Where life just keeps getting better…..
At Marriott, you define what success means to you, and then we help
make it happen.
With opportunities for building your skills, colleagues who share
your enthusiasm, and a clear career path with challenging work that
provides direction for growth and promotion.
If you’re the kind of person who wants to be challenged, supported,
and applauded, this is where you belong.
Now you have an opportunity for:
1. Engineer
2. GSA Front Desk
3. Banquet Operation Manager
4. Duty Manager
5. Dim Sum Chef
1. Engineer (Sumatera Utara – Medan)
Responsibilities:
Major Functions:
- To attended the M & E plant of the hotel in a continuous 24
hours basis divided into three ships.
- Monitoring and maintain of utilities consumption.
Responsibilities:
- Control all utilities equipment in plant as required, according
to standard operation and take a recording as specified (Boiler,
Chiller, Cold Storage, Hot Water Boiler, etc)
- To carry out maintenance work requested by other department.
- Maintained sufficient records of the plant operation in the log
book, check sheet and reported on abnormal occurrences.
- Reported and recorded any change condition of all defect
equipment for preventive maintenance.
- Change over running equipment as schedule.
- Monitor closely the control room to handling complaint and work
request.
- Maintain and repairing malfunction equipment and work request
during afternoon and night shift.
- Report immediately to DOE or ACE for any abnormal operation of
the hotel/plant.
- Keep and maintaining stock of materials and supply.
- To Control and record of utilities consumption.
- To attend Engineering Control Room for handling complaint by
phone, monitoring fire alarm by step, lift supervisory panels, BAS,
etc.
2. GSA Front Desk (Sumatera Utara – Medan)
Responsibilities:
General Duties:
- Serving guests at the front desk while providing the highest
level of service possible in an efficient, courteous and professional
manner by following Marriott standards of aggressive hospitality and
adhering to guidelines and procedures.
Duties and Responsibilities:
- Process all guest check-ins by confirming reservations,
assigning room, and issuing and activating room key.
- Process all payment types such as room charges, cash, checks,
debit, or credit.
- Process all check-outs including resolving any late and
disputed charges.
- Answer, record, and process all guest calls, messages,
requests, questions, or concerns.
- Coordinate with Housekeeping to track readiness of rooms for
check-in.
- Communicate parking procedures to guests/visitors and dispatch
bell staff or valet staff as needed.
- Supply guests with directions and information regarding
property and local areas of interest.
- Run daily reports (number of arrivals, departures), identify
any special requests, and check reports for accuracy.
- Complete designated cashier and closing reports in the computer
system. Cash guests’ personal checks and traveler’s checks.
- Count bank at the beginning and end of shift. Balance and drop
receipts according to Accounting specifications.
- Follow all company safety and security policies and procedures;
report accidents, injuries, and unsafe work conditions to manager.
- Follow all company policies and procedures; ensure uniform and
personal appearance are clean and professional.
- Maintain confidentiality of proprietary information.
3. Banquet Operation Manager (Sumatera Utara – Medan)
Responsibilities
- The BQT Manager is required to build and maintain a close
professional relationship with the Events Department.
- The Banquet Managers reviews together with Event Department all
forecasts on a monthly and weekly basis and attends the weekly
Banquet meeting
- Work in close cooperation with the Conference and Events Office
in order to exceed the guest’s expectations, plan and schedule the
banquet operations set up time and style, F&B requirements, Audio
visual requirements, manning, equipment needs, additional services
and special requests.
- The Banquet Manager is responsible to develop the skills of all
banquet employees to a professional level by ongoing and intensive
skill training
- The Banquet Manager is responsible to manage and control casual
labor and ensure the impact on the service delivery process is nil.
- To check that all employees’ report for work at the time
specified, and are correctly attired in the Hotel uniform and are
following the Hotels Grooming standards at all time, disciplining
staff who fail to comply with this.
