وظائف عمال انتاج في سلطنة عمان

<p>Role Description</p><p>We are looking for an experienced and results-driven <strong>Farm Manager</strong> to oversee the overall farm operations and ensure efficient and profitable crop production. The role will be responsible for planning, coordinating, and supervising farm activities across multiple crops while ensuring production targets, quality standards, and operational requirements are achieved.</p><p>The Farm Manager will oversee <strong>land preparation, planting, irrigation, crop nutrition, pest and disease management, harvesting, and post-harvest activities</strong>. The role requires strong hands-on field experience and the ability to manage intensive agricultural operations on a large-scale, multi-cropping farm.</p><p>The position will lead farm teams, allocate manpower and resources, monitor crop performance, and coordinate with production, maintenance, procurement, and other departments to ensure smooth operations. The Farm Manager will be fully accountable for <strong>crop performance, productivity, quality, and timely completion of farm activities</strong>.</p><p>The successful candidate should be practical, highly organised, and capable of making effective decisions in a demanding field environment.</p><p>Qualification</p><ul><li><strong>B.Sc. in Agriculture</strong> or equivalent qualification.</li><li>Minimum <strong>10 years of relevant agricultural experience</strong>.</li><li>Proven experience managing a <strong>large-scale farm with multi-cropping operations</strong>.</li><li>Strong hands-on experience in field crop production and farm operations.</li><li>Demonstrated responsibility for <strong>crop yield, quality, productivity, and production results</strong>.</li><li>Good knowledge of irrigation, crop nutrition, pest and disease management, and harvesting operations.</li><li>Strong team leadership and manpower management skills.</li><li>Computer literate with good knowledge of <strong>MS Office and agricultural records</strong>.</li><li>Good working knowledge of <strong>English and Hindi</strong>.</li><li>Willingness to <strong>relocate to Oman</strong> and work in a field-based environment.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Apt Resources is seeking a dedicated Date Palm Supervisor to oversee operations on a prestigious date palm farm in Abu Dhabi.<br> In this role, you will be responsible for managing the cultivation and harvesting of date palms, ensuring the farm operates efficiently while maintaining the highest standards of quality.<br> The ideal candidate will have a strong background in agricultural practices related to date palms and be passionate about sustainable farming.<br> Responsibilities Supervise daily farm operations, including planting, irrigation, fertilization, and harvesting of date palms.<br> Train and manage farm workers on best agricultural practices and safety protocols.<br> Monitor the health of the date palms and implement pest management strategies as needed.<br> Maintain detailed records of farm activities and production metrics.<br> Collaborate with agricultural specialists to develop strategies for improving yield and quality.<br> Ensure compliance with agricultural standards and environmental regulations.<br> Assist in budget management and resource allocation for the farm.<br> Salary AED 5,500 plus free accommodation, Food, and other benefits as per UAE Labor Law.<br> Proven experience as a Supervisor on a date palm farm or in a related agricultural role.<br> Strong knowledge of date palm cultivation techniques and pest management.<br> Excellent leadership and team management skills.<br> Ability to work outdoors in varying weather conditions.<br> Strong organizational skills and attention to detail.<br> Effective communication skills, both verbal and written.<br> Willingness to work flexible hours, including weekends and holidays as needed.<br></span> </div>

<p><br> <br> <strong>About the Role:</strong> We are seeking a highly skilled and safety-conscious <strong>Maintenance Technician</strong> to join our team. The successful candidate will be responsible for inspecting, maintaining, troubleshooting, and repairing a wide variety of mechanical, electrical, hydraulic, and pneumatic equipment across the production floor. Your primary goal will be to minimize machinery downtime, ensure operational safety, and keep our manufacturing lines running at peak<br> productivity while strictly adhering to Good Manufacturing Practices (GMP's) and standard<br> operating procedures.<br> <br> <strong>KEY RESPONSIBILITIES &amp; DUTIES</strong> <br> <br><strong>Equipment Repair &amp; Overhaul: </strong>Inspect, lubricate, repair, and replace bearings, gearboxes,<br> pumps, fans, autoclaves, motors, hoists, and fire doors.