Job Title : Territory Sales Officer Department : Bakery Reports to : Area sales Manager Purpose To promote concept selling through premixes to bakeries and other outlets. This will include identifying customers and demonstrating products thereby explaining consistency and convenience. Principle Accountabilities To achieve monthly, quarterly and annual business targets for his area. This will include value / volume objectives, distribution targets and be in line with sales policies, strategies. To call on nominated customers. The frequency / duration of the call to be in line with the agreed work state and consistent with a cost-effective journey plan. Prepare a monthly plan for specified customers to achieve volume targets by product group. To extend B & FS product distribution and usage in all potential customers and increase volume sales. Further, to control and evaluate these accounts. To ensure that all receivables are in accordance with Company s credit policy. Using available computer systems have an accurate understanding of the importance of major territory outlets by product group and their overall importance to territory target achievement. Further to organize and maintain an effective admin system which includes Customer Record cards, Daily call reports, expenses, work plan and to meet required deadline for completion. To develop knowledge of all facets of B&FS market, including new selling/ application techniques, consumer needs and customer business issues. In line with the plan, arrange and implement demonstrations / exhibitions to further capitalize on the opportunities for the B&FS business. To ensure agreed promotions are fully implemented and leveraged. Position requirements Qualifications MBA in Sales & Marketing. Experience 2 to 3+ years Knowledge Knowledge of Food / catering / baking industry. Knowledge of the territory to be covered. Knowledge of local language Motivation fit Enjoys working in fast paced and demanding environment Hard working Self-motivated and result oriented Has a drive for innovation. Enjoys challenges Competencies Action / Results orientation Communication skills Interpersonal skills Problem solving and analytical skills Savvy / Street smart Team player

Position Title: Executive Chef Reports To: Site Manager / Unit Manager Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Cruise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

Handling aspects of the banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service.

Designation - Waiter Industry - Hotel & Restaurant Qualification - B.SC & Diploma Hotel Management Salary - 1200 to 1800 AED Experience - 1 to 3 Years Free Food & Accommodation Location - Dubai, Sharjah, UAE Contact - HR - 9962939100 Required Candidate profile Document's Carry for an Interview: 1.Resume 2.Original Passport 3.Degree Certificate 4.Passport size photo two copies 5.Experience Certificate Interested can call me for more details 9962939100 Perks and benefits Free Food and Accommodation

Singapore E Pass Chettinad Cook Salary S $1200 to S$1300 Food + Accommodation Provided Working 12 hours per day. Monthly 2 days off Requirement 1.Fresh to Singapore 2.Must DOB 1988 to 1995 3.Need Cooking Videos and Photos and Menu List 4.No Qualification Also Can Interested visit our office with orignal passport Interview address: Swagatham Resource Management India Private limited No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am to 5pm ( Monday to Saturday ) Contact HR Sabitha #7338768300 / Swetha # 7305457998 / Sowmiya 7845228682( Call or whatsapp time 9am to 6pm only )

Singapore EPass Cleaning Vacancy 50 Salary:S$1400 Accommodation Provided Food own Working Hours:12 -13Hours Monthly 2 Days Off Age :1991 to 1997 Direct Apply No Interview Requirement 1.Must Need Degree With RMI Or Avanzz 2.Must do All Kinds of Cleaning Like Dishwashing Floor Cleaning, Mopping, Etc 3.Fresh to Singapore only 4.Rejection Candidate Also Will Try Interested visit our office with orignal passport Interview address: Swagatham Resource Management India Private limited No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am to 5pm ( Monday to Saturday ) Contact HR Sabitha #7338768300 / Swetha # 7305457998 / Sowmiya 7845228682( Call or whatsapp time 9am to 6pm only )

Able to operate kitchen equipment Prepare ingredients for cooking, including portioning, chopping Cook food according to recipes, Slices, grind and cookies edibles Checks supplies and prep lists Mixing, preparing and baking bread, dough &pastries Required Candidate profile Diploma or equivalent in culinary arts preferred Presentable. Min 1 year exp in similar role Good understanding of food, health, and safety regulations Able to work holidays/ weekends

