Operator B

Manager operations
Meer over: Manager operations|2006-06-18 00:23:20
Template Vacaturenummer 2814 MANAGER OPERATIONS M/V Projectmanagement, Engineering, Productie & Logistiek Groeifunctie in groeiende organisatie, standplaats Emmen Onze opdrachtgever Holvrieka Ido BV in Emmen maakt deel uit van de tank- en apparatenbouw divisie van de Burg Industries BV . De structuur van Burg Industries , waar overigens in...
http://banen.intermediair.nl/texis/jobsearch/details.html?id=447c1d2a49be0

Operations Manager Paris Paris
Meer over: Operations Manager Paris Paris|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=20852&CurrentLanguage=1

Operations Manager Lisbon Lisbon
Meer over: Operations Manager Lisbon Lisbon|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=20850&CurrentLanguage=1

Operations Manager Berlin Berlin
Meer over: Operations Manager Berlin Berlin|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=20846&CurrentLanguage=1

Docent Operations Management 0,6 Fte Randstad
Meer over: Docent Operations Management 0,6 Fte Randstad|2006-06-17 23:10:40
Minimaal 10 jaar leidinggevende ervaring op het gebied van Operations Management in de gastvrijheidindustrie met als basis een gedegen opleiding op minimaal HBO-niveau, bij voorkeur aangevuld met een didactische aantekening Bij voorkeur enige onderwijservaring Bij voorkeur buitenlandse ervarnig in de gastvrijheidindustrie; Een gedegen kennis van de Engelse taal in woord en geschrift (absolute voorwaarde) Capaciteiten om Operations Management - en vooral het kwantitatieve deel - te doceren en daarbij de vertaalslag te maken naar situaties in de gastvrijheidindustrie herkenbaar en bruikbaar voor studenten en passend binnen het curriculum. De Docent Operations Management is, behalve voor het verzorgen en geven van colleges, ook verantwoordelijk voor de logistiek van de gelijknamige 8-weekse module. Buiten een wekelijks kaderstellend college is de rol van de docent die van coach/begeleider
http://www.courtesymasters.com/portal.php?page=vacature&id=4569&CurrentLanguage=1

Operations Manager Edinburgh Edinburgh
Meer over: Operations Manager Edinburgh Edinburgh|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=16579&CurrentLanguage=1

Operations Manager Leeds Leeds
Meer over: Operations Manager Leeds Leeds|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=16565&CurrentLanguage=1

Operations Manager Cardiff Cardiff
Meer over: Operations Manager Cardiff Cardiff|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=16556&CurrentLanguage=1

Operations Manager Munich Munich, Germany
Meer over: Operations Manager Munich Munich, Germany|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=14752&CurrentLanguage=1

Operations Manager Madrid Madrid, España
Meer over: Operations Manager Madrid Madrid, España|2006-06-17 23:10:40
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=13709&CurrentLanguage=1

Operations Manager Cologne Koln, Deutschland
Meer over: Operations Manager Cologne Koln, Deutschland|2006-06-17 23:10:39
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=9820&CurrentLanguage=1

Operations Manager Copenhagen Copenhagen, Danmark
Meer over: Operations Manager Copenhagen Copenhagen, Danmark|2006-06-17 23:10:39
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.  Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates' qualifications. Orients new employees by presenting them with information about their job and the company.  Completes new employee paperwork (e.g., I-9's, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards. Monitors/coaches employees on performance, compliance with procedures, and workload.  Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensures employees follow safety, sanitation, and security procedures.  Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Listens to comments, criticisms, and feedback from customers, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. Greets employees as they begin their shift to promote an atmosphere where they feel welcomed, important, and valued. Performs employees' tasks such as preparing menu items, bussing tables, and serving food to help employees.   Prepares restaurant and employees for shift and ensures the restaurant is ready to open according to standards. SALES AND PROFITS:  Conducts cash drops, reviews credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Balances staffing levels and labor costs to achieve a cost-effective plan for running the restaurant.  Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with GM regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs; fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business and by participating in local events to increase sales and profits.  Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant.  Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory.  Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards.  Inspects, tastes, and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers' and bartenders' total ticket sales and maintains proper financial records of comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served in a timely manner. LEADERSHIP:  Self Accountability  Innovation  Problem Solving Modeling Strategic Thinking Communication Coaching and Development Impacting and Influencing
http://www.courtesymasters.com/portal.php?page=vacature&id=8466&CurrentLanguage=1