<br><strong>Troubleshooting &amp; Diagnostics:</strong> Diagnose complex issues with industrial mechanical,<br> electrical, hydraulic, and pneumatic equipment using test data, ladder diagrams,<br> construction plans, and mechanical drawings.</p><p><strong style="font-size: 11px;">Line Maintenance &amp; Setup:</strong> Set up, adjust, and repair assembly line equipment during</p><p> operation; perform simple line maintenance including refueling and servicing hydraulics,<br> engine oil, and oxygen.<br><strong>Technical Installations:</strong> Install highly technical mechanical systems promptly according to<br> manufacturer recommendations to avoid lengthy periods of lost production.<br><strong>Preventive Maintenance:</strong> Complete periodic maintenance schedules throughout the<br> lifespan of devices and machinery to optimize the production timeline.<br><strong>Safety &amp; Compliance: </strong>Evaluate workspace safety on the production floor to ensure strict<br> adherence to all relevant federal and local regulations including OSHA, ADA, and company<br> safety guidelines.<br><strong>Workplace Excellence</strong>: Maintain a clean, safe, and organized work area while completing<br> tasks; report faults/observations and work cooperatively with co-workers and the public.<br> </p><p><strong>Desired Candidate Profile</strong></p><p><strong>QUALIFICATIONS &amp; REQUIREMENTS</strong> <br> <br> ? <strong>Education: </strong>Degree or Certificate in Industrial Systems, Mechanical Technology, or<br> completion of a recognized vocational education program in industrial mechanical<br> maintenance training.<br> ? <strong>Apprenticeship:</strong> Completion of a recognized Mechanical Apprenticeship Program is highly<br> preferred.<br> ? <strong>Experience</strong>: 3 to 5 years of working experience in the industrial maintenance field, or 3 out of<br> the last 5 years as a journey-level mechanical technician in a heavy manufacturing or process<br> environment.<br> ? <strong>Technical Compliance:</strong> Deep knowledge of applicable mechanical safety codes, plant<br> environmental regulations, OSHA, ADA, and Good Manufacturing Practices (GMP).<br> ?<strong> Core Skills: </strong>Competency in reading mechanical drawings and ladder diagrams; extensive<br> hands-on troubleshooting of industrial mechanical, hydraulic, pneumatic, and rotating<br> equipment (pumps, gearboxes, fans, and autoclaves).<br> </p>

<p>Lead and coordinate all DRI plant activities during the assigned shift. Participate in project execution, equipment installation verification, system walk-downs, punch-list clearance and mechanical completion. Review P&amp;IDs, process flow diagrams, operating philosophies, equipment specifications and control narratives. Support pre-commissioning and commissioning activities including flushing, blowing, hydrotesting, leak testing, loop checking and equipment trials. Lead plant start-up, stabilization, normal operation and planned/emergency shutdown activities. Monitor and optimize major process areas including the reduction reactor/shaft furnace, Process Gas Heater (PGH), process gas circuit, CO removal system, natural-gas system, water-treatment facilities and associated utilities. Ensure process parameters remain within operating limits to achieve required DRI/HBI quality and production targets. Coordinate closely with panel operators, field operators, maintenance, electrical, instrumentation, laboratory and other supporting functions. Identify process deviations and equipment abnormalities and lead first-line troubleshooting. Ensure strict compliance with Permit to Work, LOTO, confined-space, gas-safety and other HSE procedures. Maintain accurate shift logs, production reports, abnormality reports and shift handover documentation. Develop and review SOPs, operating checklists and emergency operating procedures. Coach and supervise operators and ensure effective allocation of manpower during shifts. Support continuous improvement initiatives related to plant availability, productivity, energy efficiency and operational reliability.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Chemical Engineering/Science or Diploma in Chemical Engineering or equivalent. Minimum 8 years' relevant experience for degree holders or 12 years for diploma holders. At least 3 years' experience as a Shift Production Supervisor/Shift In-Charge in a DRI or comparable continuous-process facility. Strong preference for experience in Tenova HYL/Energiron and/or Midrex DRI plants. Previous greenfield, brownfield expansion, revamp or commissioning experience is highly desirable. Strong understanding of DRI process chemistry, reducing-gas systems, natural-gas handling, CO removal, water treatment and process utilities. Demonstrated leadership, troubleshooting and shift-management capabilities. Strong commitment to process safety and safe plant operation.</p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>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.</p><p><strong>Desired Candidate Profile</strong></p><p>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.</p>

