Senior Manager Data Governance Consultant Resume. from the main kitchen and purchasing area as necessary. Preferably diploma or professional certification in Hospitality or Tourism Management, Minimum one year of work experience in hotel operations, Previous work experience in a similar fast-paced environment, Exceptional interpersonal, communication and time management skills, Superior customer service skills along with the capability of working both autonomously and as part of a team, The ability to create a positive first impression with an understanding of the importance of five star grooming standards, The flexibility to work on a rotating roster, including weekends and public holidays, Set up work station as required to include filling dish machine, checking chemical levels, presoaking and gathering required set-up equipment for appropriate work stations. No need to think about design details. Ensures proper scheduling of employees. Please provide a type of job or location to search! genuine hospitality and teamwork on an ongoing basis, Assuming the responsibility to notice when the guest is not satisfied and using your best judgment as to when it is appropriate to use the 100% Guest Satisfaction, Performing other duties as required by management to provide 100% Guest Satisfaction and genuine hospitality to our guests, Clean all dishware, glassware, pots & pans, Take out trash from kitchen and hot line areas, Remove food from employee break room area & maintain the cleanliness of the cafeteria, Assist in other kitchen projects as necessary, Washes dishes, glassware, pots, pans, flatware and kitchen items, using dishwashers or by hand, Places clean dishes, utensils, and cooking equipment in storage areas, Cleans work area including equipment, floors, walls and cooking area, Ensures that all levels for sanitizer on dish machine and pot sinks are at specific requirement for health standards, Keeps all kitchen wares storage areas clean and orderly, Removes trash from dish room and transports to dumpster. Rinse/scrape all dishes. The Lead Steward is primarily responsible for assisting in the cleanliness of the kitchen, service pantry, silver, china and glassware. drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dish washing equipment and working areas, Responsible for handling the removal of garbage and refuse; mopping and sweeping floors; washing walls and ceiling tiles, Washes, stacks and stores china in appropriate kitchen area, Adhere to regulatory, departmental, and company policies in an ethical manner, Prior restaurant/cleaner experience preferred (6 months-I year experience), Must present sanitation certificate from local Health Department, Must be able to work any day of the week and any shift, including holidays and weekends, Must have great work-related attendance history and adhere to company's attendance policy, Must be able to get along/communicate well with co-workers and work as a team, Must pass background check and hair follicle drug test, Mobility and dexterity to move and carry large heavy objects weighing a minimum of 50 lbs, Must be able to bend, pull and carry, reach above and below the shoulder while cleaning and stocking restaurants, stockrooms, etc, Must be able to respond to visual and aural cues, Able to tolerate areas with high temperatures in excess of 115 degrees near dish machine, Able to use the following chemicals for cleaning and sanitizing all kitchen areas: bleach, pine sol, oven cleaner, etc, Specific vision abilities required, such as distance vision, color, depth perception, etc, Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust, Must be able to stand for prolonged periods of time or entire shift, Must have the dexterity to grip necessary items (dishes, mops, glasses, etc. In addition the steward handles all cleaning chemicals pertaining to their respective areas, Candidate must be fluent in English, both verbal and written, Previous experience in a similar position, Requires attention to detail and problem solving skills, Successful candidates must possess legal work authorization in the United States, Supervises assigned operational functions within the department consistent with the strategic plan, the fiscal budget, and the company's short term and long-term profitability objectives, Provides ideas and suggestions for new products, services, technology and processes to ensure a competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment, Adheres to the company's status quo third party representation philosophy, complies with company policies, legal requirements and collective bargaining agreements, Handles staff complaints with the intent of resolving situations to the satisfaction of all parties. Apply to Steward, Kitchen Steward, Baker and more! Negotiated credit extensions to assist customers in paying overdue accounts. Place clean dishes in assigned storage location, Promote teamwork and quality service through daily communication and coordination with other departments. Clean and dry floors to avoid slip/fall accidents and replace floor mats, Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards, Promote excellent guest/associate rapport by responding and completing all requests promptly, efficiently, and courteously, Attend all scheduled mandatory Department meetings, trainings and hotel meetings, Perform all other related duties and special projects as requested and/or assigned, Ability to tolerate varied working conditions. Provides second line technical/scientific process support, Initiate and support investigations and improvement projects (quality, efficiency), based on the data analysis, involving cross-functional teams, Supports Validation Lead and Experts to assess need and plan validations / re-validations / verifications, consulting approving and reviewing the process validation master plan, together with the Validation