Walk In -Male/Female candidates Sodexo is now hiring for multiple open positions in Facility & Hospitality department like Store Manager, Store Keeper, Hospitality Manager, Housekeeping, Front desk, F&B Supervisor/Executive, GRE, CDP, Cook, Chef, Facility Soft & technical services, Food safety, HM, FMS, Procurement or Buyer in all over Pune. We have arranged Mega walk in drive on 18th March 2025 for Male/Female candidates- Freshers & Experienced. Walk in Date: 18th March 2025 Walk in Time: Between 10:00 am to 13:00 pm Walk in Drive Venue: Sodexo India Service Pvt. Ltd. BSB Capital S No 80, Abhimanshree Chowk, Baner Rd, Sakal Nagar, Pune, Maharashtra 411007. Contact HR Name: Sonam Gawas Email Id: sonam.gawas@sodexo.com Important Note: Candidate should be in Formal dress, should carry 2 copies of resumes, Aadhar card, Educational docs, previous or current employment docs.

Acts as Air Arabias ambassador; strives to achieve customers loyalty and to promote a positive corporate image, at all times, through enhancing the overall customers experience. Provides excellent customer service to all passengers whilst ensuring their safety and comfort are achieved throughout the complete flight cycle. Be ready and fit to operate ensuring productivity is in line with set measures and companys adopted policies and procedures. Key Result Responsibilities Conduct: Ensures timely attendance, proper grooming, fitness and legality of self for the assigned flights. Attends Briefing to ensure acknowledgement of flight details, distribution of roles, targets, security checks, boarding, etc. Safety Measures: Instructs passengers on safety procedures to be followed ensuring their safety and comfort at all times. Identifies areas of safety and security risks and partners with the Cabin Supervisor to take remedial action in accordance with the SOPs (Standard Operating Procedures). Administers first aid to passengers where necessary. Informs Cabin Supervisor, Flight Crew and Captain, as appropriate, with any irregularities and malfunctions promptly. Customer Service: Welcomes passengers and assists in their boarding formalities; enters necessary data into the aircraft log book as per Air Arabia and GCAA/CAA adopted procedures. Provides constant excellent customer services to passengers by attending to their individual pre-bookings, requests and needs. Identifies and assists passengers experiencing stress or difficulties in accordance with the corresponding policies and procedures detailed in the Operations Manual and other relevant instructions. Contributes to maximizing on-board revenue and Charity Cloud program by efficiently promoting the on-board meals, products and charity services and thereby achieves individual and team targets. Ensures proper and secure handling of cash and credit card payments received against individual sales and donations managed by him/her. Crosschecking and Reports: Carries out pre-flight checks to ensure sufficient supplies, emergency equipment, catering equipment and other specified equipment prior to take off; provides report for any deficiencies to Cabin Supervisor and/or Captain as appropriate. Assists in ensuring the aircraft cabin is cleaned thoroughly at transit stations and that adequate re-catering and duty free products are provided before flying. Ensures orderly and complete handover/takeover of the cabin to/from catering, cleaning and/or maintenance staff. Carries out the post-flight briefing and assessment reports as per adopted policies and procedures: provides objective evaluation of the Cabin Supervisor, reports any problems or discrepancies on flight, closing and sealing of duty free containers. Accounts to Cabin Supervisor for the conduct of passengers; carries out the duties of Cabin Supervisor when designated as such by the Captain. Maintains necessary professional and safety knowledge and competitiveness by attending recurrent trainings, emergency procedures trainings, and educational workshops and by ensuring current license. Contributes to team effort by accomplishing related results and achieving allocated sales targets and objectives. Important Requirements Minimum Height: 160 cm (Female), 170 cm (Male) Weight: To be in proportion to Age and Height Clear skin with no marks or tattoos that would be visible whilst wearing the cabin crew uniform Medically/ Physically fit to perform Cabin Crew duties Ability to swim with aid of a flotation device Qualifications (Academic, training, languages) Diploma or Higher Secondary Certificate is acceptable for this role; a diploma in Travel/ Tourism is a plus. Training in First Aid, Safety and Emergency Procedures are an added value. Fit to fly, has good general health, no serious medical conditions or chronic diseases. Proficient in Microsoft Office. Language: Must be fluent in Written and Spoken English. Work Experience Previous experience as a cabin crew in the Airlines is a must. Active cabin crew license is an advantage. Capable of working in shift pattern and for extended working hours. Shows high flexibility and adaptability to frequent changes and busy schedules. Demonstrates the ability to contribute and successfully deliver against policies, procedures, and set KPIs.

