Junior Supervisor Salary in India - PayScale

Job Number 24058131Job Category Food and Beverage & CulinaryLocation Aloft Bengaluru Outer Ring Road, Cessna Business Park, Sarjapur - Marathahalli Outer Ring Road, Bengaluru, Karnataka, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.At Aloft, we aren't your typical hotel-but we aren't too cool for school either. We're here to be our guests' launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they're in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We're looking for confident self-expressers who aren't afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/03/2024 08:14 AM

At Continuum Global Solutions, our vision is to be the leader in customer experience by connecting the right people with innovative solutions to deliver outstanding results. We will empower and support our employees to reach unimaginable heights while growing our business to make a global impact. Ourcan:do culture works together to make the ordinary exceptional.Do you have a strong command of and understanding of Operations Functions? Are you one that AIMS HIGHER. REACHES FARTHER to achieve your targets? Can you ACT BOLD.BE PASSIONATE with a problem:solving mindset? Can you BE ONE. HELP MANY in a way that provides a positive experience? Do you want to BE DIFFERENT.BE YOU and LEARN MORE.TAKE ACTION?JOIN OUR TEAM TODAYJob Summary As Supervisor Operations, you will be responsible for leading and managing the team to drive daily production, ensure best in class quality and CSAT thereby oversee day to day operations. The role will involve responsibility to critically analyze information, monitor and manage performance. It would need one to drive continuous improvement towards meeting and exceeding targets.Generate and present reports relating to team and business performance. Provide coaching and feedback to the team specifically on process with CSAT and efficiency as key parameters. Review quality feedback and drive the team towards best quality and containing escalations. Work with other operational and support functions and make sure that the work is in smooth flow.Position: This positionrequires one to work OnsiteOnsite Address: 3F, Brilliant Platina, Plot No.8, Sch. No.78, Indore, India, Madhya Pradesh.Role Reports into: Manager, Operations Job Responsibilities::Responsible for the operational, on:site delivery of outsourcing, management to end user.:Activities involve maintaining contracted service levels resulting in customer satisfaction.:Maintaining customer relationships, and contract commitments delivered within cost targets.:Manages a team of 30 : 35 Employees with focus on planning, work:load balancing, back:up planning, resource allocation, escalation management and Client Management.:Accountable for consistency of outputs both in terms of quality and timeliness.:Responsible for understanding the client sensitivity and exhibit commitment.:Taking complete responsibility for driving all internal KPIs considering the business requirements:Having a proven track record of driving results supervising all operational, KPI and KRA's tasks :Would be handling and managing client SLAs and escalations.:Maintaining quality and ensuring that team metrics/KPIs are met.:Co:ordinate all operational activities associated with team handling and managing.:Should be able to prepare monthly and annual performance reports, monthly KPI's for the team.:Timely identification, validation, and communication of control deficiencies.:Development of remediation plans in collaboration with the process/control owners,:Assisting in development and implementation of new procedures and features to enhance the workflow of the operations tasks.:Identify, assess, and assist in selection of resources, and ensure role alignment of individuals. :Lead, mentor, and coach junior team members, enabling them to meet their performance goals and act as a role model. :Identify changes to long term resource needs and implement appropriate actions. Manage personnel, facilitate performance assessments, and conduct feedback sessions.Additional Requirements: Job Knowledge, Skills, and Qualifications: :Good Knowledge of MS:Office applications like Excel, Word, and PowerPoint.:Willing to work du Apply timings (NIGHT SHIFTS):Willingness to demonstrate flexibility as per business requirement.:Same Industry experience requi

Required Urgently for Managing Kumbakonam Project (Tamil nadu) 1) Responsible for Site Supervision and management 2) Management of Billing, Planning and Technical functions 3) New Project Identification and executions 4) Appointing the sub contractors an

Job Number 24058594Job Category Food and Beverage & CulinaryLocation Le Méridien Kochi, Maradu, Kochi, Kerala, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We're looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/03/2024 03:54 PM

