135 Jobs in Panjim - Page 4

Responsibilities Client Relationship Management: Build and maintain long-term relationships with clients to ensure their satisfaction and loyalty. Communication: Act as the main liaison between clients and the company, effectively addressing client queries and concerns. Problem Resolution: Resolve customer complaints and issues promptly, ensuring that clients feel valued and understood. Business Development: Identify opportunities for upselling and cross-selling products and services, thus contributing to business growth. Collaboration: Work closely with sales, marketing, and customer service teams to ensure client needs are met and expectations are exceeded. Performance Monitoring: Regularly review client accounts, provide reports on performance metrics, and adjust strategies as necessary to enhance client satisfaction.

Job Title: Front Office Executive Location: [PANJIM GOA] Department:Front Office Job Summary: The Front Office Executive is the first point of contact for clients, guests, and visitors. This role involves managing the front desk, handling administrative tasks, and providing excellent customer service to ensure smooth day-to-day operations. Key Responsibilities: Greet and welcome guests as they arrive at the office or facility. Answer and direct incoming phone calls in a professional manner. Manage the front desk by receiving incoming mail, packages, and deliveries. Maintain visitor logs and issue visitor badges as required. Respond to inquiries and provide basic information about the company/services. Maintain a clean and organized front desk area. Assist with clerical tasks such as data entry, filing, photocopying, and faxing. Coordinate with various departments for smooth internal communication. Follow company policies and security protocols. Ability to multitask and remain calm under pressure.

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.

Schedule services for individuals and large groups using spa/salon reservations software system Call guests to confirm scheduled services Answer questions about available services Update the reservations/cancellations list throughout the day, inform providers of last-minute changes, and resolve scheduling issues as needed by working with supervisor/manager Check in guests for appointments, confirm first and last name, and provide general spa orientation to guests upon arrival Promote and sell spa/salon services Obtain assigned bank and ensure accuracy of contracted monies, obtain change required for expected business level, and keep bank secure at all times Process guest payments for spa/salon services and obtain payment authorization as needed Accept and log cash tips for employees Balance, scan, and drop receipts with Accounting Notify Engineering of maintenance and repair needs Report accidents, injuries, and unsafe work conditions to manager Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; assist individuals with disabilities; thank guests with genuine appreciation Speak with others using clear and professional language; answer telephones using appropriate etiquette Develop and maintain positive working relationships with others Comply with quality assurance expectations and standards Stand, sit, or walk for an extended period of time PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: Less than 1-year related work experience.

CORE WORK ACTIVITIES Maintaining 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. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed goals. 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 building mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager. 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. Responds to and handles guest problems and complaints. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Ensures employees understand customer service expectations and parameters. Interacts with guests to obtain feedback on product quality and service levels. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Managing Projects and Policies Implements the customer recognition/service program, communicating and ensuring the process. Trains staff and monitors adherence to all credit policies and procedures to reduce bad debts and rebates. Supervises same day selling procedures to maximize room revenue and control property occupancy. Supervises daily Front Desk shift operations and ensures compliance with all policies, standards and procedures. 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. Supporting Human Resource Activities Supports the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns. Brings issues concerning employee satisfaction to the attention of the department manager and Human Resources. Assists as needed in the interviewing and hiring of employee team members with the appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Participates in employee progressive discipline procedures. 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. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Performs all duties at the Front Desk as necessary. Runs Front Desk shifts whenever necessary. Participates in departmental meetings and continually communicates a clear and consistent message regarding the Front Desk goals to produce desired results.