Handling aspects of the banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service.

Prepare A Wide Variety of Goods Such as Cakes, Pastry, Desserts, Cupcake Etc. Following Traditional & Modern Recipes/Design Work with Regional/State Head to Support/Empower Key Accounts, Technically. Learn Product Application Technology JOIN ASAP Required Candidate profile FOR DETAIL JD PLEASE CLICK BELOW LINK https://forms.gle/UxgGXzBEXp42n5wWA LOC: AHMEDABAD & BANGLORE EXP :5 YRS CALL ZOHRA/ GIRIRAJ -9911470610 & 9398664031 BANGLOE IS URGENT POSITION JOINING ASAP

Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provides a return on investment CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans Aligning individual and team actions with strategies and plans to drive business results Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors Reviews financial reports and statements to determine how Food and Beverage is performing against budget Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance Establishes challenging, realistic and obtainable goals to guide operation and performance Strives to improve service performance Developing and Maintaining Budgets Develops and manages Food and Beverage budget Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees Focuses on maintaining profit margins without compromising guest or employee satisfaction Leading Food and Beverage/Culinary Team 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 Achieves and exceeds goals including performance goals, budget goals, team goals, etc Serves as a role model to demonstrate appropriate behaviors Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change Ensures that regular, on-going communication occurs in all areas of food and beverage (eg, pre-meal briefings, staff meetings, culinary team) Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team Ensures direct reports do the same for their team Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Empowers employees to provide excellent guest service Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (eg, restaurant supplies, uniforms, etc) Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns Brings issues to the attention of Human Resources as necessary Ensures employees are treated fairly and equitably Coaches team by providing specific feedback to improve performance Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner 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 Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned

Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provides a return on investment CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans Aligning individual and team actions with strategies and plans to drive business results Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors Reviews financial reports and statements to determine how Food and Beverage is performing against budget Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance Establishes challenging, realistic and obtainable goals to guide operation and performance Strives to improve service performance Developing and Maintaining Budgets Develops and manages Food and Beverage budget Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees Focuses on maintaining profit margins without compromising guest or employee satisfaction Leading Food and Beverage/Culinary Team 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 Achieves and exceeds goals including performance goals, budget goals, team goals, etc Serves as a role model to demonstrate appropriate behaviors Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change Ensures that regular, on-going communication occurs in all areas of food and beverage (eg, pre-meal briefings, staff meetings, culinary team) Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team Ensures direct reports do the same for their team Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Empowers employees to provide excellent guest service Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (eg, restaurant supplies, uniforms, etc) Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns Brings issues to the attention of Human Resources as necessary Ensures employees are treated fairly and equitably Coaches team by providing specific feedback to improve performance Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner 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 Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Order and purchase equipment and supplies 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

As the Senior Sales Manager, you will be responsible for performing the following tasks to the highest standards: Complete the relevant Hilton University courses promptly and pass the tests. Be familiar with hotel product knowledge and related activities. Responsible for the promotion and sales of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Complete sales targets and related tasks set by the hotel. Develop sales plans and obtain approval from the Director of Sales or Commercial Director, maintaining and developing customers in the region or industry according to the plan. Understand customer needs through telephone sales, face-to-face visits and other forms, achieving sales. Produce quotations efficiently, send contracts to customers and follow-up promptly. Show clients around the hotel. Operate the hotel reservation system to book rooms, banquet venues, etc. Send the team s work order promptly and ensure that the relevant departments receive relevant information. Establish a good relationship with customers, maintaining the update of customer information and promptly report customer needs and feedback to the hotel. Recommend other hotel chains within the group to clients. Proactively collect market and industry information to share with other members of the Sales team to capture business opportunities and ultimately convert to business confirmations. Understand and be familiar with all product information of competitors, including key customers and their output, hotel rooms, catering, conference related promotion information, and promptly feedback the information to the Commercial Director / Director of Sales / Senior Sales Manager. Welcome key customers, team leaders and VIPs to the hotel when they arrive. Ensure effective communication between the Sales team and the hotel Operations team through regular meetings and assist the Banquet Sales or Operations department to follow-up on events occurring during the banquet or meeting. Handle guest feedback or complaints. Maximize sales at all times and effectively forecast team and banquet revenue. Provide necessary supervision and guidance to the Sales Director or sales representative as needed in developing team quotes or contracts. Actively participate in the development of marketing plans and collaborate to achieve budgets. Assist the Director of Sales to allocate daily work effectively according to the Sales team structure. Coach the Sales team to always ensure that quality services and products are delivered to customers. Lead the Sales team to achieve departmental goals. Chair and attend meetings as needed. Assist the Director of Sales in recruiting, selecting and training employees to maintain team vitality and stability. Conscientiously perform assigned tasks and special tasks. The department reserves the right to change or supplement the job description if necessary. What are we looking for? A Senior Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, b

