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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Manager - KST

India, New Delhi · Job Posted May 16, 2026
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Job Description

Assists in the management of 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. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Job Responsibility

  • Assists in management of daily kitchen utility operations and staff
  • Orders and manages necessary supplies
  • Schedules events, programs, and activities
  • Monitors inflow of ordered materials and maintenance of current materials
  • Conducts china, glass and silver inventories
  • Controls inventories of food, equipment, smallware, and liquor
  • Inspects supplies, equipment, and work areas
  • Investigates reports and follows-up on employee accidents
  • Manages all equipment, china, glass and silver
  • Follows loss prevention policies
  • Enforces proper cleaning routines for serviceware, equipment, floors
  • Enforces proper use and cleaning of all dish room machinery
  • Verifies all food holding and transport equipment is in working order
  • Verifies compliance with all applicable laws and regulations
  • Verifies compliance with food handling and sanitation standards
  • Informs and/or updates executives, peers and subordinates
  • Utilizes interpersonal and communication skills to lead and encourage others
  • Assists with management of employees and day-to-day operations
  • Verifies and assists with maintaining productivity level of employees
  • Serves as a role model
  • Achieves and exceeds goals
  • Celebrates successes
  • Encourages mutual trust and cooperation
  • Communicates performance expectations
  • Establishes open relationships with employees
  • Participates in management of department's controllable expenses
  • Strives to improve service performance
  • Solicits employee feedback
  • Understands impact of department's operation on overall property financial goals
  • Attends meetings and communicates to improve quality of service
  • Manages day-to-day operations
  • Emphasizes guest satisfaction
  • Provides guidance and direction to subordinates
  • Assists with recruiting, interviews, hiring and promoting
  • Trains employees in safety procedures
  • Provides feedback based on observation
  • Reviews employee satisfaction results
  • Verifies property policies are administered fairly and consistently
  • Verifies utility staff is properly trained
  • Participates in employee progressive discipline procedures

Requirements

  • High school diploma or GED
  • 3 years experience in the procurement, food and beverage, culinary, or related professional area
  • OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 1 year experience in the procurement, food and beverage, culinary, or related professional area
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