Lead or Validation Experts, Participate and/or lead (case by case) the change controls to its products and related processes, Must be able to lift a moderate amount of weight, Ability to work a flexible schedule, this includes AM and PM shifts, weekends and holidays, Ability to communicate in Spanish is an advantage, Maintain all meeting rooms and adjoining public spaces in excellent condition at all times, Report all maintenance needs and damages to Manager/Engineering department for immediate repair, Follow daily work sheets and checklists through to completion, Maintain office area, storerooms, equipment, and work carts in excellent condition at all times. Maintain food and beverage service equipment in an organized manner, Wash kitchen and dining dishes, equipment, and general clean up, Assist teammates and chefs in occasional production of the kitchen, Days/Evenings/Weekends and holidays as needed, Properly clean and stock all dishes, cookware, flatware and glassware, Assist in stocking and rotating incoming products, Perform daily cleaning of dry storage, walk-in shelving, steam tables, etc, Daily responsibilities include cleaning, sanitizing and organizing kitchen in accordance with all, Assist culinary staff with additional food prep during down periods, Must attain Maricopa Food Handlers Card with in 30 days of hire, Must be dependable and have reliable transportation, Must be able to work holidays and weekends, Washes dishes and wares according to BallenIsles standards, Collects and empties trash receptacles in kitchen areas, Sweeps/mops kitchen floors at shift end to maintain sanitation standards, Related experience preferred; country club experience a plus, Candidates must be Member service oriented, and a team player with a willingness to learn, Ability to communicate and follow instruction in English is required, Candidate must be able to lift up to 50 pounds, Must be able to work a flexible schedule, including weekends & holidays, Properly clean and stock all dishes, cookware, flatware and glassware. Supports the development of new ideas for research and innovation for the DevOps Capability – including CoPs, TEMs, MIPs, Ensure the integration of the SETC capabilities across our K820 TC as well as linkages to other TC Capabilities, Periodically (e.g., quarterly) conduct progress reviews with the SETC TC Senior Leadership Team (SLT), DevOps culture shift, organizational structure and transformation, DevOps toolchain tradeoff analysis and selection for all aspects of the DevOps pipeline, Business Process Reengineering / Improvement, Must be able to to develop and mature outcome-oriented relationships within and across different types of organizations in the broad Agile and DevOps stakeholder space (across MITRE, Universities, other FFRDCs, government agencies, commercial companies, professional organizations and societies), Thought leadership and applied expertise in DevOps, Technical stature in DevOps commensurate with that of other thought leaders across MITRE and in the external professional community, Outcome-oriented achievement in a similar role (e.g., working group or community of practice lead), Complimentary stays at Four Seasons worldwide (subject to availability), Complimentary dry cleaning of employee uniforms, Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions, Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing, Successful candidate must possess legal work authorization in United States, Safely provide high quality, detailed, seamless dining and beverage services to guests in a professional manner, Follow directions of Supervisors and guests, Ensure cleanliness and proper maintenance of work environment, Inventory linens, crystal, china, and other equipment, Operate company equipment vehicle weighing over 10,000 pounds and requiring a CDL license to transport commissary equipment to various events, A high school diploma or GED (Graduate Equivalency Diploma), Continuous walking / standing for periods of up to 10 hours per day outside of normal work breaks, Frequent lifting of objects weighing up to 25 kilograms, Occasional pushing/ pulling of trolleys weighing up to 90 kilograms, Ensure smooth functioning and that hygienic standards are maintained under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures, Knowledgeable of all the equipment in the dish washing area, the proper handling and usage of these, To control the requisitions, storage and careful use of all operating equipments and supplies, To ensure that each outlet is supplied with clean and dry operating equipments in conjunction with the Hygiene Officer, To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards, To ensure that the back of the House areas are kept clean and organized, Collecting all soiled pots, washes and restacks cleaned pots on shelves, Mopping, scrubbing, rinsing and polishing hard floors, Cleaning and sanitizing all cooking equipment, Stacking and stores clean dishes in proper kitchen areas, Recognizing and using appropriate chemicals, This job description is not intended to be all-inclusive and team members may also be asked to perform other reasonable related duties as assigned. Trained, mentored and motivated employees to maximize team productivity. Hire Now Highlights: Re - aligned Teradata and Microstrategy implementations reducing processing times from 3-10 days to 2 hours; Set technical … See salaries, compare reviews, easily apply, and get hired. Fostering team spirit and collaboration. All staff must familiarise themselves and adhere at all times with the roles and supporting responsibilities to shareholders, customers and staff. Absolute respect for guest property should always be exercised, Report any needed repairs immediately to supervisor (such as leaky faucets or toilets, loose tile, broken window panes, missing nuts or screws, etc. empties trash receptacles, Assists