Total 80 job vacancies by Marriott

JOB SUMMARY

Assist Managers to ensure that daily operations are run smoothly. Ensure all telephone enquiries are handled professionally with proper telephone etiquette in line with our Operating Procedures. Ensuring all GRAs are well trained and to be readily groomed for the next position.

DUTIES AND RESPONSIBILITIES

1. Manages the console (e.g. DND, busy verify lines).
2. Receives and transfers all calls to respective extensions and rooms.
3. Assisting and providing information for all callers.
4. Ensure checklists are completed by GRA.
5. Monitoring all the telephone printers.
6. To supervise emergency and evacuation procedures.
7. Assisting all guests with outgoing phone calls.
8. Ensure all Rooms Reservations follow-ups are done.
9. Ensuring all guests’ complaints and feedback are recorded and updated in the Guest Response Log on a timely manner.
10. Responsible for coaching and counseling of the GRAs. New hired GRA will be attached for the first 3 months. Will act as a ‘Buddy’ the new GRA.
11. First responder for Mobile Chat / Pre Arrival Request / CEC Cases
12. Additional task like the following:Planning of Roster – AYS
    In charge of Upselling & Upselling Training for In-Room Dining / Rooms
    To provide department training daily for associates
13. Maintain effective service in line with the Hotel’s Corporate Image
    Company’s Grooming Standard
    Standard Operation Procedures
    Departmental Policies
    Corporate Policies
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• At least 2 year(s) of working experience in the related field is required for this position.
• Have experience in handling Call Centre Operations.
• Great communication & presentation skills.
• Proficient in problem-solving & follow-up skills.
• Customer-oriented, well organized & outgoing personality.
• Rotating shift work basis.
• Able to start work immediately or within short notice period.

We regret that only shortlisted applicants will be notified.

Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in inter-personality and creative skill

We regret that only shortlisted applicants will be notified.

About Us
Marriott Support Services is a not-for-profit organisation and a registered NDIS provider. We provide employment opportunities across our social enterprise businesses; Industries, Enviro and Fresh Start for individuals with a range of abilities including those living with disabilities or who are disadvantaged.

About You
- Ability to lead by example and motivate, and encourage your team while understanding and developing individual capabilities
- Provide person-centred support to employees with disabilities in line with the NDIS standards and complete relevant daily documentation.
- Experience in the use of power tools and machinery (including brush cutters, petrol hedgers, pole-saws, lawn mowers, and ride-on mowers).
- Experience supervising a gardening, mowing and horticultural team in a community setting
- Great organisational skills and the ability to meet timeframes, plan and prioritise work
- Initiative and problem-solving ability using a logical and systematic approach
- Demonstrated commitment to accuracy, product quality and OH&S guidelines
- Intermediate skills in the use of technology

Certifications & Checks
- A valid driver’s license (essential)
- NDIS Screening check (essential)
- Covid Vaccinated (at least 3 doses)
- First Aid qualification (preferred)
- AgVet Chemical Use Certificate (preferred)

What We Offer
- A positive, diverse, and inclusive working environment where our people are our number one priority
- A rewarding role where you are making a real difference
- On the job training and professional development on our Learning Platform and opportunity to study Certificate IV in Disability free of charge
- Salary packaging options of up to $15,900 of your annual salary tax free that can INCREASE your amount of take-home pay
- Employee Assistance Program – a free and confidential counselling service available to all staff

JOB SUMMARY

Being the first impression of all guests at the Driveway, the Door Service Agent shall assist guests at the Hotel’s Forecourt. Co-ordinate with the Bell Service Agents in loading and unloading of the guest’s luggage from their cars / taxi but primarily to open their doors and offer parking spaces when appropriate. Co-ordinate with valet service associates in parking guest’s car.

JOB DUTIES & RESPONSIBILITIES

1. Assisting guests and patrons by opening of car doors for guest and patrons at all times. Greeting guests with the right verbiage and to be warm and friendly at all times.