Trucking Operation Agents (M/V)
Meer over: Trucking Operation Agents (M/V)|2006-06-17 23:10:33
De Trucking Operation Agent is verantwoordelijk voor de correcte afhandeling van import- en export truckzendingen in de ruimste zin van het woord.
http://www.jobstoday.nl/app?service=external/ShowVacancy&sp=S41dd2cb90bd989f2010bdcf1ff06000a

Protest operators tegen roamingvoorstel EU
Meer over: Protest operators tegen roamingvoorstel EU|2006-06-17 21:35:21
Mobiele operators hebben bij de Europese Commissie geklaagd over het voornemen de prijzen voor roaming vast te leggen. Zij noemen het prijsbeleid 'een dwangbuis'.
http://www.tiscali.nl/content/article/206525.htm

Jordan Joins Bobcats as Member of Operations
Meer over: Jordan Joins Bobcats as Member of Operations|2006-06-17 19:34:53
"Michael Jordan is back in the NBA. No, he's not playing again," writes David Aldridge in THE PHILADELPHIA INQUIRER. "But he is buying an ownership stake in the Charlotte Bobcats, and will be a managing member of the team's basketball operations, majority owner Robert Johnson said Thursday."
http://www.nba.com/news/301825.html?rss=true

Operations / Sales Support
Meer over: Operations / Sales Support|2006-06-17 17:47:46
Linx Expansion Requires Discoverers Linxtelecom (the Company) provides data, IP and network services to, from and within Russia, Poland, the Baltic region, Ukraine and the Rest of the World. Customers of Linxtelecom are Telecom and Internet Service Providers, businesses and governmental organizations. Linxtelecom is a customer driven organization with a flexible, responsive market approach providing high quality services over its own and leased facilities in the Region. The Company was established in 2000, is based in Amsterdam, The Netherlands and has offices in Lithuania, Poland, Estonia, Latvia, Russia, and the Netherlands. Linx Telecommunications is a young, fast growing, company with a dedicated team of telecom professionals. For more information: www.linxtelecom.com Linx is an equal opportunity employer. We offer an environment in which you can discover your ambition. Due to our continuous expansion we are looking for a very accurate and energetic individual to fill the position of Operations / Sales Support in our Amsterdam office. The ideal candidate must have a hands-on mentality, an open eye for improvement and an attitude that will deal with challenges. Knowledge, Competencies & Skills - 2 - 3 years experience in a similar position and/or environment. - Accuracy and feeling for numbers - Fluency in English; mastering Russian and/or Polish will be seen as a plus - Excellent MS Excel and Outlook skills - Knowledge of and experience in Project planning and management - Independent; also able to perform well in teams Responsibilities - Administrative order processing (collect/check quote history, do order acceptance, register in database, obtain approval, hand over to implementation) - Prepare and Control project budgets - Maintain internal and external contacts (Project Managers, Suppliers and Clients) Project file administration/archiving - Prepare Project Status reports for the Manager Operations Interested? Please send your resume and motivation to linx1@adver.nl No need to reply for headhunters and recruitment agencies.
http://www.vacaturebase.nl/view.php?job_id=15144

