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Στην&nbsp;Arivia S.A., με έδρα τη Δράμα, αναζητούμε Εργάτη Καθαριότητας&nbsp;για το νέο μας εργοστάσιο.&nbsp;<ul><li>Απολυτήριο Λυκείου</li><li>Δυνατότητα εργασίας σε νυχτερινή βάρδια.</li><li>Ικανότητα να ακολουθεί συγκεκριμένες οδηγίες υγιεινής και ασφάλειας στην παραγωγή τροφίμων.</li><li>Συνεργασία και Ομαδικό Πνεύμα.</li><li>Επαγγελματισμός, αίσθημα ευθύνης, συνέπεια.</li><li>Η&nbsp;προϋπηρεσία σε τεχνικές καθαρισμού χώρων επεξεργασίας τροφίμων θα εκτιμηθεί θετικά.</li></ul>Ο ρόλος εντάσσεται στην Διεύθυνση Εργοστασίου, στη Δράμα. Σχετικά με τον ρόλο!<ul><li>Συμμετέχει στην πιστή εφαρμογή και τήρηση των ορθών βιομηχανικών, εργαστηριακών, αποθηκευτικών και υγιεινών πρακτικών στο εργοστάσιο.</li><li>Ακολουθεί και εφαρμόζει πιστά όλες τις οδηγίες καθαρισμού και εξυγίανσης που απορρέουν από το ΣΔΑΤ.</li><li>Ακολουθεί και εφαρμόζει πιστά όλες τις πρακτικές καθαρισμού και εξυγίανσης για τις οποίες εκπαιδεύτηκε.</li><li>Είναι υπεύθυνος συμπλήρωσης όλων των αρχείων &amp; εντύπων σχετικών με την καθαριότητα χώρων και εξοπλισμού.</li></ul>Παρέχουμε:<ul><li>Πλήρη Απασχόληση</li><li>Ελκυστικό πακέτο μηνιαίων αποδοχών</li><li>Δωρεάν ιδιωτική ασφάλιση ζωής &amp; υγείας</li><li>Ολοκληρωμένο Πρόγραμμα Εκπαίδευσης</li><li>Δυναμικό και επιχειρηματικό περιβάλλον με ευκαιρίες ανάπτυξης σταδιοδρομίας</li></ul> Τα στοιχεία σας παραμένουν εμπιστευτικά και χρησιμοποιούνται αποκλειστικά και μόνο από την εταιρεία μας. Το βιογραφικό σας θα διατηρηθεί στην βάση δεδομένων μας για ένα (1) χρόνο στο ενδεχόμενο μελλοντικής χρήσης του για την ίδια ή άλλη θέση στην εταιρεία μας.

Εργάτης Καθαριότητας

PURPOSE OF POSITION<ul><li>The Head Waiter assists the Restaurant Manager to ensure efficient&nbsp;food and beverage (F&amp;B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing &amp; executing F&amp;B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.</li><li>Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.</li><li>Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.</li><li>Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders.</li><li>Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.</li><li>Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies.</li><li>In conjunction with the Restaurant Supervisor, regularly update the Restaurant Manager about the performance of the Restaurant Team; identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Plan, schedule and assign staff&nbsp;to their relevant sections, accordingly;&nbsp;monitor the Time &amp; Attendance&nbsp;System, in accordance to Maritime Labor Convention (MLC) 2006.&nbsp;&nbsp;</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture off ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Restaurant KPI goals (quality &amp; financial) for the Restaurant Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum 2 years’ experience as a Head Waiter, Assistant Maitre’d, or similar position, within a premium brand hospitality environment. Shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Restaurant Manager&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Supervisor,&nbsp;Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager

JAPAN - Japanese Speaking Head Waiter

Η&nbsp;FAMAR Α.V.Ε. Πολυεθνική Εταιρεία που δραστηριοποιείται στην Ευρώπη, με ηγετική θέση στο χώρο της παραγωγής φαρμάκων και καλλυντικών, ζητά να προσλάβει για το Εργοστάσιό της στην Ανθούσα:&nbsp;ΜΗΧΑΝΙΚΟ ΣΥΝΤΗΡΗΣΗΣ ΣΥΣΚΕΥΑΣΙΑΣ(ΜΣΣ_ANΘ_2026)&nbsp;Ο κάτοχος της θέσης θα αναφέρεται στον Τεχνικό Διευθυντή του εργοστασίου και θα είναι υπεύθυνος για την εύρυθμη λειτουργία των μηχανών Συσκευασίας.&nbsp;Βασικές αρμοδιότητες:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Εύρυθμη και αποτελεσματική λειτουργία των μηχανών Συσκευασίας του εργοστασίου (blister, cartoner, bundling machines).·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Επίλυση προβλημάτων που προκύπτουν κατά τη λειτουργία των μηχανών (βλάβες, ρυθμίσεις, root cause analysis κλπ)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Συμμετοχή στις προληπτικές συντηρήσεις του εξοπλισμού Συσκευασίας του εργοστασίου·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Πρωτοβουλία σε βελτιωτικές ενέργειες·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Συμμετοχή σε σχεδιασμό προς κατασκευή νέων εξαρτημάτων για την βελτίωση της παραγωγικής διαδικασίας·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Συνεργασία με τα αρμόδια άτομα Συσκευασίας (ρυθμίσεις και αντικαταστάσεις εξαρτημάτων σε μηχανές συσκευασίας σύμφωνα με το αντίστοιχο πρόγραμμα των τμημάτων ) &nbsp;Απαραίτητα Προσόντα:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Πτυχιούχος Μηχανολόγος Μηχανικός ΤΕΙ/IEK/TEE·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Άριστη γνώση λειτουργίας πολύπλοκων μηχανισμών και βοηθητικών εξοπλισμών·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Γνώση &nbsp;λειτουργίας μηχανών Συσκευασίας εργοστασίου φαρμάκων &nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Εμπειρία&nbsp;3 ετών τουλάχιστον, σε αντίστοιχη θέση σε βιομηχανία Φαρμάκων.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Βασική γνώση Αγγλικής γλώσσας.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Βασική&nbsp;γνώση χρήσης Η/Y·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ικανότητα ομαδικής εργασίας / εργασία σε βάρδιες &nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Γνώσεις TPM-Lean Manufacturing θα θεωρηθούν πρόσθετο προσόν

Μηχανικός Συντήρησης Συσκευασίας

TITAN Greece has an excellent opportunity for a Central Control Panel Operator for our cement plant in Thessaloniki, Greece. The primary scope of this role is to work in a team environment ensuring the safe and uninterrupted operation of the plant to achieve productions targets, product quality and maximize operational efficiency.Responsibilities<ul><li>Monitor the central control panel, computer terminals or other control systems and resolve plant-related issues associated with equipment temperatures, malfunctions, sensor alarms and plant production</li><li>Control all major process lines within the cement manufacturing operation including equipment commissioning, starts- ups, shutdowns and emergency condition management as per established SOP in order to meet production requirements</li><li>Observe operation of equipment to ensure continuity of flow, safety and efficient operation and to detect malfunctions</li><li>Monitor and optimize plant performance and inform the Shift Supervisor based on independent judgement of indications and alarms</li><li>Coordinate with the Quality Control Department to troubleshoot, inspect, and maintain plant equipment as required to meet production demands and prevent failures</li><li>Monitor plant equipment for abnormal operation taking corrective action as necessary following the instructions from the Plant Management team</li><li>Participate in the daily production schedule</li><li>Maintain safe and clean work area at all times; Ensure workplace safety through implementation, adherence and enforcement of company business standards, as well as safety and development programs</li></ul>Qualifications<ul><li>Graduate in Mechanical, Electronic, Electrical or Automation Engineering from a Technological Educational Institute</li><li>3 years of experience within a manufacturing facility with exposure to plant equipment and operations and/or maintenance or instrumentation or automation;</li><li>Knowledge of the cement manufacturing process and the automated batch plant operation will be considered an asset</li><li>Ability to work rotating shifts and holidays</li><li>Proficient planning, organization and time management abilities</li><li>Proactive attitude toward solving problems and ability to exercise discretion and good judgment</li><li>Must have excellent interpersonal, verbal and written communication skills.</li><li>Safety-minded and team oriented attitude</li><li>Good working knowledge of Microsoft Office</li><li>Fluency in Greek and English (oral &amp; written)</li><li>Proficiency in MS Office applications</li><li>Military Service fulfilled (if applicable)</li></ul>What We Offer<ul><li>Private health insurance</li><li>Pension plan</li><li>Annual medical check-up</li><li>Performance bonus scheme</li><li>Prepaid supermarket cards</li><li>Continuous Learning &amp; Development opportunities</li><li>Internships and summer school programs for employees’ children</li><li>Wellness programs and exclusive employee offers</li></ul>

