1284 Catering Jobs - Page 46

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Job Title: Team Leader Job Description The Team Leader is responsible for the day-to-day supervision of a group of call center associates. This position ensures performance metrics are achieved by providing adequate coaching, motivation and accountability. . Job Description: Lead and supervise teams of sales coaches to help achieve sales goals Motivate their team to generate leads, build client relationships, and meet customer needs Achieving growth and hitting sales targets Designing and implementing the sales strategy, set sales goals, and track sales performance Use statistics to analyze patterns and trends in sales data. This helps them make accurate sales projections Recognize customer needs and provide insights for improving products Negotiate efficiently with community managers to achieve positive outcomes Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs Create internal incentive plan that help to improve and drive growth to meet targets Maximize revenue generation to reach long and short-term incentive and revenue targets Create and maximize relationships with client partners Conduct regular one-on-ones with direct reports to review individual performance, the performance of their team and offer on-going d evelopmental coaching Lead conversion from all 3 current client channels Actively coach managers to look for possibilities to upsell and cross-sell to existing and new customers Overseeing pre- to post-sales support activities for the designated goods while guaranteeing the greatest level of client satisfaction Candidate Profile: Bachelors Degree in related field with more than seven years of experience (with at least one year of Sales Management Experience) Call center experience preferred in a sales manager role for a minimum of 1 year Managed large service and sales accounts with a demonstrated tendency to meet targets across both metrics over a sustained period of t ime Ability to create detailed incentive plans catering to improved sales performance while sustaining customer service results Ability to disclose various actions that will assist with reducing deficit in sale product numbers and not limited to incentives Demonstrated ability to coach and develop action plans, which maximize performance, and provide effective feedback Demonstrated ability to analyze and improve work processes; establish a course of action for self and others to accomplish a specific goals Work well under pressure and follow through on items to completion while maintaining professional demeanor Excellent communication skills, both written and verbal. Ability to effectively present information to internal and external associates Demonstrated ability to mentor, coach and provide direction to a team of employee Willingness to work a flexible schedule Education : Graduate Disclaimer:- Location: India Thane - G-Corp, Maharashtra Language Requirements: Time Type: Full time

Job Title: Manager Operations Job Description The Operations Manager II is responsible for coaching and supervising a group of Operations Managers and/or Team Leaders. This position is responsible for building and maintaining client relationships, meeting service level agreements and achieving financial expectations. . Job Description: Lead and supervise teams of sales coaches to help achieve sales goals Motivate their team to generate leads, build client relationships, and meet customer needs Achieving growth and hitting sales targets Designing and implementing the sales strategy, set sales goals, and track sales performance Use statistics to analyze patterns and trends in sales data. This helps them make accurate sales projections Recognize customer needs and provide insights for improving products Negotiate efficiently with community managers to achieve positive outcomes Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs Create internal incentive plan that help to improve and drive growth to meet targets Maximize revenue generation to reach long and short-term incentive and revenue targets Create and maximize relationships with client partners Conduct regular one-on-ones with direct reports to review individual performance, the performance of their team and offer on-going d evelopmental coaching Lead conversion from all 3 current client channels Actively coach managers to look for possibilities to upsell and cross-sell to existing and new customers Overseeing pre- to post-sales support activities for the designated goods while guaranteeing the greatest level of client satisfaction Candidate Profile: Bachelors Degree in related field with more than seven years of experience (with at least one year of Sales Management Experience) Call center experience preferred in a sales manager role for a minimum of 1 year Managed large service and sales accounts with a demonstrated tendency to meet targets across both metrics over a sustained period of t ime Ability to create detailed incentive plans catering to improved sales performance while sustaining customer service results Ability to disclose various actions that will assist with reducing deficit in sale product numbers and not limited to incentives Demonstrated ability to coach and develop action plans, which maximize performance, and provide effective feedback Demonstrated ability to analyze and improve work processes; establish a course of action for self and others to accomplish a specific goals Work well under pressure and follow through on items to completion while maintaining professional demeanor Excellent communication skills, both written and verbal. Ability to effectively present information to internal and external associates Demonstrated ability to mentor, coach and provide direction to a team of employee Willingness to work a flexible schedule Disclaimer:- Location: India Thane - G-Corp, Maharashtra Language Requirements: Time Type: Full time