2. Communicate with Bell Service Agents for luggage assistance and escorting guests to Front Desk.

3. Ensure all ‘No Parking Zones’ are cleared to ensure smooth flow of traffic. Ensure the traffic at the hotel’s Forecourt is clear at all times with no congestion.

4. Ensure that there is always taxis available for guests’ usage.

5. Ensure all Valet tickets are issued and recorded by running serial order without exceptions. Ensure all payments received for Valet to be handed over to Front Desk for proper tracking.

6. Attend daily briefing and 15 minutes training.

7. Understanding hotel’s safety features and procedures.

8. Provide general information, places of interest / directions, and hotel’s information to guest.

9. Report any incident/s to Front Office Managers and Bell Captain on duty.

10. Maintain the condition and cleanliness of the hotel’s Forecourt at all times.

11. Maintain the condition and cleanliness of the Marriott and Singapore’s Flag and report abnormalities to Bell Captain and Front Office Managers.

12. Maintain effective service in line with the hotel’s Corporate Image:

a. Company’s Grooming Standard

b. Standard Operation Procedures

c. Departmental Policies

d. Corporate Policies

13. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum N level qualification.
• Have at least some service industry experience.
• Great communication skills & interpersonal skills in dealing with internal & external guests.
• General knowledge of the city.
• Willingness to learn.
• Able to start work within short notice period.

JOB SUMMARY

Assist Supervisors and managers to ensure that daily operations are run smoothly. Ensure all guests have a speedy check in and check out process in line with our Operating Procedures. Always greet guests with a smile. Be warm and friendly and ensure the Marriott’s Six Principles of Hospitality are practised all the time.

JOB RESPONSIBILITIES

• Assist Supervisors and managers to ensure that daily operations are run smoothly.
• Ensure all guests have a speedy check in and check out process in line with our Operating Procedures.
• Ensure amenity forms are raised for VIPs, Elite Members, repeat and long stay guests and ensure that Housekeeping and Room Service are informed.
• Run First Ten and Arrivals report to block rooms for arrival guests.
• Enrol guests in Marriott Rewards programme.
• Handle and solve guests’ complaints or assisting them with enquiries.
• Provide information about the hotel and the surrounding community.
• Maintain accurate room status information.
• Update guest profile.
• Programming of keys, e.g. for porters to bring out luggage, show rooms and for guests who lost their keys or not able to gain access to their rooms.
• Performing cashiering duties, e.g. post in charges, foreign currency exchange, checkout by cash or credit cards and selling of gift vouchers
• Cash Handling
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• No work experience required.
• Full-Time position(s) available.
• Rotating shift work basis.
• Able to start work immediately or within short notice period.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

He / She will be responsible for supervising, coaching and co-ordinating activities of the food

Servers as well as looking into the comfort and dining experience of guests. He / She will be managing the guest database as well as he / she will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.
2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.
3. Supervise and coach all associates in accordance to Marriott training programme.
4. To ensure enough staffing for the operation in all outlets.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day to day operations.
13. To conduct 15 minutes training to all associates on a daily basis together with manager in charge.
14. Maintain all S.O.P. and L.S.O.P.
15. To conduct a proactive preventive maintenance inspection on a monthly basis.
16. Promote inter-departmental relations through candid communications channels.
17. To be always on the floor during operation hours, to assist guests seating whenever required and to check on guest satisfaction on a regular basis.
18. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.
19. Understand and teach empowerment principles to ensure guests’ satisfaction.
20. To LEAD BY EXAMPLE and have a “hands on” approach to motivate our associates to excel.
21. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
22. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.
23. Don’t expect, inspect.
24. Be an aggressive Team player and have always “CAN DO ATTITUDE”
25. Cash/Bank Handling

• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

26. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, Food & Beverage certificate, or equivalent.
• At least 2 years of relevant experience.
• Great communication, interpersonal, organizing, planning skills.
• Excellent customer service.
• Proficient in decision-making & problem-solving skills.
• Able to start work immediately or within short notice period.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Responsible for preparing all event documentation and coordinates with Sales, hotel departments and customer to ensure consistent, high level service throughout pre-event, event and post-event phases of hotel events. Works with his/her supervisor to ensure their hotel events have a seamless turnover from sales to service and back to sales. Recognizes opportunities to maximize revenue by up-selling and offering enhancements to create outstanding events.