in stocking, rotating of incoming products, basic food preparation, Maintains all health, sanitation and food safety standards, Frequently lifts 25 pounds and up to 50 pounds, Requires proper foot wear (slip resistant soles), Must work weekends and holidays, have reliable transportation, Responsible for cleaning and sanitizing all dishes, cutlery, pots and pans and other kitchen equipment, Operating sanitation program to standards, Assisting in daily kitchen operation and production, Assisting the entire outlet is operating under HACCP guidelines, Previous restaurant or customer service experience - Preferred, Washes dishes, pots, pans, etc, in dish machine or by hand, Assists in stocking and rotating of incoming products, Positive attitude and a strong work ethic are a must, Able to lift and carry 40+ lbs - required, Able to speak and understand English - required, Available to work holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents’ Day Weekend, and any other holidays as requested - required, High school diploma or equivalent - preferred, Previous customer service experience - preferred, Support the on-site operations team in the implementation of site level management systems and lead team, and support environmental and sustainability systems and all associated action plans, Support ISO14001 certified Environmental Management System that exists on site, Complete Environmental data collection process (Waste, water, energy, procurement) – specifically as it pertains to the extensive installation of smart meters throughout the Park, Assist with recording and retention of all environmental data in the on-site dashboard, Support the development and implementation of additional environmental and sustainability strategies within Yosemite National Park including the building envelope energy audits, retro-commissioning efforts and associated action plans, Support development, execution, tools and training within the Park in conjunction with support and operational teams, Bachelor’s degree preferred in related field (Environmental policy, environmental health and safety, sustainability processes), Experience related to environmental issues including concrete tactical environmental experience required. Makes routine inspections of all equipment ensuring that all equipment is in proper mechanical working order, Requisitions new and replacement equipment as needed, Approves requisitions related to all cleaning supplies and equipment and monitors supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials, Maintains the inventory and record keeping for all dinnerware, flatware, and glassware. It’s actually very simple. POSITION SUMMARY The Steward is responsible for ensuring the kitchen is clean, well maintained and organized at all times…The Kitchen Steward will maintain a high standard of cleanliness according to the food service sanitation … As such, it is not owned by us, and it is the user who retains ownership over such content. (15%), At least 1 years of supervisory experience in a similar position such as Stewarding, EVS or Housekeeping, Working knowledge of kitchens, dish machines, silver- plated equipment care and polishing, chemical awareness, Must successfully pass and maintain a valid Serv Safe Food Safety Manager Certification within 90-days of hire, Supervise all clean-up and sanitary procedures within the food preparation areas and checks for cleanliness and efficiency, Issue maintenance work orders on needed repairs, Ensure that team members comply with all departmental/hotel safety and sanitary procedures, Counsel team members in accordance with company policy and documents all actions taken, Assist with inventories and record keeping of all dinnerware, glassware, flatware, and linen used by Food and Beverage department, At least three (3) years of experience in a management/supervisory role, At least three (3) years of experience in stewarding or equivalent field, Effectively communicate in English, in both written and oral forms, The Stewarding Supervisor oversees the Resort's Stewarding department, The Stewarding Supervisor reports directly to the manager in charge of Stewarding, and he/she oversees all aspects of the Stewarding operation, including forecasting, scheduling, training and motivating other Stewards in the Resort, College degree preferably specializing in hotel/restaurant management or equivalent experience is required, Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures, Successful candidate must possess legal work authorization in the United States, Run the day to day operation of assigned station in the kitchen, Maintain cleanliness of back of the house Food & Beverage areas, including silverware, cutlery, glassware, etc, Maintain a good working relationship with other employees, Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels, Follow all guidelines for timely food service to guests, Have knowledge of Four Seasons Food Standards, 1 to 3 years of experience in the Hospitality industry preferred, Must be willing to work a flexible schedule in order to accomplish all major responsibilities. Sweep and mop floors, Regular and reliable attendance which may include early mornings, evenings, weekends and holidays, Ability to work a flexible schedule afternoon and evenings including holidays and weekends. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency, Position regularly involves lifting items weighting up to 50 lbs, Flexibility in scheduling for busy periods; holidays and weekends, Able to work at a fast and safe pace throughout shift, Clean and sanitize china, glass, and silver using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly. And reaches with hands and arms, Prior experience in a fast paced setting... Managing office supplies, paperwork and project needs Security of all unusual,... 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