Central Control Panel Operator 25158

Room Service order takers represents the first point of contact to in room dining for all guests and are responsible to coordinate all service requirements addressed to room service department, Primarily responsible for guest orders via phone in order to provide guests with a memorable in-room dining experience, Inputs the orders through Micros, coordinates guest amenities, and organizes guest trays pick-ups on completion of meals in a timely manner Key Duties and Responsibilities<ul><li>Has excellent telephone skills; always adheres to the standard of telephone etiquette and&nbsp; uses the guests name whenever possible.</li><li>Ensures the phones are always covered by a trained staff member during breaks and meal periods</li><li>Ensure that the workplace and surrounding area are kept clean and organized.</li><li>Directly involved in the order taking and order placing process while dealing with guest requests and&nbsp; orders, courteously, efficiently and promptly</li><li>Input Guest orders in Micros and issue guest check for each order</li><li>Double checks each order to insure it is correct and complete</li><li>Ensure all special guest requests are very well explained to the kitchen via Micros.</li><li>In case of guests with dietary restrictions inform the Chef and all person concerned accordingly</li><li>Monitor guest orders and ensure that all guest orders are delivered within the quoted time.</li><li>Coordinate with housekeeping for pick-up of guest trays after completion of guest meals &amp;&nbsp; maintain the pick-up log and follow up with service staff for tray pick-ups.</li><li>Coordinate guest amenities with kitchen team and follow up with front desk and</li><li>Housekeeping of any room changes, cancelations, do not disturb rooms.</li><li>Be thoroughly familiar with all F&amp;B outlet menus, ingredients and method of preparation&nbsp; for each dish, wine list, as well as hours of operation for all the outlets</li><li>Be knowledgeable of all services, facilities and products offered by the hotel.</li><li>Accurately take F&amp;B orders by means of Phone, ensure that guest name, room number,&nbsp; time of order and delivery timings are clearly registered.</li><li>Consider the satisfaction of all guests by ensuring prompt, courteous and efficient service always</li><li>Display excellent conversation skills and always selling techniques</li><li>Communicate with the kitchen regarding menu questions, the length of wait and product availability</li><li>If the order has not been sent by the expected time, a call must be placed to the guest to apologies and&nbsp; re-evaluate the delivery time.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned by supervisor/Manager</li><li>Flexible to work in other areas when required by the immediate supervisor/IRD Manager</li><li>Is familiar with various forms and communication essential to IRD operations (amenity forms,&nbsp; cakes, flowers etc.), informing all departments involved</li><li>Assist the IRD staff during peak times and help in coordinating and setting up MEP.</li><li>Takes the initiative to complete various tasks and assists colleagues during slow periods (polish silverware, glasses, folding napkins. etc.)</li><li>Maintain guest history (allergies, preferences etc)</li></ul> Skills, Experience &amp; Educational Requirements<ul><li>High school diploma or equivalent preferred.</li><li>Minimum 2 years of relevant experience</li><li>Excellent knowledge of English</li><li>Excellent oral communication skills required.</li><li>Positive interpersonal skills required.</li></ul>&nbsp; What we offer:<ul><li>A dynamic and collaborative work environment in a world-class luxury resort.</li><li>Career growth opportunities within One&amp;Only Resorts.</li><li>Continuous training and professional development.</li><li>Competitive salary and benefits package.</li><li>Private health insurance.</li><li>Exclusive discounts at partner businesses.</li></ul>

In Residence Dining, Order Taker | One&Only Aesthesis, Athens (18959)

