689 Guest Satisfaction Jobs - Page 21

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. .

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 the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area. OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Managing Day-to-Day Operations Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs. Schedules events, programs, and activities, as well as the work of others. Monitors the inflow of ordered materials and the maintenance of current materials. Conducts china, glass and silver inventories. Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards. Investigates reports and follows-up on employee accidents. Manages all equipment, china, glass and silver (eg, adequate clean supplies of each). Follows loss prevention policies to prevent accidents and control costs. Enforces proper cleaning routines for serviceware, equipment, floors, etc Enforces proper use and cleaning of all dish room machinery. Verifies all food holding and transport equipment is in working order. Verifies compliance with all applicable laws and regulations. Verifies compliance with food handling and sanitation standards. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Assisting in Leading Kitchen Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Verifies and assists with maintaining the productivity level of employees. Serves as a role model to demonstrate appropriate behaviors. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Celebrates successes by publicly recognizing the contributions of team members. Encourages and builds mutual trust, respect, and cooperation among team members. Communicates performance expectations in accordance with job descriptions for each position. Establishes and maintains open, collaborative relationships with employees. Participates in the management of departments controllable expenses to achieve or exceed budgeted goals. Strives to improve service performance. Solicits employee feedback. Understands the impact of departments operation on the overall property financial goals and objectives. Ensuring Exceptional Customer Service Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Assisting in Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Assists with recruiting, interviews, hiring and promoting employees in the organization. Trains employees in safety procedures. Provides feedback to individuals based on observation of service behaviors. Reviews employee satisfaction results to identify and address employee problems or concerns. Verifies that property policies are administered fairly and consistently. Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage. Participates in employee progressive discipline 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.

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.

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.

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. .

Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provides a return on investment. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance. Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures cash control and liquor control policies are in place in food & beverage areas and followe'd by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on-going communication occurs in all areas of food and beverage (eg, pre-meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. 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. Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Empowers employees to provide excellent guest service. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (eg, restaurant supplies, uniforms, etc). Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. Brings issues to the attention of Human Resources as necessary. Ensures employees are treated fairly and equitably. Coaches team by providing specific feedback to improve performance. Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. 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. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Order and purchase equipment and supplies.

Functions as the strategic business leader of the propertys Rooms Operations. Areas of responsibility include Front Office, , Recreation/Health Club and Housekeeping. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Rooms Operations meet the brand s standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues and maximizes the financial performance of the department. As a member of the Executive Committee, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and associates and provides a return on investment to the owner and Marriott International. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. OR 4-year bachelors degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. CORE WORK ACTIVITIES Managing Profitability Demonstrates and communicates key drivers of guest satisfaction for the brand s target customer. Analyzes service issues and identifies trends. Makes and executes the necessary decisions to keep property moving forward toward achievement of goals. Works with Rooms management team to develop an operational strategy that is aligned with the brand s business strategy and leads its execution. Managing Revenue Goals Monitors Rooms operations sales performance against budget. Reviews reports and financial statements to determine Rooms operations performance against budget. Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses. Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results. Leading Operations and Department Teams Champions the brand s service vision for product and service delivery and ensures alignment amongst the Rooms leadership teams. Develops systems to enable associates to understand guest satisfaction results. Communicates a clear and consistent message regarding departmental goals to produce desired results. Managing the Guest Experience Reviews guest feedback with leadership team and ensures appropriate corrective action is taken. Responds to and handles guest problems and complaints. Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Creates an atmosphere in all Rooms and Food and Beverage areas that meets or exceeds guest expectations. Managing and Conducting Human Resources Activities Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. Ensures associates are treated fairly and equitably. Ensures that regular, ongoing communication is happening in Rooms (eg, pre-shift briefings, staff meetings). Fosters associate commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and associates. Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results. Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. Solicits associate feedback, utilizes an open door policy and reviews associate satisfaction results to identify and address associate problems or concerns. 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 supports the Peer Review Process. Conducts annual performance appraisal with direct reports according to Standard Operating Procedures. Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

