317 Staff Training Jobs - Page 3

Max Life Insurance Company Limited is looking for Assistant Manager to join our dynamic team and embark on a rewarding career journey. Ensuring company policies are followed. Optimizing profits by controlling costs. Hiring, training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews. Working closely with the store manager to lead staff. Overseeing retail inventory. Assisting customers whenever necessary. Organizing employee schedule. Ensuring that health, safety, and security rules are followed. Ensuring a consistent standard of customer service. Motivating employees and ensuring a focus on the mission. Maintaining merchandise and a visual plan. Maintaining stores to standards, including stocking and cleaning. Completing tasks assigned by the general manager accurately and efficiently. Supporting store manager as needed.

You will have many reasons to be part of our team and find your belonging with us. We are constantly seeking the best talents to bring our mission and vision into reality. Our core philosophy revolves around nurturing and nature, which has been key to our success. Join us in realizing our noble vision by exploring the opportunities available and sharing your profile if you resonate with our passion. As part of the F&B Production department, you should have 9-12 years of experience in this field. The salary range offered is as per industrial standards. Your responsibilities will include leading the kitchen team in the absence of the Executive Chef, providing guidance to junior staff, overseeing kitchen stock and ingredients, ensuring food rotation systems, managing food ordering and minimizing waste, supervising food preparation and presentation, collaborating with the Head Chef on various tasks, and maintaining kitchen standards and efficiency. If you are interested in this position, please send your resume to hrd@foodstopdiner.com with the position you are applying for mentioned in the subject line. At FSD, we prioritize the well-being and enjoyment of our staff. We recognize the importance of work-life balance and strive to create a positive and fulfilling environment for our team members.,

Description We are seeking an experienced Executive Chef to lead our kitchen team and ensure exceptional culinary experiences for our guests. The ideal candidate will bring creativity, leadership, and a passion for high-quality food. Responsibilities Oversee daily kitchen operations and manage kitchen staff. Create and design innovative and seasonal menus. Ensure the highest quality of food is prepared and presented. Maintain inventory and order supplies as needed. Monitor food safety and cleanliness standards in the kitchen. Train and mentor kitchen staff, fostering a positive work environment. Collaborate with management on budgeting and cost control initiatives. Skills and Qualifications Culinary degree or equivalent experience in the kitchen. 1-5 years of experience in a similar role, preferably in a fine dining or high-volume restaurant. Strong leadership and team management skills. Proficiency in various cooking techniques and cuisines. Knowledge of food safety regulations and practices. Excellent time management and organizational skills. Ability to work under pressure and meet deadlines.

Role & responsibilities F & B Operations - Culinary, Restaurant, Staff Trainings, Quality Control, Inventory Management, Cost Control, Menu planning, Customer service, Hospitality, Guest Satisfaction, Financial Management, Guest Associate Service Preferred candidate profile

The ideal candidate will be responsible for sales performance, customer satisfaction, and staff training and development. You will work to foster client loyalty and expand our brand presence. The ideal candidate will spearhead these efforts with a customer-centric attitude. Responsibilities Set and execute sales performance goals to increase profitability Hire, train, and assess store employees" productivity and performance Maintain orderly, presentable appearance of the store Oversee stock and store operations Qualifications Post Graduate or Graduate with experience 2+ years" store management experience Customer-centric with a positive attitude,

Job Summary: The Retail Store Manager is responsible for the daily operations and overall performance of the retail store. This role ensures high levels of customer satisfaction, staff development, and operational excellence while achieving sales and profitability goals. The ideal candidate is a dynamic leader with strong organizational and communication skills, a passion for retail, and the ability to motivate a team. Key Responsibilities: Sales & Customer Service Drive store sales to meet or exceed targets. Deliver excellent customer service and resolve customer issues effectively. Staff Management Recruit, train, and supervise store staff. Schedule staff shifts to ensure adequate coverage. Operations & Inventory Oversee daily operations including opening/closing procedures. Monitor stock levels and manage inventory ordering, receiving, and loss prevention. Ensure compliance with health and safety standards. Financial Management Manage store budgets and control expenses. Review financial statements, sales reports, and KPIs. Visual Merchandising Maintain high visual merchandising standards in alignment with brand guidelines. Ensure the store is clean, organized, and appealing to customers. Qualifications: High school diploma or equivalent (Bachelors degree preferred). 3+ years of retail management experience, preferably in a supervisory role. Strong leadership and interpersonal skills. Excellent communication, organizational, and problem-solving abilities. Proficient with point-of-sale (POS) systems and Microsoft Office Suite. Ability to work flexible hours, including weekends and holidays. Key Competencies: Leadership and team development Sales and goal orientation Customer focus Attention to detail Decision-making and conflict resolution Adaptability in a fast-paced environment

