689 Guest Satisfaction Jobs - Page 15

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example 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. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. .

Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Supporting Management of Front Desk Team 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. Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Ensures employee recognition is taking place on all shifts. Establishes and maintains open, collaborative relationships with employees. Monitoring and Supporting Progress Toward Guest Services and Front Desk Goals Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish your work. Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Strives to improve service performance. Collaborates with the Front Office Manager on ways to continually improve departmental service. Communicates a clear and consistent message regarding the Front Office goals to produce desired results. Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Ensuring Exceptional Customer Service Provides services 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. Serves as a role model to demonstrate appropriate behaviors. Sets a positive example for guest relations. Displays outstanding hospitality skills. Empowers employees to provide excellent customer service. Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Provides feedback to employees based on observation of service behaviors. Handles guest problems and complaints effectively. Interacts with guests to obtain feedback on product quality and service levels. Managing Projects and Policies Implements the customer recognition/service program, communicating and ensuring the process. Ensures compliance with all Front Office policies, standards and procedures. Monitors adherence to all credit policies and procedures to reduce bad debts and rebates. Additional Responsibilities Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Functions in place of the Front Office Manager in his/her absence. Communicates critical information from pre- and post-convention meetings to the Front Office staff. Participates in department meetings. .

Chariot Beach Resort is looking for House Keeper to join our dynamic team and embark on a rewarding career journey Room Cleaning: Clean and sanitize guest rooms, bathrooms, and common areas according to established standards and procedures This includes dusting, vacuuming, mopping floors, making beds, and replenishing amenities Linen and Laundry Management: Collect, sort, and launder linens, towels, and other hotel textiles Ensure proper handling, washing, drying, folding, and storage of linens to maintain cleanliness and hygiene standards Inventory Management: Monitor and replenish housekeeping supplies and amenities, such as toiletries, cleaning agents, and guest supplies Maintain adequate stock levels and report any shortages or discrepancies to the supervisor Inspection and Maintenance: Perform routine inspections of guest rooms and public areas to identify cleanliness issues, damages, or maintenance needs Report any maintenance issues or safety hazards to the appropriate department for prompt resolution Guest Interaction: Provide courteous and responsive service to guests, responding promptly to their requests and inquiries Address guest concerns or complaints in a professional and timely manner, striving to exceed guest expectations Team Collaboration: Collaborate with other housekeeping team members and departments to ensure seamless operations and guest satisfaction Communicate effectively with supervisors and colleagues to coordinate tasks and priorities Safety and Compliance: Adhere to safety protocols, sanitation guidelines, and hotel policies to maintain a safe and healthy work environment Follow proper procedures for handling cleaning chemicals and equipment to prevent accidents and injuries Attention to Detail: Pay close attention to detail and ensure thorough cleaning and inspection of assigned areas Strive for excellence in cleanliness and presentation to enhance the overall guest experience

