Maintain professional appearance
Plan, organize, delegate, coordinate and follow up various tasks and assignments
Must be able to work in and outdoors in a variety of climates and weather conditions
Regular and consistent attendance, including nights and weekends as business dictates
Must have proficient navigational skills with a satisfactory driving record and meet insurability requirements
Must be able to traverse multiple flights of stairs while carrying furniture, appliance, and electronics
Any combination of education and experience providing the necessary skills and knowledge are acceptable
Good communication skills
Prolonged driving and standing
Position routinely requires lifting, loading, moving, and using a dolly for merchandise 50-300 pounds
Established selling skills
Learn and become proficient in POS system
Stooping, bending, pulling, climbing, reaching and grabbing as required
Effective organizational skills
Negotiate and resolve conflict
Associate or Bachelor's degree with course work in business, accounting, marketing or management
Two years' experience in retail or other business emphasizing customer service, account management or merchandising
Handle multiple priorities simultaneously
Must be able to read, write and communicate effectively in person and over the phone with employees and customers
Recognize and solve problems

SmartExplore AI is experimental.

Implementation Project Manager

Vallen

Orlando, FL

Easy Apply

Customer Care Advocate (Remote)

Hire Standard Staffing

Orlando, FL

$120,000/yr

RemoteHealth Insurance

Comfortable using Zoom and other online communication tools.
No prior insurance experience is required — only a strong drive to succeed and a willingness to learn.
Must be a U.S. or Canadian citizen.

SmartExplore AI is experimental.

Store Manager Trainee

Dollar Tree

Winter Park, FL 32792

Education AssistanceHealth InsurancePaid Time OffRetirement Benefit

New, Posted 7 hours ago

Stewarding Manager

Marriott

Orlando, FL 32828

$26.44-$36.06/hr

Onsite

Participates in employee progress discipline procedures.
Maintain operating budget.
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.).
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Spervises day-to-day operations, verifies the quality, standards and meeting the expectations of the customers on a daily basis.
Supervises dishroom shift operations.
Verifies workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
Understands employee positions well enough to perform duties in employees' absence.
Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Responsibile for dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
Education and Experience section above
Conducts china, glass and silver inventories.
Verifies compliance with all Food & Beverage policies, standards and procedures.
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Monitors employee productivity.
Pay Range: $26.44 - $36.06 per hour
Bonus Eligible: Y
Understands the impact of departments operation on the overall property financial goals and objectives.
Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
Assists in payroll administration.
Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
Supervises the daily kitchen utility operations and staff.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Participates in the employee performance appraisal process, providing feedback as needed.
Interacts with vendors and Health Department representatives as required.
Performs all duties of utility employees as necessary.
Operates and maintains all department equipment and reports malfunctions.
Verifies employees maintain required food handling and sanitation certifications.
Monitors the inflow of ordered materials and the maintenance of current materials.
Participates in the scheduling of employees to business demands and for tracks employee time and attendance.
Maintains all equipment, china, glass and silver and verifies adequate cleaning of each.
High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.OR-2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
Schedule: Full Time
Supervises employees and all day-to-day operations.
Serves as a role model to demonstrate appropriate behaviors.
Purchases appropriate supplies and manage inventories according to budget.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Empowers employees to provide excellent customer service.
Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc.
Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Participates in the supervises of department's controllable expenses to achieve or exceed budgeted goals.
Participates in recruiting, interviewing, hiring, and promoting employees in the organization.
Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.