Marriott Careers

Marriott International Inc. is a globally renowned hospitality company worldwide for providing us the hotel and world-class service. The hotel has many branches worldwide and provides services to thousands of customers with their brands and affiliations. We will discuss the few careers within the company that offer outstanding services. Also, their job descriptions or Marriott Careers, requirements for the application, the process, age requirements, the benefits, and perks.  

The company was founded by J. Willard Marriot in 1927 in Washington DC in the U.S. The leadership was inherited by his son Bill then, at 80 years old, passed the CEO role to the incumbent leader Arne Sorenson who presides over the conglomerate. The company grew larger and increased accumulated assets over the time and purchased then owned many hotel brands under its name, like St. Regis and Ritz-Carlton. As of 2019, the company owned 7,484 properties in 131 territories around the world, with a generated wealth of US$ 18.97 billion.

Marriott Careers 1: Concierge:

A concierge is a hotel staff that presides over the hotel service quality. He or she is the go-to employee for special requests and responsible for identifying the person who will provide that service. The concierge is considered the hotel’s face because they are responsible for responding to most of the guest’s requests and complaints. Let’s dive into the roles and perks of being a concierge in the Marriot hotels.

Job Description

The concierge provides necessary information about the room availability and hotel amenities. They will also describe the services they provide, such as food service, spa, and leisure bookings. The following is the day-to-day responsibilities of a concierge in a hotel:

• The employee is tasked to answer inquiries from the guests, such as the availability of the room. The concierge is expected to check the system in advance about which rooms are available at the moment. When a guest arrives at the hotel, the concierge in charge will provide a snappy response about which room is available. The employee is also expected to provide information about the accommodation package or promos that the hotel provides to suggest to the guests the type of package that is fit for the guests.

• He professionally meets with guests, and he must provide a satisfactory service to all of the guests, owners, and visitors of the hotel. Maintain professionalism in welcoming the guests that are deemed appropriate to the company policy and regulations.

• The concierge is also able to respond to the guests in a friendly but professional way that follows the tone of the company’s brand and core values. He or she must give a proactive approach in assisting the guest and tend to their needs, and impartial regardless of race, status, or ethnicity.

• He must be adept in knowing and studying all the key aspects of the hotel service and operations. All the information regarding the building, resort premises, or the leisure area must provide information to the guests clearly, and concisely that is understandable by any person.

• He must coordinate with other departments of the company regarding the administrative tasks needed in the hotel’s daily operations. He must check the inventory of supplies, brochures, and other brand items in the concierge desk and organize them neatly and professionally.

• The concierge is also expected to welcome the arriving guests and provide information about their reservation and room number. He must be ready and adaptable for changing situations regarding the service and master operations at the front desk.

• Regarding the reservations and bookings, the staff should assess the volume of reservations per day. One will know which guest must be prioritized following the room’s availability or the accommodation’s urgency. This is common during the holiday season and events that cause the volume of reservations to increase.

• He is also expected to respond to special requests such as transportation and laundry services. He must provide information about such services and arrange or coordinate with the provider of the service. He is also able to follow through with the service until the guest is satisfied with the service.

• One of the tasks that the concierge will do every day is to respond to guest calls, concerns, and complaints. He or she is adept at analyzing the nature of the message and can respond aptly to the guest. For the booking and reservation, he must check the system about the room’s availability or services in the brochure, website, or advertisement of the hotel.

• The concierge is expected to report to the hotel manager about the day-to-day conditions of the services. He must also provide a quick assessment report to the manager regarding unfortunate accidents within the hotel premises, technical problems, and food and health concerns. He must always be ready to call the authorities to report safety concerns and accidents.

• The concierge staff is also the hotel employees’ role model, so they are expected to be well-groomed and always wearing a neat uniform at all times. He must be able to follow the policies and regulations of the company while on duty. He must always look and sound professional to retain the good image of the hotel to the guests.

• He must always maintain the guests’ confidentiality and refuse to provide personal information and itineraries to third-party individuals. The company policy will always prevail, and breaching such regulation will result in termination.

• He must always be a cordial and welcome guest at all times. He can also empathize with the guests’ needs and provide them as professional as possible. He can assist individuals in need, such as pregnant, elderly, or with disabilities. He must always thank the customers if they are satisfied with the services provided as a token of appreciation.