JOB DESCRIPTIONS

Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy.

• Greets customer during the event phase and hands off to Event Operations for the execution of details.
• Acts as the liaison between field sales person and customer throughout the event process (pre-event, event, and post-event).
• Ensures hourly associates understand expectations and parameters for event activities.
• Adheres to all standards, policies, and procedures.
• Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill.
• Participates in customer meetings for assigned groups with guidance from his/her supervisor.
• Manages group room blocks and meeting space of small assigned groups.

Delivers excellent customer service throughout the customer experience and encourages the same from other associates.

• Encourages associates to provide excellent customer service.
• Sets a positive example for guest relations.
• Coordinates and communicates event details both verbally and in writing to the customer and hotel operations under the guidance of his/her supervisor.
• Makes presence known to customer at all times during this process.
• Works with his/her supervisor to oversee the customer experience from file turnover through the post event phase until turnover back to sales.
• Follows-up with customer post-event.
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• Responds to and handles guest problems and complaints.
• Participates in various meetings as he/she perceives necessary (Banquet Event Order meeting, block review, etc).
• Alerts his/her supervisor to operational challenges associated with his/her group and works with his/her supervisor determines how to best solve these challenges.

Works to continually improve customer service by obtaining and implementing feedback.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Reviews comment cards and guest satisfaction results with associates.
• Interacts with guests to obtain feedback on product quality and service levels.
• Solicits feedback from the hotel departments to identify areas for improvement to enhance the Event Planner’s experience.
• Participates in pre- and post- event meetings as required to review and communicate group needs and feedback.
• Works with the hotel staff and customers to address operational challenges associated with his/her group.
• Participates in activities to improve service performance using his/her evaluation of the issue and resolution.

Assists in the sales process and revenue forecasting for customer groups.

• Assists with the sales process as necessary.
• Up-sells products and services throughout the event process.
• Works under the guidance of his/her supervisor to forecast group sleeping rooms and event revenue (catering and audio visual) for his/her groups.

Perform other duties as assigned to meet business needs.

JOB REQUIREMENTS

• Minimum Diploma in Events Management and/or Hospitality & Tourism Management.
• At least 2 years of relevant experience in hotel event management.
• Great communication, interpersonal, organizing, planning skills.
• Excellent customer service.
• Proficient in decision-making & problem solving skills.
• Able to start work immediately or within short notice period.

JOB SUMMARY

Carries out all job tasks as assigned by supervisor or manager. Ensuring the correct use of equipment according to recommendation.

JOB DUTIES AND RESPONSIBILITIES

1. Operate all washing and dryer machine as per instruction.

2. Report all irregularities to Supervisor immediately.

3. VALET AND DRY CLEANING:

• Performs collection and delivery procedures.
• Checks, marks and sort guest garments.
• Ensures records of guestroom number correspond with marking labels.
• Ensures garments for bulk laundry.
• Packs guest laundry as and when necessary.
• Perform bulk washing as per instruction, fold and pack.
• Operate the wash machine and dryer with the required wash program
• Operates the dryers according to recommendation instruction.
• Sorts and weighs all linen before loading into wash machine.
• Maintains record of all wash and maintenance.
• Presses linen with iron when assigned.
• Press garments using pressing machines, ensuring finished quality according to standards of the hotel.
• Maintains records of linen and garment production output.

4. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum N level education.
• At least 1 year of relevant experience in handling laundry operations.
• Great multi-tasking & coordination skills.
• A team player.
• Able to start work within short notice period.