Electrical System Design Maintenance : Design, install, and maintain electrical systems for shutdown and maintenance activities. Compliance Standards : Ensure all electrical work aligns with industry standards, safety codes, and client specifications . Supervision Installation : Oversee on-site installation, testing, and commissioning of electrical systems while ensuring safety and quality compliance. Shutdown Operations : Execute electrical maintenance, inspections, and troubleshooting during plant shutdowns. Safety Risk Management : Conduct risk assessments, safety audits, and compliance checks as per shutdown protocols. Project Coordination : Assist in planning, budgeting, scheduling, and resource allocation for shutdown projects. Documentation Reporting : Maintain records of repairs, inspections, equipment performance, and technical reports . Required Qualifications Education : BE/B.Tech in Electrical Engineering (Regular Course) from an AICTE-recognized university . Experience : Minimum 5 years of industrial experience , with at least 2-3 years in Oil Gas, Petrochemical, or Fertilizer plant shutdown projects . Proficiency in English, Hindi, and Bengali , with the ability to write technical reports in English . Technical Skills : Strong knowledge of electrical standards, codes, and regulations . Proficiency in electrical design software (e.g., AutoCAD, EPLAN, or similar). Hands-on experience in electrical and instrumentation testing commissioning . Familiarity with process control and automation systems (e.g., DCS, PLCs). Excellent troubleshooting and problem-solving skills. Strong shutdown planning and project coordination abilities. Proficiency in MS Word Excel .

The Catering Sales Manager is responsible for contracting and closing local catering and social business and ensuring that business is turned over properly and in a timely fashion for quality service delivery. The position is responsible for achieving catering revenue goals by actively up-selling each business opportunity to maximize revenue. The incumbent implements the brand s service strategy and applicable brand initiatives in all aspects of the sales process and drives customer loyalty by delivering service excellence throughout each customer experience. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional. OR 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Managing Sales Activities Manages sales efforts for the hotel including local corporate and social catering. Works collaboratively with off-property sales channels (eg, Sales Office, Area Sales, EST) to ensure sales efforts are coordinated, complementary and not duplicative. Responds to incoming catering opportunities for the hotel. Identifies, qualifies and solicits new catering business to achieve personal and hotel revenue goals. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc and knows how to sell against them. Closes the best opportunities for the hotel based on market conditions and hotel needs. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. Designs, develops and sells creative catered events. Maximizes revenue by up-selling packages and creative food and beverage. Manages catering sales revenue and operation budgets, and provides forecasting reports. Develops menus which drive sales. Executes and supports the operational aspects of business booked (eg, generating proposal, writing contract, customer correspondence). Participates in and practices daily service basics of the brand. Monitors the effective resolution of guest issues that arise as a result of the sales process by creating mechanisms to channel issues to property leadership and/or other appropriate stakeholders. Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the company. Providing Exceptional Customer Service Interacts effectively with sales, kitchen, vendors, competitors, local community, catering associations and other hotel departments in order to ensure guest satisfaction. Executes and supports the company s Customer Service Standards and hotel s Brand Standards. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the hotel s primary target customer and service expectations; serve the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Develops a close working relationship with operations to ensure execution of strategies at the hotel level. Additional Responsibilities Performs other duties, as assigned, to meet business needs.

