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  • in a 24/7 operations 365 days a year. Utilizing virtual and mobile technologies leveraged by company intra-net, online learning system, and website. Providing friendly and competent customer service. Reporting for work in a timely manner when scheduled. Additional Job Duties: Travel and overnight stays Three to five years ’ experience in Training and Development or equivalent training/experience in ...

  • and values that follow: • Advanced knowledge of building management/engineering • A degree in Engineering or similar • Exposure to budgeting and basic accounting • Positive attitude • Good communication skills • Committed to delivering a high level of customer service • Strong leadership skills and previous Leading 5* Hotel Hiring "Chief Engineer" (with Star Hotel Experience) from M.Tech/ B.Tech background Post ...

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

  • the Time 24. Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis, Expense statement, daily/weekly/monthly profit and loss Report to determine future action 25. Month end closing of crockery, cutlery, raw Material items 26. Taking briefing of staff before staffing each Shift 27. Making KRA

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