• He or she is expected to be professional in speaking with the guests and other hotel staff. He knows the etiquette of providing services to the guests. He is also able to answer the lobby telephone at all times for requests and complaints. Other administrative tasks include preparing written documents and filing reports.

• He can also build rapport with the guests and the team in building a positive working environment. He must be able to have integrity all the time and deviate from doing illicit activities or crimes. He must develop good interpersonal skills in providing good service and can communicate well with the guests.

• He is also expected to do physical aspects of the job, such as moving and carrying bags. He must be able to withstand long periods of sitting, standing, or walking position. He must be able to assist other hotel staff in providing good quality service to the guests. He must also respond to other tasks provided by the hotel manager that is deemed reasonable.

These are the skills needed to be a concierge:

• You must have strong verbal communication skills. This skill is the first requirement for this job; communicating well verbally provides strong host and guest coordination. Being able to speak clearly and concisely in a professional tone that is intelligible to all walks of life. You must also be able to have professional written communication skills in preparing documents, and written reports, able to communicate well in the English language with correct grammar and pronunciation is a must in this job.
• Hospitability and cordiality are one of the core skills required for this job. The desire to provide high-quality service and to be able to assists the guest in responding to their needs is a prerequisite in hotel service.
• Ability to handle stress in a fast-paced environment. Being a customer service provider, the concierge must know to be diplomatic and level-headed in providing service, analyze complaints, and be resourceful in providing creative solutions to such problems is a true hallmark of the hotel staff.
• The skill of empathy is also required; an individual can predict what the guest needs is needed in this job. On that can read human behavior and suggest solutions and pieces of information that will assist the customer in defining what they want for satisfaction.
• Basic administrative skills such as computer literacy, mathematical and analytical skills, and telephony. These skills are needed in everyday assistance in providing outstanding service to the guests, and mastering these skills is a must in this job.

Salary

An average annual salary of a concierge in a Marriot hotel ranges from $18,964 to $44,308. It is a very high confident rate considering the level of prestige of this hotel conglomerate. The basic pay is the cash bonus and tips that can be acquired when doing great customer service. The salary rate is dependent on course with the level of competency and experience of the employee.

Requirements

At least a university graduate of marketing, advertising, business administration, or any courses related to administration. The preference is depending on the brand or affiliation, but they usually require a college graduate for this role.

One must also have solid experience in administrative and receptionist desk jobs, not limited to two to five years. Candidates with at par skills regardless of experience are also considered to be included in a shortlist.

Proficiency in the Microsoft Office Suite is a plus; one must have literacy in this software to do the daily tasks required for this role. Other proficiency includes basic hardware and software troubleshooting and telephone and fax machine knowledge.

Age

At least 18 years old and above is required for this position. He or she must be a high school graduate and have a good GED level. One must also comply with the physical and medical requirements to be able to fit work.

Application Process

The application can be initially made online; after that, you will receive a call from one of the HR personnel and will be invited for the interview. There are four levels of the interview process, and one could take 30 minutes or could be an hour, depending on the applicant’s level of competency. The application process usually takes a proximate of two weeks, depending on the brand or state.

Benefits Guide

Marriott International’s benefits include a competitive salary package that is at par and good health care benefits. These are the main benefits that you can reap in working in Marriott. Other benefits include a high-class environment, bonuses, free lunch, and the chance to work in a globally renowned brand with prestigious services and luxurious amenities.

Marriott Careers 2: Executive Chef:

The Marriott brands’ executive chefs are regarded as true artists because of their high-quality work within the luxurious kitchens of the Marriott hotel and resorts. The company can inspire you in honing your creative skills in the kitchen environment and grow in the company as a star of the Marriott brand. Let’s delve deeper into the culinary arts, and we will provide you the information you need for consideration in this role.

Job Description 

The executive chef presides over the day-to-day functions in the professional kitchen. He or she must lead the kitchen team to arrive at a successful food service. He must display at par culinary talents to demonstrate to his team the skills needed to perform the kitchen tasks. His domain is presiding over the culinary staff in managing the food-related functions. His job is to improve the quality of the foodservice in parallel to the guests’ satisfaction to increase the marketability of the brand that creates patrons and revenues. He is responsible for overseeing all the kitchen areas, ensuring that only high-quality food is produced to present to the customers and provide them a satisfactory dining experience.

