1344 Restaurant Management Jobs - Page 5

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all itemsare received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and processEnsure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on timeOperational ownership of all the QMHSE and H&FS processesTimely communication of all possible on site hazards to the concerned departmen Key Responsibilities Food OperationEnsure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special eventsInitiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipesConsistently maintain standards of quality, cost, presentation, and flavor of foodsOrganic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offersSustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documentsEnsure that all the invoices are raised and delivered to the client as per SchedulePeople Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc Ensure that all the HR processes and staff welfare activities areimplemented and carried outCommunication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the sameEnsure 100% client retentionWastage Control and Cost ManagementMaintain a record of the daily leftovers; plan and prepare the production based on this data Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standardsLegal Compliances Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process ManagementEnsure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayedProcurement and Inventory Management Responsible for monitoring the daily raw material indent Qualification: Should be IHM pass out with 3+ yrs of work experience Strong in business acumenCommitment to qualityStrong financial and budgeting skillsSound written and verbal communication Well-groomed and able to represent Sodexo in a professional mannerShould have strong interpersonal skills & be very Customer focused

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill Customer Service focused

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

As an FB Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Subway is Hiring Assistant Restaurant Manager/Shift Manager for Pune, Maharashtra Role & responsibilities The Assistant Restaurant Manager at Subway assists in overseeing the daily operations of the restaurant to ensure efficient and high-quality service. This role involves supervising and supporting the restaurant team, maintaining cleanliness and hygiene standards, and contributing to the achievement of sales and customer service goals. Assists Profit and Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions. Restaurant Manager is the in charge of a designated restaurant. Responsible for controlling day-to-day operations by scheduling labor, ordering food supplies and developing the restaurant team. Operate within standard operating procedures (SOPs). Team TrainingRole & responsibilities Preferred candidate profile Customer Satisfaction with best best product - Inventory Control - Revenue Management - Team Building/Leadership - Conflict Resolution - Budgeting - Candidates must have working experience in Restaurant & Hotel. Proven work experience as a Manager. Maintaining the restaurant's revenue, profitability and quality goals. Strong leadership, motivational and people skills. Candidate from QSR & Fast Food Preferred Hotel Management Graduate

Subway is Hiring Assistant Restaurant Manager/Shift Manager for Bhuj, Gujarat Role & responsibilities Restaurant Manager at Subway overseeing the daily operations of the restaurant to ensure efficient and high-quality service. This role involves supervising and supporting the restaurant team, maintaining cleanliness and hygiene standards, and contributing to the achievement of sales and customer service goals. Profit and Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions. Restaurant Manager is the in charge of a designated restaurant. Responsible for controlling day-to-day operations by scheduling labor, ordering food supplies and developing the restaurant team. Operate within standard operating procedures (SOPs). Team Training Preferred candidate profile Customer Satisfaction with best product - Inventory Control - Revenue Management - Team Building/Leadership - Conflict Resolution - Budgeting - Candidates must have working experience in Restaurant & Hotel. Proven work experience as a Manager. Maintaining the restaurant's revenue, profitability and quality goals. Strong leadership, motivational and people skills. Candidate from QSR & Fast Food Preferred Hotel Management Graduate Role & responsibilities

As the Operations Head of a High Energy Premium Restaurant & Bar located in Bengaluru, you will be responsible for leading the daily operations to ensure efficiency and deliver a vibrant guest experience. Your primary duties will include overseeing service standards, enhancing team productivity, and ensuring adherence to brand SOPs. The ideal candidate for this role should have extensive experience in managing high-volume, high-energy bars in Bengaluru. You should be well-versed in dealing with excise matters, local law enforcement, and licenses to maintain compliance and operational effectiveness. In addition to operational responsibilities, you will be accountable for driving revenue growth, providing team leadership, implementing cost control measures, and establishing effective guest feedback mechanisms. Your role will involve building, training, and retaining a high-performing Front of House (FOH) and Back of House (BOH) team to ensure seamless operations and exceptional customer service. Furthermore, as the Operations Head, it will be your responsibility to uphold health & safety standards, ensure hygiene practices are followed rigorously, and maintain compliance with regulatory requirements. Your focus on these aspects will contribute to the overall success and reputation of the establishment. If you are a dynamic, experienced professional with a passion for the hospitality industry and a track record of delivering exceptional results in a fast-paced environment, this role offers an exciting opportunity to lead a dynamic team and drive operational excellence in a high-energy restaurant and bar setting.,