Job Responsibilities<ul><li>Performs direct sales and customer service,</li><li>Gives advice and guidance on product selection to customers,</li><li>Looking after the visual merchandising of the boutique,</li><li>Dealing with customer queries or complaints when required,</li><li>Be responsible for processing cash/card payments or refunds,</li><li>Balances cash registers with receipts,</li><li>Stocks shelves with merchandise,</li><li>Monitors sales, resolves discrepancies, and prepares sales reports,</li><li>Monitors and coordinates ordering, receipt, and return of merchandise and/or equipment,</li><li>Oversees area stock and merchandising, and take the physical inventory check on a monthly basis,</li><li>Be responsible for security within the store,</li><li>Keeps the store tidy and clean,</li><li>Works within Katikies’ guidelines and corporate policies &amp; procedures.</li></ul>Job Requirements<ul><li>Confident and engaging personality with ability to smile,</li><li>Helpful and polite,</li><li>Understanding of luxury goods’ retail sales,</li><li>Knowledge of inventory techniques.</li><li>Strong communication and interpersonal skills,</li><li>Excellent personal presentation,</li><li>Works harmoniously and professionally with co-workers and supervisors,</li><li>Fluency in English is required,</li><li>The knowledge of a second language will be considered as an asset,</li><li>Graduates Bachelor’s degree and/or diploma in hotel or another related field,</li><li>Computer Knowledge and experience in MS Office (or similar).</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience,</li><li>Accommodation &amp; Daily meal,</li><li>Pleasant working environment,</li><li>Supportive management,</li><li>Excellent opportunities for career progression.</li></ul>Should you wish to be a member of our team, please send us your CV along with the respective job code and a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

Boutique Associate - GAR.BA

Boutique Associate - SAN.BA

Η Ιωνική Σφολιάτα Α.Ε., από τις μεγαλύτερες βιομηχανικές μονάδες παραγωγής τροφίμων στην Ελλάδα, προσκαλεί αιτήσεις για την στελέχωση της θέσης τηλεφωνικών πωλήσεων (Telesales) μας, με έδρα την Παιανία, Αττικής.Περιγραφή ΘέσηςΩς υπεύθυνος/η Τηλεφωνικών Πωλήσεων (Telesales) θα είσαι σε καθημερινή επικοινωνία με επιχειρήσεις σε όλη την Ελλάδα και θα ενημερώνεις για την γκάμα των προϊόντων &amp; υπηρεσιών μας βασιζόμενος/η στις ανάγκες των πελατών μας.Αρμοδιότητες Θέσης<ul><li>Τηλεφωνική επικοινωνία με πελάτες και ενημέρωση των αναγκών τους στα αρμόδια εσωτερικά τμήματα της εταιρείας</li><li>Καταχώρηση παραγγελιών στο ERP .</li><li>Διαχείριση Πλατφόρμας Παραπόνων</li><li>Εξυπηρέτηση του τηλεφωνικού κέντρου (κάλυψη αδειών).</li><li>Εξυπηρέτηση πελατών όπως πληροφορίες για παραγγελίες, υπόλοιπα, δείγματα, κα.</li><li>Εξασφάλιση ότι όλη η επικοινωνία με τους πελάτες προσδίδει αξία στην εταιρεία και βοηθάει ουσιαστικά στην αύξηση των πωλήσεων και κτίσιμο ποιοτικών σχέσεων, εκτίμησης &amp; εμπιστοσύνης</li><li>Αποστολή στατιστικών αναφοράς Telesales</li><li>Έλεγχο του επιπέδου των αποθεμάτων μέσω πλατφόρμας WMS</li></ul>Απαραίτητα Προσόντα<ul><li>Απόφοιτο/η Ανώτερης σχολής.</li><li>Άριστη γνώση Microsoft Office, CRM systems</li><li>Προϋπηρεσία 1-3&nbsp;ετών σε τηλεφωνικές πωλήσεις σε Food Service (HORECA) channel</li><li>Αγγλικά</li></ul>Επιθυμητά Προσόντα&nbsp;<ul><li>Προσωπικότητα με άποψη &amp; ενθουσιασμό</li><li>Βασικές Γνώσεις Marketing</li><li>Συνέπεια στην υψηλή ποιότητα η οποία ακολουθεί τα εταιρικά μας standards</li><li>Ικανότητα εργασίας σε καταστάσεις πίεσης</li></ul>Προσφέρουμε<ul><li>Δυναμικό περιβάλλον</li><li>Προοπτικές εξέλιξης</li><li>Ιδιωτική ασφάλιση</li><li>Σταθερό ωράριο</li><li>Εκπαίδευση σε θέματα ανάπτυξης πωλήσεων</li><li>Ευχάριστο εργασιακό περιβάλλον που βασίζεται στην αξιοκρατία</li></ul>Παρακαλούμε πριν την αποστολή του βιογραφικού σας να είστε σίγουροι ότι καλύπτετε τα απαραίτητα προσόντα.Ευχαριστούμε για το ενδιαφέρον σας να εργαστείτε στην Ιωνική Σφολιάτα.Λόγω του μεγάλου όγκου βιογραφικών μόνο οι αιτούντες που θα προσκαλέσουμε σε συνέντευξη θα λάβουν απάντηση από την εταιρεία.

