Responsibilities:

• Design, develop, and optimize scalable data solutions using Apache Spark and Scala on Azure Databricks.
• Write clean, modular, and production-grade Python and Scala code for data processing and transformation.
• Follow and implement best practices related to code quality, modular development, and performance tuning.
• Develop and maintain Databricks assets including notebooks, jobs, and workflows.
• Work extensively with Azure services such as ADLS and Key Vault.
• Collaborate with cross-functional Agile teams to deliver high-quality engineering solutions.
• Design, develop, and maintain PostgreSQL databases for applications and analytical workloads.
• Utilize Git and other configuration management tools effectively.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• • Behaves and acts in an exemplary fashion, embodying the brand mindset
  •  Welcomes guests and provides a high standard of service in the F&B point of sale or meeting rooms (co-meeting offer)
    • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
  • Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
• KEY OPERATIONAL RESPONSIBILITIES

Financial

•  Takes care of the restaurant cashiering as per policy.
•  Helps manage crockery and appliances by avoiding breakages
•  To assist with inventories as per schedules,

Operational

•  Prepares the restaurant and preparation areas as per the Outlet standards and layout.
•  Welcomes guests and provides waiter service
•  Before every shift, finds out about dish composition and any service related official communication.
  • Organizes his/her work to suit fluctuations in numbers, events and guests
  • Ensures the equipment used remains in good condition

•  Cleans and polishes Glassware, Silverware
• Replenishes supply of linen and other Operating equipment.
• Obtains requested items from the storeroom.
• Follows correct sequence of service outlined in the Standard Operating Manual.
• Sets up tables in accordance with Restaurant policy.
• Cleans and removes dishes from the table after service is completed.
• Cleans all spillage during mealtime and at closing.
• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
• Cleans and tidies the restaurant and preparation areas after closing