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations Projects supply needs for the department, (eg, china, glass, silver, buffet presentations, props). Applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. Adheres to and reinforces all standards, policies, and procedures. Maintains established sanitation levels. Manages departmental inventories and maintains equipment. Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. Schedules banquet service staff to forecast and service standards, while maximizing profits. Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams Sets goals and delegates tasks to improve departmental performance. Conducts monthly department meetings with the Banquet team. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. Acts as a liaison to the kitchen staff. Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service Sets a positive example 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. Ensures employees understand expectations and parameters. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. Observes service behaviors of employees and provides feedback to individuals. Monitors progress and leads discussion with staff each period. Participates in the development and implementation of corrective action plans. Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Responsible for supporting all aspects of Concierge functions in accordance with hotel standards. Maintains a concierge service and management philosophy that serves as a guide to respective staff. Assists in developing and maintaining the acknowledgment and service of all guests visiting the location. Supports management to ensure all departments are aware of all guests needs and information prior to arrival that will lead to a unique, memorable and personal stay. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; no prior work experience required CORE WORK ACTIVITIES Maintaining Concierge Goals Coordinates day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish work. Supports concierge team to keep them focused on the critical components of operations to drive guest satisfaction and the desired financial results. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed goals. Supports the establishment of an effective database to be used by all team members for restaurant and local attractions. Establishes relationships with local attractions, restaurants and other businesses to enhance guests experiences. Provides recommendations and arranges services for guests as requested (eg, car rental, airline and train tickets, office services, beauty and barber services, baby sitting, repairs, shopping). Maintains awareness of cultural differences needed to meet guests specific needs and requirements. Provides check-in and check-out services and handles reservations when needed. Maintains knowledge of rooms and their locations, services and facilities of the hotel. Ensures repeat and VIP guests are receiving appropriate service and ensures their requests are carried out. Responds to emergency situations using appropriate procedures. Maintains awareness of daily operations and events at the hotel. Maintains knowledge of daily house-count, arrivals/departures, VIPs, scheduled in-house group names, background, activities, locations, and times as well as special requests/arrangements Provides warm welcome and anticipation of guest needs throughout their stay. Encourages and building mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures concierge team effectively handles guest requests and adheres to all hotel policies, procedures and standards while striving towards total guest satisfaction. Ensuring Exceptional Customer Service Assists in ensuring the concierge team provides services that are above and beyond for customer satisfaction and retention. Improves service by assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Responds to and handles guest problems and complaints. Sets a positive example for guest relations. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Supports employees understanding of customer service expectations and parameters. Interacts with guests to obtain feedback on product quality and service levels. Additional Responsibilities Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Informs and/or updates the executives and the peers on relevant information in a timely manner. Participates in departmental meetings and continually communicates a clear and consistent message regarding the front of house goals to produce desired results. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

A Food & Beverage Associate is responsible for serving food and/or beverages to guests in the hotels continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As a Food & Beverage Associate, you would be responsible for serving food and/or beverages to guests in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Respond to guest requests in a timely, friendly and efficient manner Ensure knowledge of menu and restaurant promotions and specials Take guest food and/or beverage orders and input orders in appropriate point-of-sale system Retrieve and deliver food and beverage orders in a timely manner Ensure guest satisfaction throughout the meal service Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations Ensure serving station is well-stocked at all times What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Me

Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts 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. 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. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. 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 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 and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. 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. .

Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Food and Beverage Operations Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Uses coaching skills throughout the property. Demonstrates self confidence, energy and enthusiasm. Motivates and encourages staff to solve guest and employee related concerns. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Follows up to ensure complaints have been addressed to the guests satisfaction. Develops a relationship with all guests to build repeated clientele internally and externally. Additional Responsibilities as Assigned Complies with all corporate accounting procedures. Assists GM as needed with annual Quality audit. .

Responsible for the daily shift operations of Housekeeping, Recreation/Health Club and, if applicable, Laundry. Directs and works with employees to verify property guestrooms, public space and employee areas are clean and well maintained. Completes inspections and holds people accountable for corrective action. Position assists in ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the housekeeping or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Managing Housekeeping Operations and Budgets Verifies guest room status is communicated to the Front Desk in a timely and efficient manner. Inspects guestrooms on a daily basis. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Inventories stock to verify adequate supplies. Supports and supervises an effective inspection program for all guestrooms and public space. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Verifies all employees have proper supplies, equipment and uniforms. Communicates areas that need attention to staff and follows up to verify understanding. Supervises daily Housekeeping shift operations and verifies compliance with all housekeeping policies, standards and procedures. Participates in departmental meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Conducting Human Resources Activities Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary. Establishes and maintains open, collaborative relationships with employees and verifies employees do the same with them. Schedules employees to business demands and for tracks employee time and attendance. Verifies employees understand expectations and parameters. Verifies property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process, where applicable. Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met. Observes service behaviors of employees and provides feedback to individuals. Verifies employee recognition is taking place on all shifts. Participates in an on-going employee recognition program. Solicits employee feedback, utilizes an open door policy, and reviews employee satisfaction results to identify and address employee problems or concerns. Participates in employee progressive discipline procedures. Celebrates successes and publicly recognizes the contributions of team members. Ensuring Exceptional Customer Service Sets a positive example for guest relations. Understands the brands service culture. Participates in the development and implementation of corrective action plans to improve guest satisfaction. Empowers employees to provide excellent customer service. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Responds to and handles guest problems and complaints. Strives to improve service performance. .

Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest or property related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the guest services, front desk, housekeeping, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the guest services, front desk, housekeeping, or related professional area. CORE WORK ACTIVITIES Supporting Property Operations and Guest Relations Needs Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property. Communicates any variations to the established norms to the appropriate department in a timely manner. Sends copy of MOD report to all departments on a daily basis. Strives to improve service performance. Ensures compliance with all policies, standards and procedures. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Supporting Profitability Goals Understands and complies with loss prevention policies and procedures. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Managing the Guest Experience Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved. Empowers employees to provide excellent customer service. Provides immediate assistance to guests as requested. Serves as a leader in displaying outstanding hospitality skills. Sets a positive example for guest relations. Responds to and handles guest problems and complaints. Ensures employees understand customer service expectations and parameters. Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction. Participates in the development and implementation of corrective action plans to improve guest satisfaction. Records guest issues in the guest response tracking system. Assisting Human Resources Activities Participates as needed in the investigation of employee and guest accidents. Observes service behaviors of employees and providing feedback to individuals. Conducts regular inspection tours of the entire facility for appearance, safety, staffing, security, and maintenance. Celebrates successes and publicly recognizes the contributions of team members. Ensures employees are cross-trained to support successfully daily operations. Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPS) and support the Peer Review Process. Understands and, if necessary, implements all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc. .

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. 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. OR 4-year bachelors degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required. 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. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Drives alignment of all employees, team leaders and managers to the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guests expectations. Provides services 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. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. 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. Drives effective departmental communication and information systems through logs, department meetings and property meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Bar/Lounge Operations Implements agreed upon beverage policy and procedures throughout the property. Manages in compliance with all local, state and Federal beverage and liquor laws. Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory. Monitors adherence to all liquor control policies and procedures. Attends pre- and post-convention meetings as needed to understand group needs Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Participates in the management of departments controllable expenses to achieve or exceed budgeted goals. Manages to achieve or exceed budgeted goals. Ensures compliance with all Bar/Lounge policies, standards and procedures. Maintains food handling and sanitation standards. Manages inventories according to budget and business levels. Assists with developing menus and promotions as necessary. Leading Bar/Lounge Team Trains staff on liquor control policies and procedures. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures employees understand expectations and parameters. Communicates critical information to the Bar/Lounge staff regarding each event. Ensuring Exceptional Customer Service Provides excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Responds effectively to guest problems and complaints. Empowers employees to provide excellent customer service. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Provides feedback to individuals in an effort to improve service performance. Reviews comment cards and guest satisfaction results with employees. Managing Human Resource Activities Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Participates in the development and implementation of corrective action plans. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (eg, china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example 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. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

We are looking for a Hotel Operations Manager to oversee the daily operations at Hotel High Point, ensuring exceptional guest experiences across all departments You will manage front desk, housekeeping, food & beverage, and support services while maintaining operational efficiency and quality standards Responsibilities include supervising staff, monitoring budgets and performance metrics, coordinating with vendors, and implementing service best practices The ideal candidate possesses strong leadership, excellent communication skills, hospitality industry experience, and a commitment to delivering outstanding guest satisfaction

Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts 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. 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. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. 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 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 and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. 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. .

