Butcher Meat Job Description Sample
Recipe for Success – FreshDirect is currently seeking a Meat Cutter in the New York City area. The Meat Cutter Associate is responsible for cutting, trimming and scraping of meat and poultry products. The ideal candidate should have experience within a perishable, food or provisional items.
Key ingredients –
Minimum 1 year of Butcher experience
Ability to start overnight or early morning hours (start times vary by department)
Must be able to work an overnight shift
Ability to use knives and other tools of the trade
Ability to recognize various cuts, sizes and species of Meat
Ability to learn to use band saw and other power equipment used in the trade
Ability to read production labels and produce various cuts of meat for retail trade under direction of a full journeyman
Ability to clearly communicate in English
Bilingual (English/Spanish) a plus
Ability to stand for long period of times
Ability to work in climate of 32-38 degrees
Ability to perform twisting, turning and bending
Ability to lift a minimum of 50lbs
Required to wear oil and slip resistance shoes
Comfortable and able to work a 8-12hr shift (hours per day are based on business need) (Part-time and full-time basis)
Must embody and demonstrate company values and culture
WARNING: Our food is processed in a facility that does not contain people who are toxic, rude, disrespectful, arrogant, egotistical, self-promoting, inconsiderate, or mean-spirited.
Who is FreshDirect?
Launched in New York City in 2002, FreshDirect is a leading online fresh food grocer delivering farm-fresh foods and brand-name groceries directly to the doors of customers throughout five Northeastern U.S. states, including New York City and Philadelphia. We are committed to sourcing the freshest and best-tasting meat, fish, produce and specialty items through direct relationships with suppliers, growers and farmers around the world, and its in-house team of chefs and bakers produce a wide selection of freshly-made meals, baked goods and more.
FreshDirect "At the Office" delivers the same high-quality food with expanded product offerings and services for corporate clients. In 2015, FreshDirect expanded its portfolio with the launch of FoodKick, a mobile-first food business that connects consumers to the freshest, tastiest finds in food, drinks, and lifestyle essentials all delivered within an hour.
Our company aspires to be a valued corporate partner in all communities in which it serves, and works extensively with dozens of charitable and community partners.
Why choose FreshDirect?
We are an innovative Food Technology company offering an environment where you can grow a career and feed your future and have fun while doing it! Great people deserve great benefits and we go above and beyond!
Wait, there's more! Check out our #workperks:
Working here is pretty much as cool as you'd imagine - lots of food, lots of energy, and a whole lot of happy hours.
Flexible and generous PTO plan
20% discount on FreshDirect and FoodKick plus an employee at-cost food program (FD Market)
Thirsty Thursdays, book club, monthly birthday breakfasts, and other happy hours
Wellness programs like weekly meditation, yoga, and Zumba, and monthly manicures and massages
Monthly Lunch & Learns covering things like "The Very Best Cheese and Wine"
We have a 24-hour shuttle service that runs back and forth to the subway
We offer up to $5000 per hire as a referral bonus
Summer barbecues and and annual company picnic for friends and family
Learn more @FreshDirect on Twitter, Instagram, Facebook, YouTube!
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the Team member(s) assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of individuals in this position. Position Descriptions may be subject to change as the needs of the organization change.
As an EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER, FreshDirect does not discriminate against applicants or employees because of their race, color, citizenship status, national origin, ancestry, sex, gender, sexual orientation, age religion, creed, marital status, veteran status, domestic violence victim status, familial status, or on any other basis prohibited by law. Furthermore, FreshDirect will not discriminate against any applicant or employee because he or she is disabled, a disabled veteran, or a veteran of the Vietnam era, provided he or she is qualified and meets the requirements established by FreshDirect for the job.
Butcher Prep Cook - Meat Team Member
Make Every Meal Special®
Standard Market is a celebration of food. Our mission is to make or discover the best tasting products to share with people who love to eat and drink. Under the Standard Market umbrella, we currently have two specialty food markets (Standard Market in Westmont and Naperville) and multiple restaurant concepts, both in-market and standalone (including Standard Market Grill, Bakersfield Wood Fired Grill, Standard Tacos & Margaritas, and The CUBE at Standard Market, located across Chicagoland).
Value Add Prep Team
Standard Market is looking to hire experienced prep team members for our meat department value add team. Prep team member will be responsible for preparing beef, pork, chicken, lamb & veal. Applicants must have a passion for meat, prepping proteins and cooking, a positive attitude, and a drive to provide excellent customer service.