• He must lead the kitchen team to develop their skills and advise them on how to improve their performances in the kitchen. He is also responsible for maintaining the sanitation in the kitchen, ensuring the procedures and standards are met to avoid food contamination and incidents. He is also responsible for presiding over the food preparation areas, not limited to the kitchen, banquets, and cafeterias.

• His core daily responsibilities include leading the kitchen management team of station chefs and assistants. He commands the day-to-day operations within the professional kitchen and overseeing each food service. He is also well acquainted with each member of the kitchen, staff’s duties and responsibilities from the sous chef to the kitchen porter to assist them in the absence of one or can determine a replacement staff. Includes guiding and mentoring each of the staff on the appropriate method of doing a task and assessing their skills and performance. He guides the subordinate in providing a direction in his or her duties, maintaining a student and teacher rapport, and setting the employees’ performance standards.

• He uses his interpersonal skills in communicating his vision for a successful dinner service. He is also utilizing his communication skills to lead and provide guidance and direction to his subordinates, encouraging them to improve and demonstrates at par decision making and being an example of a beacon of culinary excellence. He can also create an atmosphere of cooperation, trust, and support within his team and encourage them to be supportive of the team’s overall goals.

• He can demonstrate appropriate behaviors to serve as an example to his subordinates on being a professional in the kitchen. He is also honest in dealing with others and can be exercise impartiality within the kitchen to eliminate discrimination in regards to gender, race, or social class. He is also responsible for implementing the company’s policy and making sure that everyday operations meet the standards of these policies. He can also review the level of competencies of his subordinates and assess their skills to provide an appropriate approach in assigning them specific tasks.

• Establishing a rapport within the kitchen and creating a collaborative atmosphere that can improve the employees’ relationships to keep them satisfied in working in a fast-paced environment. In case there is a conflict of interests or disputes, they must maintain a fair judgment, eliminate conflicts within the group and provide solutions to problems and concerns. He must coordinate with the chefs and personnel in the food preparation areas and ensure good quality output. He must teach his staff the new cooking methods and assist with new types of equipment to aid in day-to-day operation.

• He is also responsible for enforcing the guidelines and control in receiving areas, ensuring the procedures are being done in a well-presented manner. The ability to develop goals within the team is tasked to the executive chef. He or she must demonstrate the importance of goal-setting and making them a reality. He must monitor the safety protocols and proper sanitation methods to ensure that the company policy and safety standards are met. He was also responsible for allocating the budget, food costs, supplies, and pieces of equipment and demonstrate an ability to administer in controlling the expenses within a tight budget.

• Ability to create a menu that reflects the company’s concept of service. Providing the list of ingredients in developing the menu that will be followed by the kitchen staff. Supervises the quality of the raw food products being used and ensures that the culinary standards are being met. Decide how the dishes are being presented, providing quality control on the foods that will come out of the kitchen. He is also at par in making decorative displays to entice the guests to dine. He can determine high-quality products to use, aesthetically pleasing food presentations, and dishes with delectable aroma and taste.

• Assurance with the proper handling of foods in compliance with the culinary sanitation standard. Ensure that the staff is properly handling food waste and appropriate disposal methods in compliance with the kitchen’s health standards. Determining the proper temperature of food products and ensuring the right storage procedures are being met by the kitchen staff in ensuring a clean and good quality product. Prepares the food regardless of the cuisine and cooks them on special occasions or events.

• Assessing each kitchen staff’s behaviors and teaching them the proper behavior needed to provide customer satisfaction and ensure competency in each individual. Coordinating with the employees to inform them of guest’s feedback and complaints and provide solutions in improving the service, including coaching and guiding the individual staff. Presiding over the daily operations and assuring the quality and standards are being met to provide excellent service. Being a role model in providing outstanding customer service and promoting positive staff and guest relations. Handling constructive criticism by the guest’s feedbacks and able to improve food quality and service. Handling problems and complaints from the guests written in comment cards.

• Supporting the subordinates to maintain good relations to inspire them in doing the tasks. Guiding them to improve their craft and inspiring them to learn and study more and determine if they are on-going training. Reading the guest’s comment cards and assessing the areas of improvement.

• Assessing each employee’s individual skills and competencies and providing them with advice on how to improve their skillset. Mentoring and assisting the staff in improving their knowledge of culinary techniques and food preparations. Coaching the kitchen employees on food preparations, fundamentals of cooking, and proper plating. Maintaining harmony and order within the kitchen to ensure good co-worker relations.