Assists in leading the property s segmented sales effort (eg, group, transient, association, corporate, etc) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external. Maximizing Revenue Provides positive and aggressive leadership to ensure maximum revenue potential (eg, sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (eg, generating proposal, writing contract, customer correspondence). Analyzing & Reporting on Sales and Financial Data Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement. Ensuring Exceptional Customer Service Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (eg, rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Building Successful Relationships Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (eg, Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.

Overview The Student Activities Coordinator/Extracurricular Programs Coordinator plays a vital role in fostering an engaging and dynamic school environment at a CAIE School. This position is responsible for planning, organizing, and promoting a wide range of extracurricular activities that enhance the educational experience of students . The coordinator works closely with students, parents, faculty, and community members to create programs that encourage student involvement, personal growth, and community building. Through leadership and collaboration, the coordinator helps to develop students skills, interests, and talents outside of the classroom, contributing to their overall development and well-being. This role not only supports the academic mission of the school but also promotes a culture of inclusion and participation, ensuring that every student has the opportunity to explore their passions and make lasting memories. Key Responsibilities Plan and organize a variety of extracurricular activities, clubs, and events for students. Collaborate with faculty and staff to ensure programs align with the schools educational goals. Promote student participation in extracurricular programs through effective marketing strategies. Supervise and provide support for student leaders and organization advisors. Develop budgets for various activities and ensure proper financial management. Coordinate logistics for events, including venue selection, equipment rental, and catering services. Maintain communication with parents and guardians regarding extracurricular opportunities for students. Evaluate the success of programs and make recommendations for improvement. Create a safe and supportive environment for all participants in extracurricular activities. Work with community organizations to develop partnerships and sponsorships for programs. Organize training sessions for student leaders and advisors to enhance their organizational skills. Address and resolve conflicts that may arise during programs or activities. Keep accurate records of participation, budgets, and program evaluations. Stay informed on best practices in student engagement and extracurricular programming. Participate in relevant professional development workshops and conferences. Required Qualifications Bachelors degree in Education, Sport Management, Event Management, Minimum of 2 years of experience in event planning or student programming. Demonstrated ability to work with diverse student populations. Strong organizational and multitasking skills. Proven leadership experience in coordinating teams and projects. Excellent verbal and written communication skills. Knowledge of the CAIE education system and its extracurricular frameworks. Experience in budget development and financial management. Ability to foster positive relationships with students, parents, and community partners. Proficiency in Microsoft Office Suite or similar software. Ability to work flexible hours, including evenings and weekends as needed. Strong interpersonal skills with a student-centered approach. Ability to handle sensitive situations with discretion and confidentiality. Willingness to travel for off-site programs or events.