Trucking Operation Agents (M/V)
Meer over: Trucking Operation Agents (M/V)|2006-06-17 17:47:45
Expeditors International BV is een jonge en dynamische netwerk expediteur. Onze kernactiviteiten zijn; luchtvracht, zeevracht, distributie en douane formaliteiten & transportverzekeringen. Wereldwijd heeft Expeditors circa 176 kantoren en 10.600 medewerkers. In Nederland bestaat Expeditors International 12 jaar met kantoren op Schiphol en in Barendrecht. Ben jij geïnteresseerd om te werken voor een bedrijf dat naast klant- en service gerichtheid, zich focust op continue educatie en ontwikkeling van haar medewerkers, middels training en loopbaanontwikkeling? Voor ons kantoor te Barendrecht, zijn wij op zoek naar een: Trucking Operation agents (m/v) Functie De Trucking Operation Agent is verantwoordelijk voor de correcte afhandeling van import- en export truckzendingen in de ruimste zin van het woord. Wij zijn op zoek naar een accurate teamplayer met doorzettingsvermogen, zonder een negen tot vijf mentaliteit. Voor deze functie is het belangrijk om communicatief goed onderlegd te zijn. Verantwoordelijkheden: - Kunnen werken volgens vastomlijnde procedures en naar productiviteitsnormen. - Tijdig en accuraat aanmaken van export dossiers en het invoeren van alle gegevens in ons systeem: ERFS E.TMS. - Zorgdragen voor het tijdig laten ophalen van de zendingen - Het op correcte wijze opmaken van de benodigde vervoerdocumenten (CMR/BVA) - Het onderhouden van dagelijks contacten met onze klanten - Het op peil houden van de kennis d.m.v. het volgen van trainingen - Het geven van algemene administratie assistentie, zoals raportages - Rapporteert rechtstreeks aan de ERFS Manager van de afdeling Trucking Vereisten - Een aantoonbare ervaring in een soort gelijke positie binnen de industrie - Een bovengemiddelde customerservice instelling - Accuraat in werk en communicatie - Zowel individueel als in teamverband kunnen werken. - Een goede kennis van de Nederlandse en Engelse taal in woord en geschrift. - Een goede kennis van MS office applicaties Ben jij zowel een teamplayer als een onafhankelijke solist?Kan jij ervoor zorgdragen dat onze service, de eisen van onze klanten overtreft? Dan ben jij de collega die wij zoeken. Ben jij geïnteresseerd? Stuur jouw uitgebreide brief en cv naar: Expeditors International B.V. t.a.v. Human Resource Postbus 75696 1118 ZS SCHIPHOL E-mail adres: expeditors12@adver.nl Our website: www.expeditors.com - You'd be surprised how far we'll go for you - * Acquisitie n.a.v. deze advertentie, wordt niet op prijs gesteld *
http://www.vacaturebase.nl/view.php?job_id=15556