Perform all prep duties by following our marketmade recipes, including cutting of proteins, marinating, packaging, and special orders.
Maintain the highest levels of sanitation, cleanliness and organization
Maintain timely and accurate production. Jobs completed to time, cost and quality standards
Minimize waste by using appropriate product-rotation systems, accurate cutting and portioning
Use all tools and equipment in accordance with the established standards.
Arrange prepared cuts of meat and place them in an attractive manner in the display case
Weigh, label and price a variety of cuts of meat for on-demand selections by customers in an efficient manner
Prepare meat into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting and trimming
Educate customers on different selections and types of poultry, pork and beef to help them decide what to purchase
Other duties and responsibilities, as instructed by Production Manager
Minimum 2 years of experience with different proteins.
Ability to follow instructions and procedures
Effective time management and multitasking skills
Able to stand and walk for long periods of time, bend and lift loads up to 50 pounds
Can properly handle knives and other related equipment
You will benefit from experiencing
Opportunities for Advancement
On The Job - Paid Training
Career Focused Organization
Retail Clerk – Meat/Seafood (Meatcutter, Meat Wrapper, Meat Counter, Pre-Packaged Meat, Butcher Block) – Redmond 3418
- Provides fast friendly customer service. Sells and/or orders and prepares for sale meat or pre-packaged meat items depending on position.
May cut, grind, cube, wrap, stock and cook meat and/or seafood products, depending on position.
Uses knives and operates slicers, grinders, steamers, cubers and wrapping machines depending on position.
Assists customers in locating merchandise and engages in suggestive selling.
Rotates product and ensures code date compliance.
Communicates with others in a polite and professional manner.
Cleans work areas as needed.
Strong Customer Service Skills.
Prior meat-cutting/handling experience preferred.
Regular attendance required.
Mental alertness required.
Lifts, manipulates, pushes and pulls items of varying sizes up to 65 pounds, depending on position.
Bends and stoops, twists and turns
Standing and walking for long periods of time are required.
Requires use of plastic or latex gloves.
Work environment is typically 40 to 50 degrees Fahrenheit, but may include exposure to cooking temperatures of up to 350 degrees, and exposure to -20 degrees in the freezers.
Complete Job Description Available During Interview
Experienced Butcher (Full Time)
Job Description: Perform duties related to the cutting, preparation, display, and selling of meat products. Provide efficient and courteous customer service. Train and mentor Meat Cutter Trainees and other Team Members on various cuts and preparations of meat.Responsibilities
Break down beef, pork, lamb, and poultry products into retail cuts.
Prepare specialty merchandise including sausages, ready-to-cook products, and cured meats.
Train Team Members on various cuts and preparations of meat.
Ensure all cases and shelves are clean and well-stocked.
Monitor product quality and freshness and ensure proper rotation of product.
Model and deliver outstanding customer service.
Prepare, package, weigh, and price meat products for sale.
Receive, unload, and put away product delivery.
Follow department procedures for preparing, storing, rotating, and stocking of product.
Follow and comply with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
Knowledge, Skills, & Abilities
High energy, enthusiastic, and displays an affinity for our products, core values, and company philosophy
Knowledge of proper knife-handling and use of other cutting equipment
Excellent cutting skills with the ability to break product down into sub-primal and retail cuts
Extensive knowledge of meat cuts and different cooking techniques for them
Ability to visually examine products for quality and freshness
Ability to work a flexible schedule including nights, weekends, and holidays as needed
Desired Work Experiences
3+ years meat experience
Meat Cutting - Advanced
Customer Service Focus
At Whole Foods Market we provide a fair and equal employment opportunity for all team members and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status, or disability. Whole Foods Market hires and promotes individuals solely on the basis of their qualifications for the position to be filled.
Sage Restaurant Group (SRG) is set to hire a Butcher at our newest addition to the SRG collection, The Emporium Kitchen and Wine Market, at our new property, Perry Lane Hotel, in Savannah. The Emporium is an "American brasserie with a Southern accent!" You will be responsible for the nose to tail breakdown of locally raised product for our culinary team to craft dishes that wow our guests at one of our newest Sage branded concepts under the guidance of Executive Chef Andrew Wilson.