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you ve got deep experience in commercial real estate, skilled trades or technology, or you re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you re looking to grow your strength in the FB area, this role may be perfect for you! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Keeping an eye on feedback, records and supplies Before the start of food service, you ll need to sample the prepared food it s the best way to guarantee palatability and flavour conformity. you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! You ll develop ways to gauge customer satisfaction. You ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you ll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role. Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends Management of events is the key element of F B. Managing indoor outdoor events time to time. work closely with a catering vendor to identify how much and what type of food to serve. Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast Preparation of different Menu s as per the pulse of the employee managing the employee feedback You ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc. ) up to date and consistent with government standards are a must do. Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping tracking. MOM to be shared tracking for their closure. Working on innovations, technology introductionunderstanding of new products introduced in caf kitchen Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc. Sound like youTo apply you need to have: In-depth understanding of the role s ins and outs You ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. You ll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elements including supplies, equipment, services ordering and inventory control are also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employeesDo you have technical aptitude and report generation skillsIf you said yes to all these, we are more than happy to discuss this opportunity with you. Mastery in the field You should have earned an experience of more than 5 to 7 years in Facility Management - F B Services . Working on floor/corporate culture will be an added advantage. We ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise. What we can do for you: At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package. What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you re looking to grow your strength in the FB area, this role may be perfect for you! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Keeping an eye on feedback, records and supplies Before the start of food service, you ll need to sample the prepared food it s the best way to guarantee palatability and flavour conformity. you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! You ll develop ways to gauge customer satisfaction. You ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you ll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role. Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends Management of events is the key element of F B. Managing indoor outdoor events time to time. work closely with a catering vendor to identify how much and what type of food to serve. Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast Preparation of different Menu s as per the pulse of the employee managing the employee feedback You ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc. ) up to date and consistent with government standards are a must do. Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping tracking. MOM to be shared tracking for their closure. Working on innovations, technology introductionunderstanding of new products introduced in caf kitchen Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc. Sound like youTo apply you need to have: In-depth understanding of the role s ins and outs You ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. You ll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elements including supplies, equipment, services ordering and inventory control are also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employeesDo you have technical aptitude and report generation skillsIf you said yes to all these, we are more than happy to discuss this opportunity with you. Mastery in the field You should have earned an experience of more than 5 to 7 years in Facility Management - F B Services . Working on floor/corporate culture will be an added advantage. We ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise. What we can do for you: At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package. Location: On-site -Gurugram, HR Scheduled Weekly Hours: 40 If this job description resonates with you, we encourage you to apply even if you don t meet all of the requirements. We re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. For more information about how JLL processes your personal data, please view our Candidate Privacy Statement . For additional details please see our career site pages for each country. For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here . Jones Lang LaSalle ( JLL ) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process - including the online application and/or overall selection process - you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page > I want to work for JLL.

