F&B Service Expert (Houseman)

Job Summary

The Guest Service Expert will manage front-of-house dining layouts, act as a primary communication bridge between dining room guests and kitchen staff, process service requests, and perform ongoing sanitation of work zones to ensure flawless food and beverage delivery.

Qualification

• Formal Education: A High School Diploma or General Educational Development (G.E.D.) equivalency certificate is preferred.
• Licensing Requirements: None. No specialized professional licensing, regulatory permits, or technical certifications are mandatory for application.
• Communication & Verification Literacy: Strong visual literacy to read, process, and visually verify information on dynamic menus, digital ordering screens, and safety documentation.
• Professional Presentation: A strict commitment to maintaining a neat, professional uniform, immaculate personal appearance, and a polished verbal communication style.

Experience

Candidates must showcase core physical adaptability and a strong baseline for team-oriented service environments:

Guest Interaction & Service Mindset

• Entry-Level Service Aptitude: Less than one (1) year of prior work experience in a customer-facing or food service layout. Candidates with equivalent volunteer or community-focused service backgrounds are highly encouraged to apply.
• Empathetic Communication: A baseline ability to listen actively, anticipate customer needs, and turn routine transactions into engaging, welcoming moments.
• Collaborative Support: A natural affinity for working alongside cross-functional teammates, supporting shared goals, and helping out whenever the floor gets busy.

Physical Stamina & Operational Mobility

• Sustained Physical Movement: Ability to remain on your feet, walk, and move around the dining floor for extended intervals over variable shift schedules.
• Navigational Agility: Comfort traversing diverse flooring surfaces safely, including sloping, uneven, or wet and slippery dining room and kitchen environments.
• Hands-on Physical Capability: Ability to lift, carry, push, pull, and precisely place objects weighing up to 25 pounds (11.3 kg) independently without any assistance, and manage objects up to 50 pounds (22.6 kg) with team assistance.
• Full Range of Motion: Comfort performing regular tasks that involve stretching overhead, reaching below the knees, bending, pulling, twisting at the waist, and stooping.

Key Responsibilities

Front-of-House Dining & Service Execution

• Cultivate Guest Experiences: Welcome and serve guests with natural warmth, taking personal initiative to ensure their meal is seamless, unique, and highly enjoyable.
• Orchestrate Table Management: Set, arrange, and reset tables according to company branding guidelines, keeping all tableware, linens, and glassware pristine.
• Bridge Kitchen Communications: Act as a clear, real-time liaison between dining room patrons and the culinary back-of-house team to guarantee order accuracy and swift delivery.
• Sanitize Work Areas: Clean, sanitize, and organize assigned dining zones, service stations, and hospitality supplies to uphold local health codes and brand expectations.

Safety Compliance & Corporate Standards

• Enforce Safety Protocols: Adhere strictly to all company safety policies and procedures to help maintain a secure, hazard-free workplace for both colleagues and guests.
• Uphold Quality Metrics: Deliver consistent service that meets or exceeds Marriott's established hospitality standards, executing other reasonable job duties as requested by management.
• Process Operational Data: Read, confirm, and verify menu edits, special dietary restrictions, and specific ordering preferences quickly and accurately.

Skills Required:

• Hotel / Tourism