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

The Sous Chef is responsible for assisting in the leadership and management of all kitchen operations across multiple outlets, including restaurants, banquets, room service, staff cafeteria, and support areas. This role supports culinary excellence by supervising food preparation, maintaining sanitation standards, mentoring staff, and driving guest and employee satisfaction. The position also plays a key role in cost control, menu development, and ensuring the consistent delivery of high-quality food products. Key Responsibilities Culinary Operations Leadership Oversee day-to-day kitchen operations across all culinary outlets and support areas. Personally perform culinary tasks and demonstrate techniques to guide and train team members. Supervise and coordinate activities of kitchen associates and line staff to ensure high-quality output. Fill in as needed to ensure continuous operation during staff shortages or peak periods. People Management & Team Development Assist with hiring, training, scheduling, evaluating, and mentoring culinary team members. Set performance standards, monitor performance, and ensure compliance with property policies. Maintain an open-door policy, solicit feedback, and address team concerns to boost engagement. Administer disciplinary procedures fairly, ensure documentation aligns with SOPs/LSOPs. Identify training needs and support team development through coaching and hands-on instruction. Guest Experience & Service Quality Interact with guests to collect feedback on food quality and service satisfaction. Handle guest complaints in a professional and timely manner, implementing improvements as needed. Champion a guest-first culture by modeling exceptional hospitality and empowering staff to exceed expectations. Review guest satisfaction data to identify opportunities for improvement. Food Quality, Sanitation & Safety Ensure food is prepared and presented in alignment with brand standards and culinary best practices. Monitor quality of raw and cooked products; ensure correct storage, temperatures, and handling. Enforce food safety protocols and sanitation standards; ensure staff certifications are up to date. Conduct inspections of kitchen and storage areas to maintain cleanliness and organization. Strategic & Financial Management Manage and control department expenses including food cost, labor, uniforms, and equipment. Participate in the annual budgeting process and implement cost-effective purchasing practices. Develop, implement, and monitor guidelines for inventory, purchasing, and receiving. Support strategic planning through data analysis and process improvements. Menu Development & Innovation Assist in menu planning and development to reflect current culinary trends and guest preferences. Determine presentation standards and create visually appealing food displays. Maintain consistency in recipe execution and ingredient quality across all kitchens. Candidate Profile Education & Experience Option 1: High school diploma or GED + minimum 6 years of experience in culinary, food & beverage, or related professional area. Option 2: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major + 4 years of relevant experience. Core Competencies Strong leadership and mentoring skills Deep understanding of culinary techniques and presentation Knowledge of food safety, sanitation, and HACCP principles Ability to manage multiple kitchen operations simultaneously Excellent organizational, interpersonal, and communication skills Financial acumen related to food cost control and budgeting Guest-focused mindset with a commitment to service excellence