Job Profile:- Cashier Duration:- Full Time Location:- Sec 142, Noida. About Us Alma Bakery & Cafe is an innovative venture that redefines the caf experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and an unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! Job Summary As a Cashier at Alma Bakery & Cafe, you will play a crucial role in delivering a seamless and premium guest experience. You will manage all billing and payment transactions with accuracy and efficiency, while being the final touchpoint in a customer s journey with us. This role requires attention to detail, familiarity with POS systems, and a warm, professional attitude that reflects our brand values. Key Responsibilities Manage daily billing operations using the POS system accurately. Process cash, credit/debit, UPI, and other payment methods efficiently. Generate invoices, handle split bills, and apply discounts or vouchers when applicable. Ensure proper documentation and reconciliation of cash and digital transactions. Maintain a clean, well-organized billing and cashier station. Address customer billing queries or concerns politely and promptly. Collaborate with front-of-house and service staff to ensure a smooth checkout process. Monitor petty cash and maintain proper records. Assist in end-of-day reports and handover procedures. Uphold the highest standards of customer service and integrity. Qualification & Skills Minimum Diploma / Bachelors qualification; Diploma in Hospitality or Accounting is a plus. At least 1 year of experience in a cashier role within a fine dining or premium caf setup. Strong numerical skills and comfort with billing software/POS systems. Courteous communication skills and a customer-focused mindset. High level of accuracy, attention to detail, and trustworthiness. Flexibility to work shifts, weekends, and holidays as required. Competencies Were Looking For Embodying Our Mission and Values: Represent Alma s spirit through service and ethics. Enabling Team Success: Work seamlessly with team members to ensure guest satisfaction. Driving Results: Maintain billing accuracy and reduce transaction errors. Leading with Integrity: Ensure transparency and honesty in all transactions. What Youll Get Here Simplified Career Growth Plan Comprehensive Leave Policy Automated Processes and Systems A chance to grow with a premium, purpose-led hospitality brand

Are you a passionate number cruncher Someone who wants to achiee perfection through piecing the puzzle together Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy their stay! Our Finance Team are bold and dynamic professionals who balance their loe for numbers with striing to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Finance Executie - Payable, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Finance Executie - Payable : -Supports the smooth running of the accounting department, exerting diligent financial process control and ensuring efficiency and resilience to growth -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to enquiries -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Finance Executie - Payable : -Experience in accounting beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

To be responsible to take all incoming calls To give precise, authentic and standard information about our product with current offers, discounts and convince guests for bookings To generate maximum number of inquiries To maintain regular follow ups, quality of calls to ensure guest satisfaction To update accurate information on ERP, Invite/re invite guests to office To ensure that call backs are given for all unattended calls by the end of the day To give feedback and suggestions for process improvements to seniors Candidate must have Experience in Travel Industry

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. .

Entry level management position that focuses on supporting the day-to-day activities in Housekeeping, Recreation/Health Club and Laundry, if applicable. Position works with employees to clean and maintain guestrooms and public space. 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; 1 year 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 Ensures knowledge and understanding of OSHA regulations are up to date. Oversees all lost and found procedures. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Inventories stock to ensure adequate supplies. Ensures guest room status is communicated to the Front Desk in a timely and efficient manner. Works effectively with the Engineering department on guest room maintenance needs. Understands and complies with loss prevention policies and procedures. Ensures all employees have proper supplies, equipment and uniforms. Assists in supervising an effective inspection program for all guestrooms and public space. Manages linen inventory and guest supplies and assists in the ordering of supplies as necessary. Supervises Housekeeping and all related areas in the absence of the Director of Services or Housekeeping Manager. Observes service behaviors of employees and provides feedback to individuals; continuously strives to improve service performance. Ensuring Exceptional Customer Service Handles guest problems and complaints seeking assistance from supervisor as necessary. Assists in the review of comment cards and guest satisfaction results with employees. Sets a positive example for guest relations. .

An Executive Housekeeper is responsible for overseeing all housekeeping operations to deliver an excellent Guest and Member experience while evaluating guest satisfaction and setting department targets and objectives. What will I be doing? As an Executive Housekeeper, you are responsible for overseeing all housekeeping/Laundry operations to deliver an excellent Guest and Member experience. An Executive Housekeeper/Housekeeping Manager will also be required to evaluate guest satisfaction and set department targets and objectives. Specifically, you will be responsible for performing the following tasks to the highest standards: Oversee housekeeping operations Oversee Laundry Operations Evaluate Guest satisfaction levels and monitor trends with a focus on continuous improvement Operate within departmental budgets through effective stock and cost controls and well managed schedules Set departmental targets and objectives, work schedules, budgets, and policies and procedures Inspect, regularly, all fixtures, fittings, and appliances to ensure compliance to standards and take action as necessary to conform to standard Monitor the appearance, standards and performance of the Housekeeping/Laundry Team with an emphasis on training and teamwork Ensure team members have an up-to-date knowledge of all room categories and amenities Maintain good communication and work relationships in all hotel areas and with external customers and suppliers Ensure staffing levels cover business demands Ensure ongoing training Ensure communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the Housekeeping/Laundry team Competent in property management systems Assist other departments wherever necessary What are we looking for? An Executive Housekeeper serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, s