Participates in the development andimplementation of strategies for Front Office, bell stand, parking,transportation, One Touch Service, Business Centre and reservations thatsupport achievement of the hotel s goals. Manages the operation ofthe front office - rooms and related areas during assigned shifts Creates thefirst impression and leads by example. Supervises the door, bell, parking,transportation, operator, reservations and front office areas utilizing the RHGoperating standards. Participatesin the development and implementation of processes and procedures for assigneddepartments which support. Achievement of service and financial goals. Assumesresponsibility for supervision in the absence of department heads; communicatesdaily with department heads regarding areas of concern. Provides ExecutiveAssistant Manager-Rooms and Assistant Front Office Manager/Department Headswith summary of activities during shift by preparing and distributing writtenlog daily. Representsthe hotel contact to the general public Meet andgreets all VIP guests. Checking thearrival list for the day including VIP s. Inspecting ofVIP rooms prior to arrival. Ensuring allguest room preferences are carried out accordingly to the guest profiles. Assists thefront desk and lobby during peak periods. Liaise withthe housekeeping department on a day to day basis to ensure communication linesare seamless. Prepares and analysesreports in order to develop an informative database for decision making and tocommunicate upcoming business throughout the hotel. Analysesbusiness forecasts and schedules accordingly. Ensures thatfront desk handles billing and cash in accordance with hotel s standards. Plans andcoordinates hotel housing activities by working closely with Sales, Catering,Housekeeping and other departments. Ensuresseamless transition during shift changes by developing and implementingprocesses for shifts to communicate with one another Insuresproper customer relations and safe guards the hotel interest by resolving andtaking appropriate actions on all customer complaints and or/problems. Review andunderstand Brand Standards for RadissonHotels. Prepare andcheck for the next day s arrivals. Assumesresponsibility for overall security of the hotel Assures fullsecurity for customers, hotel personnel and property by working closely withHotel Security. Overseesemergency operation to insure customer safety and minimize hotel losses andliability. Takescorrective action during emergency; files appropriate reports to supervisors. Understandthe hotel s emergency and evacuation response plans implemented by the hotel. Review the RHGsafety and security / Manager on Duty program guidelines. Calls GeneralManager and Executive Management Team / Executive Assistant Manager- Rooms / AssistantFront Office Manager for any fire, bomb threat, burglary or death that hasoccurred in the hotel premises. Managing andsafekeeping the Grand Master Key while on Duty. Follow theincome audit guidelines implemented by RHG. Providesemployees with the information needed to perform their job effectively. Orients employeesto the department and hotel and provides on-the-job training and on- the-jobresponsibilities. Prioritizesand assigns work. Providesfeedback to the employee and department manager on the employee s performanceof job responsibilities. Creates 100% guest satisfaction by providing the Yes I Can! Experiencethrough performance that demonstrates the standards of, genuine hospitality andexceeding guest expectations. Givespersonal attention, takes personal responsibility and uses teamwork when providingguest service. Listens,apologizes with empathy, finds a solution and follows through when resolvingguest problems. Provides YesI Can! genuine hospitality and teamwork on an ongoing basis. Assumes theresponsibility to notice when the guest is not satisfied and uses their bestjudgment as to when it is appropriate to use the 100% Guest Satisfaction. Performsother duties required to provide the service brand behaviour and genuinehospitality. Adheres to hotel policies and procedures Ability to manage all emergencies, guest and employee accidents and actappropriately to achieve a satisfactory outcome. Keeps Manager promptly and fully informed of all problems or unusualmatters of significance. Performs all duties and responsibilities in a timely and efficientmanner in accordance with established company policies and procedures toachieve the overall objectives of this position. Maintains a favourable working relationship with all other hotelemployees to foster and promote a co-operative and harmonious workingenvironment. At all times projects a favorable image of the Hotel to the public.

Kitchen Operations & Menu Development: Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors. Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards. Introduce new dishes and seasonal menu updates based on trends and customer preferences. Oversee food preparation, ensuring adherence to recipes and portion control. Maintain food safety and hygiene standards as per local health regulations. Team Management & Leadership: Lead, mentor, and train kitchen staff, ensuring a high-performing team. Supervise food production, coordinating with sous chefs and other kitchen staff. Manage kitchen scheduling, staff allocation, and workload distribution. Conduct performance evaluations and provide constructive feedback to the team. Inventory & Cost Control: Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies. Work closely with the purchasing team to source quality ingredients at the best prices. Implement cost control measures to minimize food wastage and optimize profitability. Maintain proper storage and rotation of ingredients to prevent spoilage. Coordination & Customer Satisfaction: Collaborate with the service team to ensure smooth kitchen-to-table operations. Address guest feedback and make necessary adjustments to enhance the dining experience. Participate in special events, promotions, and catering services as required.