The Director of Human Resources will report directly to the property General Manager, with a dotted-line (functional) reporting relationship to the Regional Senior Director of Human Resources and will be an integral member of the property executive committee As a member of the Human Resources organization, he/she contributes a high level of human resource generalist knowledge and expertise for a designated property He/she will be accountable for talent acquisition, succession/workforce planning, performance management and development for property employees, using technology efficiently, and coaching/developing others to help influence and execute business objectives in the most efficient manner He/she generally works with considerable independence, developing processes to accomplish objectives in alignment with broader business objectives Additionally, he/she utilizes a Human Resource Business Plan aligned with property and brand strategies to deliver HR services that enable business success CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Human Resources, Business Administration, or related major; 4 years experience in the human resources, management operations, or related professional area OR 4-year bachelors degree in Human Resources, Business Administration, or related major; 2 years experience in the human resources, management operations, or related professional area CORE WORK ACTIVITIES Managing the Human Resources Strategy Executes and follows-up on engagement survey related activities Champions and builds the talent management ranks in support of property and region diversity strategy Translates business priorities into property Human Resources strategies, plans and actions Implements and sustains Human Resources initiatives at the property Coordinates the human capital review process at property(s) and leads succession planning activities on property and in the market, as appropriate Leads the assessment of property(s) leadership pipeline through the human capital review process and assists with follow-up Creates value through proactive approaches that will affect performance outcome or control cost Monitors effective use of myHR by property managers and employees Leads and participates in succession management and workforce planning Responsible for Human Resources strategy and execution Serves as key change manager for initiatives that have high employee impact Attends owners meetings as a member of the property executive committee and provides meaning or context to the Human Resources results (eg, retention statistics, critical open positions, employee satisfaction, and training initiatives and results); and demonstrates an understanding of owner priorities Supervises one or more on-property Human Resources, as well as market-based Human Resources Specialist type resources where appropriate Managing Staffing and Recruitment Process Analyzes open positions to balance the development of existing talent and business needs Serves as coach and expert facilitator of the selection and interviewing process Surfaces opportunities in work processes and staffing optimization Makes staffing decisions to manage the talent cadre and pipeline at the property Develops staffing strategy (in collaboration with hiring manager) relating to hiring practices; consults with hiring manager on compensation, benefits, etc Monitors sourcing process and outcomes of staffing process Ensures managers are competent in assessing and evaluating hourly staff Managing Employee Compensation Strategy Remains current and knowledgeable in the internal and external compensation and work competitive environments Leads the planning of the hourly employee total compensation strategy Champions the communication and proper use of total compensation systems, tools, programs, policies, etc Participates in quarterly internal equity analysis; reviews internal equity reports and surface issues needing resolution Creates and implement s total compensation management packages/offers, particularly recognition and incentive programs directed towards property priorities Managing Staff Development Activities Ensures completion of the duties and responsibilities of the properties Human Resources staff members, as outlined in applicable job description(s) Ensures property Human Resources staff is properly trained in all employee-related human resource information to appropriately respond to property employees Serves as resource to property Human Resources staff on employee relations questions and issues Continually reinforces positive employee relations concepts

Job description Schedule services for individuals and large groups using spa/salon reservations software system Call guests to confirm scheduled services Answer questions about available services Update the reservations/cancellations list throughout the day, inform providers of last-minute changes, and resolve scheduling issues as needed by working with supervisor/manager Check in guests for appointments, confirm first and last name, and provide general spa orientation to guests upon arrival Promote and sell spa/salon services Obtain assigned bank and ensure accuracy of contracted monies, obtain change required for expected business level, and keep bank secure at all times Process guest payments for spa/salon services and obtain payment authorization as needed Accept and log cash tips for employees Balance, scan, and drop receipts with Accounting Notify Engineering of maintenance and repair needs Report accidents, injuries, and unsafe work conditions to manager Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; assist individuals with disabilities; thank guests with genuine appreciation Speak with others using clear and professional language; answer telephones using appropriate etiquette Develop and maintain positive working relationships with others Comply with quality assurance expectations and standards Stand, sit, or walk for an extended period of time

Key Responsibilities: Operational Supervision: Supervise stewarding team members across shifts, ensuring daily tasks are completed to high standards. Oversee cleaning and sanitation of kitchen equipment, utensils, dishwashing areas, and back-of-house spaces. Coordinate with chefs and F&B service teams to meet operational needs and service schedules. Inventory & Equipment Management: Maintain par stock levels for cleaning supplies, chemicals, and kitchen equipment. Monitor proper handling, storage, and maintenance of all stewarding tools and machinery (e.g., dishwashers, glass washers). Report and follow up on equipment malfunctions and maintenance needs. Health, Safety & Hygiene: Enforce HACCP standards and food safety regulations throughout the stewarding team. Conduct regular inspections to ensure cleanliness and hygiene standards are maintained. Organize pest control routines and waste management procedures as per local regulations. Team Training & Leadership: Train and onboard new stewarding staff on SOPs, safety protocols, and hygiene practices. Motivate and guide the team to maintain a clean, safe, and productive work environment. Assist in preparing duty rosters and managing shift schedules to meet operational demand. Administrative Duties: Maintain accurate records of chemical usage, breakage, and cleaning logs. Assist in preparing reports on costs, staffing, and departmental KPIs. Support in budget planning and cost control for stewarding operations. Qualifications: High school diploma or equivalent; degree/diploma in Hospitality Management or Culinary Operations is a plus. 35 years of experience in kitchen stewarding, with at least 12 years in a supervisory or assistant managerial role. Experience in hotels, banquets, large restaurants, or institutional kitchens preferred.