Additional Information JUNIOR SOUS CHEFJob Number 24065101Job Category Food and Beverage & CulinaryLocation Fairfield by Marriott Goa Anjuna, Survey No 11/14 Plot B C&E, Anjuna, Goa, Goa, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYAccountable 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.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 ACTIVITIESEnsuring 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.Additional Responsibilities • 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. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you'll deliver on the Fairfield Guarantee - our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/13/2024 09:40 AM

Job Number 24065467Job Category Food and Beverage & CulinaryLocation Moxy Mumbai Andheri West, Plot No 711, New Link Road, Opp. City Mall, Andheri West, Mumbai, Maharashtra, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.Moxy is for Play. Seriously. The energetic and stylish alternative to the typical hotel experience, Moxy is designed for always-on guests seeking fun new experiences in the hotel and city they're in. Our lively communal spaces and energetic Crew help guests have a good time by creating moments of spontaneous playfulness. Moxy Crew take work seriously, but they never take themselves too seriously. They delight in creating a light and playful atmosphere, and are warm and friendly to those around them, welcoming all. We're looking for people who: love doing it all, always think outside the box, enjoy chatting it up with guests, live in the now but know what's next, and have high energy and a do-it-yourself attitude.If you're someone who is thoughtful, spirited and loves serving up huge doses of fun, then take a look at our jobs and see if anything catches your eye. In joining Moxy Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/13/2024 10:26 AM

Job Number 24070188Job Category Food and Beverage & CulinaryLocation Courtyard Chennai, 564 Anna Salai, Chennai, Tamil Nadu, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/21/2024 09:55 AM

Job Number 24070539Job Category Food and Beverage & CulinaryLocation Four Points by Sheraton Kochi Infopark, Infopark Kochi Phase 1 Campus, Kochi, Kerala, India VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/22/2024 03:18 PM

We are looking for the right people - people who want to innovate, achieve, grow and lead. We attract and retain the best talent by investing in our employees and empowering them to develop themselves and their careers. Experience the challenges, rewards and opportunity of working for one of the world's largest providers of products and services to the global energy industry.Under general supervision, coordinates and oversees high profile and or complex Subsea Safety Systems (SSS) jobs with multiple Testing and Subsea (TSS) product service lines (PSL) working at the well site, providing excellent customer relations at the worksite during well testing or other type operatons. May require supervision of non:Halliburton employees. In addition to responsibilities, systems knowledge, competencies, and skill sets acquired from lower level job roles, this individual will be required to mentor all junior personnel in area of expertise and perform additional job tasks of a Competency Assessor and/or Behavior Based Safety Observer or Coach within the SSS group. Job roles may include sales, job design, execution and follow up activities. Plans and performs necessary calculations for the total job at the well site as needed. Coordinates and directs the activities of service operators during the equipment rig up/down on a location and the preparation of equipment for performing a job. Provides planning necessary for the job including instructions to the crew and equipment used, including dispute resolutions to approved levels. Ensures customer satisfaction with jobs performed. Coordinates the clean up, repair, and preparation of equipment for the next job. Promotes and take an active part in the quality improvement process (PII). Ensures compliance with Health, Safety, and Environmental (HSE) standards, practices and guidelines. Demonstrates proficiency in the operation and maintenance of each type of equipment normally used in the local area. Has exceptional skills within the service line and general understanding of other TSS service line functions. Job role has budgetary type of accountabilities or directly impacts a revenue center's viability or its quality of service via personal contributions. Skills are typically acquired through a high school diploma or similar education and 1 year of experience as Service Specialist III:SSS or 7 years of SSS experience including the role as a supervisor. Must have successfully passed company tests or met task guideline requirements. Must meet the minimum competency requirements for the Service Specialist II:SSS or Service Supervisor II:SSS. Skilled at planning and organizing most jobs for multiple PSLs within the local area. Sets high performance standards for team providing strong coaching and mentoring to enable crew and team to accomplish set standards and goals. Controls conflicts in positive and professional manner. Ability to influence team and customer. Good decision making skills under adverse conditions. Ability to communicate with team and customer to affect knowledge transfer relate to job plans, calculations, well parameters, specific hazards, environmental issues, quality service, equipment, etc related to the job. Able to evaluate and communicate critical information on remote and or offshore sites of more complex jobs. Discuss and resolve HSE and quality issues related to the job with customer rep on location and inform HES Service Center. Must have successfully completed cross training to the level of Specialist I in a minimum of three PSL/sub:PSL or qualified as an assessor or conduct Field OE, HMS/, Competency audits. Must have completed supervisory training.Halliburton is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, disability, genetic information, pregnancy, citizenship, marital status, sex/gender, sexual preference/ orientation, gender identity, age, veteran status, national origin, or any other st

