Job Description フィールドサービスエンジニア About Us サーモフィッシャーサイエンティフィック インコーポレイテッドについて 米国マサチューセッツ州ウォルサムに本社を置き、世界中に125,000人の従業員を擁しています。総売上高は440億ドル、研究開発費は14億ドルに及び、Thermo Scientific、Applied Biosystems、Invitrogen、Fisher Scientific、Unity Lab Services、Patheon、PPDブランドは、世界のさまざまな分野の基礎・応用研修、製品開発、品質管理・保証、安全保障から医療、製薬・バイオ医薬に至るお客様に広く浸透しています。 サーモフィッシャサイエンティフィックジャパングループについて サーモフィッシャーサイエンティフィック ジャパングループは、多様な製品とサービスを提供している革新的なサイエンスソリューション企業です。東京、横浜、名古屋、大阪、福岡などに拠点を持ち、バイオ関連機器、分析機器、計測機器、ラボ用製品、臨床診断用機器、研究・臨床検査試薬、クリニカルサプライチェーンサービス、医薬品開発・製造受託サービス、クラウド型研究支援ツールをはじめとするデジタルソリューションなどを提供しています。 https://www.thermofisher.com/jp/ja/home/about-us/message.html https://jobs.thermofisher.com/jp/ja/discover-our-stories Essential Duties and Responsibilities サービス本部フィールドサービス部 FSEを担当し、客先における当社製品のパフォーマンス維持に責任を持っていただきます。 他には… 複雑な機器やシステムの現地設置 定期メンテナンス訪問 トラブルシューティングおよび修正サポートの提供 他メンバーの支援 作業レポート作成・提出 システムメンテナンスに関するユーザー向けトレーニングの提供 グローバルの製品品質チームへのフィードバック
JOB SUMMARY Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest related situation. Manages the flow
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Planate Management Group (PMG) is a Service-Disabled Veteran-Owned Small Business (SDVOSB) headquartered in Alexandria, Virginia, and Orlando, Florida USA with technical support centers in South East Asia and East Africa, that provides program management and facilities engineering
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POSITION SUMMARY Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Process all check-outs including resolving any
POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook
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POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook
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