JOB SUMMARY

Provides administrative & operation support to Housekeeping department.

JOB DUTIES AND RESPONSIBILITIES

• Assist in monitoring housekeeping supplies, amenities, and equipment levels and maintain accurate records of inventory levels and usage
• Coordinate with purchasing for timely replenishment of supplies, issue purchase orders and receives all deliveries for Housekeeping department.
• Update CheckBook Accounting and assist Executive Housekeeper on managing the departmental monthly expenses.
• Generate reports and statistics related to occupancy, room status and guest feedback
• Analyse data to identify trends and areas for improvement in housekeeping operations
• Assist in payroll processing by tracking attendance and work hours of team members
• Assist room attendants with ‘overtime’ and ‘sold room’ record.
• Handle administrative paperwork related to recruitment, onboarding, and performance evaluations.
• Organize and file housekeeping reports, checklists, and inventory records.
• Summarizes daily laundry and dry-cleaning revenues.
• Ensures tidiness of housekeeping office and lost and found store.Assist to monitor room’s situation and facilitate effective communication to ensure prompt and coordinated guest services while there is a need from operation
• Assist with rooms turnover for housekeeping department while there is a need from operation
• Assist to organize departmental team bonding activities.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Nitec in Hospitality Operations
• At least 1 year of relevant experience in handling Housekeeping administrative tasks with prior Housekeeping operations knowledge.
• Will be required to assist Housekeeping operations whenever needed.
• Able to multi-task with great initiative skills.
• Great interpersonal, communication & coordination skills.
• A great team player.
• Able to start work anytime or within short notice period.

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Ensure staff is working together as a team. Inspect grooming and attire of staff, and rectify any deficiencies. Communicate with guests, other employees, or departments to ensure guest needs are met. Respond to and try to fulfill any special banquet event arrangements. Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment. Inspect and maintain table set-ups for cleanliness, neatness, and agreement with group requirements and company standards, and resolve any problems. Document pertinent information in the appropriate department log book.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Develop and maintain positive working relationships with others, and support the team to reach common goals. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearances are clean and professional, maintain the confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, 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. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Safety and Security
1. Report work-related accidents, or other injuries immediately upon occurrence to the manager/supervisor.
2. Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
3. Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
4. Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
5. Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
6. Complete appropriate safety training and certifications to perform work tasks.
7. Maintain awareness of undesirable persons on property premises.
8. Follow property-specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures
1. Protect the privacy and security of guests and coworkers.
2. Follow company and department policies and procedures.
3. Ensure uniform, nametags, and personal appearance are clean, hygienic, professional, and in compliance with company policies and procedures.
4. Maintain confidentiality of proprietary materials and information.
5. Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
6. Perform other reasonable job duties as requested by Supervisors.

Guest Relations
1. Address guests' service needs in a professional, positive, and timely manner.
2. Actively listen and respond positively to guest questions, concerns, and requests using brand or property-specific processes (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
3. Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences, and acting on them whenever possible.
4. Thank guests with genuine appreciation and provide a fond farewell.
5. Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
6. Assist other employees to ensure proper coverage and prompt guest service.
7. Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
8. Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).

Communication
1. Provide assistance to coworkers, ensuring they understand their tasks.
2. Speak to guests and co-workers using clear, appropriate and professional language.
3. Talk with and listen to other employees to effectively exchange information.
4. Exchange information with other employees using electronic devices (e.g., pagers and two-way radios, email).
5. Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to the appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
6. Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

Assists Management
1. Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
2. Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
3. Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
4. Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
5. Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).
6. Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
7. Coach and develop employees (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).
8. Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.
9. Coordinate tasks and work with other departments to ensure that the department runs efficiently.
10. Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction scores.

Working with Others
1. Support all co-workers and treat them with dignity and respect.
2. Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
3. Develop and maintain positive and productive working relationships with other employees and departments.
4. Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
5. Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement
1. Comply with quality assurance expectations and standards.
2. Monitor the performance of others to ensure adherence to quality expectations and standards.