Can you be our guests superhero Is guest serice your ultimate passion Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our first class Front Office Team is the heart of the house, proiding a warm welcome and happy smile and where we strie to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Receptionist, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Guest Serice Associate - Front Office : -Supports the smooth running of the front office department, where all aspects of the guest journey and experience are deliered to the highest leel -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to guest enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Guest Serice Associate - Front Office : -Experience in front office beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As the one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Do you hae an appetite to delier first class serice and are passionate about all things Food & Beerage Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Food & Beerage Serice Team are the final piece of the puzzle, they are sophisticated hosts with an instinctie ability to anticipate guests needs by being in the right place at the right time and deliering a hospitality experience that goes aboe and beyond - creating memorable moments for our guests. As Host/Cashier, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Host/Cashier: -Supports the smooth running of the food & beerage department, where all aspects of the guest food & beerage serice experience are deliered to the highest leels -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to guest enquiries -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Host/Cashier: -Experience in food & beerage serice beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Do you hae an appetite to delier first class serice and are passionate about all things Food & Beerage Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Food & Beerage Serice Team are the final piece of the puzzle, they are sophisticated hosts with an instinctie ability to anticipate guests needs by being in the right place at the right time and deliering a hospitality experience that goes aboe and beyond - creating memorable moments for our guests. As Serer/Waiter/Waitress, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Serer/Waiter/Waitress: -Supports the smooth running of the food & beerage department, where all aspects of the guest food & beerage serice experience are deliered to the highest leels -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to guest enquiries -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Serer/Waiter/Waitress: -Experience in food & beerage serice beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Job_Description: Designation : Guest Relations Executive Location :Ghatkopar, Mumbai, India Compensation: Commensurablewith experience RoleOverview: KIC UnivAssist is looking to hire a GuestRelations Executive to join the team. The candidate will be responsible forensuring exceptional guest experiences by providing a warm welcome,personalized service, and prompt resolution of guest inquiries and concerns.The role serves as the main point of contact for guests and is key to enhancingguest satisfaction and loyalty. MajorResponsibilities: Greet guests upon arrival with a warm andprofessional demeanor. Assist with check-ins, check-outs, and roomassignments or registrations. Address and resolve guest inquiries, requests,and complaints in a timely and effective manner. Provide guests with information about services,facilities, local attractions, and travel directions. Maintain guest records and ensure accuratedocumentation of preferences, issues, and feedback. Coordinate with leadership to ensure F&B,etc to fulfill guest needs and enhance overall service delivery. Handle special requests such as reservations,transportation, event planning, or personal assistance. Monitor guest satisfaction and gather feedbackfor service improvement. Assist with VIP guest services and maintain highlevels of discretion and professionalism. Qualifications: Education: Bacheloru2019sdegree in Hospitality Management, Business Administration, or related field(preferred). Skills: Proven experience in customer service,hospitality, or guest relations (1u20133 years preferred). Excellent communication and interpersonalskills. Strong problem-solving and conflict-resolutionabilities. Professional appearance and positive attitude. Proficiency in MS Office and familiarity withCRM or property management systems (PMS).

Assist in the smooth running of the front office department, where all aspects of the guest journey and experience are deliered to the highest leel, ensuring both property and company standards are attained and adhered to. Lead and collaborate with the team to maximize guest satisfaction and comfort, deliering a positie and responsie approach to enquiries and problem resolution. Support and delier on the strategies and objecties of the front office department, taking ownership for assigned areas of responsibility and deputizing for the Head of Department in their absence. With the Head of Department take a leadership role in fostering a culture of growth, deelopment and performance whilst promoting the company culture and alues. Collaborates with the Head of Department, ensuring that costs and departmental inentory is controlled and that target productiity and performance leels are attained Build and maintain effectie working relationship with all key stakeholders and partners both internal and external ensuring all communications/actiities are controlled and undertaken in a timely manner. Establish and delier an effectie planned guest engagement programme, including enironmental and conseration matters, which may include working with internal and external stakeholders on adhoc projects. Ensures adherence to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required