SALES ASSISTANT TELESALES

<ul><li>Communicate any assistance needed during busy periods to the Chef to ensure optimum services.</li><li>Notify manager if a product does not meet specifications.</li><li>Check and ensure the correctness of the temperature of appliances and food.</li><li>Monitor the quantity of food that is prepared and the portions that are served.</li><li>Ensure proper portion, arrangement, and food garnish to be served.</li><li>Serve food in proper portions onto proper receptacle.</li><li>Set-up, clean and break down work station.</li><li>Wash and disinfect kitchen area including tables, tools, knives, and equipment.</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing.</li><li>Wash and peel fresh fruits and vegetables.</li><li>Prepare and cook food.</li><li>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</li><li>Welcome and acknowledge all guests according to company standards.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others; support team to reach common goals.</li><li>Ensure adherence to quality expectations and standards.</li><li>Stand, sit, or walk for an extended period of time.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li><li>Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li><li>Perform other reasonable job duties as requested by Supervisors.</li></ul>PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: No related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Commi Cook

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family.&nbsp;PURPOSE OF POSITION<ul><li>The Waiter ensures efficient&nbsp;food and beverage(F&amp;B)operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control &amp; organize room service orders and dispatch, when instructed.</li><li>Manage restaurant reservations and seating requirements, when instructed.</li><li>Conduct stock takes and inventory, according to company procedures, as required.</li><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisor; assist in other departments and/or perform additional duties, as necessary.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Waiter or similar position, within a premium brand hospitality environment; shipboard experience in the position is required.</li><li>Solid F&amp;B and allergy knowledge is a must.</li><li>Must demonstrate the ability to work independently.</li><li>Minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in English - must have excellent English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>BBe flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</li></ul>&nbsp;GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;

OCEAN - Waiter

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

OCEAN - Chef de Cuisine

<ul><li>Operate and monitor washing, dry cleaning, and drying machinery, including adding chemicals and cleaning lint traps.</li><li>Identify stained or damaged items and determine status for repair, spot treatment, rewash, or discard.</li><li>Inspect cleanliness of articles removed from the washer, dryer, or dry-cleaning machines and place in clean linen carts.</li><li>Set dryers to designated times and temperatures based on fabrics contained in load.</li><li>Remove lint and debris from dryer screens, dry cleaning filters, and drain trap after each load.</li><li>Fold cleaned articles into designated size, either by hand or using folding machine.</li><li>Maintain accurate records of items laundered.</li><li>Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.</li><li>Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</li><li>Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.</li><li>Visually inspect tools, equipment, or machines (e.g., to identify defects).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift.</li><li>Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li><li>Move through narrow, confined, or elevated spaces.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li><li>Perform other reasonable job duties as requested by Supervisors.</li></ul>PREFERRED QUALIFICATIONSEducation: No high school diploma or G.E.D. equivalent.Related Work Experience: No related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Laundry Attendant