General Food and Beverage Services
1. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
2. Notify management of maintenance repair issues.
3. Assist your and other departments when needed to ensure optimum service to guests.
4. Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.
5. Communicate information to manager/supervisor by documenting pertinent information in the appropriate department logbook.
6. Follow property key policies, including checking out and returning keys to appropriate departments.

Banquets
1. Respond to and try to fulfill any special banquet event arrangements requested by guests.
2. Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment.
3. Inspect and maintain table set-ups for cleanliness, neatness and agreement with group requirements and company standards, and resolve any problems.
4. Follow up on special banquet event arrangements requested by guest to ensure compliance.

JOB REQUIREMENTS

- Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
- At least 1 year of relevant supervisory experience
- Good interpersonal & communication skills
- Meticulous and attentive to details
- Good team player and team builder

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Responsible for the day-to-day services of the Concierge and Bell operations. Ensuring satisfaction and comfort of all guests, and also keeping up of the desk area. Always providing service with a smile.

JOB DUTIES & RESPONSIBILITIES

1. Assisting guests and patrons by opening their car doors in the absence of the Door Service Agent.

2. Maintains the cleanliness and the condition of the Marriott and Singapore’s flag and report abnormalities to Bell Captains and Front Office Managers.

3. Perform daily Concierge and Bell Service duties which includes, but not limited to:

a) Providing hotel guests with information about local attractions,

b) Providing hotel guests with reservations-making at restaurants and attractions,

c) Providing hotel guests with information about services and facilities of hotel,

d) Assisting hotel guests with ground transportation arrangements,

e) Escort arriving and departing guests in a pleasant and respectful manner,

f) Ensures extreme care and attention when handling guests’ personal items,

g) Delivery of packages and luggage for internal and external guests,

h) Maintains short-term and long-term luggage storage,

i) Maintains smooth traffic at the Hotel’s forecourt in the absence of Doorman

Ensures to utilize the Bell Service Agent Movement Log for all completed guests’ j) requests for the day

k) Greet arriving guests and provide direction and escort to the Front Desk

l) Assists departing guests for transportation arrangement or luggage storage requests,

m) Always offering further assistance for all guests

4. Maintain good and consistent co-ordination with Front Desk and Call Centre (At-Your-Service) teams to facilitate the delivery of the guest luggage, room changes, and all ad-hoc duties.

5. Attend daily briefing and 15 minutes training.

6. Performing the doorman duties as assigned by Bell Captain or Front Office Managers.

7. Ensure function sheet displayed on notice board is updated in the absence of Bell Captains.

8. Maintain cleanliness and order at the Concierge Counter, Bell Stand and hotel lobby.

9. Deliver messages, mails and parcels to the guest’s room and administration offices.

10. Ensure equipment used for daily operation are handled with care and all trolleys are polished nightly. To inform Bell Captain for requisition should operational stocks run low.

11. Understanding of hotel’s safety features and procedures.

12. Maintain close and effective communication with other departments.

13. Maintain effective service in line with the Hotel’s Corporate Image

a) Company’s Grooming Standard

b) Standard Operation Procedures

c) Departmental Policies

d) Corporate Policies

14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum N level qualification.
• At least 1 year of relevant experience in handing Senior Bellman role. For junior Bellman role, have at least some service industry experience.
• Great communication skills & interpersonal skills.
• General knowledge of the city.
• Willingness to learn.
• Able to start work within short notice period.

JOB SUMMARY

Work closely with the Duty Managers (DM) to ensure daily operations in Front Office are run smoothly. Ensure all the areas in Front Office are covered by sufficient manpower at all times. Assist to oversee and train all Front Office associates to ensure consistency of service rendered to all guests.