Brief Service Operations Associate I: Working within a newly formed Facilities group, the role holder will develop the position, providing support across a range of Production Buildings and Offices, Facilities systems and services with a strong emphasis on maintenance. Helping implement Environmental, Health and Safety compliance actions. Keeping regulatory Governance Facilities function records current. Support Project Management, Utilities Energy Management processes. Responsibilities and Measurement Criteria with Time investment Needed on Each: (This will describe the overall core responsibilities of the role, decision making responsibilities etc. ) Ensure regular maintenance of Facilities Services including Power, HVAC, Water services, Compressed Air etc. via maintenance technicians and service contractors. Score and review service providers/ contractors performance and enhance relationships. Assist in the development of training for maintenance technicians in line with the facilities group, Partner with the Health and Safety Department in implementing actions arising from compliance audits and assessments. Ensure compliance with Health Safety policies and procedures. Support Energy Efficiency and Sustainability Programs. Support Fire and Property Risk Management Keeping up to date relevant Regulatory compliance and Standard Operating Procedures. Compile Asset Registers Compile and source site, service and project drawings. Implement and monitor a Facilities helpline. Organise compliance records. Track and manage spend in line with budget submissions. Help maintain and improve Office space standards. Compile and distribute project meeting minutes. Help with project management technical processes. Maintain Utilities records. Arrange Utilities Quality meetings, Supply contract performance reviews. Raise Purchase Requisitions for ongoing Facilities services, projects, and contracts. Any other duties considered necessary to meet the needs of the business. There may be the requirement to work on some Saturdays depending on what work is scheduled for completion. Qualifications: Required/ Minimum Qualifications: HNC/D or FETAC level 6 Advanced Certificate (Ireland) or Equivalent Experience of the Co-ordination of soft services, such as cleaning, catering, office moves and events. Customer focused coordination of facilities services like maintenance, contracts, building and response services. Working on compliance of regulations, procedures, and policies. Experience of software maintenance planning programs or project Management Additional / Preferred Qualifications: IT skills: Microsoft Office. Travel within the EMEA Region he/she might be requested to travel to meet other internal customers or to negotiate contracts with suppliers. Physical Environmental Requirements: - (To be used majorly for manufacturing jobs. ) None Time Travel Needed: None

Manages the day-to-day operations of accounts receivables, ensuring that invoices being sent out are correct and dispersed in a timely manner. Follows up on any delinquent accounts. Researches and decides upon credit authorization for incoming customers. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Managing Work, Projects, and Policies Generates and provides accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Completes accounts receivable period end closing functions and procedures; credit and period end reporting. Upholds the policies and procedures outlined in the credit policy. Interacts with sales and catering staff for timely credit decisions on incoming customers. Demonstrating and Applying Accounting Knowledge to Credit Management Issues Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Stays knowledgeable of accounts receivable system. Leading Credit Management Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Staffs, manages and develops all billing and accounts receivable employees. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Ensures property billings are sent error free and in a timely manner. Monitors receivables for timely collections and follows up with appropriate collection correspondence. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Analyzes information and evaluating results to choose the best solution and solve problems. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Maintains positive working relations with customers and department managers. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Restaurant Captain is responsible for managing and coordinating all aspects of food and beverage service to ensure a positive dining experience for guests and efficient operation of the restaurant . This role involves managing staff, interacting with guests, overseeing reservations and seating, and coordinating with the kitchen. Role & responsibilities Restaurant Captain: Supervision and Management Guest Interaction and Service Operational Coordination Sales and Revenue Training and Development Preferred candidate profile Minimum one year experience as Captain in a Restaurant or reputed hotel Should have Hotel Management background Benefits: Free Food & Accommodation Contact : 9940143188 or mail : shanmugam@srmhotels.com

