Marriott International portfolio of hotels includes the Four Points by Sheraton Brand.

Marriott Hotels – Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
Four Points by Sheraton is part of Marriott International’s portfolio and consists of more than 249 beautiful properties in cities and distinctive resort locations around the world! Where timeless classics are woven with modern details. Where business meets pleasure. Designed for the independent traveler seeking balance on the road, Four Points offers a chance to kick back and relax for a greater travel experience. Four Points by Sheraton believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. 
Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. Four Points by Sheraton creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. Four Points by Sheraton Arusha, The Arusha Hotel (New Arusha Hotels Limited) is looking for a highly motivated, qualified and experienced male or female candidates to fill the following positions:
Chef (Indian Speciality)
Minimum Diploma in Hotel Management from accredited college/university. Preparation, cooking and presenting dishes within your specialty. Should have minimum 8 years of experience having worked in Indian cuisine preferably 1 year in Marriott hotel. Possesses the ability to perform all functions in the kitchen operations including extensive knowledge of food handling and sanitation standards. Requires strong organization skills and effective influence skills, strong associate’s relation skills and conflict management skills and also effective decision-making skills. Should have in-depth knowledge of food regulations and safety standards and should have good communication skills. Should have knowledge of preventative maintenance and cleaning programs.
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Executive Chef
3-year degree or diploma from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major. Minimum 10 years of progres­sive experience in culinary/kitchen operations. Should have worked in an international brand for at least 2 years in the capacity of an Executive Chef. Should have knowledge or certification of HAACP.
Should be able to prepare variance analysis for food & beverage and communicating with relevant managers in the hotel. Should have in depth knowledge of Micros POS system and Materials control systems in stores. Conducting daily audit with high level of precision of all voids, discrepancies, discounts, complimentary and actual sales against receipts and bills. Job entails managing and ensuring that all systems are working effectively and data is flowing seamlessly between Micros, Opera and Materials control so there are no discrepancies.
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Food and Beverage Director
Minimum 3 years bachelor degree or diploma from an accredited university in Food Service Management, culinary, Hotel and Restaurant Management or Hospitality and having a minimum of 10 years of progressive experience in food and beverage and culinary operations. Should have worked in an international brand for at least 8 years preferably 1 year with Marriott International. Since this position requires a lot of guest interaction excellent communication skills are required.
Should have in-depth knowledge of managing both front and back of the house food and beverage operations to include developing business strategies to plan and design menus for all outlets like restaurants, room service, bar, conferences and banquets and subsequent pricing and managing overall guest satisfaction. Should be capable of making budgets, managing large teams, managing department costs & revenue targets and managing and setting all controls of inventory.
Responsibilities to cover a very wide range of work often including but not restricted to ensuring HAACP procedures are being followed keeping workplace safety, quality control and employee training as its main facets. Knows and implements the brands food safety and standards audit.
Apply Now Through


E:careers@fourpointsthearushahotel.com
Interested candidates should submit applications to the following email address careers@fourpointsthearushahotel.com by 15th February, 2019.
Only shortlisted candidates will be contacted
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