<p>Role &amp; responsibilities catering supervisor in industrial catering oversees daily large-scale food production, staff management, and safety compliance for factory canteens, corporate cafeterias, or remote work sites</p><p><strong>Desired Candidate Profile</strong></p><p>Preferred candidate profile</p> <ul> <li>Assign daily duties: Create shift rosters, manage attendance, and assign tasks to kitchen and dining area workers.</li> <li>Train employees: Teach staff proper food handling, safe equipment operation, and company policies.</li> <li>Monitor performance: Supervise the team during peak service hours to maintain fast and polite service</li> <li>Enforce safety rules: Ensure all staff wear proper uniforms, hairnets, and personal protective equipment (PPE).</li> <li>Maintain sanitation logs: Record daily refrigerator, freezer, and cooking temperatures.</li> <li>Follow safety protocols: Implement Hazard Analysis Critical Control Point (HACCP) guidelines and local food hygiene laws.</li> <li>Monitor stock levels: Check food supplies, utensils, and cleaning materials, and reorder items as needed.</li> <li>Control waste: Track food spoilage and leftover rates to keep operations cost-effective.</li> <li>Maintain records: Keep logs of deliveries, stock usage, and safety checks</li> </ul>

<p><h4>Job summary</h4> <p>Assists the sous chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>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.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met</strong></p> <ul> <li>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.</li> <li>Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).</li> <li>Communicates production needs to key personnel.</li> <li>Produces production prep list.</li> <li>Assists in developing daily and seasonal menu items.</li> <li>Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).</li> <li>Assists in estimating daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Assumes duties of the sous chef in his/her absence.</li> <li>Assists chef in daily line up and conducts in his/her absence.</li> </ul> <p><strong>Establishing and maintaining kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>Or</li> <li>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.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Ensures and maintains the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p> <p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW</p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Architecte Banc de Test &amp; Matériel F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Sur un marché où l'innovation est la règle, Safran Electronics &amp; Defense s'impose comme le leader européen des systèmes de navigation inertielle et de guidage. Nos solutions équipent les secteurs spatial, aéronautique, terrestre et maritime, pour des applications civiles et militaires, et constituent un facteur clé de souveraineté pour les États.<br>Le pôle moyens de test ERA a pour mission de concevoir des bancs et logiciels innovants permettant de valider le bon fonctionnement et les performances de systèmes de navigation en constante évolution : adaptation à de nouveaux porteurs,prise en compte de besoins clients émergents,<br>intégration de technologies de pointe afin de maintenir notre avance concurrentielle.<br>Dans ce contexte, nous souhaitons recruter un(e) responsable technique expérimenté(e) en environnements VeriStand et LabView Real-Time, afin de sécuriser le développement, l'intégration et le support de moyens d'essais dédiés à des produits stratégiques.<br>Vos principales missions seront de :<br>Piloter techniquement une équipe de développeurs de moyens d'essais.<br>Assurer la gestion des coûts et des plannings associés aux développements.<br>Rédiger les spécifications techniques et la documentation associée.<br>Interagir avec les équipes projet, électronique, logiciel et système pour garantir la pertinence, la robustesse et la qualité des moyens d'essais.<br>Contribuer à l'analyse et à la résolution de problèmes techniques lors de la mise en œuvre des moyens d'essais (investigations, corrections, améliorations).<br>Apporter un support technique sur l'ensemble du cycle de vie produit : phases de développement, production série et support client.</p><br><br><p>Maîtrise du développement sous LabView RT et de l'écosystème NI.<br>Expérience en intégration de moyens d'essais dans des environnements VeriStand (configuration, déploiement, customisation).<br>Connaissance des systèmes temps réel, des interfaces matérielles et des architectures de bancs de test.<br>Capacité à rédiger des spécifications et documentations techniques structurées.<br>Capacité à prendre un rôle de référent technique sur son périmètre.