Missive Employment Opportunities at Marriott International

Job Title: Manager – Food & Beverage II (A)

Job Number: 22138664
Location:  Sheraton Lagos Hotel, Lagos
Job Category: Food and Beverage & Culinary
Schedule: Full-Time
Position Type: Management

Job Summary

• Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations.
• Develops and implements business plan for food and beverage.

Core Work Activities
Developing and Maintaining Budgets:

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team:

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee’s concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service:

• Provides excellent customer service.
• Responds quickly and proactively to guest’s concerns.
• Understands the brand’s service culture.
• Drives alignment of all employees, team leaders and managers to the brand’s service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest’s expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities:

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Profile
Education and Experience:

• High School Diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2 year Degree from an accredited University in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Asian Chef de Cuisine

Job Number: 22135273
Location: Marriott Hotel, Ikeja, Lagos
Job Category: Food and Beverage & Culinary
Schedule: Full-Time
Located Remotely? N
Relocation? N
Position Type: Non-Management

Job Summary

• Accountable for the quality, consistency and production of the restaurant kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant.
• Works with team to improve guest and employee satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met for Restaurant:

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals:

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

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.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

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.
• Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

• High School Doploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. Or
• 2-year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Rewards for Work, Benefits for Life
You’ll be supported in and out of the workplace through:

• Discounts on hotel rooms, gift shop items, food and beverage
• Learning and development opportunities
• Recognition programs
• Wellbeing programs
• Encouraging management
• Team-spirited colleagues.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Commis

Job Number: 22100873
Location: Ikot Ekpene, Akwa Ibom (Remotely)
Job Category: Food and Beverage & Culinary
Schedule: Full-Time
Position Type: Non-Management

Explore our Very Big World

• When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions.
• Rewards for work, benefits for your lifestyle

You’ll be supported in and out of the workplace through:

• Discounts on hotel rooms, gift shop items, food and beverage
• Learning and development opportunities
• Recognition programs
• Wellbeing programs
• Encouraging management
• Team-spirited colleagues

The Impact You’ll Make

• You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine.
• Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations.
• Your hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.

What You’ll Be Doing

• Prepare fresh ingredients for cooking according to recipes/menu
• Cook food and prepare top-quality menu items in a timely manner
• Test foods to ensure proper preparation and temperature
• Operate kitchen equipment safely and responsibly
• Ensure the proper sanitation and cleanliness of surfaces and storage containers

Requirements
What we’re looking for:

• Great teamwork skills and attention to detail
• Positive outlook and outgoing personality
• Previous kitchen experience is a big plus

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Chef de Partie

Job Number: 22100879
Location:  Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Non Management

Position Summary

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• 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.
• Anticipate and 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.

Requirement

• Candidates should possess relevant qualifications.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Assistant Director – Finance & Account II

Job Number: 22091498
Location:  Sheraton Lagos Hotel, Ikeja, Lagos
Job Category: Finance & Accounting
Schedule: Full-Time
Located Remotely? N
Relocation? N
Position Type: Management

Job Summary

• Assists in the championing, development, and implementation of property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees.
• Provides financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment.
• In addition, assists in the creation and execution of a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial and accounting activities and the delivery of desirable financial results.

Core Work Activities
Assisting in Strategic Planning and Decision Making:

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Analyzes information, forecasts sales against expenses and creates annual budget plans.
• Compiles information, analyzes and monitors actual sales against projected sales.
• Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
• Assists in identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Thinks creatively and practically to assist in the development, execution and implementation of new business plans
• Assists in the creation of the annual operating budget for the property.
• Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.
• Assists in the implementation of a system of appropriate controls to manage business risks.
• Analyzes financial data and market trends.
• Assists in the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction.
• Provides on going analytical support by monitoring the operating department’s actual and projected sales.
• Produces accurate forecasts that enable operations to react to changes in the business.

Leading Finance & Accounting Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner.
• Oversees internal, external and regulatory audit processes.
• Provides excellent leadership by assigning team members and other departments managers’ clear accountability backed by appropriate authority.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

Anticipating and Delivering on the Needs of Key Stakeholders:

• Attends meetings and communicates with the owners, understanding the priorities and strategic focus.
• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
• Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.
• Demonstrates an understanding of cash flow and owner priorities.
• Manages communication with owners in an effective manner.
• Manages property working capital and cash flow in accordance with brand SOPs and owner requirements.
• Facilitates critique meetings to review information with management team.

Developing and Maintaining Finance and Accounting Goals:

• Ensures Profits and Losses are documented accurately.
• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
• Submits reports in a timely manner, ensuring delivery deadlines.
• Develops and supports achievement of performance goals, budget goals, team goals, etc.
• Improves profit growth in operating departments.
• Reviews audit issues to ensure accuracy.

