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Global Marriott brand, metro location, and common sales title create high applicant competition.
Role mixes sales and hospitality operations, making cross-industry transfers moderately constrained.
Explicit two-year and one-year supervisory requirements create moderate filtering for applicants.
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Ensure optimum guest service by overseeing staff teamwork, grooming, and operational readiness including opening/closing duties and maintenance requests.
Manage inventory, supply requisition, and dining area monitoring to maintain quality standards and seating efficiency.
Support HR activities such as hiring, training, scheduling, evaluating, coaching, and enforcing company policies and safety procedures.
Education: High school diploma or G.E.D. equivalent.
At least 2 years of related work experience in food and beverage or hospitality.
At least 1 year of supervisory experience managing staff.
License or Certification: None explicitly required.
Experienced in managing operational and staff aspects in a food and beverage or hospitality environment.
Capable of enforcing quality and safety standards while maintaining guest service excellence.
Skilled in staff development and handling HR-related responsibilities including coaching and conflict resolution.