- To roster the staff as per the five day working week, based on
a fortnightly roster while ensuring that there is sufficient staff at
all times to execute all events within the department. Scheduling
staff on overtime should the need arise, and requesting additional
staff assistant from the F&B Department when required.
- To lead and direct all staff in a positive approach to the job,
and motivate all personnel under his control, to ensure that all
staff carry out their duties to the best of their ability.
4. Duty Manager (Sumatera Utara – Medan)
Responsibilities:
Major Function:
- Assists the Front Office Manager in administering front office
functions and supervising staff on a daily basis. Front office areas
include Bell/Door Staff, Switchboard and Guest Services/Front Desk.
- Position directs and works with managers and associates to
carry out procedures ensuring an efficient check in and check out
process.
- Ensures guest and associate satisfaction and maximizes the
financial performance of the department
Job Description:
- Exceeding Customer Expectations – Providing services that are
above and beyond for customer satisfaction and retention.
- Demonstrating Leadership – Utilizing interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
- Improving Service – Improving service by communicating and
assisting individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed.
- Developing and Building Teams – Encouraging and building mutual
trust, respect, and cooperation among team members.
- Modeling Appropriate Behaviors – Serving as a role model to
demonstrate appropriate behaviors.
- Supervising Associates – Supervising and managing associates.
Managing all day-to-day operations. Understanding associate positions
well enough to perform duties in associates’ absence.
- Communicating with Supervisors, Peers, or Subordinates –
Providing information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.
- Making Decisions and Solving Problems – Analyzing information
and evaluating results to choose the best solution and solve
problems.
- Managing Daily Operations of the Area or Department – Managing
day-to-day operations, ensuring the quality, standards and meeting
the expectations of the customers on a daily basis.
- Coaching and Developing Others – Identifying the developmental
needs of others and coaching, mentoring, or otherwise helping others
to improve their knowledge or skills.
- Guiding, Directing, and Motivating Subordinates – Providing
guidance and direction to subordinates, including setting performance
standards and monitoring performance.
- Communicating Information Timely – Informing and/or updating
the executives, the peers and the subordinates on relevant
information in a timely manner.
- Organizing, Planning, and Prioritizing Work – Developing
specific goals and plans to prioritize, organize, and accomplish your
work.
- Resolving Conflicts and Negotiating with Others – Handling
complaints, settling disputes, and resolving grievances and
conflicts, or otherwise negotiating with others.
- Monitoring and Communicating Customer Recognition/Service –
Implementing the customer recognition/service program, communicating
and ensuring the process.
5. Dim Sum Chef (Sumatera Utara – Medan)
Responsibilities:
- Supervises kitchen shift operations and ensures compliance with
all food & beverage policies, standard and procedures.
- Assist Executive Chinese Chef/Executive Sous Chef in all
kitchen operations.
- Recognize superior quality products, presentations and flavors.
- Maintain purchasing, receiving and food storage standards.
- Ensure compliance with food handling and sanitation standards.
- Ensure compliance with all local, state and federal
regulations.
- Calculate accurate, theoretical and weighted food costs.
- Estimates daily production needs on a weekly basis and
communicates production needs to kitchen personal daily.
- Support procedures for food & beverage portion and waste
controls.
- Assist in maintaining associate cafeteria operation and food
quality standards.
- Follow proper handling and service temperatures of all food
products.
- Help the Executive Chinese Chef/Executive Sous Chef, research
and test new food products in line with company initiatives.
General Requirements:
- Having experience in similar position min two years in five
stars hotel
- Graduated from reputable university or academy tourism
- Able to Speak English Oral and Written
- Candidate should have a strong and attractive personality, good
manner, and sociable
- Energetic, self-motivated and excellent communication skill
- Good team player, reliable person, high responsibility and able
to work independently
- Has the ability to perform in a highly dynamic environment and
to work under pressure
- Able to develop good interpersonal relationship and strong
persuasion
If you are interested and match this qualification, please send your
application to:
yuliana.siahaan@marriott.com not later than March 25th ,2011
Only suitable applicants will be contacted for interview
