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General Manager

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The Restaurant Manager will have responsibility for leading an exciting and dynamic team of individuals in a high volume restaurant to ensure its success.

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Manager In Training (MIT) Kingston, St. Catherine, Clarendon & Manchester

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  • Not disclosed
  • Updated 19/04/2017
  • St. Ann

Managing and coordinating marketing initiatives, liaising with media partners, brand maintenance and corporate guidance and dissemination of new standards and procedures relative to the Bahia brand

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  • Not disclosed
  • Updated 19/04/2017
  • St. Ann

This position serves as a strategic partner between Local and Corporate Human Resource and is responsible for corporate communication and support in all areas such as Policy and Procedures, Employee Relations, Compensation and Benefits, Training, Recruitment and Contracting

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  • Not disclosed
  • Updated 19/04/2017
  • St. Ann

Territory Manager

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GENERAL MANAGER APPLETON ESTATE RUM TOUR

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CATERING SALES MANAGER

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  • 20000 - 30000
  • Updated 15/04/2017
  • St. Ann

The executive pastry chef oversees the production of pastries, sweets, breads, ice creams, toppings and fillings. He or she is the expert of creation, execution, and presentation of pastries and desserts.

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The Sales Coordinator is responsible for supervising and coaching Junior Sales Coordinators. He/ She is also responsible for maintaining relationship with Key Accounts

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The successful candidate will serve as an integral member of the senior team of the Sandals Foundation to develop and implement efficient and effective internal processes, research and evaluate projects and programs and garner funding through grant writing.

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To coordinate the general operation of the Bell Boys department, in order to guarantee welcoming and farewell activities, according to the established standards and policies.

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To plan and supervise the cleanliness of kitchen, as well as the set up of food displays, banquets, or special event displays, by means of optimizing, managing, and controlling inventories of operational equipment, and the appropriate use of assigned staff and material resources.

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To ensure the organization, direction, and control of the Food and Beverages department, guaranteeing the quality of services and the optimum conditions of the facilities according to the assigned budget, in order to achieve customer satisfaction.

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To organize the activities of the department, according to the needs, and based on the arrival and departures occupation forecasts.

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The ideal candidate will have at 5 years+ relevant working experience preferably in a production kitchen environment. A wide range of managerial competencies including leadership, strong planning skills, communication and time management skills are required.

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  • Not disclosed
  • Updated 07/04/2017
  • St. Ann

Portuguese Tour Rep

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Floor Manager

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Hotel staff-multi roles

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Hotel and Spa Operations Manager

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The Kitchen Supervisor and Team Leader is responsible for the daily food and beverage service operation while adhering to International Food Safety Regulations

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Organize and manage the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars..

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