89 Labor Management Jobs - Page 4

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. .

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings

Key Responsibilities: SAP EWM Implementation & Configuration: Lead and execute SAP EWM full-cycle implementations. Configure Inbound, Outbound, Internal Movements, Picking, Putaway, Slotting, and Kitting processes. Implement Labor Management, Yard Management, and Warehouse Automation solutions. Optimize Warehouse Order Creation, Replenishment, and Task Interleaving. Integration & Data Migration: Ensure seamless integration between SAP EWM and SAP MM, SD, and TM. Configure RF Framework, Handling Units, and Serial Number Management. Support Data Migration of warehouse master data and transactional data. Process Optimization & Performance Enhancement: Improve warehouse efficiency using Warehouse Cockpit, Alerts, and Analytics. Implement Wave Picking, Cross-Docking, and Value-Added Services (VAS). Leverage SAP Fiori Apps for real-time warehouse visibility.

Key Responsibilities: SAP EWM Implementation & Configuration: Lead and execute SAP EWM full-cycle implementations. Configure Inbound, Outbound, Internal Movements, Picking, Putaway, Slotting, and Kitting processes. Implement Labor Management, Yard Management, and Warehouse Automation solutions. Optimize Warehouse Order Creation, Replenishment, and Task Interleaving. Integration & Data Migration: Ensure seamless integration between SAP EWM and SAP MM, SD, and TM. Configure RF Framework, Handling Units, and Serial Number Management. Support Data Migration of warehouse master data and transactional data. Process Optimization & Performance Enhancement: Improve warehouse efficiency using Warehouse Cockpit, Alerts, and Analytics. Implement Wave Picking, Cross-Docking, and Value-Added Services (VAS). Leverage SAP Fiori Apps for real-time warehouse visibility.

Key Responsibilities: SAP EWM Implementation & Configuration: Lead and execute SAP EWM full-cycle implementations. Configure Inbound, Outbound, Internal Movements, Picking, Putaway, Slotting, and Kitting processes. Implement Labor Management, Yard Management, and Warehouse Automation solutions. Optimize Warehouse Order Creation, Replenishment, and Task Interleaving. Integration & Data Migration: Ensure seamless integration between SAP EWM and SAP MM, SD, and TM. Configure RF Framework, Handling Units, and Serial Number Management. Support Data Migration of warehouse master data and transactional data. Process Optimization & Performance Enhancement: Improve warehouse efficiency using Warehouse Cockpit, Alerts, and Analytics. Implement Wave Picking, Cross-Docking, and Value-Added Services (VAS). Leverage SAP Fiori Apps for real-time warehouse visibility.

Key Responsibilities: SAP EWM Implementation & Configuration: Lead and execute SAP EWM full-cycle implementations. Configure Inbound, Outbound, Internal Movements, Picking, Putaway, Slotting, and Kitting processes. Implement Labor Management, Yard Management, and Warehouse Automation solutions. Optimize Warehouse Order Creation, Replenishment, and Task Interleaving. Integration & Data Migration: Ensure seamless integration between SAP EWM and SAP MM, SD, and TM. Configure RF Framework, Handling Units, and Serial Number Management. Support Data Migration of warehouse master data and transactional data. Process Optimization & Performance Enhancement: Improve warehouse efficiency using Warehouse Cockpit, Alerts, and Analytics. Implement Wave Picking, Cross-Docking, and Value-Added Services (VAS). Leverage SAP Fiori Apps for real-time warehouse visibility.

Site Supervisor Qualification: Bach elors degree in Interior Design or D Arch or Diploma In Civil Experience:2 -3 Years (from Interior design field) Employment Type: Full Time Location: Bangalore(Vijayanagar) Job Description: We are looking for artistic, detail-oriented candidates with good interpersonal skills for the position of Interior Designer. The interior designer's key responsibilities include visualizing and sketching design plans as per client goals, sourcing products and materials, determining costs, and inspecting construction to ensure alignment with design specifications are met. You will also be expected to comply with the regulatory environment around inspections and building codes. Roles & Responsibilities: This is a full-time on-site and office job role for an Interior Designer. Drafting, Design, Estimation, purchase, labor management n site Supervision Candidate should be strong in theory and estimation process Practical knowledge and good communication is added advantage Inspecting construction sites regularly to identify and eliminate potential safety hazards. Supervising and instructing the construction team as well as subcontractors. Educating site workers on construction safety regulations and accident protocol. Enforcing site safety rules to minimize work-related accidents and injuries. Handling site accidents in accordance with established accident protocol. Maintaining an accurate record of construction employee attendance. Evaluating the performance of construction employees and instituting disciplinary measures as needed. Analyzing blueprints to ensure that construction projects meet design, safety, and budget specifications. Recommending changes to construction operations or procedures to increase efficiency. Space planning. Prepare the 2D designs for the allocated projects.Incorporate the customer concepts and requirements into the designs. Maintain individual files of every client update daily work progress. Site visits for taking measurements.Prepare furniture layout.Finalizing soft furnishing. Providing Electrical drawings ba

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. .

