Jobs at The Ritz-Carlton, Sarasota

• Front Desk Agent (Guest Services)

  Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.

• Call Center Agent (Guest Services)

  Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.

• Director of Meetings and Special Event Planning (Meetings/Events)

  Marriott offers relocation assistance for this job opening which is US and Canada: Plan 2.  Please visit MGS for details on the relocation policies.

• Loss Prevention Officer (PM) (Security)

  Patrol all areas of the property; assist guests with room access. Monitor Closed Circuit Televisions, perimeter alarm system, duress alarms, and fire life safety system. Lock property entrances when required. Conduct daily physical hazard inspections. Respond to accidents, contact EMS or administer first aid/CPR as required. Assist guests/employees during emergency situations. Notify appropriate individuals in the event of accidents, attacks, or other incidents. Defuse guest/employee disturbances. Call for outside assistance if necessary. Complete incident reports to document all Security/Loss Prevention related incidents. Handle all interruptions and complaints. Resolve safety hazard situations. Escort any unwelcome persons from the property without interrupting the orderly flow of property operation. Report to scenes of vehicle accidents/thefts. Call for assistance using proper code responses. Complete a Loss Prevention shift summary/daily activity report. Maintain confidentiality of all Security/Loss Prevention and property reports/documents; release information only to authorized individuals. Conduct investigations and gather evidence. Conduct interviews with relevant parties.

• Ladies Locker Room Attendant (Spa)

  Provide general spa orientation to guests upon arrival, such as the location and use of locker rooms, lounge areas, and hospitality stations. Offer guests amenities such as water, juice, or heated neck pillows. Answer questions about general property information and amenities. Escort guests to and from treatment rooms. Check computer for updates and changes to schedule regularly throughout the day. Maintain cleanliness of workstation, treatment rooms, spa/salon locker room, and lounge areas. Dispose of trash and dirty linens in the proper area. Secure supplies and equipment at the end of each shift. Stock towels, linens, supplies, and amenities in the locker room, lounge areas, and hospitality stations.

• Food and Beverage Operations Manager (Food & Beverage)

  Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis. Maintains the operating budget, and verifies that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work..

• Club Level Concierge (Guest Services)

  Monitor club lounge for seating availability, service, safety, and wellbeing of guests. Maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare and serve hot, cold, and/or alcoholic beverages. Stock ice, glassware, and supplies. Anticipate and communicate replenishment needs promptly. Wash dishes and serving utensils as needed. Complete opening and closing duties. Requisition all necessary supplies, transporting supplies from storeroom to bar set-up area as required. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Document pertinent information in department logbook. Forecast additional meal requirements and communicate special requests to the kitchen.

• Attendant - Club Level (Food & Beverage)

  Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.

• Housekeeping Aide (Housekeeping)

  Respond promptly to requests from guests and other departments. Identify and report preventative or other maintenance issues in public areas or guest rooms. Post caution signs. Contact other departments directly for urgent repairs. Deliver guest requests and set up furniture items in guest rooms as requested. Remove items from hallways and transport to service areas, including debris, room service food and beverage trays, unread newspapers, soiled linens, and trash placed near Housekeeper carts. Clean, maintain, and store cleaning equipment.

• Engineer III (Engineering/Maintenance)

  Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues with little to no supervision. 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. 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 advanced ability to read standard blue prints and electrical schematics concerning plumbing and HVAC. Display above average engineering operations skills and strong general mechanical ability. Display proficiency in at least three of the following categories, above average skills in three more of the following categories and basic skills in the remaining categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building management. 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. Troubleshoot and perform repairs on all types of equipment (e.g., pump and motor replacement), plumbing (e.g., plunge toilets and unclog drains), electrical equipment including lamps, air conditioners, HVAC equipment, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and program TV's. Use the Lockout/Tagout system before performing any maintenance work. Display advanced knowledge of all 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 as necessary. Display ability to perform Engineer on Duty responsibilities, including readings and rounds.

• Concierge (Guest Services)

  Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.

• Hair Stylist (Spa)

  Provide waxing and skincare services to guests. Assess guest needs, inquire about contraindications, and examine skin, hair, or nails to evaluate condition, appearance, and appropriateness of scheduled service. Determine and advise guests on proper skin, hair, or nail care and recommend home care regimens. Promote and sell spa/salon services and retail products. Escort guests to and from treatment rooms. Set up workstation and/or treatment room with necessary products, equipment, and supplies to ensure guest comfort and safety. Clean, maintain, and sterilize tools. Monitor and stick to time schedule throughout the day. Handle inappropriate guest behavior by stopping service and informing supervisor/manager. Maintain current licensure in service area.

• Nail Technician (Spa)

  Provide nail care services such as manicures and pedicures to guests. Assess guest needs, inquire about contraindications, and examine skin, hair, or nails to evaluate condition, appearance, and appropriateness of scheduled service. Determine and advise guests on proper skin, hair, or nail care. Demonstrate, promote, and sell spa/salon retail products. Answer questions about general property information and amenities. Escort guests to and from treatment rooms. Check with guest to ensure continued comfort throughout service. Monitor and stick to time schedule throughout the day. Clean, maintain, and sterilize tools and equipment. Maintain cleanliness of workstation and/or treatment room throughout shift. Dispose of trash and dirty linens in the proper area. Secure supplies and equipment at the end of each shift. Maintain current licensure in service area.

• Spa Desk Concierge (Spa)

  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. Promote and sell spa/salon services. Obtain assigned bank and ensure accuracy of contracted monies, obtain change required for expected business level, and keep bank secure at all times. 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. Notify Engineering of maintenance and repair needs.

• 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.