HIRING .. Position Title: Assistant Hospitality Manager Reports To: Site Director / Site Manager / Operation Manager Location: Manesar Job description We currently have an excellent opportunity for an Assistant Hospitality Manager to join our team. This is a great opportunity for a customer focused individual to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression. Role Responsibilities General Duties - Operational Update the records of the Hospitality team working hours, ensuring they meet the requirements of the Working Time Directive. To manage and control staff levels, under the guidance of Hospitality Manager, while ensuring budgetary requirements are met. To manage and maintain all Hospitality areas, ensuring the working environment for the Hospitality team is clean and meets Health and Safety legislation. To manage and control the hire of all Hospitality equipment, ensuring business objectives and statutory needs are met in the most economic and efficient manner. Finance Assist Manager in ensuring all financial targets are achieved, and the preparation of business forecasts. Assist in providing information for costing of functions/events, pre and post the function/event. In the absence of the Hospitality Manager, attend monthly financial review meeting with the General Manager Quality of Service Ensure that methods of food preparation, production, presentation and service comply with Sodexos standards and procedures and meet the qualitative terms of the function/event. Obtain purchases from Sodexo nominated suppliers to maximise Sodexo revenue To ensure that all functions are managed in line with clients and companys expectations. Hygiene, Health and Safety Comply with all Company and client policies, procedures and statutory regulations, including human resources, site rules, health and safety, safe working practices, hygiene, cleanliness, fire, COSHH. This will include your awareness of any specific hazards in your workplace Ensure that all equipment used on site is in safe working order, checked regularly and serviced. Ensure that all companys and clients property, equipment and monies under your control are safe and secure at all times and ensure a complete closedown procedure is followed at the close of business Ensure the function/event premises are kept to the agreed level of cleanliness and maintain safe working practices at all times Personnel and Training Manage, train, motivate and appraise staff to promote good employee relations in line with Company policies/procedures, legislation and the Investors in People standards. All staff to have annual appraisal with SMART key performance indicators and Personal Development Plans agreed which are reviewed quarterly and updated Ensure that all staff project a positive, approachable, friendly and professional image to enhance client and customer retention and assist the Company in winning new business Hold team briefing meetings with heads of department using Company team brief format in the absence of the Hospitality Manager Maintain up-to-date training records for all staff under your remit Attend appropriate training courses, conferences and meetings as directed by the Hospitality Manager Client Retention & Business Growth Attend client meetings in absence of Hospitality Manager and ensure client relationships are maintained at all times Ensure client contact is made and continues throughout the function/event to ensure confidence is maintained and where necessary amendments are made to delivery Action customer compliments by praising staff, resolve any complaints satisfactorily, in a timely manner, referring to Hospitality manager where necessary In the absence of Hospitality Manager, review all catering offers and menus for functions/events in liaison with the Executive Chef, General Manager and other relevant heads of department Company Culture and Communication Develop a positive team culture within the workplace whereby employees are encouraged to participate in the decision-making process and contribute to business success and feel engaged with the organization thus maximizing employee engagement and retention. To include; holding monthly team meetings, encouraging staff ideas and feedback and ensuring employees are kept up to date with Company policies, business objectives, company performance and client feedback; recognizing positive staff performance through praise and incentives where appropriate

Cooking non-vegetarian items in South Indian style particularly Sea Foods. Minimum 3 years' Experience need in this field. Food and Accommodation provided for the right candidate. Free meal House rent allowance

Captain F&B Service 2-4 Years Full-time Leh, Ladakh Job Summary: As an F&B Captain, you will oversee daily operations within the Food & Beverage department, ensuring exceptional service and guest satisfaction in line with the hotel's luxury standards. Your role involves supervising and guiding service staff, maintaining seamless coordination between the kitchen and dining areas, and ensuring adherence to quality and hygiene standards. You will also be responsible for handling guest inquiries, resolving concerns, and providing personalized dining experiences to exceed guest expectations.

A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment. Here is a comprehensive job description for the role: Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively. Responsibilities: €¢ Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings. €¢ Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel. €¢ Ensure the kitchen operates in a clean, safe, and organized manner

Staff Cafe Cook F&B Production 2-3 Years Full-time Leh Job Summary: We are looking for a dedicated Staff Caf Cook to join our team, responsible for preparing nutritious and well-balanced meals for our staff. The ideal candidate will handle daily meal preparations, ensure quality and hygiene standards, manage kitchen inventory, and maintain cleanliness in the staff caf. Key responsibilities include cooking a variety of dishes, ensuring timely meal service, following food safety regulations, and assisting in menu planning based on staff preferences and dietary requirements.

