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¿Quiénes somos?: Neotalent Conclusion es una de las mayores especialistas del mercado ibérico en captación y gestión de talento informático y de ingeniería. Como parte del grupo neerlandés Conclusion, que se compone por un ecosistema de 25 empresas y 3.600 empleados, nos centramos en aumentar la capacidad tecnológica de nuestros clientes y acelerar la transformación digital de los mismos. En Neotalent Conclusion, somos especialistas del talento. Atraemos a los mejores profesionales y los combinamos con los proyectos más ambiciosos, en el momento justo. Nuestro éxito radica en la inversión en innovación, orientación a resultados y, por encima de todo, en la garantía de que las personas tengan carreras felices y realizadoras. Aumente sus posibilidades de conseguir una entrevista leyendo la siguiente descripción general de este puesto antes de presentar su candidatura. Con más de 25 años de experiencia, Neotalent Conclusion cuenta con oficinas en Madrid, Lisboa y Oporto. Nuestra compañía está formada por un equipo de más de 850 profesionales entre sus diferentes áreas de operación. Neotalent, the responsive people. Más información en y DBA Senior con una sólida base en Oracle y una creciente experiencia en PostgreSQL, desempeñarás un papel clave en la gestión y modernización de plataformas de bases de datos críticas. Darás soporte a clientes líderes en los sectores de transporte público y energía, construyendo, manteniendo y migrando hacia soluciones escalables y seguras, principalmente alojadas en entornos on-premise basados en infraestructura VMware. • Contrato Indefinido con Neotalent Conclusion, • Modelo: 100% remoto El equipo: Te unirás a un equipo cercano de siete DBAs con experiencia, trabajando en tres áreas: Oracle, PostgreSQL y Microsoft SQL Server. A pesar de sus especializaciones individuales, el equipo colabora estrechamente, comparte conocimientos de forma abierta y se apoya mutuamente entre tecnologías. Hay un fuerte espíritu de equipo, buen humor y un enfoque común en ofrecer servicios de bases de datos fiables y de alta calidad en entornos críticos. Responsabilidades clave: • Construir, gestionar, optimizar y migrar bases de datos Oracle y PostgreSQL., • Automatizar operaciones de bases de datos mediante Terraform, Ansible y pipelines CI/CD., • Implementar, utilizar y mejorar la observabilidad con Dynatrace., • Gestionar la seguridad y vulnerabilidades con Qualys, asegurando cumplimiento y mitigación proactiva de riesgos., • Colaborar con equipos de infraestructura y cloud en entornos híbridos y nativos en la nube., • Participar en rotaciones de guardia 24/7 compartidas entre plataformas Oracle y PostgreSQL. Servicios y tecnologías clave: Utilizamos un conjunto amplio de tecnologías dentro de nuestros entornos gestionados y plataformas cloud-native. Es esencial tener conocimientos en: • Bases de datos: Oracle RAC / ASM y Data Guard, PostgreSQL, • Infraestructura como código: Terraform, • Conceptos cloud: diseño cloud-native, infraestructura híbrida, observabilidad, • IA y automatización: Ansible, • DevOps y herramientas: Azure DevOps, pipelines CI/CD, Git Habilidades blandas: • Colaboración: Disposición a compartir conocimiento y apoyar el crecimiento de otros., • Flexibilidad: Capacidad para adaptarse a herramientas, prioridades y necesidades cambiantes., • Responsabilidad: Asume la responsabilidad total sobre la calidad, fiabilidad y continuidad del servicio., • Resolución de problemas: Pensamiento analítico con enfoque proactivo y orientado a soluciones., • Resiliencia: Mantiene la eficacia y la calma bajo presión en situaciones críticas., • Orientación al cliente: Comprende los retos del cliente y ofrece soluciones prácticas y de valor. xcskxlj, • Comunicación y valentía: Expresa sus ideas con claridad y no teme cuestionar constructivamente para mejorar resultados y rendimiento del equipo. Conocimientos deseados: • Monitorización y observabilidad: Dynatrace, • Seguridad y gestión de vulnerabilidades: Qualys, • Certificación Oracle Certified Professional (no necesariamente vigente), • Certificación EnterpriseDB PostgreSQL Advanced (preferible) o equivalente, • Experiencia práctica con Ansible (valorado), • Experiencia práctica con Terraform (valorado), • Familiaridad con plataformas cloud (Azure/AWS) (valorado) Requisitos: • Mínimo 5 años de experiencia como DBA Oracle, • Experiencia en producción con clústeres PostgreSQL replicados (idealmente EnterpriseDB Advanced Server) y software asociado, como gestores de conexiones y herramientas de backup, • Experiencia en Infraestructura como Código (Terraform), plataformas de automatización (Ansible, Puppet, Chef) y herramientas de monitorización, • Conocimiento de seguridad en bases de datos, parcheo, actualizaciones y cumplimiento normativo, • Experiencia en entornos críticos es una gran ventaja Lo que ofrecemos: • Trabajar en proyectos desafiantes para grandes clientes, • Aprender más sobre tecnologías emergentes, • Acceso a formación continua y certificaciones, • Disfrutar de un plan de compensación flexible, • ... ¡y mucho más!