Do you hae an eye for detail, do you want to add the finishing touch to something big Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Banqueting Team are the final piece of the puzzle and hae a natural stylish eye. They are sophisticated hosts and proactiely anticipate guests needs by being in the right place at the right time, deliering first class stunning eents of all sizes and ensuring we strie to delier a hospitality experience that goes aboe and beyond - creating memorable moments for our guests. As Banquet Serer, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Banquet Serer: -Supports the smooth running of the banquets department, where all aspects of the guest conference and banqueting serice -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to guest enquiries -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Banquet Serer: -Experience in banquets beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Do you hae an appetite to delier first class serice and are passionate about all things Food & Beerage Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Food & Beerage Serice Team are the final piece of the puzzle, they are sophisticated hosts with an instinctie ability to anticipate guests needs by being in the right place at the right time and deliering a hospitality experience that goes aboe and beyond - creating memorable moments for our guests. As Breakfast Host, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Breakfast Host: -Supports the smooth running of the food & beerage department, where all aspects of the guest food & beerage serice experience are deliered to the highest leels -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to guest enquiries -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Breakfast Host: -Experience in food & beerage serice beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Do you hae an appetite for all things Food & Beerage Are you as keen as mustard where serice is concerned, whilst ensuring back of house is in order - whether it be a plate full of numbers, setting a rota or laying the table for a successful team. Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Food & Beerage Serice Team are sophisticated hosts with an instinctie ability to anticipate guests needs by being in the right place at the right time and deliering a hospitality experience that goes aboe and beyond - creating memorable moments for our guests. As Restaurant Superisor, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Restaurant Superisor: -Supports the smooth running of the food & beerage department, where all aspects of the guest food & beerage serice experience are deliered to the highest leels -Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to guest enquiries -Deliers on plans and objecties where food & beerage initiaties & hotel targets are achieed -Superises the food & beerage team fostering a culture of growth, deelopment and performance within the department -Accountable for ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Takes the lead to delier departmental programmes that adance serice standards, profitability and cost control -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Restaurant Superisor: -Experience in food & beerage serice -Strong superisory and managerial skills with a hands-on approach and lead-by-example work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions with proen problem-soling capabilities offering support where required -Personal integrity, with the ability to work in an enironment that demands excellence, time and energy -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Ambitious, thirsty for results and loe interacting with people Excited by the energetic and customer centric role of Sales Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Sales Team with their winning edge and passion for driing reenue and growth, strie to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Sales Manager, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Sales Manager: -Supports the smooth running of the sales department, where all aspects of the hotel s pro-actie sales initiaties are deliered and total reenue maximised -Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to guest enquiries and problem resolution -Deliers on plans and objecties where sales initiaties & hotel targets are achieed -Superises the sales team fostering a culture of growth, deelopment and performance within the department -Accountable for ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Reiews and scrutinizes the business performance, proiding recommendations that will drie financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Sales Manager: -Experience in sales -Strong superisory and managerial skills with a hands-on approach and lead-by-example work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions with proen problem-soling capabilities offering support where required -Personal integrity, with the ability to work in an enironment that demands excellence, time and energy -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As the one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Ensure the smooth running of the reenue management department, where all aspects of the hotel s reserations and meeting & eents enquiries are managed and handled, ensuring both property and company standards are attained and adhered to. Working proactiely to maximize guest satisfaction and comfort, deliering a positie and responsie approach to enquiries and problem resolution. Deelops and implements strategies where key reenue management metrics are identified, communicated and deliered where reports and tracking tools are effectiely maintained in line with defined initiaties & targets. Effectiely manages the life cycle of the team within the department, fostering a culture of growth, deelopment and performance whilst reflecting promoting the company culture and alues. Prepares and is responsible for the departmental budget, ensuring that costs and departmental inentory is controlled and that target productiity and performance leels are attained Build and maintain effectie working relationships with all key stakeholders and partners both internal and external ensuring all communications/actiities are controlled and undertaken in a timely manner. Reiew and scrutinize the business performance, proiding recommendations that will drie financial performance, including working with internal and external partners on adhoc projects. Ensures adherence to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required

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.