The Executie Assistant supports the strategic plans andobjecties of the Administratie Support Department. The function should besupportie, hands-on, methodical and business-focused; creating memorablemoments for our guests, taking ownership for assigned actiities whilstcollaborating closely with their immediate report and key business partners inorder to delier quality results. The job incumbent acts as an ambassador forthe brand, reflecting the company culture and alues. All work is carried outin accordance with company corporate policies, procedures and serice conceptsaccording to local requirements and regulations. B. Key roles and responsibilities: 1. Supportand assist in the smooth running of the administratie support department,exerting diligent processes whilst ensuring both property and company standardsare attained and adhered to. 2. Takesresponsibility for the duties and tasks assigned to the role, ensuring that allwork is carried out in a timely and professional manner. 3. Collaboratewith colleagues to maximize guest satisfaction and comfort, deliering apositie and responsie approach to enquiries and problem resolution. 4. Support anddelier on the strategies and objecties of the administratie supportdepartment, taking ownership for assigned areas of responsibility. 5. Deelopsand builds own skills, knowledge and experience at eery opportunity withinadministratie support department, which aligns with the culture of growth,deelopment and performance expected by the company. 6. Collaborateswith the Head of Department, ensuring that departmental inentory ismaintained, that productiity targets are achieed and performance leels areattained. 7. Build andmaintain effectie working relationships, communicating with key stakeholderswhilst promoting the company culture and alues. 8. Ensuresadherence to all legislation where due diligence requirements and best practiceactiities are planned, deliered and documented for internal and externalaudit, performing follow-up as required. C. Competencies & skills requirements Experiencein administratie support. Abilityto adapt to changing serice enironments. Pro-actiewith a hands-on approach. Passionfor the hospitality industry. Abilityto manage work ensuring that tasks assigned are deliered. Ability tofind creatie solutions, offering recommendations. Personalintegrity, with the ability to work in an enironment that demands excellence Strongcommunication and listening skills Good ITskills Abilityto work collaboratiely at all leels within the department An openand positie personality Abilityto handle challenging priorities and assignments D. Job requirements and qualifications: Minimum education: National academic qualifications preferred Minimum experience: 3-5 years of releant experience in Administratie Support Language skills: Good command of written and spoken English

Do you like keeping up appearancesCan you keep up the pace and run our showAs the standard bearer are you passionate about having pillows plumped to perfection, mirrors gleaming and the team sparklingCan you keep up the pace and run our showThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Knowing that first impressions count, our Housekeeping Team are obsessed about presentation, having things in the right place and the house being spotlessly clean and striving to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests As Housekeeping Supervisor, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Housekeeping Supervisor: Supports the smooth running of the housekeeping department, where all aspects of the guest experience are delivered to the highest levels Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries and problem resolution Delivers on plans and objectives where housekeeping initiatives & hotel targets are achieved Supervises the housekeeping team fostering a culture of growth, development and performance within the department Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Takes ownership of the departmental programmes that advance service standards, profitability and cost control Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Housekeeping Supervisor: Experience in housekeeping Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions with proven problem-solving capabilities offering support where required Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experience of working with IT systems on various platforms Strong communication skills Skills Cleanliness Housekeeping Procedures Conflict Resolution Inventory Management Fluent in English Team Supervision +{?{skillsLength}}

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. 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. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Assists in leading the property s segmented sales effort (eg, group, transient, association, corporate, etc) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts 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. 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. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. 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 (eg, sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities 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 (eg, 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 (eg, 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 and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. 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 (eg, 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. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Assists with identifying and addressing employee and organizational development needs. The position is assist in 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. Assists in conducting needs assessments, designing and developing training programs and facilitating the delivery of both custom and corporate training programs. Measures the effectiveness of training to ensure a return on investment. 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; 1 year experience in the human resources or related professional area; certified trainer. OR 4-year bachelors degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required. CORE WORK ACTIVITIES Assisting with 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. Assisting with 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. Assisting with Developing Training Program Plans and Budgets Identifies performance gaps and works with managers to develop and implement appropriate training to improve performance. Assists with making any necessary adjustments to training methodology and/or re-trains as appropriate. Aligns current training and development programs to effectively impact key business indicators. Assists with establishing 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. Assisting with Managing Training Budgets Assists with the development of the Training budget as required. Assists with managing budget in alignment with Human Resources and property financial goals. Assists with managing department controllable expenses to achieve or exceed budgeted goals. Utilizes P-card if appropriate to control and monitor departmental expenditures. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.