<br>Très bon relationnel et aptitude au travail en interface multi-métiers (système, logiciel, électronique, production, support).<br>Rigueur, autonomie, sens de l'organisation et de la priorisation.<br>Pédagogie et aisance à présenter l'avancement et les problématiques techniques (revues de projet, comités, instances internes).</p><br><br><p>Diplôme d'Ingénieur (Bac+5) en électronique, automatique, informatique industrielle ou équivalent.<br>Expérience professionnelle supérieure à 8 ans dans le développement de moyens d'essais automatisés, dans un environnement industriel exigeant.<br>Maîtrise de l'environnement VeriStand de National Instruments.<br>Expérience confirmée du développement LabView Real-Time et du développement de "Custom Devices" (couche bas niveau).<br>Compétence reconnue en support technique logiciel, relation utilisateur et diagnostic de panne.<br>Connaissances des capteurs inertiels et/ou du domaine du guidage seraient un atout.<br>Bonnes capacités d'analyse, de synthèse et de communication.<br>Rigueur, autonomie, esprit d'équipe et leadership technique.</p><br><br><br> </div>

<p><h4>Job summary<\/h4>\n<p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<\/p>\n\n<h4>Candidate profile<\/h4>\n<p><strong>Education and experience<\/strong><\/p>\n<ul>\n<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>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.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<p><strong>Ensuring culinary standards and responsibilities are met for restaurant<\/strong><\/p>\n<ul>\n<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<\/li>\n<li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.<\/li>\n<li>Maintains food preparation handling and correct storage standards.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Plans and manages food quantities and plating requirements for the restaurant.<\/li>\n<li>Communicates production needs to key personnel.<\/li>\n<li>Assists in developing daily and seasonal menu items for the restaurant.<\/li>\n<li>Ensures compliance with all applicable laws and regulations.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Estimates daily restaurant production needs.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented and creates decorative food displays.<\/li>\n<\/ul>\n\n<p><strong>Leading kitchen team<\/strong><\/p>\n<ul>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Leads shift teams while personally preparing food items and executing requests based on required specifications.<\/li>\n<li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensuring and maintaining the productivity level of employees.<\/li>\n<li>Ensures employees are cross-trained to support successful daily operations.<\/li>\n<li>Ensures employees understand expectations and parameters.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<\/ul>\n\n<p><strong>Establishing and maintaining restaurant kitchen goals<\/strong><\/p>\n<ul>\n<li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<\/li>\n<li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<\/li>\n<li>Effectively investigates, reports and follows-up on employee accidents.<\/li>\n<li>Knows and implements company safety standards.<\/li>\n<\/ul>\n\n<p><strong>Ensuring exceptional customer service<\/strong><\/p>\n<ul>\n<li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Sets a positive example for guest relations.<\/li>\n<li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<\/li>\n<li>Empowers employees to provide excellent customer service.<\/li>\n<li>Handles guest problems and complaints.<\/li>\n<li>Interacts with guests to obtain feedback on product quality and service levels.<\/li>\n<\/ul>\n\n<p><strong>Managing and conducting human resource activities<\/strong><\/p>\n<ul>\n<li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<\/li>\n<li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<\/li>\n<li>Manages employee progressive discipline procedures.<\/li>\n<li>Participates in the employee performance appraisal process, providing feedback as needed.<\/li>\n<li>Uses all available on the job training tools for employees.<\/li>\n<li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<\/li>\n<\/ul>\n\n<p><strong>Additional responsibilities<\/strong><\/p>\n<ul>\n<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<li>Analyzes information and evaluates results to choose the best solution and solve problems.<\/li>\n<li>Attends and participates in all pertinent meetings.<\/li>\n<\/ul>\n\n<p>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.<\/p>\n\n<p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of <strong>\"Wonderful Hospitality. Always.\"<\/strong> by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p>\n\n<p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p><\/p><p><\/p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>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.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>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.</li></ul>