At Everllence Hellas we are currently looking for a Field Service Engineer. You will assist our marine customers by attending the vessels and are expected to be the specialist, hence a thorough product knowledge is needed to guide our customers.Onboard the job you normally act as supervisor for a team of technicians supplied by either the vessel or Everllence.We can offer you the following tasks<ul><li>Perform of repairs and execute of retrofits upgrades on existing installations</li><li>Trouble shooting and root cause analyze of mechanical and electronic failures of two-stroke engines</li><li>Assists Engineers in all related duties for &nbsp;diesel engines</li><li>To be up-do-date with and to implement internal technical modifications and information</li><li>Ability to handle various Projects at all levels of the organization</li><li>Create full English service report about executed works with final conclusion and recommendations</li></ul>You can help us with these qualifications<ul><li>Technical Bachelor education, preferably a Mechanical, Marine engineer or a Naval Architect or Electronic Engineer</li><li>3 years’ experience with marine&nbsp;engines</li><li>Technical knowledge of electronic and pneumatic systems</li><li>Daily vessel operation knowledge and familiarization</li><li>Ability to work structured with Attention to details</li><li>Problem solving abilities and analytical thinking</li><li>Basic Computer skills</li><li>Team-Player</li><li>Keen-on-learning approach</li></ul>To be successful in this job, we expect you to have an open mind towards receiving a large amount of information since we are assigning you to a Fast Track Training program as a Field Service Engineer.Besides absorbing the technical information, then you would also need to transform this knowledge into information you can transfer for the local team, you are expected to train and share your knowledge within the teams.The job requires intensive travel activity via car, train, plane, launch boat, and in extreme cases via helicopter at short notice. The ability to be flexible, changing plans to comply with professional circumstances and exigencies are required.Benefits &amp; Learning Opportunities<ul><li>Exciting position within a dynamic company</li><li>A healthy and strongly internationally oriented organization and a challenging multinational environment</li><li>Continuous training opportunities</li></ul>

Field Service Engineer

Part of our Housekeeping team on our River vessels, the Stateroom Steward/ess provides guests at all times with friendly, personalized housekeeping service. This includes, but is not limited to, maintaining high standards and consistency of cleanliness of the guest staterooms and all public areas while providing our guests an outstanding customer service. The Stateroom Steward/ess reports to Housekeeper.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Daily cleaning of staterooms, public areas, toilets, and reception area&nbsp;</li><li>Careful handling of cleaning products, materials, and housekeeping equipment&nbsp;</li><li>Rotating laundry duty including washing, ironing, and folding activities&nbsp;</li><li>Distribution of daily programs, gift orders, and turndown services in staterooms&nbsp;</li><li>Reporting technical defects of staterooms to supervisor/reception and assistance with embarkation/disembarkation&nbsp;</li><li>Conduction of stock takes, inventory, and participation in onboard training programs.&nbsp;</li></ul>&nbsp;WHY JOIN VIKING? &nbsp;&nbsp;Elevate Your Career &nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li><li>Employee benefits&nbsp;</li><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;&nbsp;ABOUT YOU&nbsp;<ul><li>High school diploma required&nbsp;</li><li>Minimum of 2 years previous experience required in a similar position in housekeeping&nbsp;</li><li>Good English communication skills&nbsp;</li><li>Ability to work independently, service-oriented and guest focused&nbsp;</li><li>Must be well groomed, maintain impeccable hygiene standards, and be discreet with confidential information.&nbsp;</li></ul>

RIVER - Stateroom Steward

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.&nbsp;CANDIDATE PROFILE&nbsp;&nbsp;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.&nbsp;CORE WORK ACTIVITIES&nbsp;Leading Pastry Culinary Team• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.• Encourages and builds mutual trust, respect, and cooperation among team members.• Serves as a role model to demonstrate appropriate behaviors.• Ensures and maintains the productivity level of employees.• Ensures employees understand expectations and parameters.• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.• Leads shifts while personally preparing food items and executing requests based on required specifications.• Supervises and coordinates activities of cooks and workers engaged in food preparation.&nbsp;Ensuring Culinary Standards and Responsibilities are Met• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.• Recognizes superior quality products, presentations and flavor.• Maintains food preparation handling and correct storage standards.• Maintains purchasing, receiving and food storage standards.• Supports procedures for food &amp; beverage portion and waste controls.• Follows proper handling and right temperature of all food products.• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.• Ensures compliance with all applicable laws and regulations.• 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.• Assists in determining how food should be presented and creates decorative food displays.&nbsp;Ensuring Exceptional Customer Service• Provides services that are above and beyond for customer satisfaction and retention.• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.• 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.• Empowers employees to provide excellent customer service.• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.• Strives to improve service performance.&nbsp;Maintaining Culinary Goals• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.• Develops specific goals and plans to prioritize, organize, and accomplish your work.• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.• Purchases appropriate supplies and manage inventories according to budget.&nbsp;Supports Training and Development Activities&nbsp;• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.• Ensures property policies are administered fairly and consistently.• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.&nbsp;Additional Responsibilities&nbsp;• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.• Analyzes information and evaluates results to choose the best solution and solve problems.• Brings issues to the attention of the department manager and Human Resources as necessary.• Attends and participates in all pertinent meetings.