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Asistir al J

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Asistir al J

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Asistir al J

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met • Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability., • Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place., • Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed., • Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration., • Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary., • Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces., • Is proficient in all food & beverage procedures to be a resource when needed., • Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee., • Controls and analyses departmental costs on an ongoing basis; Todos los posibles candidatos deben leer con atención los siguientes detalles de este trabajo antes de presentar una candidatura. takes action to controlnegative deviation. • Monitors food & beverage sales regarding discounts., • Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results., • Utilises leadership skills and motivation to maximise employee productivity and satisfaction., • Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads., • Selects and develops strategies to improve guest service, food production techniques and efficiency., • Analyses financial reports relating to food & beverage, and takes corrective action and follow-up., • Achieves goals for Mystery Shopper, • Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements, • market needs, • competition, • trends, • potential costs and labour costs, • availability of food & beverage products, • merchandising and promotions • Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards., • With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history, • Sales mix, • Actual costs, • Potential costs, • Menu price, • Par stocks, • Production time • Prepares food and beverage business plan based on input from Executive Chef., • Monitors and makes sure the food & beverage departments follow all applicable laws., • Monitors purchasing practices to ensure maximum quality to lowest possible price., • Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards., • Screens, interviews and assists in selecting potential Department Heads and Supervisors for department., • Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual., • Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’., • Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service., • Develop departmental training plans., • Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager., • Conducts the following Human Resources related tasks: • Performance appraisals, • Coaching, • Counselling, • Discipline and grievance, • Employee relations, • Wage and salary administration, • Compensation and benefits, • Succession planning Employee Relations • Fosters and develops effective employee relations within department and throughout the resort., • Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity., • Conducts monthly departmental meetings with all food and beverage staff present., • Ensures that all potential and real hazards are reported and reduced immediately., • Fully understands the hotel’s fire, emergency procedures., • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees., • Ensures that employees work in a safe manner that does not harm or injure self or others., • Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division., • Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations., • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening., • Attends meetings and training required by the General Manager., • Assists colleagues to perform similar or related jobs when necessary., • Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently., • Accepts flexible work schedule necessary for uninterrupted service to resort guests., • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort ¿Quiere presentar una candidatura? Asegúrese de que su CV está actualizado y luego lea atentamente las siguientes especificaciones del puesto antes de solicitar. Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort's guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client's needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met • Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability., • Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort's food & beverage operations are competitive in the market place., • Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed., • Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration., • Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary., • Checks the food & beverage outlets' reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces., • Is proficient in all food & beverage procedures to be a resource when needed., • Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee., • Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation., • Monitors food & beverage sales regarding discounts., • Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results., • Utilises leadership skills and motivation to maximise employee productivity and satisfaction., • Monitors hotel's and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads., • Selects and develops strategies to improve guest service, food production techniques and efficiency., • Analyses financial reports relating to food & beverage, and takes corrective action and follow-up., • Achieves goals for Mystery Shopper, • Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements, • market needs, • competition, • trends, • potential costs and labour costs, • availability of food & beverage products, • merchandising and promotions • Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards., • With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history, • Sales mix, • Actual costs, • Potential costs, • Menu price, • Par stocks, • Production time • Prepares food and beverage business plan based on input from Executive Chef., • Monitors and makes sure the food & beverage departments follow all applicable laws., • Monitors purchasing practices to ensure maximum quality to lowest possible price., • Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards., • Screens, interviews and assists in selecting potential Department Heads and Supervisors for department., • Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual., • Checks that staff meets and exceeds guest expectations by training and encouraging staff to go 'the extra mile'., • Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service., • Develop departmental training plans., • Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager., • Conducts the following Human Resources related tasks: • Performance appraisals, • Coaching, • Counselling, • Discipline and grievance, • Employee relations, • Wage and salary administration, • Compensation and benefits, • Succession planning Employee Relations • Fosters and develops effective employee relations within department and throughout the resort., • Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity., • Conducts monthly departmental meetings with all food and beverage staff present., • Ensures that all potential and real hazards are reported and reduced immediately., • Fully understands the hotel's fire, emergency procedures., • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees., • Ensures that employees work in a safe manner that does not harm or injure self or others., • Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division., • Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations., • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening., • Attends meetings and training required by the General Manager., • Assists colleagues to perform similar or related jobs when necessary., • Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently., • Accepts flexible work schedule necessary for uninterrupted service to resort guests., • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. xcskxlj, • Continuously seeks to endeavour and improve the department's efficient operation, and knowledge of own job function.