Education Qualification : B-Sc Skills : Tertiary -> Technology - Networking Knowledge, Concepts - Network Security - 3 - Experienced Secondary -> Technology - Networking Context - Small Office - 2 - Knowledgeable Primary -> Technology - Network Support - L2 Support - 3 - Experienced Tertiary -> Technology - Data Center Administration - Networking - 3 - Experienced Tertiary -> Domain - Telecom / Communications Equipments (Others/Not classified) - Network Interface Devices - 3 - Experienced Certification : Technology - Networking Certifications - CCNP - CCNP Voice Details: Voice Administrators are responsible for installing, configuring, and managing Voice over Internet Protocol (VoIP) systems within companies- Their job is to administer the companies in-house IP telephone communication systems, including their software architecture and hardware components- 1- Meeting with IT managers to determine the company s networking needs- 2- Analyzing existing VoIP networks and computer systems- 3- Developing architecture plans for voice and data services- 4- Installing network hardware modules including IP and PBX communication servers- 5- Designing and implementing Cisco Unity systems- 6- Troubleshooting VoIP network issues- 7- Analyzing and upgrading network security systems and protocols- 8- Adding network users and managing company permissions- 9- Optimizing network installations for future expansion- Training staff on network and system protocols-

As a Process Manager, you will design, implement, and continuously optimize business processes to enhance efficiency, reduce costs, and align operations with organizational objectives. You will collaborate across departments, use data-driven insights, and drive improvement initiatives. Key Responsibilities Analyze existing workflows to identify inefficiencies and bottlenecks. Develop and execute process improvement strategies (Lean, Six Sigma, BPMN). Document processes through SOPs, process maps, and workflow charts. Lead cross-functional teams and manage process projects end-to-end. Monitor KPIs such as cycle time, error rates, and quality metrics to assess impact. Facilitate staff training and workshops for updated procedures. Ensure compliance with internal standards and regulatory requirements. Drive automation and digital process transformation initiatives. Conduct root cause analysis and recommend corrective actions.

Complete inventory of uniforms and linens. Conduct monthly inventory of laundry supplies. Report faulty equipment, maintenance needs, and safety hazards to manager/supervisor. Train employees on all laundry procedures, including safety procedures and equipment operation. Verify that laundry requests are completed for each department as needed. Operate and monitor washing, dry cleaning, and drying machinery. Inspect linens and terry for damage. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language; prepare and review written documents accurately and completely. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or GED equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Complete inventory of uniforms and linens. Conduct monthly inventory of laundry supplies. Report faulty equipment, maintenance needs, and safety hazards to manager/supervisor. Train employees on all laundry procedures, including safety procedures and equipment operation. Verify that laundry requests are completed for each department as needed. Operate and monitor washing, dry cleaning, and drying machinery. Inspect linens and terry for damage. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language; prepare and review written documents accurately and completely. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or GED equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Complete inventory of uniforms and linens. Conduct monthly inventory of laundry supplies. Report faulty equipment, maintenance needs, and safety hazards to manager/supervisor. Train employees on all laundry procedures, including safety procedures and equipment operation. Verify that laundry requests are completed for each department as needed. Operate and monitor washing, dry cleaning, and drying machinery. Inspect linens and terry for damage. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language; prepare and review written documents accurately and completely. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or GED equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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 evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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 evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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 evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

As a Body Shop Manager, you will be responsible for overseeing the day-to-day operations of our automobile workshop in Faridabad. Your primary focus will be on ensuring efficient and high-quality vehicle repairs, while also providing excellent customer service and maintaining compliance with safety and regulatory standards. Your key responsibilities will include managing the body shop team to ensure smooth operations and quality work, supervising technicians to meet repair timelines and standards, and handling customer inquiries and complaints to ensure a high level of satisfaction. You will also be responsible for maintaining inventory and equipment, managing financial aspects such as budgeting and cost control, and providing training and development opportunities for staff. To excel in this role, you should have proven experience in a similar position within the automotive industry, a strong understanding of vehicle repair processes and technology, and experience with inventory management and budgeting. Excellent customer service skills, strong leadership abilities, and knowledge of health and safety regulations are essential. Certification or training in automotive repair and familiarity with repair estimation software would be advantageous. If you are a motivated and experienced professional with a passion for automotive repair and a dedication to delivering high-quality service, we encourage you to apply for this rewarding opportunity as a Body Shop Manager. Join our team and contribute to our commitment to excellence in vehicle repair and customer satisfaction.,