JOB DESCRIPTION

• Ensure all Standard Operating Procedures and Local Operating Procedures are adhered to and carried out.
• Monitor room assignments to ensure all guest requests are met or provide guests with an alternative if unable to meet requests.
• Master all duties and responsibilities of a Guest Relations Agent and provide guidance and supervision while on shift.
• Check and ensure that all tasks stated on the associate’s daily operation checklists are completed before the end of each shift (Applies for all sections and including printing of reports required).
• Handle all guest requests and complaints and take ownership of guests’ feedback. Correspond with guest.
• Ensure key packets for guest are properly packed according to the hotel’s standard and room assignment is in accordance to guest requests and preferences.
• Assist to handle overbooked situations with Duty Managers/AFOM/FOM.
• Handle night audit duties, Opera interface and liaising with Opera support when shut down is required.
• Know all hotel emergency procedures at all times, including and not limited to, systems contingency report, hotel’s business continuity plan, hotel’s contingency plan, and to be available to assist guests.
• Log daily incidents (where applicable) and be aware of any general liability issues and if unclear, to check with Duty Managers, before any actions taken.
• Ensure all areas under the Front Office’s jurisdiction are cleaned at all times. (Including but not limited to the hotel lobby, back office, Concierge storage).
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Assist to prepare and conduct 15 minutes training for all Front Office Associates.
• Maintain effective service in line with the Hotel’s Corporate Image:

- Company’s Grooming Standard

- Standard Operating Procedures

- Departmental Policies

- Corporate Policies

• Payment and Crises Handling:

- Associate will be trained accordingly and must be able to process all valid methods of payment accepted by the Hotel

- Process all transaction postings as required

- Blind drop at end of the shifts, according to Marriott Standards.

- Cash float handling with integrity

- Count cash float at the beginning of shift to ensure that amounts are correct and that there is adequate change.

- Obtain manual authorizations and follow all Hotel’s downtime procedures during unexpected situations

• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• At least 2 year(s) of working experience in the related field is required for this position.
• Great communication & presentation skills.
• Proficient in problem-solving & follow-up skills.
• Customer-oriented, well organized & outgoing personality.
• Rotating shift work basis.
• Able to start work within short notice period.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

1. Responsible for managing Special Corporate segment of the Hotel (i.e. RFP Accounts).
2. To identify, solicit & prospect new business opportunities with potential revenue for all areas of the Hotel i.e. Guestrooms (Transient & Groups), catering events, F&B outlets, Retail etc.
3. Build and strengthen relationships with existing and new corporate customers to enable future bookings.
4. Activities include sales calls, entertainments, sales trips, roadshows, site inspections etc.
5. To meet and exceed individual and team sales targets.
6. To generate a YOY ADR increase (stipulated %) for the RFP accounts.
7. To contribute positively to Engagement Survey department result by being proactive in all aspects of department and interdepartmental issues.

JOB DUTIES & RESPONSIBILITIES

• To meet and exceed individual assigned sales goal and shared responsibility for team members for achievement of total department sales budget. Derive creative upsell initiatives.
• To conduct 5 sales calls daily and 3 sales activities ie Entertainment & Site Inspection per week.
• To submit sales call report on weekly basis.
• To identify and develop new potential accounts (to prospect at least 2 new accounts per week).
• Develop sales plans to generate business from identified markets/accounts.
• Determine corporate account needs and initiate sales activities of each assigned market/account to enable future bookings.
• Promote Marriott Bonvoy benefits (Transient and Events) and ongoing promotions to the customer in order to solicit and secure increased future business.
• Actively participate in MI Leads Generation (Cross-property referral program) to meet property and team goals.
• Continuously communicate the benefits and ongoing promotions of the hotel to the customer.
• Management and growth of corporate accounts by tracking individual transient, group and catering production goals.
• Negotiate transient rates for assigned accounts.
• Prospect new business through phone solicitation, physical sales calls, site inspections, trade shows, sales blitz, e-mail, research via newspapers & online resources.
• Gather market intelligence: new product ideas, competition activities, new customer trends and performance.
• Support Sales Centre Team by providing information to close groups/catering.
• Sell the benefits of the Sales Center/property sales and event management structure.
• Be actively involved in ensuring prompt follow-up on incoming phone calls, site inspections, proposal / inquiries. Accuracy in booking, commitments to customer on all sales/operational documents and adhering to the standards set by the department in execution and filing of all said documents.
• Be a team player motivating peers and subordinates in support of department goals in sales and operations. To manage and develop Interdepartmental relations while not compromising customer satisfaction, revenue, profitability or associate morale of department / Hotel. To initiate team building activities.
• To share responsibility for development and training of direct reports.
• To adhere to personal behavioural norms of intergrity such as grooming, ownership, contactability, accountability, responsibility, visibility and punctuality.
• Perform any other duties assigned by immediate supervisor or department head according to changing business, economic, customer needs or restructure within Sales & Marketing Department.