Our successful candidate will posses an entrepreneurial spirit that makes the Sage Restaurant Group's one-of-a-kind brands come to life. Perry Lane and The Emporium are set to introduce a new level of cool in Savannah! We are looking for "that special someone" who embodies the same. We didn't get to where we are by simply thinking differently
- We "Do Differently" at SRG. Come be part of the team that pushes the concept of "F&B norm" and truly breaks the mold!
The Perry Lane Hotel and The Emporium are being constructed in the Savannah Historic District and will include 165 guest rooms, roof top bar, pool and our signature restaurant, The Emporium. The hotel is slated to open first quarter of 2018, and will evolve to be a market leader of boutique hotels and restaurants in Savannah.
Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry.
As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world. We are headquartered in Denver, Colorado, surrounded by high-performing investments from coast to coast.
With the advantage of hands-on experience, we’re also changing the way luxury in the hotel world looks. Developing modern, independent hotels with unique style, artistry and branding—creating places that people go to, not through. At Sage Restaurant Group, we like to say, "We are hungry for life!" Are you?
The Emporium Savannah
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Butchers trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also may wait on customers and prepare special cuts of meat upon request.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment
- 75% of the time. Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 95% of 8 hours. Going in the freezer temperatures can be
- 10 degrees. On the front line, temperatures can be over 100 degrees.
This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station: i.e. meats, fowl, fish and other Meat products.
Reports directly to the Chef, Sous Chef
Prepares all meat, fish, and game products according to standard recipes and specifications to ensure consistency of product
Must adhere to control procedures for cost/quality
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
Practice inventory controls, including the preparation of and pick up of item from the storeroom
Stores all food in refrigerated boxes including covers, labels and dates.
Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
Maintains area in a clean condition at all times.
Will be required to work varying schedules that reflect the business needs of the hotel.
All other duties that are assigned.
Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance.
Is polite, friendly, and helpful to all guests, management and fellow employees
Attends all appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Required Skills & Experience:
Minimum of 4 year's experience with a good working knowledge of meat products and accepted standards of sanitation.
High school Diploma required.
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all butchering equipment.
Basic mathematical skills
Must be able to obtain Food Handler's Card
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays
Must the Applicants Supply Their own Work Permit? Yes Bonus? No Accommodation Provided? No Position Categories: Cook Click to REPLY ONLINE
Parts & Labor, the sister company of James Beard award-winning Woodberry Kitchen, is hiring for a Production Butcher. If you have the following skills, and an interest in elevating the highest quality meats the area has to offer to another level, we want to talk to you.
At P&L the technique that informs and inspires our entire operation is whole-animal seam butchery. It is an old-school, European method that utilizes knives (rather than saws) to take the animal apart at the seams, isolating and showcasing muscles and muscles groups you may not see highlighted in other methods. We pride ourselves in serving only locally sourced, pasture raised meats, centered on an open-hearth kitchen and cooking process in the restaurant and a beautiful and responsible simplicity in our community-facing, retail butcher shop.
Our production butcher would work alongside our seam butcher to utilize the entire animal, turning cuts of meat that do not stand alone as presentable steaks or roasts, into delicious, approachable, and marketable products. Some specific muscles and muscle groups become cured products, like hams, lomo and lardo, and otherwise unusable cuts are ground and seasoned to create fresh sausages, pates and terrines, and in-house aged salumis, which we can serve to our guests in the restaurant or sell in our retail butcher shop.
Our ideal candidate not only has the technical skills to produce these fresh and cured products from the whole animals we bring in, but also, because of our singular dedication to the sourcing of these animals, has a passion for the craft of curing meat and making sausages, a practical eye for efficiency and reduction of waste, and a creative mind to visualize and execute a plan to utilize the whole animal to its fullest potential, therefore showing the animal the respect it deserves.
Looking forward, we are hoping to expand the offerings of P&L into a market outside of the restaurant and retail shop, perhaps even launching a line of sausages for retail/wholesale. We are looking for a candidate who has a background in specialty sausage making and cured meats and has experience in or is willing to learn how to scale that production safely and efficiently with clean and detailed HAACP plans and FDA approved procedures.
While technical skills and experience are wonderful, the soft skills needed to grow and maintain relationships with our local farmers, with our team members, and with our guests, is paramount. Having an understanding of and a dedication to making a direct impact on the agriculture and restaurant landscape in Baltimore will also be highly valued.
