Jobs at JW Marriott Houston Downtown

• Catering Sales Manager (Sales & Marketing)

  Reports To Director of Sales and Marketing Supervises N/A Job Purpose Generation of top line catering revenue for the hotel by maximizing all revenue potential and up-selling additional events/amenities, whenever possible, to build additional revenues. Job Responsibilities Handle and follow up on inquiries for small meetings/events with or without guestrooms. Follow up on leads by qualifying the customer’s needs and dates for the event to determine if the business is a good fit for the property. Negotiate contracts and banquet event orders (BEO). Identify and price customer needs for the event, up-selling where possible, and closing the sale with the customer, collecting the customer deposit and signature on the BEO. Communicate group details/changes to all hotel departments, coordinating customer’s needs with other property business and activities to ensure customer’s expectations are met and the property operates efficiently. Present potential business at Driver Meetings to determine best mix of customers for hotel to attain budgeted revenues. Conduct meetings with client and hotel staff to ensure each event meets client’s expectations. Finalize and detail catering plans for groups contracted by assigned sales manager. Completely orchestrates these functions on-site or off-site. Empowered to do whatever it takes to solve problems. Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships, etc. Monitor blocked space to ensure group is meeting their contractual obligations. Initiate release of blocked space on cut-off date to allow sale of these rooms to other customers. Maintain account files in software system, ensuring accurate communication between client and hotel staff. Other duties as assigned. Job Skills Exhibit computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Use knowledge of Word, Excel, Internet, Delphi and Meeting Matrix or a similar system. Exercise excellent communication, presentation, organization, time management, listening, and math skills. Use analytical skills for measuring business potential and value to the hotel. Maintain contact and event information and follow procedures for submitting sales contracts Read and interpret documents and to write routine reports and correspondence.

• Line Cook (Chefs/Kitchen)

  Reports To Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef  Supervises N/A Job Purpose To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities Open up each morning preparing and organizing the station and cooking all food necessary to start serving. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. Rearrange the line and steam table to facilitate luncheon cooking and service. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Read recipes of items to be prepared.

• Spa Curator (Spa)

  Reports To Spa Manager Supervises N/A Job Purpose Spa Curators are the liaison between spa treatments and amenities and host and foster an atmosphere of calm and relaxation.  Job Responsibilities Promote and sell spa/salon services. Schedule services for individuals and large groups using spa/salon reservations software system. Call guests to confirm scheduled services. Answer questions about available services. Update the reservations/cancellations list throughout the day, inform providers of last-minute changes, and resolve scheduling issues as needed by working with supervisor/manager. Check in guests for appointments, confirm first and last name, and provide general spa orientation to guests upon arrival. Stock and maintain retail sales items and promote the sale of retail items and additional spa services. Maintain knowledge of spa services, amenities, and current trends within the spa industry. Obtain assigned bank and account for contracted monies, obtain change required for expected business level, and always keep bank secure. Process guest payments for spa/salon services and obtain payment authorization as needed. Accept and log cash tips for employees. Balance, scan, and drop receipts with Accounting. Communicate housekeeping, engineering and maintenance needs to the relevant departments. Report accidents, injuries, and unsafe work conditions to manager. Helps ensure the Spa is only accessed by actual guests, and that it is always safe and secure. Other duties as assigned. Job Skills Speak with others using clear and professional language; answer telephones using appropriate etiquette. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; assist individuals with disabilities; thank guests with genuine appreciation. Develop and maintain positive working relationships with others.

• Accounting Clerk (Finance/Accounting)

  Reports To Controller Supervises N/A Job Purpose To perform any combination of the following calculating, posting, and verifying duties to obtain financial data for use in maintaining accounting records. Job Responsibilities Compiles and sorts documents, such as invoices and checks, substantiating business transactions. Verifies and posts details of business transactions, such as funds received and disbursed, and totals accounts, using calculator or computer. Computes and records charges, refunds, cost of lost or damaged goods, and similar items. May type vouchers, invoices, checks, account statements, reports, and other records, using typewriter or computer. May reconcile bank statements. Knows and complies with all company policies and procedures pertaining to this position and its duties. Takes the initiative to greet guests in a friendly and warm manner. Other duties as assigned. Job Skills Compute and record numbers correctly. Follow procedures for keeping records. Use eyes, hands, and fingers at the same time to enter figures in books and forms, or to operate a calculator or personal computer. Perform work that is routine and detailed. Copy large quantities of numbers without error.

