35 Leading Jobs - Page 2

Job Description: As an Infra Implementation Svcs Lead, you will lead the implementation of Infrastructure Services projects, leveraging our global delivery capability (method, tools, training, assets). You will be responsible for managing the team, collaborating with multiple teams, and providing solutions to problems for your immediate team and across multiple teams. Your typical day will involve making team decisions, engaging with various teams, and contributing to key decisions. You will also be expected to be an SME in ServiceNow IT Service Management and ensure the successful execution of projects. Roles & Responsibilities: Expected to be an SME in ServiceNow IT Service Management, collaborate and manage the team to perform, responsible for team decisions, engage with multiple teams and contribute on key decisions, provide solutions to problems for their immediate team and across multiple teams, lead the implementation of Infrastructure Services projects, leverage global delivery capability (method, tools, training, assets), and ensure successful execution of projects. Professional & Technical Skills: - Must To Have Skills: Proficiency in ServiceNow IT Service Management. - Experience with IT service management implementation. - Strong understanding of ITIL processes. - Experience in managing IT infrastructure projects. - Experience in leading and managing teams. Additional Information: - The candidate should have a minimum of 7.5 years of experience in ServiceNow IT Service Management. - This position is based at our Hyderabad office. - A 15 years full time education is required.,

As the VP of Engineering, you will be responsible for leading a disciplined, scrappy, and effective Engineering team. Reporting directly to the Founders, this role provides you with the opportunity to play a crucial part in shaping the evolution of the product and the overall growth of the company. Your background includes managing and leading a team of 50+ engineers, possessing deep technical expertise in areas such as Mobile, Cloud, or Data Science. If you are enthusiastic about fostering a strong engineering culture, facilitating the growth of engineers, and constructing top-notch engineering teams, we are eager to hear from you. In this role, your responsibilities will include: - Building, mentoring, and guiding a high-performing engineering team, while promoting a culture of innovation, collaboration, and continuous improvement. - Overseeing the development and management of technically complex products throughout their entire life cycle. - Serving as a technical thought leader, representing the company at various industry conferences, events, and forums. - Contributing to significant technical decisions alongside the CTO and engaging in design and product discussions to advocate for developers. - Managing engineering personnel, budgets, and processes to eliminate obstacles and enhance execution and quality continuously. This role is challenging yet highly rewarding. If you are up for the challenge and seeking a fulfilling opportunity, please contact us at sanish@careerxperts.com to embark on your next adventure.,

As a Senior Audiologist at TMC Hearing Care Clinic in Mangalore, you will play a crucial role in providing top-notch audiological evaluations, diagnosing hearing disorders, fitting hearing aids, counseling patients, and supervising other audiologists. You will lead complex cases, engage in research activities, and advocate for best practices in patient care. Your autonomy level in decision-making will be higher compared to a standard audiologist, allowing you to contribute significantly to the clinical development and training within the practice. Your key responsibilities will include conducting comprehensive hearing assessments, including advanced audiological testing, interpreting results accurately for diagnosing hearing loss, and providing detailed counseling and education to patients on treatment options and hearing aid management. Your expertise will be crucial in selecting and fitting appropriate hearing aids with advanced features, ensuring ongoing adjustments, and maintenance. Additionally, you will guide and mentor junior audiologists, delegate tasks, and uphold quality patient care standards across the clinic. In your role, you will handle challenging cases involving pediatric hearing loss, severe hearing impairment, or patients with concurrent medical conditions. Collaboration with other healthcare professionals such as ENT specialists, speech therapists, and social workers will be essential to coordinate comprehensive patient care effectively. Engaging in research projects related to audiology, evaluating new technologies, and contributing to the development of clinical protocols will also be part of your duties. Maintaining clinical practices, ensuring compliance with ethical standards and regulatory requirements, and accurate documentation will be integral to your role. You will actively promote awareness of hearing health issues, advocating for patient access to appropriate audiological services, and providing audiological assessments with suitable management interventions. Your strong communication and interpersonal skills, along with fluency in English and Kannada (Tulu/Malayalam), will be essential to excel in this position. If you hold a Bachelor's or Master's degree in ASLP, possess a minimum of 2 years of experience as an Audiologist, hands-on experience in hearing aid trial and fitting, and at least 2 years of work experience in audio and hearing aid dispensing, we encourage you to apply for this rewarding opportunity at TMC Hearing Care Clinic. For further inquiries or to express your interest, please contact Nikitha at 9980583244 or email admin@tmchearing.com.,