Our jobs aren t just about giving guests a smooth check-in and check-out Instead, we want to build and experience that is memorable and unique Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay They are empowe'red to move about their space and do what needs to be done Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience No matter what position you are in, there are a few things that are critical to success - creating a safe work place, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance) Doing all these things we'll (and other reasonable job duties as requested) is critical for Guest Experience Experts - to get it right for our guests and our business each and every time PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent

- Execute Food Safety audit as per FSSAI requirement. - Execute the monthly Audit and conduct customized audit across Catering/Base Kitchen Audits/ Live kitchen Audits. - Reports to be submitted within 2 working days. - Follow up of NC closure for both external and internal audits. - Ensure developed corrective action on nonconformity are implemented effectively. - Supporting for the preparation of external audits. - Conduct training as per the "Training Calendar" and monthly reporting of the training activities and updating on Tracker. - Involved in Food incidents handling with RCA & Investigation Audit and finalize the root cause with evidence for the identified non conformity or food incident and also recommend the CAPA to avoid the reoccurrence of the incident. - Verify the corrective action implementation effectiveness. - Coordinating with the clients (existing & new) for any HSEQ-related matters/ queries. - Helping mobilization of new sites for region by ensuring adherence to all HSE & QA related processes required for successful mobilization. - Reducing the customer complaints to the lowest level by establishing the proper control of all food safety hazards at the kitchens of Vendor partners at site or Base kitchen. - Implementing the FSMS system in the vendor kitchen by conducting daily checks at the kitchen, maintaining sanitization and cleaning of the vendor kitchen and deliver safe and hygienic food to the client. - Maintaining and updating the Food safety and quality records. Prerequisites: - Educational Qualification Bachelor Degree in food science and technology or Microbiology or Hotel management or catering technology from recognized university. - Preference would be given if acquired Accredited Lead Auditor Course in food safety Management System (ISO22000/FSSC22000). Have sufficient Knowledge of FSS Act and regulation. Must have sector specific knowledge regarding Hygiene, Sanitary practices, process knowledge, Allergen management, etc - Certified internal auditor on ISO 22000 / HACCP. - Knowledge in Quality and Food Safety Management System.

