Travel %.
li>Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
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chemicals/gases/fumes/vapors, communicable diseases, electrical shock, floor surfaces, hot/cold temperatures, indoor/outdoor conditions, latex, lighting patient care/handling injuries, radiation, shift work, travel may be required, use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Lifting 10+ lbs max, carrying of small articles such as dockets, ledgers, files, small tools, frequent standing & walking, occasional sitting, close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
li>Leading core Accounting areas including Performance Management (executive dashboards management reporting, planning, budgeting & forecasting, analytics & decision support); Record-to-Report (financial close, consolidation, financial reporting, Fixed Assets, Inventory, Payroll); Order-to-Cash (order entry, customer credit, invoicing, accounts receivable, collections); and, Procure-to-Pay (procurement, accounts payable, invoicing).
You will lead regular account health synchronizations to align the customers business roadmap with the TAM's technical stability plan, ensuring that technical milestones (like ad integrations or platform migrations) are directly contributing to the client's overarching business KPIs. You will work alongside a Technical Account Manager (TAM); while the TAM ensures the technical integrity and operational success of the platform, you will focus on the customer's business objectives, ensuring our technology translates into their competitive advantage.
This includes ensuring that all guests are satisfied with their dining experience, overseeing the development and performance of managers, shift leaders and team members. Manage food flow from ordering, receiving, storing and serving to ensure high quality product, proper portioning and low waste.
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