• Coordinating with the other departments to ensure a complete service. Reporting with the hotel manager regarding each employee’s individual behavior and performance and providing reports and feedback for areas of improvement. Enforcing disciplinary action regarding unruly employees who don’t meet the standard and performance level needed to provide excellent service. Analyzing current problems and providing solutions to eliminate future incidents and circumstances.

Salary

An average executive chef receives a salary that ranges from $84,975 to $150,123 annually. This is also backed by health benefits, performance bonuses, and incentives.

Requirements

Ability to prepare and cook ingredients and turn them into high-quality dishes. One must demonstrate proficient culinary skills ranging from food preparation, cooking, and proper plating—a discriminating taste in determining different types of flavor and aroma.

Ability to provide excellent culinary service and can handle individuals and coaching them. To provide excellent written and verbal communication skills needed for the job. Administrative skills such as proficiency in-office computer software.

A university degree in Hospitality or Culinary, with relative experience in a professional kitchen. A minimum of two years’ experience in a hotel or restaurant setting is preferred. Also, if a high school graduate, one must have a relative experience of 6 years in the profession to be qualified for the job.

Age

One is 18 years old and above and capable of handling kitchen operations and providing excellent service. Experience is usually determined in years, and it is also required in this position.

Application Process

The application can be made online, but I encourage you to apply in person. The average application process takes four weeks in normal conditions with interviews that highlight your culinary experience.

Benefits Guide

Life insurance is on the top list of the benefits you can acquire from Marriott International’s employees. Medical benefits such as health, dental, vision, and disability insurance are also provided. For tenure employees, a retirement plan is also given for employees who have worked for years.

Paid time off is one of the benefits. The company is ensuring that every employee will be benefited from working in the company. The employee will also enjoy paid emergency and sick leaves for employees who can’t work at a given time.

A list of financial benefits aside from the basic pay includes performance bonus, bonus pay, monthly bonus, stock options, employee discount, and yearly bonus. The Marriott employee will also enjoy a gym membership, a wellness program, and free meals during duty.

Marriott Careers 3: Director of Banquets:

The Director of Banquets is the master in the house’s front. He or she is in charge of all the services in the banquet hall or Food and Beverage Department. He is responsible for delegating the tasks to the banquet associates, captains, and servers, throughout the dinner services.

• He or she is responsible for the daily operations of the banquet department. He must ensure the quality of the service in this area, ensuring the guests’ satisfaction is being met with utmost precision. He also must follow the standards in the queue of event orders. The Director of Banquets is responsible for monitoring the operations within the banquet hall, ensuring that the services are in parallel with the budget. He or she is also tasked with outlining the budget allocation to the aspects of the service and supervising the staff responsible for maintaining the service within the department.

• He presides over the delivery of food and beverage services within the banquet rooms. The position is always inclined with the front services and is always in line with the management’s standards. The director is also tasked with outlining the budget of the cost of service and planning the execution of distributing these budgets throughout the service.

• The director is also responsible for checking the tools, china, silverware, linens, and other types of equipment used in the banquet services’ daily operation, ensuring the quality and cleanliness of these tools. Delegating the tasks to the employees for preparation for each service. Being present at all times during the function and completing the service.

• Monitoring the quality of the services and creating weekly reports to the management of the hotel. Maintaining the weekly schedules, inventory, and costs and checking against the planned budget. Assisting in hiring and training the personnel and assisting them in improving their skills to be an effective server. Coordinating with the Head Chef and Head Server in ensuring the quality of the services. Greeting the guests in a friendly but professional manner.

Requirements

A bachelor’s degree in Hotel Management is required in this position with at least two years of relevant experience in the role. The position also requires at least 6 years of relevant experience in food and beverage service. Effective communication skills and discipline are needed in maintaining the banquet hall’s daily operation—ability to delegate tasks to subordinates and resilience in handling stress in a fast-paced setting.

Age

For this position, the candidate must be at least 18 years old and above to be qualified but must have relevant experience in providing a quality service in the food and beverage functions.

Application Process

The candidates can apply online for the initial screening process, then being interviewed for qualifications. The average application period usually lasts for two weeks in a given time frame.

Benefits Guide

One of the benefits is working as a Director of Banquets in Marriott Hotel is a handsome salary package. Other benefits include vacation leaves, health benefits, hotel discounts, and free meals.

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