<p> <strong>Job title</strong> </p> <p>Team Lead Maintenance Electrical Polymers Plant</p> <p> <strong>Grade</strong> </p> <p> </p> <p> <strong>Stream</strong> </p> <p>OQ RPI </p> <p> <strong>Function</strong> </p> <p>Assets Management Polymers Plant - Electrical </p> <p> <strong>Location</strong> </p> <p>Oman Suhar </p> <p> <strong>Budget control</strong> </p> <p>*OPEX and/or CAPEX and/or Revenue amount as relevant*</p> <p> <strong>Reporting to</strong> </p> <p>Head of Maintenance Polymers Plant</p> <p> <strong>Direct reports</strong> </p> <p>9:</p> <ul> <li>Sr/ Engineer (1)</li> <li>Supervisor (1)</li> <li>Sr Technician/ Technician (6)</li> <li>Sr / Specialist (1)</li> </ul> <p> <strong>Job purpose </strong> </p> <p> <strong> </strong></p> <p>Leads, and coordinates, the Electrical Maintenance Works, and the designated team for Polymers Plant and all related operations under Head of Maintenance Polymers Plant scope, acting as Technical Service provider of maintenance and execution of minor projects, modifications in accordance with the technical standards to maintain the assets through: (1) Leading the design Maintenance electrical services on planned / un-planned maintenance works utilizing best practice. (2) Coordination and supervision of assets, products and maintenance work in the designated area, (3) Implement plans and coordinate electrical maintenance works (4) Lead the designated staff (team) and external contractors in performing electrical maintenance services on planned / un-planned maintenance (CM, PM &amp; TA) activities; in order to ensure plant equipment availability, reliability &amp; optimization of cost / resources while facilitating smooth operations of the plant to meet operational targets.</p> <p> </p> <p>The position will act in accordance with the Group s Mission, Vision, Values &amp; Strategies, as well as, policies, guidelines, and standards, supported by an IT Technology platform, HSE standards, Omani s government &amp; other legal justifications, and best international practices in consonance with national objectives.</p> <p> <strong>Main tasks and responsibilities </strong> </p> <p> <strong> </strong></p> <p> <strong>Scope</strong> </p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong>Polymers Plant </strong> </p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong>Unit</strong> </p> <p> <strong> </strong></p> <p> <strong>Technology </strong> </p> <p> <strong>Description Units / scope</strong> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p>Polyethylene (PE)</p> <p>High density polyethylene (HDPE) - PE </p> <p>Univation Technologies</p> <p>HDPE is made under controlled conditions by applying intense heat to petroleum to help create ethylene gas. During its production, the gas molecules will attach to form polymers, which then produce polyethylene.</p> <p>High density polyethylene plastic process (thermoplastic) is made from a string of ethylene molecules (hence, the poly part of polyethylene), and is known for being both lightweight and strong.</p> <p>Linear low-density polyethylene (LLDPE) PE </p> <p>Univation Technologies</p> <p>Linear low density polyethylene process involves the manufacturing via the copolymerization of ethylene and an alpha-olefin such as butene, hexene, or octene co-monomers. </p> <p>The co-monomers are most often polymerized using the Unipol process, which is also known as the gas phase process.</p> <p>Polypropylene (PP)</p> <p>Polypropylene (PP)</p> <p>Poliofine Technology </p> <p>Novolen Technology/Lyndoll Basell Technology</p> <p>Production of polypropylene takes place by slurry, solution or gas phase process, in which the propylene monomer is subjected to heat and pressure in the presence of a catalyst system. </p> <p>Polymerisation is achieved at relatively low temperature and pressure and the product yielded is translucent, but readily coloured.</p> <p> </p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p> <strong>Electrical </strong> </p> <p> <strong>Equipment </strong> </p> <p>Lead the teams for the execution of Maintenance works related with the following equipment / aspects: </p> <p> <strong> </strong></p> <p> <strong>Transformers</strong> </p> <p>These are used to step-up or step-down the voltage of electricity, depending on the requirements of the equipment being used. They are used in various applications such as to power motors or to provide electrical isolation between different parts of the plant.</p> <p> <strong>Switchgear</strong> </p> <p>This is a collection of switches, fuses, and circuit breakers that are used to control the flow of electricity to various parts of the plant. This includes main distribution boards (MDBs), sub-main distribution boards (SMDBs), and motor control centers (MCCs).