You will be joining Vaidyaratnam, a renowned Ayurvedic healthcare organization with a legacy of over 80 years. Your role as a Medical Superintendent based in Mumbai will involve overseeing daily operations, managing medical staff, ensuring regulatory compliance, and maintaining high standards of patient care quality. Your responsibilities will include budget management, staff training, and improving patient satisfaction through efficient healthcare delivery. To excel in this role, you should have experience in managing healthcare facilities, including inpatient care and staff supervision. A strong understanding of regulatory compliance and healthcare laws is essential. Your organizational and leadership skills will be crucial in ensuring the smooth functioning of the facility. Experience in budget management and overseeing patient care is required, along with the ability to conduct staff training and development. While not mandatory, prior experience in Ayurvedic healthcare would be advantageous. The role requires a medical degree (MBBS, MD) or relevant healthcare qualifications. Proficiency in Hindi is necessary to effectively communicate with patients and staff. Join us on this fulfilling journey to contribute to better health and well-being through the wisdom of Ayurveda.,

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory, and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example 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. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory, and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example 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. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

The Food and Beverage Management position at Indore Marriott Hotel involves supervising daily restaurant operations, menu planning, maintaining sanitation standards, and assisting servers and hosts during peak meal periods. The main goal is to enhance guest and employee satisfaction and maximize financial performance. This role also includes determining training needs, implementing plans, and ensuring compliance with food, beverage, and sanitation standards. Candidates are required to have a high school diploma or GED with at least 4 years of experience in food and beverage or a related area. Alternatively, a 2-year degree in Food Service Management or a related major with 2 years of relevant experience is also accepted. Key responsibilities include managing day-to-day operations, leading the food and beverage team, ensuring exceptional customer service, and conducting human resource activities. The role involves supervising employees, maintaining service and sanitation standards, and ensuring compliance with all policies and regulations. Additionally, providing excellent customer service, handling guest issues, and monitoring employee performance are crucial aspects of the job. The position also involves providing guidance and direction to subordinates, identifying educational needs, and ensuring fair treatment of employees. Employee training, feedback, and recognition play a significant role in improving service performance and employee retention. Furthermore, additional responsibilities include providing information to supervisors and subordinates, analyzing information to solve problems, and assisting staff during high-demand times. Recognition of quality products and presentations, as well as supervision of daily shift operations in the absence of the Assistant Restaurant Manager, are also part of the role. Marriott International is an equal opportunity employer that values diversity and inclusivity. The company is committed to non-discrimination based on any protected basis. By joining Marriott Hotels or JW Marriott, employees become part of a global team dedicated to delivering exceptional hospitality and service while fostering personal and professional growth.,

The ideal candidate will be responsible for sales performance, customer satisfaction, and staff training and development. You will work to foster client loyalty and expand our brand presence. The ideal candidate will spearhead these efforts with a customer-centric attitude. Responsibilities Set and execute sales performance goals to increase profitability Hire, train, and assess store employees" productivity and performance Maintain orderly, presentable appearance of the store Oversee stock and store operations Qualifications High school education or equivalent experience 2+ years of store management experience Customer-centric with a positive attitude,

As a General Manager at Erica Hotels Pvt. Ltd. located in Sahibzada Ajit Singh Nagar, you will be responsible for overseeing daily hotel operations to ensure smooth functioning. Your role will involve managing staff effectively, ensuring high levels of guest satisfaction, and implementing strategic initiatives to enhance profitability. To excel in this position, you must possess strong leadership, communication, and decision-making skills. Experience in revenue management and budgeting will be crucial for success in this role. A deep understanding of customer service and the hospitality industry is essential, along with the ability to train and develop staff members. Your background should include marketing and sales experience, as well as proficiency in analytical and problem-solving skills. A Bachelor's degree in Hotel Management, Business Administration, or a related field is required. Additionally, certification in Hotel Administration would be considered a valuable asset. If you are a dynamic professional with a passion for the hospitality industry and a proven track record of driving operational excellence, we invite you to join our team at Erica Hotels Pvt. Ltd.,

