Marcus Dmc Email & Phone Number

Yogyakarta Area, Yogyakarta, Indonesia

To cultivate a skilled workforceTo teach cultural literacyTo help students become critical thinkersTo help students compete in a global marketplace. Position : F & B Service ( Waiter & Waitress) F & B Bar F & B Production ( Cooks) H K ( Housekeeping and Laundry ) Deck and Engine

Yogyakarta

Sidoarjo . East Java

"Education is really aimed at helping students get to the point where they can learn on their own.

Yogyakarta Area, Yogyakarta, Indonesia

Education does not have a single purpose; it serves multiple objectives, and the relative importance of each of these objectives can be very personal. The varied emphasis is a result of the diverse economic, social, spiritual, cultural, and political realities of our individual lives. Likewise, how we deliver instruction1, and how we measure success in school as a predictive indicator of our future success in society and, indeed, one could argue the metrics for society’s success as a whole, must be updated to match.

Yogyakarta Area, Yogyakarta, Indonesia

Preparing your organization's "leaders of tomorrow" requires ensuring that you have the talent you need today. By nurturing leaders who can keep and engage talent, you minimize your chances of losing critical high potentials...and maximize the impact of the talent you already have in place.

Miami/Fort Lauderdale Area

Responsibilities include (but are not limited to): • Ensures the highest level of guest satisfaction by overseeing the delivery of quality guest services and amenities within company standards• Ensures cost control and revenue potential• Provides functional leadership to all food and beverage team members• Inspects the service and culinary aspects of all venues on a daily basis. Reviews and coordinates with F&B Management all special functions• Monitors at all times United Stated Public Health (USPH) procedures for sanitation and cleanliness• Inspects assigned work areas and partners with Technical department in addressing repair and maintenance needs• Performs related duties as requireOperational Areas:Food & Beverage Service

Miami/Fort Lauderdale Area

1. In accordance with Apollo Cruises’ Pillars of Safety, Service and Style, as well as throughApollo Connections, each employee conducts oneself in a professional and courteous mannerat all times. This consists of physical and verbal interactions with guests or fellow shipboardemployees and/or in the presence of guest contact and Apollo Family Member (CFM) areas.2. Directs, coaches, supports, supervises and evaluates (in conjunction with the Food & BeverageManager/Assistant Food Manager) the performance of all direct reports.3. Must be very familiar with the entire food operation and have a total understanding of the UnitedStates Public Health rules and regulations.4. Responsible for the scheduling and training of the Utility Cleaners, Dishwashers and Potwashers.5. Has a thorough understanding of Time and Attendance procedures, and is familiar with thecontracts and work schedule hours/week and supporting documentation.6. Ensures that assigned CFMs follow their schedules and complete the required tasks as per theirjob descriptions.7. Supervises the garbage processing room and ensures that proper garbage separation is doneaccording to company policies.8. Ensures that assigned CFMs are well groomed and in proper uniform when reporting for duty.Notifies the Food & Beverage Manager of any cases of disciplinary issues or poor performance.9. Responsible for the cleaning and storage of kitchenware items that are not used on a daily basissuch as ramekins, molds, snail dishes, 10. Management of the “in use” material storeroom ensuring that all items are properly washed andstored.11. Responsible for the cleanliness and working condition of all cleaning and washing equipment,and must report to the Assistant Food Manager any damages or malfunctions.12. Requisitions cleaning materials and chemicals on a daily basis and ensures the appropriate use ofthose products.13. Inventories equipment and material whenever requested by the Food & Beverage Manager.

Surabaya Area, East Java, Indonesia

Reports directly to the Executive Chef.* Manages the Assistant Chief Steward and Stewarding Supervisors as well as all outsourced Stewards.* Organizes his department as an efficient and productive cost center and service department ensuring a smooth operation and therefore contribute to maximizing guest satisfaction.* Maintains an organized, clean and sanitized heart-of-house Food & Beverage area and provides all outlets and banquets with clean operating equipment based on expected business levels.* Focus on energy conservation in the kitchen.* Controls procedures for reducing breakage and loss of equipment.* Ensures that par stock of chemicals is always correct and sufficient and chemicals are used accordingly.* Is responsible for inventory of china, glasses, silverware and hollowware from the outlets and main storage.* Develops a cleaning schedule for the kitchen, pastry, garden manger, banquets, colleague restaurant, coolers etc.* Establish a Hygiene and Control program for the kitchen and surround areas.* Adheres at all times to the Company Policies & Procedures and Fire Life Health Safety & Security and HACCP Standards.* Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.* Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.

Surabaya Area, East Java, Indonesia

Service Excellence & HospitalityAre Service and Excellence Important to Your Business? What is great service? Why is great service important? The benefits of great service What’s in it for you? The Impact of positive word of mouth advertising The Impact of negative word of mouth advertising Why customers don’t return How to deal with an unhappy customer 3 ways to positively affect the dining experience