strategic plan into one that can be executed on property.

Business Strategy Execution:

Executes business plans designed to maximize property customer satisfaction, profitability, and market share; ensures that property business plans and employees are aligned with business strategies;
Holds property leadership team accountable for successful delivery of business plans; experiments with new ideas and takes calculated risks to improve guest satisfaction and profitability;
Evaluates the success of property business strategies to inform future business plan enhancements; continually ensures business plans and actions have a positive impact on property performance.

Sales and Marketing:

Works closely with Sales and Marketing team to develop revenue generating strategies for property;
Identifies new business leads, develops tailored sales approach, and actively pursues leads with Sales and Marketing team;
Validates that sales and marketing strategy is aligned with brand strategy and is effectively executed against established goals;
Verifies that property leaders understand and leverage Marriott demand engines to full potential; augments guest preference for property through booking ease and quality interactions with sales force.

Talent Management and Organizational Capability:

Creates a cohesive and high-performance Executive Committee that continuously strives for positive results and improvement; coaches Executive Committee by providing specific feedback and holds them accountable for performance;
Creates learning and development opportunities for employees; creates and effectively executes development plans for both direct reports based on their individual strengths, development needs, and career aspirations;
Ensures all managers are doing the same for their direct reports; identifies resource needs to strengthen property team;
Creates succession plans for future job openings; actively supports the staffing process; ensures effective work processes, systems and teamwork are in place to maximize individual and overall property performance.

Business Information Analysis:

Reviews business related data such as market share, financial performance, inventory, employee engagement, and customer satisfaction;
Analyzes business information to proactively address changing market conditions, ensure property operates within budgetary guidelines, and achieves profit margin goals;
Uses business information to identify indicators of product and service successes and opportunities for improvement; integrates business information into business plans.

Employee and Labor Relations:

Verifies that all employees are treated fairly, and with respect; builds rapport with employees by fostering an environment of open communication and spending time with employees on the frontlines;
Makes self-available to employees (“open door policy”); verifies that pay and benefits are appropriate for labor market; celebrates the success of employees in a public way;
Works with Human Resources to maximize employee engagement and monitor local labor environment to address issues as needed.

Revenue Management:

Works with Revenue Management team to develop effective pricing strategies, balancing seasonality, economy, customer segments, property objectives and customer satisfaction;
Established revenue strategy that supports the hotel’s positioning in local market; ensures demand forecasting and sound revenue practices are in place to maximize yield; identifies ways to grow occupancy, RevPAR, and market share by researching and staying aware of competitor strategies;
Controls labor and capital expenses.

Owner Relations:

Builds strong rapport with property owners through proactive and on-going communication;
Keeps owner informed of brand initiatives and guest experiences; provides owners with in-depth analysis of property performance, incorporating guest, financial and employee business data;
Manages an effective balance between owner interests and Marriott brand interests and develops solutions that create value for both;
Develops and effectively promotes ideas for improving property service and profitability to ownership.

Customer and Public Relations Management:

Interacts with guests and other customers on a frequent basis to obtain feedback about their experiences on property;
Utilizes guest/customer feedback to recognize outstanding employee service performance and improve service delivery;
Emphasizes and holds leadership team accountable for addressing service failures or potential service failures, and for developing innovative ways to exceed guest expectations;
Establishes presence in the market by actively promoting an exemplary property/brand image, involving oneself in the local community, and by developing strategic alliances with local officials, businesses, and customers;
Anticipates needs of large groups or high profile guests in order to deliver flawless service;
Verifies that products, services, and events attain the appropriate publicity (“PR buzz”).

Company/Brand Policy, Procedures, and Standards Compliance:

Verifies property compliance with legal, safety, operations, labor, and Marriott brand product and service standards;
Conducts both routine and short-notice quality assurance audits with specific departments;
Holds employees accountable for performing audits on a regular basis; conducts detailed walk-throughs to ensure building, public areas, kitchen, and grounds are well-maintained, safe, and meet or exceed guest expectations;
Validates that employees are appropriately trained and performing to standard.

Candidate Profile
Education and Experience:

2-year Degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 8 years’ experience in the management operations, sales and marketing, finance and accounting, or related professional area.

4-year Bachelor's Degree in Business Administration, Hotel and Restaurant Management, or related major; 6 years’ experience in the management operations, sales and marketing, finance and accounting, or related professional area.

Preferred:

General Manager experience in limited or full-service property.
Ability and willingness to work flexible hours including weekends, holidays and late nights.
Property industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online

9.) Sales & Marketing Manager

Job Number: 22144464
Location: Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Management

Job Summary

Leads and manages all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives.
Achieves personal booking goals and makes recommendations on booking goals of direct reports.

Core Work Activities
Supporting Developing & Executing Sales Strategies:

Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment.
Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS.
Assists with the development and implementation of promotions, both internal and external.

Maximizing Revenue:

Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).
Recommends booking goals for sales team members.

Managing Sales Activities:

Monitors all day to day activities of direct reports.
Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager.
Participates in sales calls with members of sales team to acquire new business and/or close on business.
Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).

Analyzing & Reporting on Sales and Financial Data:

Analyzes market information by using sales systems and implements strategy to achieve property’s financial room and catering goals.
Assists Revenue Management with completing accurate six period projections.
Reviews sales and catering guest satisfaction results to identify areas of improvement.

Ensuring Exceptional Customer Service:

Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.
Empowers employees to provide excellent customer service.
Observes service behaviors of employees and provides feedback to individuals.
Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.
Executes and supports the company’s Customer Service Standards and property’s Brand Standards.
Participates in and practices daily service basics of the brand.
Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.
Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Building Successful Relationships:

Develops and manages relationships with key stakeholders, both internal and external.
Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.
Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements.
Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.

Managing and Conducting Human Resource Activities:

Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
Utilizes all available on the job training tools for employees.

Candidate Profile
Education and Experience:

2 year Degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area.

4 year Bachelor's Degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online