Our Trade Surveillance team is instrumental in safeguarding the integrity and effectiveness of our trading operations. Joining our team will give you an opportunity to work in a collaborative and dynamic environment dedicated to the continuous improvement of our trade surveillance systems to adapt to varying market conditions and trading strategies. At Macquarie, our advantage is bringing together diverse people and empowering them to shape all kinds of possibilities. We are a global financial services group operating in 34 markets and with 55 years of unbroken profitability. Youll be part of a friendly and supportive team where everyone - no matter what role - contributes ideas and drives outcomes. What role will you play In this role, you will play a significant role in overseeing the design, development, and maintenance of our products and platforms, while leading a team of 10-15 Software Engineers. You will lead hiring, retention, and development of the team to meet business needs and work seamlessly within our system architecture. As a people manager, you will mentor engineers, tackle various technical challenges, and lead the delivery of key projects and agile practices. What you offer 15+ years of experience in developing, managing and delivering large-scale technical platforms with proven track record leading and mentoring engineering teams Proven experience on delivering project in Agile methodology, driving agile ceremonies and working closely with the product owners, business analysts and other stakeholders to achieve the business outcomes. Strong collaboration skills, with a history of working closely with internal and external/vendor stakeholders to align business requirements with software solutions and outcomes. Demonstrates accountability and ownership of change delivery from inception to production, with a focus on engineering best practices and architecture. Experience working in trade finance, surveillance or compliance/financial crime technologies is advantageous. We love hearing from anyone inspired to build a better future with us, if you're excited about the role or working at Macquarie we encourage you to apply. About Technology Technology enables every aspect of Macquarie, for our people, our customers and our communities. Were a global team that is passionate about accelerating the digital enterprise, connecting people and data, building platforms and applications and designing tomorrows technology solutions. Benefits Macquarie employees can access a wide range of benefits which, depending on eligibility criteria, include: Hybrid and flexible working arrangements One wellbeing leave day per year Up to 20 weeks paid parental leave as well as benefits to support you as you transition to life as a working parent Paid volunteer leave and donation matching Other benefits to support your physical, mental and financial wellbeing Access a wide range of learning and development opportunities Our commitment to diversity, equity and inclusion Our aim is to provide reasonable adjustments to individuals who may need support during the recruitment process and through working arrangements. If you require additional assistance, please let us know in the application process.,

Relationship Management, Analyzing stock, MIS, Planning delivery route, coordination with delivery head & supervisor, Tracking, Identify lead in Hospitals entire Bangalore and convert in to Business,

As an Assistant Restaurants Manager , you will play a key role in the daily supervision of our Restaurant/Bar operations and, if applicable, Room Service. You'll be actively involved in supporting menu planning, maintaining rigorous sanitation standards, and providing hands-on assistance to servers and hosts during peak service periods. Your primary focus will be on continually enhancing guest and employee satisfaction, and implementing training plans to achieve our service goals. Your Responsibilities Assisting in Management of Restaurant Team: Handle employee questions and concerns with a supportive and fair approach. Monitor employees to ensure performance expectations are consistently met. Provide constructive feedback to employees based on observations of their service behaviors. Assist in supervising daily shift operations, ensuring smooth and efficient service flow. Supervise the restaurant and all related areas effectively in the absence of the Director of Restaurants or Restaurant Manager. Participate in department meetings, communicating a clear and consistent message regarding departmental goals to achieve desired results. Conducting Day-to-Day Restaurant Operations: Ensure all employees have proper supplies, equipment, and uniforms to perform their duties effectively. Communicate to the Chef and Restaurant Manager any issues regarding food quality and service levels promptly. Ensure full compliance with all restaurant policies, standards, and procedures. Monitor alcohol beverage service in strict compliance with local laws. Manage operations to achieve or exceed budgeted goals. Perform all duties of restaurant employees and related departments as necessary to support the team. Open and close restaurant shifts efficiently and accurately. Providing Exceptional Customer Service: Interact with guests to obtain valuable feedback on product quality and service levels. Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourage employees to provide excellent customer service within established guidelines. Handle guest problems and complaints promptly, seeking assistance from a supervisor when necessary. Strive continuously to improve service performance. Set a positive example for guest relations through your own interactions. Assist in the review of comment cards and guest satisfaction results with employees, facilitating learning and improvement. Meet and greet guests warmly to enhance their dining experience. Conducting Human Resource Activities: Supervise ongoing training initiatives for the team. Utilize all available on-the-job training tools for employees to foster continuous learning. Communicate clear performance expectations in accordance with job descriptions for each position. Coach and counsel employees regarding performance on an ongoing basis, supporting their development. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to ensure smooth service. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Restaurant Manager. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.