We are looking for the right people - people who want to innovate, achieve, grow and lead. We attract and retain the best talent by investing in our employees and empowering them to develop themselves and their careers. Experience the challenges, rewards and opportunity of working for one of the world's largest providers of products and services to the global energy industry.Under general supervision, coordinates and oversees hig profile and or complex Test Tools (TT) jobs with multiple Testing and Subsea product service lines (PSL) working at the well site, providing excellent customer relations at the worksite during well testing or other type operatons. May require supervision of non Halliburton employees. In addition to responsibilities, systems knowledge, competencies and skill sets acquired from lower level job roles, this individual will be required to mentor all junior personnel in area of expertise and perform additional job tasks of a Competency Assessor and/or Behavior Based Safety Observer or Coach within the TT group. Develops crew performance and experience levels through various development options. May include PPR reviews. Plans and performs necessary calculations for the total job at the well site as needed. Coordinates and directs the activities of service operators during the equipment rig up and rig down on a location and the preparation of equipment for performing a job. Provides planning necessary for the job including instructions to the crew and equipment used, including dispute resolutions to approved levels. Recognizes possible sales opportunities for the Company's other products and service and communicates information to Service Coordinator or appropriate Company staff. Job role has budgetary type of accountabilities or directly impacts a revenue center's viability or its quality of service via personal contributions. Ensures customer satisfaction with jobs performed. Coordinates the clean up, repair, and preparation of equipment for the next job. Promotes safety awareness and environmental consciousness. Ensures compliance with Health, Safety, and Environmental (HSE) standards, practices and guidelines. Promotes and takes an active part in quality improvement processes. Demonstrates proficiency in the operation and maintenance of each type equipment normally used in the local area. Has exceptional skills within the TT service line and general understanding of other service functions. Skills are typically acquired through a high school diploma or similar education and 1 year of experience as Service Specialist II:Testing Tools or 7 years of Downhole Testing Tools experience including the role as a supervisor. Must have met the minimum competency requirements for the Service Specialist II:Testing Tools or Service Supervisor II:Testing Tools. Skilled at planning and organizing most jobs for multiple PSLs within the local area. Sets high performance standards for team providing strong coaching and mentoring to enable crew and team to accomplish set standards and goals. Controls conflicts in positive and professional manner. Ability to influence team and customer. Good decision making skills under adverse conditions. Ability to communicate with team and customer to affect knowledge transfer relate to job plans, calculations, well parameters, specific hazards, environmental issues, quality service, equipment, etc related to the job. Able to evaluate and communicate critical information on remote and or offshore sites of more complex jobs. Discuss and resolve HSE and quality issues related to the job with customer rep on location and inform HES Service Center. Must have successfully completed cross training to the level of Specialist I in a minimum of three PSL/sub PSL or qualified as an assessor or conduct Field OE, HMS/, Competency audits. Must have completed supervisory training.Halliburton is an Equal Opportunity Employer. Employment decisions are made without regard