Provide massage services to guests using props and/or products Provide body treatments to guests using body scrubs, wraps, and/or hydrotherapy Assess guest needs and inquire about contraindications (eg, allergies, high blood pressure, and pregnancy) before beginning service Keep up to date with current techniques and modalities related to their field of work Escort guests to and from treatment rooms Arrange workstation, treatment room, and/or drapes Frequently check with guest to promote comfort, safety and security throughout service Promote and sell spa/salon services including retail offerings related to the Spa Clean, maintain, and sterilize tools Maintain cleanliness of workstation and/or treatment room throughout shift, dispose of trash and dirty linens, and secure supplies and equipment at the end of each shift Monitor and stick to time schedule throughout the day Handle inappropriate guest behavior by following Marriott International standard operating procedures for Inappropriate conduct for guests and therapists, leading up to and including stopping a treatment or service and informing supervisor/manager Maintain current skills and licensure in service area as per regional requirements Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Follow all company policies and procedures; make sure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others Stand, sit, or walk for an extended period of time; grasp, turn, and manipulate objects of varying size and weight Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATIONS Education: Technical, Trade, or Vocational School Degree Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience REQUIRED QUALIFICATIONS License or Certification: State or Regional Massage License 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

CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example Encourages and builds mutual trust, respect, and cooperation among team members Serving as a role model to demonstrate appropriate behaviors Ensures property policies are administered fairly and consistently Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns Supervises and coordinates activities of cooks and workers engaged in food preparation Demonstrate new cooking techniques and equipment to staff Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas Establishes goals including performance goals, budget goals, team goals, etc Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety Manages department controllable expenses including food cost, supplies, uniforms and equipment Participates in the budgeting process for areas of responsibility Knows and implements the brands safety standards Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development Monitors the quality of raw and cooked food products to ensure that standards are met Determines how food should be presented, and create decorative food displays Recognizes superior quality products, presentations and flavor Ensures compliance with food handling and sanitation standards Follows proper handling and right temperature of all food products Ensures employees maintain required food handling and sanitation certifications Maintains purchasing, receiving and food storage standards Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints Empowers employees to provide excellent customer service Establishes guidelines so employees understand expectations and parameters Ensures employees receive on-going training to understand guest expectations Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills Ensures employees are treated fairly and equitably Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations Administers the performance appraisal process for direct report managers Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition Observes service behaviors of employees and provides feedback to individuals and or managers Manages employee progressive discipline procedures for areas of responsibility Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None

Job description Serve as a key resource for all recreation activities facilitated on the property. Provide information to guests about available recreation facilities, which may include pools, beach, entertainment zone/game-room, fitness center, and child activities center. Encourage, recruit, register, and schedule guests to participate in recreation activities. Promote a fun and relaxing atmosphere for guests. Promote the rules and regulations of the recreation facilities intended for the safety and welfare of guests and members. Observe activity in the recreational facility and respond appropriately in accordance with local operating procedure in the event of an emergency. Provide cashier services when working in facilities that include point of sales transactions. Assist when hosting private functions within the recreation facilities with group activities and events. Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager Provide assistance to injured guests until the arrival of emergency medical services. Clean and maintain recreational facilities, equipment and supplies. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals. Process payments for rental equipment, recreation activities, facility rentals, or retail sales. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (eg, small print). Visually inspect tools, equipment, or machines (eg, to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 25 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested.