JOB REQUIREMENTS

• Minimum Diploma in Hotel Management and/or Sales & Marketing
• At least 3 years of relevant experience in handling Proactive Sales
• Strong overall sales skills with sales system knowledge
• Understanding of hotel's business mix needs of transient, group and catering business
• Self-confidence, energetic & enthusiastic
• Ability to present ideas, expectations and information in a concise, well-organized manner
• Excellent interpersonal conflict management skills
• Software knowledge (i.e. Microsoft Office)
• Understanding and achieve team and individual goals
• Effective time management skills
• Understanding of sales strategies and account profitability
• Demonstrated leadership skills, customer development and relationship management skills
• Able to start work within short notice period

JOB SUMMARY

Responsible for the day-to-day services of the Concierge and Bell operations. Ensuring satisfaction and comfort of all guests, and also keeping up of the desk area. The Bell Captain is also responsible for ensuring all Bell associates conduct their work ethically and with integrity.

JOB DUTIES AND RESPONSIBILITIES

1. Supervise and control the activities of the Bellman and Doorman.
2. Maintain the cleanliness and the condition of the Marriott and Singapore’s flag and report abnormalities to FOM / AFOM / GRM / DM.
3. Perform daily Concierge and Bell Service duties which includes, but not limited to:

• Providing hotel guests with information about local attractions,
• Providing hotel guests with reservations-making at restaurants and attractions,
• Providing hotel guests with information about services and facilities of hotel,
• Assisting hotel guests with ground transportation arrangements,
• Escort arriving and departing guests in a pleasant and respectful manner,
• Delivery of packages and luggage for internal and external guests,
• Maintains short-term and long-term luggage storage,Maintains smooth traffic at the Hotel’s forecourt.
  

4. Ensure all services rendered by Bellman are recorded in the Bellman Movement Log Sheet at all times.

5.Ensure all storage items are recorded, and tags are issued accordingly.

6. Attend daily briefing and 15 minutes training.

7. Ensure to submit monthly training calendar to FOM and to conduct daily 15 minutes training for Bell associates.

8. Maintain good and consistent co-ordination with Front Desk and At-Your-Service teams to facilitate the delivery of the guest luggage, room changes, and all ad-hoc duties.

9. Ensure function sheet displayed on notice board is updated.

10. Maintain cleanliness and order at the Concierge Counter, Bell Stand, and hotel lobby.

11. Ensure equipment used for daily operation are handled with care and all trolleys are polished nightly.

12. Understand the hotel’s safety features and procedures.

13. Ensure all bell service associates to provide service with a smile and to speak to the guests in a warm and friendly manner.

14. Maintain effective service in line with the Hotel’s Corporate Image

• Company’s Grooming Standard
• Standard Operation Procedures
• Departmental Policies
• Corporate Policies

15. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum N level qualification.
• At least 1 year of relevant experience in handing Concierge.
• Great communication skills & interpersonal skills.
• Able to start work immediately or within short notice period.