The position of Sales & Marketing Management Assistant at Sheraton Grand Chennai Resort & Spa involves assisting with the soliciting and handling of sales opportunities. Your primary responsibility will be to ensure that business is turned over properly and in a timely manner for efficient service delivery. You will play a crucial role in leading day-to-day sales activities to build long-term, value-based customer relationships that contribute to the achievement of sales objectives. Additionally, you will be expected to meet personal sales goals. To qualify for this role, you should possess a 2-year degree in Business Administration, Marketing, Hotel and Restaurant Management, or a related field from an accredited university, along with at least 2 years of experience in sales and marketing or a related professional area. Alternatively, a 4-year bachelor's degree in the mentioned fields is acceptable with no prior work experience required. Your core work activities will include building successful relationships that generate sales opportunities by collaborating with off-property sales channels, participating in sales calls, and developing relationships within the community. You will also be responsible for managing sales activities such as acquiring new business, supporting operational aspects of booked business, and utilizing market trends and target customer information to maximize revenue. In addition, providing exceptional customer service will be a key aspect of your role. You will support the company's service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Your interactions with guests will be instrumental in obtaining feedback on product quality and service levels. At Marriott International, we are committed to fostering an inclusive environment where the diverse backgrounds of our associates are valued and celebrated. As an equal opportunity employer, we welcome individuals from all backgrounds and provide access to opportunities for personal and professional growth. Joining the Sheraton family means becoming part of a global community that has been connecting people since 1937. If you are a team player who is passionate about delivering a meaningful guest experience, we invite you to explore the exciting career opportunities available at Sheraton. Join us in our mission to be The World's Gathering Place and be a part of an amazing global team where you can do your best work and become the best version of yourself.,

Thank you for your interest in the job opportunity. If you feel that you may not meet every requirement listed in the job description but believe that you could still excel in this role, we encourage you to apply. We value diversity and welcome candidates who bring unique perspectives and experiences to our team. By hitting the "Apply" button, you take the first step towards potentially joining our company. Your journey with us could begin today, and we are excited to explore how your skills and capabilities align with the needs of the role. We look forward to reviewing your application and possibly welcoming you to our team in the future.,

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Events Service is responsible to assist the Events Service Manager in managing the assigned events as a successful independent profit center, in line with the events operating concept and Hyatt International standards. This includes ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the events. Ideally, you should have a relevant degree, apprenticeship, or diploma in Hospitality or restaurant management. Additionally, a minimum of 2 years" work experience as an Assistant Manager - Events Service or Team Leader/Captain in a hotel or large restaurant with good standards would be preferred.,

Role & responsibilities Role Overview: Were looking for a dynamic Senior Store Manager to drive operations, lead teams, and act as a strategic bridge between individual store execution and multi-store performance alignment. This role goes beyond day-to-day managementit combines leadership, analytics, training oversight, and cross-functional coordination to ensure brand standards and business goals are met consistently across locations. Key Responsibilities: 1. Customer Experience Leadership Drive customer satisfaction through staff training, floor engagement, and real-time feedback management. Resolve escalated service issues with empathy and brand-aligned professionalism. 2. Multi-Outlet Operations Oversight Supervise operational efficiency across assigned outlets (12 locations under direct oversight). Ensure compliance with food safety, hygiene, and QSR protocols across teams. Standardize SOP implementation and troubleshoot recurring bottlenecks. 3. People & Team Development Lead the hiring, onboarding, and training for frontline managers and key staff. Conduct regular performance reviews and create succession plans in coordination with the Area Manager. Mentor junior Store Managers and shift leads. 4. Financial Reporting & Controls Review and consolidate daily sales, labor reports, and cash flow. Monitor key P&L drivers including food cost, labor %, and wastage. Report deviations and drive initiatives for optimization. 5. Compliance, Safety & Asset Management Oversee adherence to brand compliance, safety norms, and audit readiness. Ensure store assets are maintained, equipment is serviced, and AMC logs are updated. Escalate unresolved maintenance or HR issues proactively. 6. Strategic Initiatives & Brand Standards Serve as the implementation lead for seasonal campaigns, promotions, and LTOs. Audit marketing visibility, suggest process automation or operational tweaks. Collaborate with supply chain, training, and finance teams to strengthen backend alignment. Required Qualifications: Education: Bachelor's degree (Hospitality/Management preferred) Experience: 46 years of QSR/F&B experience, with at least 2 years in a leadership/cluster role Skills: Multi-tasking & cross-store coordination Staff coaching & development Data-driven decision making Familiarity with POS systems and Petpooja Salary Range: 36,000 42,000 (based on experience & performance) Location: Ahmedabad Working Hours: 12:00 PM – 10:00 PM (rotational weekly off)

Responsibilities: Oversee front desk operations & guest services Ensure exceptional dining experiences for guests Manage hotel operations, staff & budgets Drive banquet sales & customer satisfaction Food allowance Annual bonus

Subway is Hiring Assistant Restaurant Manager for Vadodara, Gujarat Role & responsibilities Restaurant Manager at Subway overseeing the daily operations of the restaurant to ensure efficient and high-quality service. This role involves supervising and supporting the restaurant team, maintaining cleanliness and hygiene standards, and contributing to the achievement of sales and customer service goals. Profit and Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions. Restaurant Manager is the in charge of a designated restaurant. Responsible for controlling day-to-day operations by scheduling labor, ordering food supplies and developing the restaurant team. Operate within standard operating procedures (SOPs). Team Training Preferred candidate profile Customer Satisfaction with best best product - Inventory Control - Revenue Management - Team Building/Leadership - Conflict Resolution - Budgeting - Candidates must have working experience in Restaurant & Hotel. Proven work experience as a Manager. Maintaining the restaurant's revenue, profitability and quality goals. Strong leadership, motivational and people skills. Candidate from QSR & Fast Food Preferred Hotel Management Graduate Role & responsibilities

Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction h. Marketing & PR 4. Establish and maintain effective employee and inter - departmental working relationships. 5. Assist Restaurant Manager in keeping updated file on all restaurant matters. 6. To conducts daily briefings and other meetings as needed to obtain optimal results. 7. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 8. Monitors local competitors and compare their operation with his/her restaurant. 9. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from same industry as hotel & restaurant. Perks and benefits: Best in the market

Responsible for balancing financial objectives of different lodging products to maximize total revenues. Position is accountable for pricing, positioning and inventory of all hotels within the market. Oversees all processes associated with demand, revenue, inventory, forecasting and opportunity analysis. Contributes to and recommends sales strategy for pricing of the transient customer. Acts as primary contact and maintains productive relationships with all stakeholders, including hotel General Managers, sales leaders, franchisees, owners and regional team. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 1 years experience in the revenue management, sales and marketing, or related professional area. OR 4-year bachelors degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Analyzing and Reporting Revenue Management Data Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. Generates and provides accurate and timely results in the form of reports, presentations, etc. Demonstrates knowledge of job-relevant issues, products, systems, and processes. Analyzes information, identifying current and potential problems and proposing solutions. Observes, receives, and otherwise obtains information from all relevant sources. Submits reports in a timely manner, ensuring delivery deadlines. Maintains accurate reservation system information. Provides support with cluster selling initiatives to all reservation centers. Analyzes period end and other available systems data to identify trends, future need periods and obstacles to achieving goals. Generates updates on transient segment each period and continually analyzes transient booking patterns. Works with Market VP, Market GM and GM s to assist in pricing analyses for all products in Market. Assists with account diagnostics process and validates conclusions. Managing Revenue Management Projects and Strategy Takes a predetermined strategy and contributing to the execution of that strategy. Works with other people to gather the information necessary to manage projects, achieve goals, and resolve problems. Provides revenue management functional expertise and leadership to general managers, property leadership teams and market sales leaders. Provides critical input to market leaders for development of property and overall market sales strategy. Ensures hotel strategies conform to brand philosophies and initiatives. Ensures that sales strategies and rate restrictions are communicated, implemented and modified as market conditions fluctuate. Prepares sales strategy meeting agenda, supporting documentation and leads property and/or cluster meetings. Conducts sales strategy analysis and refines as appropriate to increase market share for all properties. Assists with development of 6-month, 12-month and 2-year strategic action plans for management of cluster transient revenues. Manages inventory to maximize cluster rooms revenue. Assists hotels with pricing and provides input on business evaluation recommendations. Provides recommendations to properties for Business Transient Sales account strategies. Leads efforts to coordinate strategies between group sales offices. Checks distribution channels regularly for hotel positioning, information accuracy and competitor positioning. Ensures property diagnostic processes (PDP) are used to maximize revenue and profits. Initiates, implements and evaluates revenue tests. Provides recommendations to improve effectiveness of revenue management processes. Communicates brand initiatives, demand and market analysis to hotels/clusters/franchise partners/owners. Communicates market direction to revenue management, sales and hotel leaders. Building Successful Relationships Develops constructive and cooperative working relationships with others, and maintains them over time. Develops and manages internal key stakeholder relationships. Provides targeted and timely communication of results, achievements and challenges to the stakeholders. Additional Responsibilities Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Enters, transcribes, records, stores, or maintains information in written or electronic form. .

The position assists with the soliciting and handling of sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 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; no work experience required CORE WORK ACTIVITIES Building Successful Relationships that Generate Sales Opportunities Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include participating on sales calls, entertainment, FAM trips, trade shows, etc. Develops relationships within community to strengthen and expand customer base for sales opportunities. Assists with managing and developing relationships with key internal and external stakeholders. Provides accurate, complete and effective turnover to Event Management. Managing Sales Activities Participates in sales calls with members of sales team to acquire new business and/or close on business. Supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue Identifies new business to achieve personal and location revenue goals. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Assists in closing the best opportunities for the location based on market conditions and location needs. Gains understanding of the location s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution. Providing Exceptional Customer Service Supports the company s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Services our customers in order to grow share of the account. Executes and supports the company s customer service standards. Provides excellent customer service consistent with the daily service basics of the company. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. .

The position is accountable for proactively soliciting and handling sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales 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 Building Successful Relationships that Generate Sales Opportunities Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative. 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 sales opportunities. Manages and develops relationships with key internal and external stakeholders. Provides accurate, complete and effective turnover to Event Management. Managing Sales Activities 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). Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue Identifies new business to achieve personal and location revenue goals. 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 the location based on market conditions and location needs. Gains understanding of the location s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution. Providing Exceptional Customer Service Supports the company s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Services our customers in order to grow share of the account. Executes and supports the company s customer service standards. Provides excellent customer service consistent with the daily service basics of the company. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. 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.