As a Restaurant Manager , you will lead the daily operations of our Restaurants/Bars and, if applicable, Room Service. You'll play a crucial role in supervising shifts, assisting with menu planning, maintaining impeccable sanitation standards, and actively supporting your team on the floor during peak times. Your mission is to continuously enhance guest and employee satisfaction while maximizing the financial performance of your areas of responsibility through strategic training and hands-on management. Your Responsibilities Managing Day-to-Day Operations: Supervise and manage employees, providing clear direction and support. Oversee all day-to-day operations for Restaurants/Bars and Room Service. Understand employee positions well enough to perform duties in their absence, ensuring operational continuity. Maintain high service and sanitation standards consistently across all restaurant, bar/lounge, and room service areas. Review staffing levels to ensure guest service, operational needs, and financial objectives are met effectively. Leading the Food and Beverage Team: Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors and uphold service excellence. Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Ensure and maintain the productivity level of employees. Provide the leadership, vision, and direction to unite and prioritize departmental goals in an efficient and effective manner. Ensure compliance with all food & beverage policies, standards, and procedures through comprehensive training, supervision, follow-up, and hands-on management. Ensure compliance with all applicable laws and regulations, particularly concerning food handling, sanitation, and liquor laws. Ensure staff understands local, state, and Federal liquor laws. Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team. Establish clear guidelines so employees understand expectations and parameters for their roles. Monitor alcohol beverage service in strict compliance with local laws. Ensuring Exceptional Customer Service: Provide services that go above and beyond for superior customer satisfaction and retention. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manage day-to-day operations, ensuring consistent quality, standards, and meeting customer expectations daily. Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations. Empower employees to provide excellent customer service. Act as the guest service role model for the restaurants, setting a strong example of excellent customer service and fostering a positive atmosphere. Effectively handle guest problems and complaints, ensuring swift and satisfactory resolution. Meet with guests on an informal basis during meals or upon departure to obtain feedback on food and beverage quality, service levels, and overall satisfaction. Ensure corrective action is taken to continuously improve service results based on feedback. Incorporate guest satisfaction as a key component of departmental meetings, with a strong focus on continuous improvement. Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities: Provide guidance and direction to subordinates, including setting clear performance standards and monitoring performance. Identify the educational needs of others, develop formal educational or training programs or classes, and effectively teach or instruct others. Ensure employees are treated fairly and equitably. Strive to improve employee retention through supportive practices. Ensure employees receive ongoing training to understand guest expectations fully. Solicit employee feedback, utilize an open door policy, and review employee satisfaction results to identify and address problems or concerns. Strive to improve service performance across the team. Ensure recognition is taking place across all areas of responsibility. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to support operations. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Assistant Restaurant Manager. Oversee the financial aspects of the department, including purchasing and timely payment of invoices. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.

As a Manager - Restaurant I , you will lead the daily operations of our Restaurants/Bars and, if applicable, Room Service. You'll play a crucial role in supervising shifts, assisting with menu planning, maintaining impeccable sanitation standards, and actively supporting your team on the floor during peak times. Your mission is to continuously enhance guest and employee satisfaction while maximizing the financial performance of your areas of responsibility through strategic training and hands-on management. Your Responsibilities Managing Day-to-Day Operations: Supervise and manage employees, providing clear direction and support. Oversee all day-to-day operations for Restaurants/Bars and Room Service. Understand employee positions well enough to perform duties in their absence, ensuring operational continuity. Maintain high service and sanitation standards consistently across all restaurant, bar/lounge, and room service areas. Review staffing levels to ensure guest service, operational needs, and financial objectives are met effectively. Leading the Food and Beverage Team: Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors and uphold service excellence. Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Ensure and maintain the productivity level of employees. Provide the leadership, vision, and direction to unite and prioritize departmental goals in an efficient and effective manner. Ensure compliance with all food & beverage policies, standards, and procedures through comprehensive training, supervision, follow-up, and hands-on management. Ensure compliance with all applicable laws and regulations, particularly concerning food handling, sanitation, and liquor laws. Ensure staff understands local, state, and Federal liquor laws. Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team. Establish clear guidelines so employees understand expectations and parameters for their roles. Monitor alcohol beverage service in strict compliance with local laws. Ensuring Exceptional Customer Service: Provide services that go above and beyond for superior customer satisfaction and retention. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manage day-to-day operations, ensuring consistent quality, standards, and meeting customer expectations daily. Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations. Empower employees to provide excellent customer service. Act as the guest service role model for the restaurants, setting a strong example of excellent customer service and fostering a positive atmosphere. Effectively handle guest problems and complaints, ensuring swift and satisfactory resolution. Meet with guests on an informal basis during meals or upon departure to obtain feedback on food and beverage quality, service levels, and overall satisfaction. Ensure corrective action is taken to continuously improve service results based on feedback. Incorporate guest satisfaction as a key component of departmental meetings, with a strong focus on continuous improvement. Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities: Provide guidance and direction to subordinates, including setting clear performance standards and monitoring performance. Identify the educational needs of others, develop formal educational or training programs or classes, and effectively teach or instruct others. Ensure employees are treated fairly and equitably. Strive to improve employee retention through supportive practices. Ensure employees receive ongoing training to understand guest expectations fully. Solicit employee feedback, utilize an open door policy, and review employee satisfaction results to identify and address problems or concerns. Strive to improve service performance across the team. Ensure recognition is taking place across all areas of responsibility. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to support operations. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Assistant Restaurant Manager. Oversee the financial aspects of the department, including purchasing and timely payment of invoices. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.