• Food & Beverage Manager (Food & Beverage)

  Job Purpose To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensuresuperior service and maximize profits. Responsibilities:   Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. Prepare the annual budget. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. Implement and maintain sales/marketing programs. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers. Implement and maintain effective two-way communication systems which reach all employees. Develop new programs which result in an increased level of customer satisfaction and operational excellence. Other duties as assigned. 

• Executive Lounge Server (Food & Beverage)

  Reports To Food & Beverage Manager Supervises N/A Job Purpose To administer professional, personalized service for each guest from the time of first contact.  Job Responsibilities Greet guests, communicating hotel amenities and policies as well as local attractions and directions. Answer phone and direct calls. Explain spa menu, pricing and all other policies to guests. Book appointments and all points of sale. Price all retail items and maintain retail area in a professional manner. Maintain office supplies. Keep desk area organized and clean. Fulfill opening and closing shift duties. Support Spa Manager with necessary communication. Other duties as assigned. Job Skills Ability to establish a friendly relationship with all guests while anticipating their needs. Ability to handle point of sale for services and retail items. Familiar with standard computer programs. Strong command of the English language with ability to explain various treatment/services to guests.

• Concierge (Guest Services)

  Reports To Front Office Manager Supervises N/A Job Purpose To improve guests experience while at the hotel by arranging for specific services and providing needed  information. Job Responsibilities Offers information pertaining to available services and facilities of hotel, points of interest, and entertainment attractions. Furnishes information, makes reservations, and obtains tickets for guests to social and recreational events or for travel. Supplies guests with travel information, such as transportation rates, routes, and schedules. Reports suspicious behavior of patrons to hotel security personnel. Acts as host for morning coffee service. Assists Administrative Assistant in duties such as authorizing credit applications. Arranges for cleaning, laundering, and repair of guests’ clothing and other items. Handles all V.I.P. requests including ordering of products and turndown service. Arranges for sending and receiving of packages. Takes the initiative to greet guests in a friendly and warm manner. Other duties as assigned. Job Skills Carry out specific oral or written instructions, frequently following a simple routine. Perform the same task over and over, frequently in the same way. Assist guests by lifting and carrying guests belongings.

• Guest Service Representative (Guest Services)

  Reports To Front Office/Operations Manager Supervises N/A Job Purpose To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience. Job Responsibilities Greet, register, and assign rooms to guests. Issue room key and escort instructions to Bell person or directly to guest as appropriate, without announcing room numbers. Answer inquiries pertaining to hotel services, registration of guests and shopping, dining, entertainment and travel directions. Keep records of room availability and guests’ accounts. May make, confirm and cancel reservations for guests. Compute bill, collects payment and makes change for guests. May post charges such as room, food, liquor or telephone by hand or machine. Date-stamp, sort and rack incoming mail and messages. Transmit and receive messages using equipment such as telephone, fax and switchboard. Understand and enforce the hotel company credit policies. Account for all cash and makes deposits in accordance with hotel and company policies. Take the initiative to greet guests in a friendly and warm manner. If functioning in a Lead Capacity: (a) take responsibility for assigned employees in the absence of the Supervisor, (b) assign work, and ensure proper performance of assigned employees. May make restaurant, transportation or entertainment reservations for guests; may deposit guests’ valuables in hotel safe or safe-deposit box; may order complimentary flowers or champagne for special guests. Other duties as assigned. Job Skills Speak clearly and listen carefully. Use personal judgment and specialized knowledge to give information to people. Communicate well with many different kinds of people. Change easily and frequently from one activity to another such as from typing to interviewing, to searching in a directory, to using a telephone. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard.

• Housekeeping Supervisor (Housekeeping)

  While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

• Room / Suite Attendant (Housekeeping)

  Reports To Executive Housekeeper Supervises N/A Job Purpose To maintain cleanliness of all spaces within the hotel. Job Responsibilities Make beds in guest rooms. Replenish supplies such as drinking glasses, writing supplies and bathroom supplies in guest rooms. Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, and locker rooms and other work areas Clean rugs, carpets, upholstered furniture and draperies, using vacuum cleaner. Dust furniture and equipment. Polish metalwork, such as fixtures and fittings. Wash walls, ceilings, woodwork, windows, door panels, and sills. Empty wastebaskets, and empties and cleans ashtrays Transport trash and waste to disposal area. Replace light bulbs. Collects soiled linens for laundering and receives and stores linen supplies in linen closet.  Load articles into washer and adds specified amount of detergent, soap, or other cleaning agent. Lift clean, wet articles from washer and places them successively into wringers and driers for measured time cycles. Sort dried articles according to identification number or type. Fold and place item in appropriate storage bin. Other duties as assigned Job Skills Ability to carry out specific oral or written instructions, frequently following a simple routine. Ability to perform repetitive actions consistently.