Facility Operations Coordinator
Meer over: Facility Operations Coordinator|2006-06-17 17:47:45
PCH Facility Management maakt onderdeel uit van de PCH Dienstengroep. PCH Dienstengroep, onderdeel van het bouwconcern VolkerWessels, is ontstaan vanuit de visie om een totaalpakket van diensten aan te bieden in de gehele life cycle van het beheer van de openbare ruimte, zoals parkeermanagement van parkeergarages en openbare parkeerplaatsen, parkmanagement op zowel private als publieke bedrijventerreinen, facility management en beveiliging. Andere werkmaatschappijen binnen de PCH Dienstengroep zijn Parkeer Combinatie Holland b.v., Muntcentrale Holland b.v., Bedrijfsbeveiliging Holland (BBH) b.v. en PCH Parkmanagement b.v. PCH Facility Management is een organisatie die zich toelegt op het gebied van integrale facilitaire dienstverlening. De activiteiten lopen uiteen van locatiemanagement voor opdrachtgevers tot totale outsourcing van de facilitaire afdeling en haar dienstverlening. Wegens groei zijn we op zoek naar een gedreven, kwaliteitsgerichte, daadkrachtige: Facility Operations Coordinator (M/V) De functie: U als facilitair beheerder bent verantwoordelijk voor de gewenste kwalitatieve operationele uitvoering van werkzaamheden op de locaties tot tevredenheid van de klant en op zodanige wijze dat dit binnen de vastgestelde begroting blijft. U stuurt de facilitaire medewerkers en de contractpartijen op de locaties aan. Ook bent u verantwoordelijk voor het monitoren van de gecontracteerde services en bewaakt u de (locale) procedures en het beleid. U legt verantwoording af aan de Portofolio Facility Manager. De werkzaamheden: De werkzaamheden bestaan o.a. uit: · Zorgdragen voor en bewaken van een correcte werkuitvoering volgens de contractafspraken en de service level agreements op kwalitatief, financieel en procesmatig niveau. · Zorgdragen voor een optimale communicatie en relatiebeheer m.b.t. de uit te voeren werkzaamheden. · Het beoordelen op volledigheid en juistheid van offertes, contracten en handboeken/procedures. · Zorgdragen voor het uitvoeren, evalueren en toetsen van de contractafspraken door leveranciers op het gewenste kwaliteitsniveau. · Het in samenwerking met het Facilitair Service Bureau (Frontoffice) opstellen van procedures, werkwijzen en locatieafspraken ten behoeve van de werkuitvoering en zorgdragen voor een zorgvuldige administratieve organisatie. · Zorgdragen voor frequente bezoeken aan de locaties van de opdrachtgever. · Het bewaken van een kwalitatieve en spoedige afhandeling van klachten. · Het begeleiden van en participeren in (interne) projecten. · Het aanleveren van input en bewaken van budgetten i.s.m. de Portfolio Facility Manager. · Het controleren en accorderen van facturen. · Zorgdragen voor periodieke rapportages aan de Portfolio Facility Manager. · Instrueren en begeleiden van de facilitair medewerkers en het voeren van periodiek werkoverleg. · Het voeren van beoordelingsgesprekken met de facilitair medewerkers. · Het signaleren en melden van onvolkomenheden en eventuele commerciële kansen welke uit bovenstaande taken voortvloeien aan de Portfolio Facility Manager (signaalfunctie). Gevraagd en ongevraagd meedenken met de dienstverlening op de locatie. Het profiel: · Afgeronde opleiding MBO Facility Management. · Minimaal 2 jaar relevante werkervaring binnen het facilitair werkveld en relevante leidinggevende ervaring. · Ervaring met geautomatiseerde gegevensverwerking zoals Word en Excel. · Communicatief vaardig en goede kennis van de Nederlandse taal in woord en geschrift. · Klantgericht, dienstverlenend, pro actief en kwaliteitsgericht. · Zelfstandig, verantwoordelijkheidsgevoel en integer. Wij bieden: De mogelijkheid om in deze dynamische functie mee te bouwen aan de organisatie die volop in ontwikkeling is alsmede goede primaire- en secundaire arbeidsvoorwaarden. Het betreft een functie van 40 uur per week met standplaats Arnhem. U kunt uw sollicitatiebrief met cv (o.v.v. Facility Operations Coördinator) binnen 14 dagen richten aan: PCH Facility Management b.v., t.a.v. afdeling Personeel & Organisatie, postbus 295, 6800 AG Arnhem. Per email: pch6@adver.nl. Voor meer informatie kunt u contact opnemen met Anke Smits op telefoonnummer 026 - 352 97 84 of www.pch-dienstengroep.nl raadplegen. Acquisitie naar aanleiding van de vacature wordt niet op prijs gesteld.
http://www.vacaturebase.nl/view.php?job_id=15562

Management Assistant Operations Support
Meer over: Management Assistant Operations Support|2006-06-17 17:10:47
Management Assistant Operations Support, Schiphol Rijk
http://www.vacatures.at/article.php?title=Management+Assistant+Operations+Support

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