Duty Manager , Facilities will be responsible for managing all aspects of day to day service delivery in Accenture during the shift. He/ She also will be accountable for proper usage and functionality of the technologies implement at site Helpdesk/Mailroom Operations To provide management advice on Helpdesk/Mailroom for escalated issues during the shift To ensure immediate response to all priority calls from employees and Siebel team during the shift and follow escalation process Clearing of C-mail / Government agencies mail to the proper recipient. To ensure accident or crises management is addressed immediately Front Office Operations To provide management advice for Front Office for escalated issues during the shift. To ensure immediate response to all priority calls during the shift and follow escalation process To take rounds of front office, lobby area, rest rooms to ensure a high standard of housekeeping & upkeep Security Operations Attending the shift briefing To ensure Security muster, deployment and make sure to acknowledge on the register for any penalties/comments for the improvement in security services To ensure that the security assignment manager or security in-charge of the facility is being updated on the client s/VIP visits To ensure that the security related issues are discussed with security assignment manager and also on priority for the shift and ensure there is an action and tracking for the issue closure. To ensure that security staff adheres to GAP norms. To discuss and assist facility manager and security Manager (pan India) on monthly basis on the vendor performance matrix. To ensure the Grooming of the staff To manage the overall key room, clock room and time office operations. To ensure weekly training is imparted and staff grooming standard is maintained. To ensure VMT tool (vendor management tool) is up and run all the time To ensure all registers/tools update for material movements (In & Out) on day to day basis Follow the escalation matrix if anything wrong Ensure to implement EHS practices (PPEs etc) in and around the security premises Ensure to update the new assets in the asset tracker & update the relevant stake holders (WM & CEs) Housekeeping Operations Attending the shift briefing To ensure Housekeeping muster, deployment and ensure acknowledgment on the register for and penalties/comments for the improvement in housekeeping services. To ensure that the housekeeping duty manager or housekeeping in-charge of the facility is being updated on the client s/VIP visits. To ensure that the housekeeping related issues are discussed with housekeeping duty manager and also on priority for the shift and ensure there is an action and tracking for the issue closure. To ensure a facility walk through to check on all rest rooms, breakout area, workstations, meeting rooms, cabins, common areas, development areas for the quality of the housekeeping services. Identification, on time closure and reporting of snags. To discuss and assist facility manager on monthly basis on the vendor performance matrix. Ensure all the Siebel housekeeping calls are closed on priority and within TAT without escalations. Cafeteria Operations To ensure caterers maintain a high standard of hygiene & cleanliness in the services areas During food run out situation, ensure the matter is escalated to catering lead and coordinate with the catering vendor or any other alternative arrangements To ensure random food samples test is done by Accenture authorized vendor and results are taken up accordingly. To manage and supervise the quality, quantity and the cost of meal and refreshments being served in the cafeteria. To ensure that the operating hours, menus will be prominently displayed in all prominent places in the cafeteria. To conduct quarterly traffic analysis and ensure that waiting time on the cash counter and food counters and Sodexho counters shall be within tolerable limits. To ensure that the table & chairs are cleaned at all times and the frequency shall be modulated according to the traffic. To ensure that tracking is done on the vendor crockery like spoons, plates etc to ensure no shortages. Should conduct monthly random Kitchen audit of the vendors. Escalate Facility Manager and then Accenture Lead on escalations. Ensure the hygiene of the cafeteria vendors operating in stalls. Ensure PPE are used by vendor staff while serving, cooking and washing. Estate Management Ensure necessary approvals are taken by the builder team on cases to cases basis during specific events Coordination with builder on guarding services and common area upkeep daily / weekly / monthly Co-ordinate with builder security for logistics requirement Co-ordinate with builder for pest control activity closure Take proper rounds in all common areas maintained by builder Co-ordination with builder HK team & ensure daily HK activity in place in common areas Make snag reports pertaining to common area s and follow up for closure Coordination for bee hive removals and pest control Coordination with builder security team for any logistics requirement General Operations To ensure upkeep of breakout area & reprographic equipment s at all times and take necessary actions as required. To ensure all such communication is entered in the duty manager log book to inform the next shift person. Proper handing over and taking over to be done. To go for facility, walk around and ensure Walk around map & Guide is followe'd and maintained. To adhere to Accenture Policies, Processes & procedures and also the statutory documents To adhere to Accenture SLA & KPI as agreed with JLL To assist Facility Manager in all such ISO, Internal, External, audits that happen at Accenture and ensure necessary documentation are done To coordinate with engineering team for any issues that need help. Organizing induction program for all TPV & Jll staff Plan & train TPV staff on Accenture policies and requirements. Daily and monthly updating of OLA in the SMDRS tool. Important and VIP client visits to be coordinated with Events team and should be managed without escalations. Should have complete knowledge & functionality e.Fit tools ( VMT, IMT, Site Ops. Site Inspection tool), BGC and work permit tool. Should govern overall pest control, carpet maintenance, we'llness room, Ambulance, Indoor plants, Recreation room and Gym activities. Should conduct all the scheduled meeting and focus meets with projects as per calendar. Should participate and manage half yearly fire drill. All daily, weekly and monthly reports to be shared on time. All the relevant checklist to be governed and maintained as per requirement. Adopt to all the new implemented initiatives. Handling of security, EHS incidents on priority and communicating the same as per escalation matrix. Answering the employee query on phone and replying mails Follow the escalation process & matrix for any incident / issues (100%)

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (eg, banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (eg, dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions we'll enough to perform duties in employees absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brands safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors 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. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and 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. .

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (eg, banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (eg, dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions we'll enough to perform duties in employees absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brands safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors 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. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and 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.

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.