Job Summary: We are seeking a dynamic and experienced Store Manager cum Sales Manager to lead our store operations and drive sales performance. This hybrid role requires a professional who can ensure smooth day-to-day store functioning while implementing effective sales strategies to achieve revenue targets. ______________ Key Responsibilities: Store Operations: Oversee all daily operations of the store, including opening, closing, cleanliness, and maintenance. Monitor inventory levels and coordinate with suppliers for timely restocking. Ensure compliance with company policies, safety standards, and visual merchandising guidelines. Manage cash handling, billing processes, and daily reconciliation. Recruit, train, and supervise store staff; create schedules and assign tasks. Sales Management: Drive overall store sales and achieve monthly/quarterly/annual targets. Develop and implement sales strategies and promotional campaigns. Monitor and analyze sales performance metrics and take corrective actions as needed. Motivate and coach the sales team to provide exceptional customer service and increase conversion rates. Handle key customer interactions, feedback, and escalations professionally. ______________ Requirements: Bachelor's degree in Business Administration, Retail Management, or a related field (preferred). 35 years of experience in retail/store and sales management. Proven track record of achieving sales targets and managing a retail team. Strong leadership, organizational, and problem-solving skills. Excellent communication and interpersonal abilities. Proficiency in MS Office and retail POS systems. ______________ Preferred Skills: Experience with CRM and inventory management tools. Ability to multitask in a fast-paced environment. Strong understanding of customer service principles.Role & responsibilities Preferred candidate profile

Primary Responsibilities Operation Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Director of Culinary in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Director of Culinary and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Check the maintenance of all kitchen equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral profi

Designation: Healthcare Support Operations Full Time Opportunity Responsibilities: - Manage the day-to-day Patient Care Services (In- Patient, Out- Patient). - Answering phones and responding to client requests and inquiries. - Managing and updating company databases. - Assist in staff training and development activities, provide timely responses and resolutions to employee concerns - Maintaining financial, employee, and client records. - To motivate team members for the smooth functioning of the department.. - Provide an effective communication link between patient and medical staff. - Managing the maintenance of office and facility equipment. - To review and analyze the patient Feedbacks & suggest necessary Corrective & preventive Actions to the Committee/ Director, so as to achieve optimum level of patient Satisfaction. - Coordinating with vendors to ensure that materials are delivered on time and in good condition for use in production - Developing new methods for improving operational efficiency by studying best practices in other industries - Performing other duties as assigned. Requirements : - Degree in business administration, facility management, or a related field preferred. - 3+ years of experience as an operations administrator or in a similar position. - Strong organizational and administrative skills. - Excellent communication skills, both written and verbal. - Proficiency in Microsoft Office and data management software. - Detail-oriented with strong analytical and problem-solving skills.

The role of Bar Manager is pivotal to the successful functioning of the bar, contributing significantly to both the guest experience and the profitability of the establishment. Your responsibilities will include overseeing the bar staff, managing inventory, and ensuring exceptional service standards while maintaining a lively atmosphere. It is your duty to uphold both the operational efficiency and financial performance of the bar by making strategic decisions that resonate with the brand ethos and organizational values. A deep passion for mixology, strong leadership skills, and a wealth of hospitality expertise are essential to curate an inviting atmosphere for patrons. Cultivating a positive team culture is crucial, ensuring that the staff is well-trained, motivated, and capable of delivering impeccable service, thereby enhancing customer satisfaction and fostering loyalty. Moreover, staying abreast of industry trends to introduce innovative drink offerings and managing costs effectively to boost profitability will be key to your success in this role. Your main responsibilities will involve overseeing the day-to-day operations of the bar and managing the staff effectively. You will be tasked with developing and executing bar menus, including crafting cocktail specials, managing inventory levels, placing orders for supplies, and controlling costs. Compliance with health and safety regulations, training, supervising, and motivating the bar staff to deliver outstanding service, maintaining a positive work environment, handling customer complaints professionally, monitoring sales metrics and financial performance, implementing marketing strategies to drive bar patronage, and conducting regular staff meetings are all integral parts of your job. Additionally, establishing relationships with beverage suppliers, organizing promotional events or themed nights, maintaining the cleanliness and organization of the bar area, and staying informed about industry trends and innovations will be vital to your role. To qualify for this position, you should possess a high school diploma or equivalent, with a preference for a Bachelor's degree in Hospitality Management. Proven experience as a Bar Manager or in a similar role, a deep understanding of mixology and bar operations, proficiency in inventory management and cost control, exceptional leadership and team management skills, the ability to create positive customer experiences, proficiency in point-of-sale (POS) systems and financial reporting, strong organizational and multitasking abilities, excellent communication and interpersonal skills, a problem-solving mindset, the capacity to work effectively under pressure, knowledge of food and beverage pairings, a certification in responsible alcohol service (preferred), flexibility to work varied hours including nights and weekends, experience in staff training and development, a passion for the hospitality industry and customer service, and a sound understanding of local alcohol service regulations are all necessary qualifications for this role.,