Marriott International Latest Vacancies

Marriott International is a leading global Lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.

Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.

We are recruiting to fill the position below:

JOB TITLE: DIRECTOR OF FINANCE

Location: Lagos
Brand: Renaissance Hotel
Job Category: Finance and Accounting
Schedule: Full-time
Position Type: Management

JOB SUMMARY
Functions as the property’s strategic financial business leader.
The position champions, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees.
The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment. In addition, creates and executes a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial activities and the delivery of desirable financial results.

CORE WORK ACTIVITIES
Engaging 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.
Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Thinks creatively and practically to develop, execute and implement new business plans
Creates the annual operating budget for the property.
Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.
Implements a system of appropriate controls to manage business risks.
Ensures a strong accounting and operational control environment to safeguard assets, improve operations and profitability.
Analyzes financial data and market trends.
Leads 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 Teams:
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.
Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.
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 communicating with the owners, understanding the priorities and strategic focus.
Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
Advises the GM and executive committee on existing and evolving operating/financial issues.
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 standard operating procedures and owner requirements.
Facilitates critique meetings to review information with management team.
Developing and Maintaining Finance 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.
Monitor the purchasing process as applicable.
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 standard operating procedures.
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.
Ensures compliance with standard operating procedures.
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.

EDUCATION AND EXPERIENCE
4-year bachelor's degree in Finance and Accounting or related major; 3 years experience in the finance and accounting or related professional area, or
Master's degree in Finance and Accounting or related major; 1 year experience in the finance and accounting or related professional area.

JOB TITLE: BAR SUPERVISOR

Job Number: 17000J7W
Location: Lagos
Brand: Renaissance Hotel
Job Category: Food and Beverage Services
Schedule: Full-time
Position Type: Non-Management/Hourly

JOB DESCRIPTION
You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place.
You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

JOB SUMMARY
Inspect grooming and attire of staff, and rectify any deficiencies.
Communicate with guests, other employees, and/or departments to ensure guest needs are met.
Ensure staff is working together as a team. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
Complete scheduled inventories of supplies, food, and liquor.
Check stock and requisition necessary supplies.
Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
Communicate last call at designated closing time.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
Develop and maintain positive working relationships with others, and support team to reach common goals.
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and thank guests with genuine appreciation.
Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
Ensure adherence to quality expectations and standards.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Stand, sit, or walk for an extended period of time.
Perform other reasonable job duties as requested by Supervisors.

JOB TITLE: EXECUTIVE SOUS CHEF

Ref.: 170010CC
Location: Lagos
Brand: Renaissance Hotel
Job Category: Food and Beverage Services
Schedule: Full-time
Position Type: Management

JOB DESCRIPTIONS
You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover.

You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

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 the 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 replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities:
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the 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 te culinary, food and beverage, or related professional area.

JOB TITLE: DIRECTOR OF STYLING (HOUSEKEEPING)

Job Number: 170011C0
Location: Lagos
Brand: Renaissance Hotel
Job Category: Housekeeping & Laundry
Schedule: Full-time
Position Type: Management

DESCRIPTION
You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place.
You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours.
That’s why we’re not just looking for anyone. We’re looking for someone like you.

JOB TITLE: CHEF DE CUISINE

Reference I.D: 17000N6Z
Location: Lagos
Job Category: Food and Beverage & Culinary
Brand: Renaissance Hotels
Position Type: Management
Schedule: Full-time

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.

JOB DESCRIPTIONS
You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met: 
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.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Knows and implements brand’s Safety Standards.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Supports procedures for food & beverage portion and waste controls.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Leading 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.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Leads shifts while personally preparing food items and executing requests based on required specifications.
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.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Schedules employees to business demands and tracks employee time and attendance.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
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.
Handles guest problems and complaints.
Strives to improve service performance.
Helps employees receive on-going training to understand guest expectations.
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.
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Participates in the employee performance appraisal process, providing feedback as needed.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Assists Executive Chef with all kitchen operations.
Attends and participates in all pertinent meetings.

CANDIDATES 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.

TO APPLY
Click on Job Title below:

DIRECTOR OF FINANCE
https://marriott.taleo.net/careersection/2/jobdetail.ftl?job=17000F78&lang=en
BAR SUPERVISOR
https://marriott.taleo.net/careersection/2/jobdetail.ftl?job=17000J7W&lang=en
EXECUTIVE SOUS CHEF
https://marriott.taleo.net/careersection/2/jobdetail.ftl?job=170010CC&tz=GMT%2B01%3A00
DIRECTOR OF STYLING (HOUSEKEEPING)
https://marriott.taleo.net/careersection/2/jobdetail.ftl?job=170011C0&lang=en
CHEF DE CUISINE
https://marriott.taleo.net/careersection/2/jobdetail.ftl?job=17000N6Z&lang=en

Note
Only Nigerian Candidates may apply.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.