Managing Projects and Policies:

• Generates and provides accurate and timely results in the form of reports, presentations, etc.
• Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with SOPs.
• Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).
• Ensures compliance with management contract and reporting requirements.
• Ensures compliance with standard and local operating procedures (SOPs and LSOPs).
• Ensures compliance with Standard Operating Procedures (SOPs).

Managing and Conducting Human Resource Activities:

• Ensures team members are cross-trained to support successful daily operations.
• Ensures property policies are administered fairly and consistently.
• Ensures new hires participate in the department’s orientation program.
• Ensures new hires receive the appropriate new hire training to successfully perform their job.
• Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.
• Conduct performance review process for employees.
• Participates in hiring activities as appropriate.

Management Competencies:
Leadership:

• Adaptability – Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
• Communication – Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making – Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
• Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution:

• Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships:

• Coworker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
• Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability:

• Organizational Capability – Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise:

• Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen – Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
• Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
• Economics and Accounting – Knowledge of P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Auditing and Reconciliation – The ability to recognize, research, and resolve discrepancies in financial data, and create flow charts on main accounting and control cycles (A/R, AP, Cash) to facilitate understanding of key control points.
• General Finance and Accounting – The ability to perform bookkeeping procedures, proficiently use financial systems technology, and accurately complete general ledger entries; knowledge of database structures in order to obtain financial queries; establish Cash flow statements and cash flow forecast with a good understanding the financials flows and the working capital needs.
• Analysis – The ability to create and maintain spreadsheets as well as analyze and summarize financial data using appropriate financial software.
• Accounting Knowledge – Knowledge of general accounting principles and current company accounting policies and procedures. This includes general accounting and financial reporting, auditing, accounts payable, and accounts receivable.
• Accounting and Internal Control Knowledge – Knowledge of local Generally Accepted Accounting Principles (local GAAP), Marriott International Policies (MIP), and International Standard Operating Procedures (ISOPs).
• Legal – Ability to read and understand basic contract elements, e.g. royalty fees, management agreement, terms, priorities and profit distribution.
• Auditing Skills – The ability to perform auditing procedures, including the ability to recognize, research, and resolve discrepancies in financial data.
• Accounts Payable and Accounts Receivable – Knowledge of Accounts Payable and Accounts Receivable processes, including knowledge of subledger reconciliation and controls.

Candidate Profile
Education and Experience:

• 4-year Bachelor’s Degree in Finance and Accounting or related major; 2 years similar position experience. OR
• Master’s Degree in Finance and Accounting or related major; 1 year similar position experience.

Basic Competencies – Fundamental competencies required for accomplishing basic work activities:

• Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
• Writing – Communicates effectively in writing as appropriate for the needs of the audience.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Attendant – Door

Job Number: 22133845
Location: Marriott Hotel Ikeja, Lagos
Job Category: Rooms & Guest Services Operations
Schedule: Full-Time
Located Remotely? N
Relocation? N
Position Type: Non-Management

Position Summary

• Greet and escort guests to rooms.
• Open doors and assist guests/visitors entering and leaving property.
• Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities.
• Identify and explain room features to guests (e.g., use of room key, mini-bar, ice and vending areas, in-room safe, valet laundry services).
• ransport guest luggage to and from guest rooms and/or designated bell area.
• Assist with luggage storage and retrieval. Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage.
• Supply guests with directions.
• Arrange transportation (e.g., taxi cab, shuttle bus, limousine/sedan service) for guests/visitors, and record advance transportation request as needed.
• Communicate parking procedures to guests/visitors.
• Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager.
• Maintain awareness of undesirable persons on property premises.
• Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information.
• Welcome and acknowledge all guests, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Move at a speed required to respond to work situations (e.g., run, walk, jog).
• 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 and objects weighing in excess of 75 pounds with assistance.
• 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 by Supervisors.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Food & Beverage Manager

Job Number: 22051747
Location: Four Points by Sheraton Ikot Ekpene, Raffia City Plaza, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Located Remotely? N
Relocation? N
Position Type: Management

Job Summary

• Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Core Work Activities
Developing and Maintaining Budgets:

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team:

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee’s concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service:

• Provides excellent customer service.
• Responds quickly and proactively to guest’s concerns.
• Understands the brand’s service culture.
• Drives alignment of all employees, team leaders and managers to the brand’s service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest’s expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities:

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online

Job Title: Sous Chef

Job Number: 22106461
Location: Ikot Ekpene, Akwa Ibom
Schedule: Full-Time
Job Category: Food and Beverage & Culinary
Brand: Four Points
Position Type: Management

Job Summary

• Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

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.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

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.
• Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online

Job Title: Executive Sous Chef

Job Number: 22100786
Location: Four Points by Sheraton Ikot Ekpene, Raffia City Plaza, Ikot Ekpene, Akwa Ibom
Job Category: Food and Beverage & Culinary
Schedule: Full-Time
Located Remotely? N
Relocation? N
Position Type: Management

Job Summary

• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions.
• Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
• Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

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 replacements 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 brand’s 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.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR
• 2-year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should:
Click here to apply online