1632 Business Development jobs in Halifax, MA

New, Posted 3 hours ago

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IBOR Business Systems Analyst - Investment Management Technology

MassMutual

Boston, MA 02112

~ 48 min Onsite

5+ years of data analysis experience working with large data sets and multiple sources of data
5+ years of experience with investment management systems (from front office to middle office, to back office)
Bachelor's degree
5+ years of investment data experience with an understanding of systems and data management
8+ years of experience with designing and implementing complex solutions

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B2B SaaS Account Executive — US Expansion (Hybrid)

Haiilo GmbH

Boston, MA 02115

Health Insurance

New, Posted 6 hours ago

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Associate, Business Control & Risk Management

Santander Holdings USA

Quincy, MA 02171

~ 40 min Onsite

Bachelor's Degree or equivalent work experience: Accounting, Business, Statistics, Risk Management, Information Systems, Finance, Economics or equivalent field. - Required.
Strong knowledge of IT General Controls.
5+ Years Risk Management, Internal Controls, Auditing, Credit Management, relevant line of business experience and/or legal or regulatory experience. - Required.
Demonstrated experience supporting and/or leading audits, which includes pre-audit preparation, document production, and reporting.
Certifications:
Strong written and verbal communication.
Risk Certification - Preferred.
Ability to constructively work both independently and in collaborative environments involving all levels of management and employees
Advanced understanding of the regulatory environment and how the risks of the products and services the bank offers are viewed by the Second Line of Defense, Internal Audit and regulators.
Strong project management skills.
Excellent analytical and complex problem-solving skills.
Ability to build credibility with, collaborate with, and influence line of business executives.

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Lead Business Relationship Manager

Northeastern University

Boston, MA 02115

Education AssistanceHealth InsurancePaid Time OffRetirement Benefit

Head of GI Cancers, Global Marketing, Oncology Business Unit

Scorpion Therapeutics

Boston, MA 02115

Director, Global Health Economics Lead, Oncology Business Unit

Takeda Pharmaceuticals

Boston, MA 02115

Education AssistanceHealth InsurancePaid Time OffRetirement Benefit

Territory Manager - Outside Sales

Priority-1

Norwood, MA 02062

Health InsurancePaid Time OffRetirement Benefit

Service Sales Account Manager

Atavas

Boston, MA 02115

Outside Sales Manager

Richelieu Hardware

Boston, MA 02115

Health InsurancePaid Time OffRetirement Benefit

Easy Apply

Executive Chef

Brickstone Brewhouse Tavern

Raynham, MA 02767

~ 25 min Onsite

Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs
Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: Daily prep counts. Weekly prep totals and weekly prep plans. Regular review of Product Mix (P-Mix) information
The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations
The Chef is responsible for generating strong financial performance for the health of the restaurant and the company
Ensuring all Health Department regulations are always enforced
Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous development should include; menu engineering, systems development, training systems, vendor negotiations and kitchen management
Food COGS goal of 28% or less
The Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure
Planning necessary upgrades in a timely, well thought out way
Taking a hands-on approach and being directly involved in daily production
Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and Maintenance
Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept
Providing consistent and frequent feedback to Sous Chef(s) and staff
Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives
Proper receiving, rotation, storage, and handling of all food products
Overseeing the creation and implementation of all menus
Analyzing weekly costs to ensure proactive management of controllable costs
Providing a monthly physical inventory
The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: Providing a daily walk through of the kitchen to determine areas needing attention or repair
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time
Purchasing and Receiving
Teaching and coaching staff daily
The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged
Maintaining the valuations on your inventory using invoices from vendor
The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements
Ensuring strict adherence to standards for food quality
Monitoring local vendors accordingly
Calling appropriate repair companies
Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures
Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc.
Holding BOH meetings to review specials, menu items and discuss kitchen issues
Producing an accurate forecast
Assuming full responsibility for: Monitoring daily BOH labor reports and minimizing overtime
Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs
Providing coaching, mentoring and development to all employees as this is critical for the success of the restaurant and the company
Ensuring that performance reviews of all BOH employees are completed annually
Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate
Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues
The Chef is expected to work an average of 50–55 hours per week
Minimizing employee turnover
Executive Chef
The Chef is responsible for ensuring that the restaurant is operating at or above company standards
Total Kitchen Labor goal of 11%
They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals
Keeping the GM informed of all staffing needs