Head Baker 26051189

<ul><li>Serve food courses and alcoholic beverages to guests.</li><li>Set tables according to type of event and service standards.</li><li>Answer questions on menu selections.</li><li>Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.</li><li>Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.</li><li>Record transaction in MICROS system at time of order.</li><li>Check in with guests to ensure satisfaction with each food course and/or beverages.</li><li>Maintain cleanliness of work areas, china, glass, etc., throughout the day.</li><li>Complete closing duties, including restocking items, turning off lights, etc.</li><li>Present physical and accurate check to guest and process payment.</li><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift.</li><li>Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li><li>Perform other reasonable job duties as requested by Supervisors.</li></ul>PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Waiter/ Waitress 26055335

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.&nbsp;Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Waiter/ Waitress

<ul><li>Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards.</li><li>Answer questions on menu selections.</li><li>Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.</li><li>Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order.</li><li>Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day.</li><li>Complete closing duties, including restocking items, turning off lights, etc.</li><li>Present physical and accurate check to guest and process payment.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Assistant Waiter

As a FinOps Specialist, you will join the IT Cost Management Domain of Alpha Bank and be responsible for overseeing the entire IT budget, taking into account actual performance, historical expenditures, estimated expenses, and income. &nbsp;What you will be doing<ul><li>Analyzes capital and operating expenses related requests and prepares the necessary documentation for the relevant proposals for approval.</li><li>Records the cost components in the system (projects, cost categories, related costs, cost drivers, etc.).</li><li>Monitors assets evolution and relevant depreciation, produces relevant reports, receives feedback on assets useful life.</li><li>Implements relevant actions (e.g., useful life extension or asset impairment) in cooperation with relevant stakeholders (e.g., system owner, Accounting, business).&nbsp;</li><li>Prepares cost reports to monitor progress, productivity, efficiency and results of activities related to cost categories under responsibility.</li><li>Monitors actual costs vs approved budget and reports on potential deviations.</li><li>Analyzes and reports large raw datasets.</li><li>Communicates findings and potential solutions clearly and concisely to supervisor, the team and other stakeholders.</li><li>Assists in the design, implementation and maintenance of the chargeback model (data feeds, cost components, allocation rules and drivers etc.).</li><li>Identifies opportunities in terms of cost optimization.</li></ul>What you need to have<ul><li>Bachelor’s degree in Finance, Engineering, Computer Science or other relevant field.</li><li>Master’s degree in Finance, Economics or a related field will be considered a plus.</li><li>At least 5 years of relevant experience in financial markets business and in computer systems.</li><li>Strong financial understanding with solid knowledge of budgeting, accounting and reporting principles.</li><li>Analytical thinking and business acumen to evaluate financial performance and support effective decision-making.</li><li>Excellent communication, collaboration, and problem-solving skills, with high learning agility in dynamic, cross-functional environments.</li></ul>What we offerIt’s all about our people. At Alpha Bank, you will enjoy:<ul><li>A friendly and collaborative working environment that supports taking initiative and action.</li><li>A culture that centers around learning and continuous development and encourages everyone to bring their best self to work.</li><li>The opportunity to challenge your thinking through your participation in complex tasks and transformation projects.</li><li>Being part of a large organization with a leading role in the Greek economy and a strong presence in the community.</li><li>Flexible working options.</li><li>A competitive salary and benefits.</li></ul>

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