Ensure staff is working together as a team to ensure optimum service and that guest needs are met Inspect grooming and attire of staff, and rectify any deficiencies Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc Inspect storage areas for organization, use of FIFO, and cleanliness Complete scheduled inventories and stock and requisition necessary supplies Monitor dining rooms for seating availability, service, safety, and we'll being of guests Complete work orders for maintenance repairs Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings Read and visually verify information in a variety of formats (eg, small print) Visually inspect tools, equipment, or machines (eg, to identify defects) Stand, sit, or walk for an extended period of time or for an entire work shift Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination Move through narrow, confined, or elevated spaces Move up and down stairs and/or service ramps Reach overhead and below the knees, including bending, twisting, pulling, and stooping Perform other reasonable job duties as requested by Supervisors

Responsible for proactively soliciting and managing large group/catering related opportunities with significant revenue potential. Manages group/catering opportunities not handled by an Event Booking Center (EBC). Actively up-sells each business opportunity to maximize revenue opportunity. Achieves personal and team related revenue goals. Verifies business is turned over properly and in a timely fashion for proper service delivery. Responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience. Provides service to customers in order to grow the account on behalf of the company. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Understanding Market Opportunities & Driving Revenue Targets group/catering accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation. Partners with group/catering counterpart to effectively manage the business opportunity. Responds to incoming group/catering opportunities for the property that are outside parameters of the . Handles all opportunities if property does not participate in an EBC. Identifies, qualifies and solicits new group/catering business to achieve personal and each property s revenue goals. Focuses efforts on group/catering accounts with significant potential sales revenue. Develops effective group/catering sales plans and actions. Designs, develops and sells creative catered events. Maximizes revenue by upselling packages and creative food and beverage. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc and knows how to sell against them. Closes the best opportunities for each property based on market conditions and individual property needs. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. Providing Exceptional Customer Service Handles complex business with significant revenue potential as well as significant customer expectations. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc Develops relationships within community to strengthen and expand customer base for group/catering sales opportunities. Supports brand s Service and Relationship Strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Provides excellent customer service in order to grow share of the account. Executes brand s Customer Service Standards and property s Brand Standards. Executes and supports the business 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 property and brand. 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 Works collaboratively with off-property sales channels (eg, , Market Sales, Strategic Accounts) to ensure sales efforts are coordinated, complementary and not duplicative. Manages and develops relationships with key internal and external stakeholders. Uses sales resources and administrative/support staff. Additional Responsibilities Utilizes intranet for resources and information. Conducts site inspections. Creates contracts as required. Executes and supports the operational aspects of business booked (eg, generating proposal, writing contract, customer correspondence).

Responsible for the daily shift operations of Housekeeping, Recreation/Health Club and, if applicable, Laundry. Directs and works with employees to ensure 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 Ensures guest room status is communicated to the Front Desk in a timely and efficient manner. Works effectively with the Engineering department on guestroom maintenance needs. Supervises the property general cleaning schedule. 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. Supervises daily Housekeeping shift operations and ensures compliance with all housekeeping policies, standards and procedures. Assists in the ordering of guestroom supplies, cleaning supplies and uniforms. Supports and supervises an effective inspection program for all guestrooms and public space. Communicates areas that need attention to staff and follows up to ensure understanding. Ensures all employees have proper supplies, equipment and uniforms. Managing Departmental Costs Participates in the management of the department s controllable expenses to achieve or exceed budgeted goals. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Ensuring Exceptional Customer Service Responds to and handles guest problems and complaints. Strives to improve service performance. Empowers employees to provide excellent customer service. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Conducting Human Resources Activities Participates as needed in the investigation of employee accidents. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures employees understand expectations and parameters. 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. Observes service behaviors of employees and provides feedback to individuals. Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary. Participates in the employee performance appraisal process, providing feedback as needed. Assists as needed in the interviewing and hiring of employee team members with the appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Participates in employee progressive discipline procedures.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience

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.