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.Se anima a todos los posibles solicitantes a que se desplacen y lean la descripción completa del puesto antes de presentar su candidatura.El/la candidato/a ideal ha de cumplir los siguientes requisitos:.Experi

Main Duties Your key responsibilities will include: Maintain sufficient mise en place levels to ensure smooth service flow, while focusing on minimizing waste Monitor the quality, consistency, appearance, and taste of all pastry products, delivering perfection in every dish Conduct daily hygien

Únete a BLESS Ibiza The Site como Chef! Tus principales funciones serán: Funciones de planificación, organización y control de las tareas propias del departamento de cocina.

Main Duties Your key responsibilities will include: Maintain mise en place levels to ensure a seamless flow during service, with a focus on quality, consistency, and presentation Continue honing your craft to master all sections of the kitchen, expanding your expertise under the guidance of seni

Quieres desarrollar tu talento culinario y crear platos excepcionales que sorprendan a nuestros huéspedes en Casa METT Sitges? En Casa METT Sitges, hotel 5 estrellas de nueva apertura, ofrecemos un estilo de vida.Con su diseño único, su servicio cálido y personalizado, y sus emocionantes conce

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Desplácese

R&D Chef sought to develop and implement new products and menus, with a focus on sushi expertise, across multiple European brands.

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.

Experiencia previa como Pastry Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Pastry Chef y sé parte de la excelencia que define nuestro hotel.

About the role We are looking for a Growth Specialist Intern to help us get more value from our lead and customer database through CRM initiatives, automation, experimentation and data analysis.The role will focus on improving conversion, lead nurturing, repeat bookings, reactivation, referrals and

Como Sous Chef, colaborarás estrechamente con el Chef Ejecutivo en la supervisión de las operaciones diarias de la cocina, asegurando la preparación y presentación de platos excepcionales que reflejen innovación y calidad. Buscamos un Sous Chef apasionado y creativo para unirse a nuestro equipo

Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including:.

The restaurant is searching for passionate, enthusiastic, dynamic, and proactive aspiring chefs worldwide to bring the flavours of Peru to life while living a once-in-a-lifetime professional and cultural experience in the United States. Performing additional responsibilities as requested by the Chef

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. CoastAL Resta

The restaurant is searching for passionate, enthusiastic, dynamic, and proactive aspiring chefs worldwide to bring the flavours of Peru to life while living a once-in-a-lifetime professional and cultural experience in the United States. Performing additional responsibilities as requested by the Chef

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Our menu feat

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Siga leyendo

Apoyando al Chef Ejecutivo en la planificación de menús y desarrollo de nuevas propuestas gastronómicas. Experiencia previa como Sous Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Sous Chef y sé parte de la excelencia que define nuestro

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Siga leyendo

Responsable Comercial y de Eventos.El puesto tiene como objetivo gestionar de forma integral los eventos y desarrollar relaciones comerciales sólidas que impulsen la captación y fidelización de clientes.Será responsable principalmente de la gestión y desarrollo de eventos corporativos (80%), da

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Siga leyendo

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Siga leyendo

Executive Chef – Large-Scale Hospitality Venue. Executive Chef – Large-Scale Hospitality Venue.

We’re looking for a Chef/Culinary Instructor to join our team in Barcelona. We’re seeking a chef who enjoys teaching and performing in front of an international audience, while working with discipline behind the scenes. As a Chef / Culinary Instructor, you will:.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).