Jobs at JW Marriott Orlando Grande Lakes

• Guest Service Aide (Guest Services)

  Greet and escort guests to rooms. Open doors and assist guests/visitors entering and leaving property. Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities. Identify and explain room features to guests (e.g., use of room key, mini-bar, ice and vending areas, in-room safe, valet laundry services). Transport guest luggage to and from guest rooms and/or designated bell area. Assist with luggage storage and retrieval. Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage. Supply guests with directions. Arrange transportation (e.g., taxi cab, shuttle bus, limousine/sedan service) for guests/visitors, and record advance transportation request as needed. Communicate parking procedures to guests/visitors.

• Loss Prevention Supervisor (Security)

  Patrol all areas of the property; secure rooms; assist guests with room access. Conduct emergency response drills, daily physical hazard/safety inspections, investigations, interviews, and key control audit. Monitor Closed Circuit Televisions and alarm systems. Authorize, monitor, and document access to secured areas. Assist guests/employees during emergency situations. Respond to accidents, contact EMS or administer first aid/CPR as required. Gather information and complete reports. Maintain confidentiality of reports/documents, release information to authorized individuals. Defuse disturbances in accordance with company policies and procedures. Resolve safety hazard situations. Handle all interruptions and complaints. Escort unwelcome persons from the property. Ensure compliance with alcoholic beverage control laws. Call for assistance using proper code responses. Provide proper paperwork to employees.

• Senior Assistant Director of Finance and Accounting (Finance/Accounting)

  Assists in the championing, development, and implementation of property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees. Provides financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment. In addition, assists in the creation and execution of a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial and accounting activities and the delivery of desirable financial results.

• Bartender (Bartender/Mixologist)

  Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.

• Chief Steward (Chefs/Kitchen)

  Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

• Lounge Server (Food & Beverage)

  Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.

• Assistant Restaurant Manager (Food & Beverage)

  Entry level management position that is assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed.

• Gourmet Coffee Attendant (Food & Beverage)

  Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Set up, stock, and maintain work areas. Input orders into cash register system and collect payment from customer. Take orders, record in MICROS system and prepare food and coffee beverages. Ensure that appliances (e.g., coffee makers) are turned on/off at the appropriate times. Bus coffee cart areas and tables. Clean dishes, utensils, work areas, tables and equipment throughout the day. Obtain change required for expected business level. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.

• Server (Food & Beverage)

  Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.

• Recreation Experience Expert (Recreation/Entertainment)

  Serve as a key resource for all recreation activities facilitated on the property. Provide information to guests about available recreation facilities, which may include pools, beach, entertainment zone/game-room, fitness center, and child activities center. Encourage, recruit, register, and schedule guests to participate in recreation activities. Promote a fun and relaxing atmosphere for guests. Promote the rules and regulations of the recreation facilities intended for the safety and welfare of guests and members. Observe activity in the recreational facility and respond appropriately in accordance with local operating procedure in the event of an emergency. Provide cashier services when working in facilities that include point of sales transactions. Assist when hosting private functions within the recreation facilities with group activities and events. Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager Provide assistance to injured guests until the arrival of emergency medical services. Clean and maintain recreational facilities, equipment and supplies.

• Senior Baker (Chefs/Kitchen)

  Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

• Cook III (Chefs/Kitchen)

  Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

• Pool Attendant (Recreation/Entertainment)

  Wash, mop, and clean the pool deck. Promote a fun and relaxing atmosphere for guests in all recreational activities and areas by expressing an upbeat and enthusiastic attitude. Observe activity in the recreational facility and respond appropriately in accordance with local operating procedure in the event of an emergency. Promote the rules and regulations of the recreation facility. Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager. Provide assistance to injured guests until the arrival of emergency medical services. Obtain, fold, and stack towels according to company procedures.

• Host or Hostess (Food & Beverage)

  Greet guests and determine the number in their party. Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc. Guide guests through the dining rooms and provide any needed assistance. Move and arrange tables, chairs, and settings and organize seating for groups with special needs. Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting. Check menus to ensure they are current, clean, plentiful, and wrinkle-free. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Monitor dining rooms for seating availability, service, safety, and well being of guests.

• Engineer IV (Engineering/Maintenance)

  Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues. Perform preventive maintenance on tools and equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment and utility shut-offs for buildings. Maintain maintenance inventory and requisition parts and supplies as needed. Assure each day’s activities and problems that occur are communicated to the other shifts using approved communication programs and standards. Display thorough knowledge of building systems, emergency response, and building documentation including reading standard blue prints and electrical schematics concerning plumbing and HVAC. Display advanced engineering operations skills and general mechanical ability. Display professional journeyman level expertise in at least three of the following areas with basic skills in the remaining: air conditioning and refrigeration, electrical, plumbing, carpentry and finish skills, mechanical, general building management, pneumatic/electronic systems and controls, and/or energy conservation. Display solid knowledge and skill in the safe use of hand and power tools and other materials required to perform repair and maintenance tasks. Safely perform highly complex repairs of the physical property, electrical, plumbing and mechanical equipment, air conditioners, refrigeration and pool heaters - ensuring all methods, materials and practices meet company standards and Local and National codes - with little or no supervision. Perform routine inspections of the entire property, noting safety hazards, lack of illumination, down equipment (such as ice makers, fans, extractors, pumps), and take immediate corrective action. Inspect and repair all mechanical equipment including, but not limited to: appliances, HVAC, electrical and plumbing components, diagnose and repair of boilers, pumps and related components. Use the Lockout/Tagout system before performing any maintenance work. Display thorough knowledge of maintenance contracts and vendors. Display advanced knowledge of engineering computer programs related to preventative maintenance, energy management, and other systems, including devices that interact with such programs. Perform advanced troubleshooting of hotel Mechanical, Electrical, and Plumbing (MEP) systems. Display the ability to train and mentor other engineers (e.g., Engineers I, II, and III) as necessary and supervise work in progress and act in a supervisory role in the absence of supervisors and/or management. Display ability to perform Engineer on Duty responsibilities, including readings and rounds.

• Sous Chef (Chefs/Kitchen)

  Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

• Bartender (Bartender/Mixologist)

  Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.

• Assistant Director of Food and Beverage (Food & Beverage)

  Provides leadership and direction to all Food and Beverage outlets and staff including Restaurants, In Room Dining, Services and Beverage outlets. Manages the daily activities and monitors the performance of the Food and Beverage management and service teams. Verifies that all outlet operational policies and procedures are maintained throughout the outlets. Verfies that Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines are maintained. Assists the Director of Food and Beverage (F&B) in developing and managing the strategic plan for the Food and Beverage division including budget administration, forecasting, inventory and cost control. Manages the development of the Food and Beverage outlet management team. Manages and creates Food and Beverage marketing and promotional opportunities for the outlets to draw clientele from the local market.

• Safety & Security Administration Assistant (Security)

  Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests. Transmit information or documents using a computer, mail, or facsimile machine. Operate standard office equipment other than computers. Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software. Handle incoming and outgoing mail, including date stamping and distributing incoming mail. Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc. Compile, copy, sort, and file records of office activities, business transactions, and other activities. Enter and locate work-related information using computers and/or point of sale systems.

• Rooms Operations Manager - Housekeeping (Rooms Division)

  Assists in managing the execution of all operations in the rooms area departments (e.g.,Front Office, Engineering/Maintenance, Housekeeping) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Monitors compliance with standards and procedures. Leads specific team while assisting with meeting or exceeding property goals.

• Sous Chef (Chefs/Kitchen)

  Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

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