The Restaurant Supervisor is responsible for ensuring smooth day-to-day operations of the dining outlet(s) while maintaining high levels of guest satisfaction, team coordination, and service standards. This role includes leading the service team, overseeing opening and closing procedures, managing inventory, ensuring compliance with safety policies, and supporting staff development. Key Responsibilities Operational Management Ensure team members work cohesively to deliver exceptional guest service. Monitor dining areas for seating availability, guest comfort, service delivery, and safety. Complete opening and closing duties (e.g., setting up supplies, cleaning, locking doors). Conduct regular inspections of storage areas for cleanliness, organization, and FIFO practices. Execute inventory counts and manage stock requisitions. Submit work orders for equipment and facility maintenance as needed. Team Leadership & Staff Supervision Inspect grooming and attire of staff; address any discrepancies immediately. Assist with hiring, onboarding, training, scheduling, and performance evaluation. Provide ongoing coaching, counseling, and motivation to team members. Serve as a role model and first point of contact for staff concerns under the Open Door Policy. Guest Experience & Service Greet and acknowledge guests according to company standards. Anticipate and address guest needs, including support for individuals with disabilities. Respond to guest concerns professionally and promptly to ensure satisfaction. Uphold brand service standards and demonstrate genuine appreciation to guests. Compliance & Safety Follow company safety and security policies and procedures at all times. Report accidents, injuries, or unsafe conditions to management immediately. Complete safety training and ensure staff compliance with all procedures. Maintain confidentiality of proprietary information and protect company assets. Efficiency & Quality Control Monitor and uphold adherence to service quality expectations and brand standards. Recommend and implement improvements to enhance operational efficiency, guest satisfaction, and cost-effectiveness. Identify and resolve issues related to tools, equipment, and service areas. Physical & General Requirements Stand, walk, or sit for extended periods or an entire shift. Move, lift, carry, push, or pull items up to 50 lbs without assistance. Perform tasks requiring fine motor skills, bending, twisting, climbing stairs, and working in confined spaces. Visually verify and read information, inspect equipment, and handle varied objects throughout shift. Perform other duties as assigned by supervisors. Preferred Qualifications Education: High school diploma or GED equivalent. Work Experience: Minimum of 2 years of experience in food & beverage, restaurant operations, or hospitality. Supervisory Experience: At least 1 year of supervisory experience in a service-oriented environment. License/Certification: Food handling and safety certification preferred (if required by local regulations).

Demonstrates understanding of key guest satisfaction drivers aligned with the brand's customer profile. Analyzes service issues and operational trends to develop improvement strategies. Makes timely decisions to ensure progress toward strategic and operational goals. Collaborates with hotel leadership to develop and execute aligned operational strategies. Monitors sales and hotel operational performance against revenue and occupancy budgets. Reviews financial statements to assess operational success and areas needing improvement. Coaches the operations team to manage occupancy, room rates, wages, and controllable costs effectively. Uses the Wage Progress Report to compare actual vs. budgeted labor costs, and leads corrective actions. Champions the brand's service vision across all hotel departments. Develops systems for employees to understand guest satisfaction scores and feedback. Communicates departmental goals clearly to drive team performance and alignment. Reviews guest feedback regularly with leaders and initiates corrective actions where needed. Handles guest complaints personally and ensures resolution to maintain satisfaction. Maintains regular presence with guests to gather real-time feedback and reinforce service quality. Ensures the Rooms and F&B areas meet or exceed brand and guest expectations. Facilitates creative problem-solving and implements guest satisfaction improvements. Promotes fairness and equity among staff through consistent HR practices. Ensures ongoing internal communication via staff meetings and briefings. Fosters a service-focused culture and daily engagement with employees to drive excellence.

As a Commi 1 , you'll be a key part of our culinary team, responsible for preparing high-quality dishes that delight our guests. You'll work closely with the leadership to ensure all food meets our exacting standards for taste, presentation, and safety. This role is perfect for a skilled cook looking to advance their career in a dynamic and professional kitchen environment. Your Responsibilities Food Preparation & Quality Control: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Handle special meal requests or substitute items. Regulate temperatures of ovens, broilers, grills, and roasters. Manage thawing processes for food from freezer storage. Ensure proper portioning, arrangement, and garnishing of all dishes. Maintain food logs and monitor the quality and quantity of prepared food. Prepare cold food items as required. Kitchen Coordination & Communication: Communicate assistance needed during busy periods to ensure smooth operations. Inform the Chef of excess food items that can be used in daily specials. Inform Food & Beverage service staff about menu specials and any out-of-stock items. Ensure the overall quality of all food items. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model. Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete safety training and certifications. Ensure your uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Anticipate and address guests service needs (indirectly, through culinary contributions). Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None. 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.