As the Executive Sous Chef , you'll be a pivotal leader in our culinary team, accountable for the daily success of all kitchen operations. You'll blend your exceptional culinary talents with strong leadership to guide staff, manage all food-related functions, and consistently elevate both guest and employee satisfaction. This role requires a commitment to maintaining operating budgets, ensuring a consistent, high-quality product across all kitchen areas, and driving the development of our talented culinary team while upholding the highest sanitation and food standards. Key Responsibilities Ensuring Culinary Standards & Operational Excellence: Manage kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen personnel daily. Assist the Executive Chef comprehensively with all kitchen operations and preparation tasks. Prepare and cook a diverse range of foods, both for regular service and special guests or functions, personally executing tasks. Develop, design, or create new applications, ideas, systems, or products, including unique artistic contributions to our culinary offerings. Assist in determining optimal food presentation and create visually appealing decorative food displays. Maintain rigorous standards for purchasing, receiving, and food storage. Ensure strict compliance with all food handling and sanitation standards, consistently monitoring and upholding these. Perform all duties of kitchen managers and employees as necessary to support seamless operations. Recognize and ensure superior quality in products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all food products. Operate and maintain all department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and cooked food products to ensure standards are met before service. Leading Kitchen Operations & Team Development: Supervise and coordinate the activities of cooks and workers engaged in food preparation. Lead shifts by personally preparing food items and executing requests based on required specifications, setting an example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the entire team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results throughout the culinary team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all kitchen staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on product quality and service levels. Effectively handle guest problems and complaints related to food. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals. Develop specific goals and plans to prioritize, organize, and accomplish work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area. 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.

Detailed Job Description for CEMS Support Mangers requirements: Experience: 8-14 Years Locations: Chennai, Bangalore, Pune, Noida, Delhi & Ahmedabad Work type: Full- Time Work mode: Onsite What you bring: A minimum of 8-14 years of Oracle ebs/Fusion consulting experience, with 3 to 5 years of leading/managing Managed Services projects/programs within the organizations industry, managed solutions. Oracle functional or techno functional or technical / OCI / OCI skills HCM/Payroll/Financials/SCM/MFG/CX/DBA/Tech-Apps/Tech-ERP. Experience in managing Oracle cloud applications services for the client. ITIL V3 or V4 Foundation Certified. ITSM - Service Operations life cycle: Incident / Change/ Problem / Knowledge Management | ITSM Continual Service Improvement life cycle. Experience working on Servicenow or equivalent Service Desk tools. Project/practice management experience with multiple, more complex projects. Successful track record of engagement and client relationship management. • University degree or equivalent education or experience. Manages a project team of people, including their training, development, performance and career path. Provides mentoring, performance feedback, training and professional development opportunities to help individuals within the practice reach their full potential. Builds a successful team through quality recruitment, selection, placement and deployment. Facilitates open and effective communications between employees and multiple levels of practice. Good to have: Managed Services - People Management / staffing / Interviews / Service Management. • Good to have experience in delivery of projects using the Oracle stack of technologies. Prince 2 Project Foundation or Practitioner skills will be added advantage.