Casual Food & Beverage Associate - Marriott - Leeds - Wizbii

Casual Food & Beverage Associate

  • By Marriott
  • Leeds (United Kingdom)
  • Hospitality / Tourism

Job description

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Seeked profile

Qualifications :

JOB SUMMARY

To prepare, maintain and service all aspects of day to day operations in the food and beverage areas. Ensuring maximum customer satisfaction at all times in accordance with Marriott Standards

As a Food & Beverage Associate you will be required to fulfill roles as:

· 
Room Service

· 
Breakfast, Lunch & Dinner Service

· 
Bar service

· 
Breakdowns & Set-Ups

· 
Events

You will also be required to work alongside and receive instructions from a Shift Supervisor and management team.

SCOPE / BUSINESS CONTEXT

· 
A Casual position based at the Leeds Marriott food and beverage outlets

· 
NO fixed Hourly Contract – Dependent on business levels

· 
Reports to – Bars & Restaurants Manager

CANDIDATE PROFILE

Experience:

· 
Previous experience working within a bar, restaurant or similar environment would be beneficial

· 
Previous customer service experience

· 
Basic food hygiene

Skills and Knowledge:

· 
Knowledge of food and beverage procedures

· 
Knowledge of cocktail preparation and mixology desirable

· 
Knowledge of customer service

· 
Strong communication skills

· 
Flexible hours in line with business needs

· 
Must be well-presented and have excellent personal hygiene

· 
Ability to work alone and/or within a team

Education or Certification:

· 
Good level of English essential

· 
Relevant beverage and service qualifications desirable i.e. NVQ

SPECIFIC DUTIES

·  To ensure that are your food and beverage outlet is prepared, setup and ready for service

·  To greet all guests using the guests name as often as possible.

3. To provide customers with all they need, to ensure that guests have a great experience within Food & Beverage outlets.

·  To maintain the highest level of cleanliness, including safety of furniture, fixtures and fittings adopting a clean as you go work ethic,

·  To ensure that payment is received from all guests and is posted directly through Micros

·  To ensure all guests bills are accurate

·  To recommend and ‘sell’ to guests through menu knowledge and suggestive up selling techniques

·  To be responsible for the safe keeping of all keys and floats

·  To maintain a high standard of personal appearance and hygiene and meet Marriott grooming, standards

·  To promote awareness of Health & Safety and security within the department and hotel reporting any unsafe practices or dangers to your Supervisor immediately

·  To follow Marriott Brand Standards of service excellence at all times

·  To participate in all departmental compulsory training

TRAINING

1. To contribute positively to any training you are involved in.

2. To actively learn and train to company standards by successfully completing your New Hire, Passports to Success training and Basic Food Hygiene Training

3. To continually support your colleagues in all areas of the hotel.

4. To regularly attend and take part in the daily short takes.

COMMUNICATION

1. To keep up to date by viewing the departmental notice board on a daily basis.

2. To prepare for and attend monthly departmental meetings.

3. To liaise with other departments to overcome operational difficulties.

4. To pass to the Supervisor or Manager any relevant comments/ issues made by associates or guests.

ORGANISATION

1. To ensure that all licensing laws are adhered to at all times.

2. To ensure that all department areas are clean and tidy at all times.

ADMINISTRATION

1. To comply with Blue Cube compliance and clock in and out procedures when on shift.

2. To correctly complete the requisition books to ensure stocks are maintained at par levels.

3. To complete all ullage and wastage sheets when required.

4. To complete all relevant paperwork to comply with financial audits.

5. Be knowledgeable of all applicable SOPs/LSOPs and ensure controls points are implemented and are effective as outline in audit requirements.

BUSINESS PLANNING

1. To be aware of hotel occupancies and Food and Beverage business levels on a daily basis.

2. To relate the forecasted number of guests to the preparation of the department to ensure a smooth and efficient service is maintained.

PRODUCT AND QUALITY STANDARDS

1. To ensure all product and quality standards are known, understood and implemented at all times.

2. To ensure product knowledge of food and beverage menu's and pricing.

SALES PLAN

1. To put into practice selling and up selling techniques at every opportunity.

2. To assist in generating and implementing cost effective sales ideas.

3. To ensure that all sales promotions relating to food and beverage service areas are known, understood and followed at all times.

4. To implement food and beverage promotions.

BUSINESS CONTROL

1. To ensure strict security of all monies and stock in all department areas.

2. To reduce all forms of wastage.

3. To ensure all bills are processed according to the standard for the particular payment method.

4. To ensure keyline checks are done on every shift.

REPORTING

1. To be fully conversant with hotel and department billing procedures and ensure they are implemented.

2. To ensure all payment methods are understood and are accurately recording.

3. To ensure all shift end reports balance with reception.

INVENTORY CONTROL

1. To report shortages of any item which would affect service standards

2. To ensure beverage stocks are properly stored and rotated.

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.

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