As a Multi-Property Sales Manager , you'll be directly accountable for proactively seeking out and handling sales opportunities across multiple properties. You'll ensure that business is seamlessly transitioned for excellent service delivery, while also leading daily sales activities focused on building lasting, value-driven relationships with our customers. This role is critical for achieving personal sales goals and contributing to the overall success of our hotel portfolio. Key Responsibilities Building Successful Relationships that Generate Sales Opportunities: Work collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary, and avoid duplication across multiple properties. Build and strengthen relationships with both existing and new customers to secure future bookings. This involves actively participating in sales calls, engaging in customer entertainment, attending Familiarization (FAM) trips, and representing the properties at trade shows. Develop strong relationships within the community to expand our customer base and identify new sales opportunities for all assigned properties. Manage and develop relationships with key internal and external stakeholders to foster mutually beneficial partnerships across the portfolio. Provide accurate, complete, and effective turnover of booked business to the Event Management team at the respective properties to ensure seamless service delivery. Managing Sales Activities: Participate in sales calls with members of the sales team to acquire new business and/or close on existing opportunities for multiple properties. Execute and support the operational aspects of business booked, including generating proposals, drafting contracts, and managing customer correspondence efficiently. Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue: Identify new business aggressively to achieve personal and location-specific revenue goals across all assigned properties. Understand the overall market landscape for each property competitors strengths and weaknesses, economic trends, and supply and demand and strategically position our offerings to sell effectively against them. Close the best opportunities for each location based on current market conditions and the respective property's specific needs. Gain a deep understanding of each location's primary target customer and their service expectations; serve the customer effectively by comprehending their business, specific issues, and concerns, to offer superior and tailored business solutions across the portfolio. Providing Exceptional Customer Service: Support the company's service and relationship strategy, actively driving customer loyalty by delivering service excellence throughout each customer interaction across multiple properties. Service our customers meticulously in order to grow their share of account with our properties. Execute and support the company's customer service standards consistently. Provide excellent customer service consistent with the daily service basics of the company. Set a positive example for guest relations for all team members across the assigned properties. Interact with guests to obtain valuable feedback on product quality and service levels, using insights for continuous improvement. Candidate Profile Education and Experience: 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or a related major, with 3 years of experience in sales and marketing or a related professional area. OR 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or a related major, with 1 year of experience in sales and marketing or a related professional area. 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.