• Staff Accountant II (Finance/Accounting)

  Check figures, postings, and documents for accuracy. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Respond to and/or resolve questions, issues, or disputes from Marriott's Shared Service Center/guest. Process customer tax exemptions following government regulations. Review, reconcile, and process credit card vouchers and advance deposits. Monitor and audit gift certificate and incentive award redemption activity.

• Engineer III (Engineering/Maintenance)

  Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues. Perform preventative 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. Maintain maintenance inventory and requisition parts and supplies as needed. Record information for unfinished calls prior to shift change.

• Cook I Pastry (Chefs/Kitchen)

  Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. 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. Monitor the quality of food prepared and portions served throughout shift.

• Cook III Pastry (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.

• Food Runner (Chefs/Kitchen)

  Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Support Experts take the initiative and deliver a wide range of services to make sure food and beverage operations run smoothly. Whether setting tables, assisting the kitchen, or cleaning work areas and replenishing supplies, the Guest Service Support Expert provides the support that make transactions feel like part of the experience.

• Massage Therapist (Spa)

  Provide massage services to guests using props and/or products. Provide body treatments to guests using body scrubs, wraps, and/or hydrotherapy. Assess guest needs and inquire about contraindications (e.g., allergies, high blood pressure, and pregnancy) before beginning service. Keep up to date with current techniques and modalities related to their field of work. Escort guests to and from treatment rooms. Arrange workstation, treatment room, and/or drapes. Frequently check with guest to promote comfort, safety and security throughout service. Promote and sell spa/salon services including retail offerings related to the Spa. Clean, maintain, and sterilize tools. Maintain cleanliness of workstation and/or treatment room throughout shift, dispose of trash and dirty linens, and secure supplies and equipment at the end of each shift. Monitor and stick to time schedule throughout the day. Handle inappropriate guest behavior by following Marriott International standard operating procedures for Inappropriate conduct for guests and therapists, leading up to and including stopping a treatment or service and informing supervisor/manager. Maintain current skills and licensure in service area as per regional requirements.

• Banquet Manager (Catering/Banquet)

  Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.

• 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.

• Towel Attendant (Housekeeping)

  Promote a fun and relaxing atmosphere for guests in all recreational activities and areas by expressing an upbeat and enthusiastic attitude. Provide information to guests about available recreation facilities, activities, lessons, and equipment. Promote the rules and regulations of the recreation facility intended for the safety and welfare of guests and members. Oversee activity in the recreational facility, respond appropriately in accordance with local operating procedure in the event of an emergency, and provide assistance to injured guests until the arrival of emergency medical services. Obtain, fold, and stack towels according to company procedures. Conduct inventory of supplies, materials, and equipment and inform supervisor/manager of low supply items.

• Banquets Server (Catering/Banquet)

  Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order. Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Ensure courses are cleared and tables are properly crumbed. Respond to and try to fulfill any special banquet event arrangements. Replenish buffet items to ensure consistency and freshness in presentation. Monitor tableware to ensure it is presentable to guests. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Bus tables by removing and separating tableware, plateware, glassware, and flatware.

• Mini Bar Attendant (Food & Beverage)

  Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Check with captain or supervisor before leaving at end of shift. Set up, stock, and maintain work areas. Stock ice, glassware, and paper supplies. Remove soiled wares from bar top and tables. Maintain cleanliness and condition of work areas, bar, bar unit, tables, and other tools, following all set-up guidelines.

• Host (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.

• Concierge Loss Prevention (Security)

  Patrol all areas of the property; assist guests with room access. Monitor Closed Circuit Televisions, perimeter alarm system, duress alarms, and fire life safety system. Lock property entrances when required. Conduct daily physical hazard inspections. Respond to accidents, contact EMS or administer first aid/CPR as required. Assist guests/employees during emergency situations. Notify appropriate individuals in the event of accidents, attacks, or other incidents. Defuse guest/employee disturbances. Call for outside assistance if necessary. Complete incident reports to document all Security/Loss Prevention related incidents. Handle all interruptions and complaints. Resolve safety hazard situations. Escort any unwelcome persons from the property without interrupting the orderly flow of property operation. Report to scenes of vehicle accidents/thefts. Call for assistance using proper code responses. Complete a Loss Prevention shift summary/daily activity report. Maintain confidentiality of all Security/Loss Prevention and property reports/documents; release information only to authorized individuals. Conduct investigations and gather evidence. Conduct interviews with relevant parties.

• Cook II (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.

• Cook III (Fine Dining) (Chefs/Kitchen)

  Set-up and break down work station. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare cold food. Monitor food quality while preparing food. Test foods to determine if they have been cooked sufficiently. Wash and peel fresh fruits and vegetables. Prepare ingredients for cooking, including portioning, chopping, and storing food. Weigh, measure, and mix ingredients. Prepare special meals or substitute items. Serve food in proper portions onto proper receptacle. Wash and disinfect kitchen area, tables, tools, knives, and equipment.

• Boutique Attendant (Guest Services)

  Greet customers when they enter the shop, offer assistance in locating merchandise, and respond to questions regarding merchandise. Display merchandise in a neat, eye-appealing manner. Restock items as necessary, check expiration dates, and discard expired items. Keep storeroom neat and clean. Complete customer purchases, process all payment types, and process returns, refunds, and exchanges. Verify customer identification as required. Maintain appropriate cash levels in cash drawer, turn in all property monies and receipts, and ensure deposits/cash drops are verified. Follow checklist for opening and closing shop. Secure shop and monitor customer activity to prevent losses due to merchandise theft and damage.

• Guest Relations Agent (Guest Services)

  Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.

Apply for these jobs at https://www.hospitalityonline.com/the-ritz-carlton-sarasota/jobs