Teams at Marriott International 

Oversee daily food & beverage operations, ensure guest satisfaction, supervise and coach staff, handle opening/closing and inventories, maintain safety and cleanliness, and perform light maintenance and stock requisitioning.

Receive, inspect, stage and deliver merchandise to hotel departments; rotate and store perishables; follow food safety and handling procedures; maintain cleanliness of storage and equipment; complete requisitions and safety training; lift up to 50 lbs; report hazards and support team operations.

Proactively solicit, qualify and close large group and catering business to meet revenue goals. Upsell packages, create proposals and contracts, coordinate handoff for event service, conduct site inspections, build customer relationships, and ensure exceptional service to grow accounts and guest loyalty.