The Senior Sales Manager assists the Director of Sales in leading and supervising the Sales Team. He / she oversees and directs all aspects of the negotiation and coordination process as well as the successful handling of Corporate / FIT / M.I.C.E. / Social / Tour Travel events as assigned. This role leads the Sales team to ensure smooth operation of the department to maximize business opportunities and deliver the highest service standards. What will I be doing As the Senior Sales Manager, you will be responsible for performing the following tasks to the highest standards: Complete the relevant Hilton University courses promptly and pass the tests. Be familiar with hotel product knowledge and related activities. Responsible for the promotion and sales of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Complete sales targets and related tasks set by the hotel. Develop sales plans and obtain approval from the Director of Sales or Commercial Director, maintaining and developing customers in the region or industry according to the plan. Understand customer needs through telephone sales, face-to-face visits and other forms, achieving sales. Produce quotations efficiently, send contracts to customers and follow-up promptly. Show clients around the hotel. Operate the hotel reservation system to book rooms, banquet venues, etc. Send the team s work order promptly and ensure that the relevant departments receive relevant information. Establish a good relationship with customers, maintaining the update of customer information and promptly report customer needs and feedback to the hotel. Recommend other hotel chains within the group to clients. Proactively collect market and industry information to share with other members of the Sales team to capture business opportunities and ultimately convert to business confirmations. Understand and be familiar with all product information of competitors, including key customers and their output, hotel rooms, catering, conference related promotion information, and promptly feedback the information to the Commercial Director / Director of Sales / Senior Sales Manager. Welcome key customers, team leaders and VIPs to the hotel when they arrive. Ensure effective communication between the Sales team and the hotel Operations team through regular meetings and assist the Banquet Sales or Operations department to follow-up on events occurring during the banquet or meeting. Handle guest feedback or complaints. Maximize sales at all times and effectively forecast team and banquet revenue. Provide necessary supervision and guidance to the Sales Director or sales representative as needed in developing team quotes or contracts. Actively participate in the development of marketing plans and collaborate to achieve budgets. Assist the Director of Sales to allocate daily work effectively according to the Sales team structure. Coach the Sales team to always ensure that quality services and products are delivered to customers. Lead the Sales team to achieve departmental goals. Chair and attend meetings as needed. Assist the Director of Sales in recruiting, selecting and training employees to maintain team vitality and stability. Conscientiously perform assigned tasks and special tasks. The department reserves the right to change or supplement the job description if necessary. What are we looking for? A Senior Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, b

The Sales Manager handles groups less than 10 guestrooms, as well as the in-house catering. He / she implements all sales activities and maximizes business opportunities in his / her specific area of responsibility, under the general guidance and supervision of the Director of Sales in coordination with the Commercial Director. What will I be doing As the Assistant Sales Manager, you will be responsible for performing the following tasks to the highest standards: Implement all sales action plans related to the respective market (by segment and geographical locations) as outlined in the Marketing plan. Actively participate in achieving departmental goals which contribute to the Marketing budget. Closely monitor account revenue and business production for Corporate / FIT / M.I.C.E. accounts. Maximize up-selling opportunities whenever possible. Assist the Senior Sales Manager and Director of Sales (DOS) in the forecasting of rooms revenue and ATR for Corporate / FIT / M.I.C.E. / LSG (Long Staying Guests) groups. Attend major travel functions and promotional events (i.e. trade shows), promoting sales (rooms, catering, and other facilities and services) for the hotel. Plan sales trips, under the direct approval of the Senior Sales Manager, Director of Sales or Director of Business Development, to major market areas, calling on accounts within the specific market areas. Report to the Senior Sales Manager / Director of Sales on potential markets needing coverage. Secure information of competitors, such as rates, top accounts and productions, rooms, FB and events, reporting to the DOS regularly. Work together and communicate closely with the Banquet Sales team to keep updated with client relationships and overall business goals through regular entertainment and activities. Meet and welcome top key accounts, group organizers and VIP guests upon check-in. Take responsibility to conduct hotel inspection for all walk-ins, meeting group and contracted clients and planning next steps for future follow-ups. Maintain a high level of exposure for the hotel in major market areas through direct sales, telephone calls, fax, and written communications. Negotiate with accounts on banquet, outside catering events, coordinating with the Banquet department and following-up with revisions. Maintain close communication with the Banquet Sales team in the negotiation process of their accounts. Develop increased room nights as well as banquet revenue. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Assistant Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitud

The Sales Manager assists the Director of Sales in leading and supervising the Sales Team. He / she oversees and directs all aspects of the negotiation and coordination process as well as the successful handling of Corporate / FIT / M.I.C.E. / Social / Tour Travel events as assigned. This role leads the Sales team to ensure smooth operation of the department to maximize business opportunities and deliver the highest service standards. What will I be doing As the Sales Manager, you will be responsible for performing the following tasks to the highest standards: Complete the relevant Hilton University courses promptly and pass the tests. Be familiar with hotel product knowledge and related activities. Responsible for the promotion and sales of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Complete sales targets and related tasks set by the hotel. Develop sales plans and obtain approval from the Director of Sales or Commercial Director, maintaining and developing customers in the region or industry according to the plan. Understand customer needs through telephone sales, face-to-face visits and other forms, achieving sales. Produce quotations efficiently, send contracts to customers and follow-up promptly. Show clients around the hotel. Operate the hotel reservation system to book rooms, banquet venues, etc. Send the team s work order promptly and ensure that the relevant departments receive relevant information. Establish a good relationship with customers, maintaining the update of customer information and promptly report customer needs and feedback to the hotel. Recommend other hotel chains within the group to clients. Proactively collect market and industry information to share with other members of the Sales team to capture business opportunities and ultimately convert to business confirmations. Understand and be familiar with all product information of competitors, including key customers and their output, hotel rooms, catering, conference related promotion information, and promptly feedback the information to the Commercial Director / Director of Sales / Senior Sales Manager. Welcome key customers, team leaders and VIPs to the hotel when they arrive. Motivate and train department employees and ensure that they perform well. Ensure effective communication between the Sales team and the hotel Operations team through regular meetings and assist the Banquet Sales or Operations department to follow-up on events occurring during the banquet or meeting. Handle guest feedback or complaints. Maximize sales at all times and effectively forecast team and banquet revenue. Provide necessary supervision and guidance to the Sales Director or sales representative as needed in developing team quotes or contracts. Actively participate in the development of marketing plans and collaborate to achieve budgets. Conscientiously perform assigned tasks and special tasks. Design new hotel products in advance according to market demand, set sales targets, and be responsible for related publicity and sales. Organize regular customer experience in the hotel, or organize team building with important / potential customers, maintaining and developing customer relations. Regularly analyze the composition of tourist source cities, formulate development plans and expand channels. The department reserves the right to change or supplement the job description if necessary. What are we looking for? A Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviou

The Events Executive implements all Sales activities in his / her area of responsibility, under the general guidance and supervision of the Banquet Sales Manager, in coordination with the Director of Banquet Sales. What will I be doing As the Events Executive, you will be responsible for performing the following tasks to the highest standards: Receive and understand hotel product knowledge and related activities. Implement all sales action plans related to your market area as outlined in the marketing plan. Establish and maintain files on major active accounts within your market area. Promote and produce sales leads for other Hilton hotels. Provide feedback to the Director of Banquet Sales and Catering / Banquet Sales Manager on changing marketing conditions, including trends in the competition, as a result of direct sales solicitation, telephone and direct mail, in your market area. Arrange site inspections of the hotel. Disseminate Banquet Sales related information to other departments as appropriate. Attend all post-conference meetings, as required, arranged by the Meeting Services department and assist in the preparation of post-conference reports. Perform all duties and responsibilities in a timely and efficient manner in accordance with established hotel policies to achieve the overall objectives of the position. Establish and maintain effective employee relations. Maintain the highest standards of professionalism, ethics and attitude towards all hotel guests, clients, staff and employees. Maintain professional business confidentiality. Perform related duties and special projects as assigned. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Events Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, beha

Creation of all necessary standardized work documentation for Production Equipment and Processes New Production Equipment Change of Basic Part data, Workflows based on SAP-Requirements Creation and Maintenance of Layouts after consultation. Definition of the Production Processes for the assembly of Door Systems. Maintenance of Master Data, FMEA, Control of the Change management Coordination of Brose Production System activities including supplying competence for all employees in methods and tools of BPS Continuous improvement and if necessary, implementation of new tools and methods Coordination and supervision of the suggestion scheme (CIP CSS) Coordination of industrialization of new products (master data, layouts, equipment etc.) Knowledge Transfer from the Series experience into new projects based on lessons learned Workshops. Support in technical issues on existing assembly equipment (including contacts with suppliers) Coordinate the change management GECOS in the plant Creation and updating of MTM-Analyses and manning plans Application of MTM-Process to evaluate of target times. (MTM Basic and MTM SD) Your Profile Engineering degree Excellent computer skills (Word, Excel, Outlook) is a must Excellent English language skills in both oral and written 2-3 years Industrial Engineering / Process Engineering / Manufacturing engineering experience Experience in organizing tasks independently Proactive working and stress resistant personality Good communication skills Success oriented professional working style Intense precision, logical reasoning Reliability and flexibility B category valid driving licence Advantage German language knowledge Already got in touch with the automotive industry SAP experience