</p> <p> <strong>Motors</strong> </p> <p>Electric motors are used to power pumps, compressors, and other equipment throughout the plant. These are typically AC motors or DC motors, and can be found in various sizes and power ratings depending on the application</p> <p> <strong>Cables and wiring</strong> </p> <p>These are used to connect the electrical components throughout the plants. This includes power and control cables, instrumentation cables, and communication cables.</p> <p> <strong>Control systems</strong> </p> <p>These include programmable logic controllers (PLCs) and other systems that are used to monitor and control the operation of the plant. They are essential for ensuring that equipment operates safely and efficiently.</p> <p> <strong>Lighting</strong> </p> <p>Adequate lighting is essential for worker safety and to ensure that equipment is being used correctly. Lighting systems include emergency lighting, area lighting, and task lighting.</p> <p> <strong>Grounding and Lightning Protection Systems</strong> </p> <p>These systems are used to protect the plant and workers from electrical hazards such as lightning strikes and ground faults.</p> <p> </p> <p> <strong> </strong></p> <p> <strong> </strong></p> <p><br></p><ul> </ul> <p> </p><p><strong>Desired Candidate Profile</strong></p>Minimum Qualifications for this position is a <strong>bachelor s </strong>degree in electrical engineering or equivalent<p></p> <p> <strong>Language requirements </strong> </p> <p>Excellent knowledge of written, read, and spoken English (required) | Arabic - Native (desirable)</p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>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.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>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.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Ensures and maintains the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>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.</li> </ul> <h4>Core work activities</h4> <h4>Ensuring culinary standards and responsibilities are met for restaurant</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <h4>Leading kitchen team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <h4>Establishing and maintaining restaurant kitchen goals</h4> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <h4>Ensuring exceptional customer service</h4> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <h4>Managing and conducting human resource activities</h4> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><strong>About the Role</strong>: We are seeking a skilled and dedicated<strong> Plant Electrician</strong> to join our team. You will be responsible for inspecting, maintaining, repairing, and overhauling electromechanical and solid-state electrical equipment to ensure optimal plant operations and minimal downtime.</p><h4><strong>KEY RESPONSIBILITIES &amp; DUTIES</strong></h4><ul><li><strong>Inspect, Maintain &amp; Overhaul:</strong> Service electromechanical and solid-state electrical equipment using specialized test equipment, meters, and tools.</li><li><strong>Equipment Installation:</strong> Install new electrical/electronic equipment and wiring strictly according to the National Electrical Code (NEC) and company standards.</li><li><strong>System Maintenance:</strong> Troubleshoot and repair critical electrical and electronic systems for all project facilities and production machinery.</li><li><strong>High Voltage Operations:</strong> Perform high voltage switching and operate power generators safely in support of plant operations.</li><li><strong>Safety &amp; Clearances:</strong> Practice strict compliance with proper equipment clearance procedures and safety regulations.</li><li><strong>Lockout/Tagout (LOTO): </strong>Take full responsibility for station lockout/tagout procedures as mandated by company policy.</li><li><strong>Leadership &amp; Teamwork:</strong> Lead work parties in executing maintenance tasks while working cooperatively with co-workers and the public.</li></ul><p><strong>Desired Candidate Profile</strong></p><h4><strong>QUALIFICATIONS &amp; REQUIREMENTS</strong></h4><ul><li><strong>Education:</strong> Degree or Certificate in Electrical Technology, or completion of a recognized vocational education program in industrial electrical training.</li><li><strong>Apprenticeship: </strong>Completion of a recognized Electrical Apprenticeship Program is highly preferred.</li><li><strong>Experience: </strong>3 to 5 years of working experience in the industrial maintenance field, or 3 out of the last 5 years as a journey-level electrician.</li><li><strong>Technical Compliance:</strong> Deep knowledge of applicable electrical codes, safety standards, and environmental regulations.</li><li><strong>Core Skills: </strong>Competency in using diverse electrical test equipment, power tools, and reading advanced schematics.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>