As an Assistant Restaurants Manager , you will play a key role in the daily supervision of our Restaurant/Bar operations and, if applicable, Room Service. You'll be actively involved in supporting menu planning, maintaining rigorous sanitation standards, and providing hands-on assistance to servers and hosts during peak service periods. Your primary focus will be on continually enhancing guest and employee satisfaction, and implementing training plans to achieve our service goals. Your Responsibilities Assisting in Management of Restaurant Team: Handle employee questions and concerns with a supportive and fair approach. Monitor employees to ensure performance expectations are consistently met. Provide constructive feedback to employees based on observations of their service behaviors. Assist in supervising daily shift operations, ensuring smooth and efficient service flow. Supervise the restaurant and all related areas effectively in the absence of the Director of Restaurants or Restaurant Manager. Participate in department meetings, communicating a clear and consistent message regarding departmental goals to achieve desired results. Conducting Day-to-Day Restaurant Operations: Ensure all employees have proper supplies, equipment, and uniforms to perform their duties effectively. Communicate to the Chef and Restaurant Manager any issues regarding food quality and service levels promptly. Ensure full compliance with all restaurant policies, standards, and procedures. Monitor alcohol beverage service in strict compliance with local laws. Manage operations to achieve or exceed budgeted goals. Perform all duties of restaurant employees and related departments as necessary to support the team. Open and close restaurant shifts efficiently and accurately. Providing Exceptional Customer Service: Interact with guests to obtain valuable feedback on product quality and service levels. Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourage employees to provide excellent customer service within established guidelines. Handle guest problems and complaints promptly, seeking assistance from a supervisor when necessary. Strive continuously to improve service performance. Set a positive example for guest relations through your own interactions. Assist in the review of comment cards and guest satisfaction results with employees, facilitating learning and improvement. Meet and greet guests warmly to enhance their dining experience. Conducting Human Resource Activities: Supervise ongoing training initiatives for the team. Utilize all available on-the-job training tools for employees to foster continuous learning. Communicate clear performance expectations in accordance with job descriptions for each position. Coach and counsel employees regarding performance on an ongoing basis, supporting their development. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to ensure smooth service. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Restaurant Manager. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.

As a Manager - Restaurant I , you will lead the daily operations of our Restaurants/Bars and, if applicable, Room Service. You'll play a crucial role in supervising shifts, assisting with menu planning, maintaining impeccable sanitation standards, and actively supporting your team on the floor during peak times. Your mission is to continuously enhance guest and employee satisfaction while maximizing the financial performance of your areas of responsibility through strategic training and hands-on management. Your Responsibilities Managing Day-to-Day Operations: Supervise and manage employees, providing clear direction and support. Oversee all day-to-day operations for Restaurants/Bars and Room Service. Understand employee positions well enough to perform duties in their absence, ensuring operational continuity. Maintain high service and sanitation standards consistently across all restaurant, bar/lounge, and room service areas. Review staffing levels to ensure guest service, operational needs, and financial objectives are met effectively. Leading the Food and Beverage Team: Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors and uphold service excellence. Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Ensure and maintain the productivity level of employees. Provide the leadership, vision, and direction to unite and prioritize departmental goals in an efficient and effective manner. Ensure compliance with all food & beverage policies, standards, and procedures through comprehensive training, supervision, follow-up, and hands-on management. Ensure compliance with all applicable laws and regulations, particularly concerning food handling, sanitation, and liquor laws. Ensure staff understands local, state, and Federal liquor laws. Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team. Establish clear guidelines so employees understand expectations and parameters for their roles. Monitor alcohol beverage service in strict compliance with local laws. Ensuring Exceptional Customer Service: Provide services that go above and beyond for superior customer satisfaction and retention. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manage day-to-day operations, ensuring consistent quality, standards, and meeting customer expectations daily. Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations. Empower employees to provide excellent customer service. Act as the guest service role model for the restaurants, setting a strong example of excellent customer service and fostering a positive atmosphere. Effectively handle guest problems and complaints, ensuring swift and satisfactory resolution. Meet with guests on an informal basis during meals or upon departure to obtain feedback on food and beverage quality, service levels, and overall satisfaction. Ensure corrective action is taken to continuously improve service results based on feedback. Incorporate guest satisfaction as a key component of departmental meetings, with a strong focus on continuous improvement. Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities: Provide guidance and direction to subordinates, including setting clear performance standards and monitoring performance. Identify the educational needs of others, develop formal educational or training programs or classes, and effectively teach or instruct others. Ensure employees are treated fairly and equitably. Strive to improve employee retention through supportive practices. Ensure employees receive ongoing training to understand guest expectations fully. Solicit employee feedback, utilize an open door policy, and review employee satisfaction results to identify and address problems or concerns. Strive to improve service performance across the team. Ensure recognition is taking place across all areas of responsibility. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to support operations. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Assistant Restaurant Manager. Oversee the financial aspects of the department, including purchasing and timely payment of invoices. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.