We are looking for dedicated and hands-on Site Supervisors cum Site Engineers to manage and execute road construction projects on-site. Key Responsibilities: Supervise on-site activities related to roads (DLC, PQC). Ensure timely and efficient work execution starting early morning. Measure and estimate work using standard tools (e.g., measuring tape). Provide accurate daily labor instructions and monitor task completion. Maintain records of material issues and prepare delivery memos. Stay full-time on-site and give daily progress updates on WhatsApp. Understand and manage labor and subcontractor activities. Prepare and verify measurement bills for executed work. Ensure all site operations adhere to safety and quality standards. Candidate Profile: Experience: Minimum 3 years in road and infrastructure projects. Education: Diploma in Civil Engineering or B.Tech/B.E. in Civil Engineering Additional Requirements: Must own a two-wheeler (bike) for site movement. Ability to multitask, work under pressure, and lead labor teams. Strong understanding of construction site operations and execution. Key Skills: Site Planning, Civil Engineering, Site Supervision, Construction Execution, Labor Management, Measurement Bill Preparation, Material Handling

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. .

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maintaining the operating budget Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily Assists Executive Chef with all kitchen operations and preparation Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions Assists in determining how food should be presented and creates decorative food displays Maintains purchasing, receiving and food storage standards Ensures compliance with food handling and sanitation standards Performs all duties of kitchen managers and employees as necessary Recognizes superior quality products, presentations and flavor Ensures compliance with all applicable laws and regulations Follows proper handling and right temperature of all food products Operates and maintains all department equipment and reports malfunctions Checks the quality of raw and cooked food products to ensure that standards are met Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation Leads shifts while personally preparing food items and executing requests based on required specifications Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example Encourages and builds mutual trust, respect, and cooperation among team members Serves as a role model to demonstrate appropriate behaviors Maintains the productivity level of employees Ensures employees understand expectations and parameters Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team Ensures property policies are administered fairly and consistently Communicates performance expectations in accordance with job descriptions for each position Recognizes success performance and produces desired results Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis Sets a positive example for guest relations Empowers employees to provide excellent customer service Interacts with guests to obtain feedback on product quality and service levels Handles guest problems and complaints Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance Trains employees in safety procedures Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Participates in the employee performance appraisal process, providing feedback as needed Brings issues to the attention of the department manager and Human Resources as necessary Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Analyzes information and evaluating results to choose the best solution and solve problems Attends and participates in all pertinent meetings

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maintaining the operating budget Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily Assists Executive Chef with all kitchen operations and preparation Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions Assists in determining how food should be presented and creates decorative food displays Maintains purchasing, receiving and food storage standards Ensures compliance with food handling and sanitation standards Performs all duties of kitchen managers and employees as necessary Recognizes superior quality products, presentations and flavor Ensures compliance with all applicable laws and regulations Follows proper handling and right temperature of all food products Operates and maintains all department equipment and reports malfunctions Checks the quality of raw and cooked food products to ensure that standards are met Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation Leads shifts while personally preparing food items and executing requests based on required specifications Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example Encourages and builds mutual trust, respect, and cooperation among team members Serves as a role model to demonstrate appropriate behaviors Maintains the productivity level of employees Ensures employees understand expectations and parameters Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team Ensures property policies are administered fairly and consistently Communicates performance expectations in accordance with job descriptions for each position Recognizes success performance and produces desired results Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis Sets a positive example for guest relations Empowers employees to provide excellent customer service Interacts with guests to obtain feedback on product quality and service levels Handles guest problems and complaints Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance Trains employees in safety procedures Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Participates in the employee performance appraisal process, providing feedback as needed Brings issues to the attention of the department manager and Human Resources as necessary Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Analyzes information and evaluating results to choose the best solution and solve problems Attends and participates in all pertinent meetings

HR Manager required for a restaurant chain who can handle all the staff and regular day to day activities related. Also should be versed in Payroll management. They should be able to handle continuos recruitments. They shall be able to handle staff. Required Candidate profile Need Restaurant background HR Manager who has done and handled low level staff as well and communicate with them proficiently.

Project Role : Application Developer Project Role Description : Design, build and configure applications to meet business process and application requirements. Must have skills : SAP EWM Good to have skills : NA Minimum 7.5 year(s) of experience is required Educational Qualification : 15 years full time education Summary :As an Application Developer, you will be responsible for designing, building, and configuring applications to meet business process and application requirements. You will play a crucial role in developing solutions to enhance business operations and efficiency. Roles & Responsibilities: Expected to perform independently and become an SME. Required active participation/contribution in team discussions. Contribute in providing solutions to work related problems. Develop and implement software solutions to meet business requirements. Create the Functional design document in discussion with client Collaborate with team members to design and optimize applications. Troubleshoot and resolve technical issues in applications. Perform functional test to validate the requirement and support Integration testing, User testing, and defect resolution. Stay updated with industry trends and technologies. Provide technical guidance and support to junior team members. Professional & Technical Skills: Must To Have Skills: Proficiency in advanced SAP EWM. Strong understanding of advanced SAP EWM functionalities. Experience in Yard Management, Labor Management, Dock Appointment Scheduling, Slotting and Rearrangement and Interlink Management. Experience in advanced SAP EWM implementation and customization. Knowledge of advanced SAP EWM integration with other SAP modules. Experience in Majorly SAP S4 Implementation project in these skills Hands-on experience in advanced SAP EWM configuration and testing. Additional Information: The candidate should have a minimum of 7.5 years of experience in SAP EWM. This position is based at our Bengaluru office. A 15 years full time education is required. Qualification 15 years full time education