• Room Service Server (Food & Beverage)

  Reports To Restaurant Managers Supervises N/A Job Purpose To serve meals to hotel guests according to established rules of etiquette, and to ensure a more pleasant stay. Job Responsibilities Replenishes supplies of clean linens, silverware, glassware, and dishes at the room service station. Answers room service phone within 3 rings, answers questions, and takes orders from guests. Relays order to kitchen and/or the bar. Arranges orders on service trays, ensuring flair, sanitation, and timeliness of delivery. Collects trays delivered to keep hallways clear and assist the guest through the removal of food. Completes side work as deemed necessary by management to ensure the smooth operations of the department. Other duties as assigned. Job Skills Carry out specific oral or written instructions, frequently following a simple routine. Ability to perform repetitive actions consistently.

• Maintenance Technician (Engineering/Maintenance)

  While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates. 

• Lobby Attendant (Housekeeping)

  Reports To Executive Housekeeper Supervises N/A Shift: Overnight. 10:00pm - 6:30am Job Purpose Under the direct supervision of the hotel’s Executive Housekeeper, take ownership in assuring that the public space areas of the hotel and existing flooring materials of the hotel are properly protected from soil, cleaned regularly and maintained to a high level of appearance.  Job Responsibilities Under supervision, establish, evaluate and perform work on a cleaning and preventive maintenance program for all flooring surfaces of the hotel. Under supervision, keep abreast of all new cleaning procedures, cleaning products and technology that can be used in maintaining and enhancing the public space areas of the hotel.  Under supervision, work to build a “team” approach among the various hotel departments to assist in the overall philosophy of keeping the public space clean and fresh in appearance.  On your own, take initiative to be a hotel ambassador by always greeting hotel guests in a friendly and warm manner. On your own, stock cleaning cart with appropriate supplies for shift. On your own sweep, vacuum, wet mop, scrub, buff and properly maintain hotel floors using hand tools, brooms, brushes, mops vacuums and other powered equipment. On your own, abide by the regulations set forth by material safety data sheets of various cleaning products. On your own, observe and report the need for repairs to equipment, furniture and building components. With very little supervision, empty public space trash bins, clean lobby and banquet bathrooms, pick up all trash on table and floors. Keep public space cleaning utility closet rooms in a clean and well organized fashion.  Other duties as assigned. Job Skills Maintain focus on cleaning projects while coping with various other interruptions. Ability to understand instructions, and learn procedures and techniques. Ability to perform routine work or the same task over and over again.

• Pastry Cook (Chefs/Kitchen)

  Reports To Culinary Supervisors  Supervises N/A Job Purpose Assist workers engaged in preparing foods for restaurant by performing a combination of duties. Job Responsibilities Must be able to “prep” food products, using standardized food preparation techniques. Wash, peel, cut, and seed vegetables and fruits; clean, cut, and grind meats, poultry, and seafood; dip food items in crumbs, flour, and batter to bread them; stir and strain soups and sauces, etc. Weigh and measure designated ingredients. Carry pans, kettles, and trays of food to and from work stations, stove, and refrigerator. Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Rotate all products. Maintain work area, including all counter tops, utensils, equipment, garbage, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Distribute supplies, utensils, and portable equipment, using hand truck. Prepare and organize pantry section. Prepare all cold sauces, dressings, salads, and desserts for customer service, salad bar, buffets, banquets, and tableside service. Prepare all orders as turned in by wait staff and to ensure all orders are cooked quickly and according to order; also ensure that food leaves kitchen in peek condition. Maintain high standard of personal hygiene in compliance with state, county, and company policy. Must be able to visibly recognize “condition” of food, and cooking temperatures. Other duties as assigned. Job Skills Skillfully use hand tools or machines needed for your work. Read recipes of the items to be prepared. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic/geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Picture what the finished product will look like. Accept responsibility for the accuracy of the work as it is turned out.

• Bell Person (Guest Services)

  While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates. 

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