We want our entire community to feel enriched by the food we sell to them in a way that they would not have been were it not for their relationship with such a skilled, thoughtful, informative and hospitable butcher. Send in your resume and tell us what you can bring to the table. We would love to hear from you and look forward to it!
Job Title: Butcher
Department: Meat Counter
FLSA Status: Hourly/Non Exempt
Attending to the meat preparation needs of our guests. This includes selection, butchering, advice, weighing, band saw, grind and packaging. Responsible for providing outstanding customer service that meets or exceeds guest expectations.
As an ambassador of Eataly products and services, the Butcher is responsible for helping to create and maintain quality experiences for each guest that comes to Eataly. Eataly ambassadors are expected to actively engage with guests and spend quality time with each customer.
Essential Job Functions (Duties & Responsibilities) Description
1.Chop, dice, slice, grind, cut on band saw or otherwise butcher meats according to guest instructions
2.Assist customers with meat selection.
3.Share knowledge of preparation and cooking techniques
4.Weigh, label and package meats.
5.Responsible for providing outstanding customer service that meets or exceeds guest expectations.
6.Stocks counter neatly, accurately, and in a timely manner as per pricing menu.
7.Keeps floor in work or service area clean and free of debris.
8.Displays and stores food in the appropriate temperature conditions as per Department of Health standards.
9.Cleans work station thoroughly before leaving area for other assignment or going home.
10.Promptly informs management when meat quantities or supplies are low.
11. Maintains clean, organized and sanitary work station at all times.
Must have 1 year experience working with fresh meat. Experience in a high volume retail environment is preferred.
High school diploma or equivalent required. Good knife skills are required
Must be physically able to exert up to 60 pounds of force occasionally; exert up to 20 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.
Tools or Equipment Used
Knives, hand tools, utensils, band saw, grinder and equipment to cut meats in the Station.
Reports to the Fish/Meat Counter Manager.
This job description is intended to illustrate the main duties and areas of responsibility of the Butcher. It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.
Butcher Block Supervisor
The Butcher Block Supervisor directs and controls the operation of the Butcher Block. He/She supervises and trains Butcher Block personnel. He/She also ensures customer service and product quality, freshness, safety and selection.
Handles customer relations in a positive manner, including effective resolution of customer complaints and reporting to the Meat Manager or Store Director as appropriate.
Supervises, motivates, trains and participates in the hiring of butcher block personnel.
Schedules personnel to ensure adequate coverage, service level and meeting of budgetary goals.
Supervises the day to day functions of the butcher block to achieve customer service, and sales and profit objectives.
Conducts daily inspections of the butcher block and initiates corrective measures to ensure compliance with product quality and trimming and grinding procedures, rotates products, maintains in stock conditions, code date standards, sanitation, safety and security requirements.
Assists with all butcher block duties such as: receiving, storing, cleaning, customer service, cutting, wrapping and packaging.
Orders, checks, receives and controls inventory to ensure proper inventory level, product quality and freshness and to prevent the sale of out of code products.
Takes periodic inventories, processes administrative paperwork and maintains accurate department records.
Ensures that product quality, trimming, grinding, packaging, labeling, rotation, labeling and wrapping standards are met.
Complies with all federal, state and local health, and food handling and safety standards.
Ensures cleanliness and sanitation of sales floor, work area, freezer and cooler, equipment, and retail cases.
Ensures that all associates are trained and instructed in the proper performance of work duties. Monitors associate performance and reports observations to the Meat Manager or Store Director. Resolves associate complaints and reports to the Meat Manager or Store Director as appropriate.
Maintains confidentiality concerning associates, store sales and other Company information.
Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
Other duties as requested or assigned by upper management.
Must be 18 years of age or older.
High School Diploma or equivalent.
Requires working knowledge of all job duties within the Butcher Block including cutting, wrapping, steaming and customer service.
Requires strong communication skills, good leadership and interpersonal skills, the proven ability to manage people and the ability to maintain composure in dealing with customers and co-workers.
Requires a good understanding of Company practices and Butcher Block policies and procedures.
Must have knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures.
Frequently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 55 lbs. Bends, stoops and reaches frequently and occasionally climbs ladders.
Utilizes knives, scales, steamers, broilers, microwave oven, boiling pots and other cooking and cutting equipment. Utilizes cleaning supplies and equipment. Utilizes safety cutters. Requires use of safety gloves.
May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
Exposure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties.
This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
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.
Education and Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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