Total 30 customer service job vacancies in Gainesville, Florida

• Serves as a hotel customer service agent at a hospitality property with full responsibility for duties related and adjacent to the guest service cycle for front office operations.
• Serves as the hotel representative welcoming and interacting with guests, internal and external customers, and other visitors.
• Responsible for executing all processes and policies associated with reservations, room assignments, efficient check in and out of guests, identification and entitlements verification, payment processing and guest room key provision and control.
• Posts charges and payments on guest folios and responsible for the accountability and safekeeping of any assigned change fund.
• Maintains and updates notes and logs of all activities, and reports to management discrepancies and performance outcomes.
• Exercises independent judgement to resolve guest complaints as appropriate, maintains daily logs, updates frequently asked questions, and advises supervisor or work leader of more serious and non-routine concerns for resolution.
• Performs duties normally associated with front office operations as desk clerk, telephone services, reservations, luggage storage, lost & found, accountability reports, parking assistance and security for the hotel operation.
• Maintains the general cleanliness and appearance of the lobby, breakfast area, common areas, and furniture to ensure overall guest comfort.
• Provides communication assistance in medical and fire emergencies and may serve as primary point of contact during such emergencies.

The purpose of this position is to measure individual performance quality as well as identify training needs through the review and assessment of completed compensation and pension claims.

Duties include, but are not limited to:

• Performs individual quality reviews to determine the authorization quality level of individual VSRs for purposes of individual performance standards in accordance with an established monthly schedule.
• Conducts focused "in-process reviews" for cases to determine the accuracy of claims action taken. (Such reviews are for station-level feedback and improvement only, not used for individual performance standard purposes.)
• Responsible for sharing authorization quality trend information with management on an ongoing basis and with the VSRs during training sessions.
• Reviews products or activities for quality of performance and enters the results into the on-line STAR checklists.
• Evaluates and identifies deficiencies of all elements of a claim from evidence development, income and dependency issues, to award processing and authorization. Provides an explanation of errors and includes comments where attention is warranted.
• Prepares and conducts formal training sessions; including but not limited to training for newly hired personnel, refresher training and other necessary training due to changes in procedures, regulations, or the law.
• Prepares STAR data reports and provides to personnel in the regional office who are authorized to request and receive such reports.
• Develops various quality assurance processes with emphasis on work procedures and techniques that address unique work conditions and practices.
• Ensures all program requirements imposed by Compensation Service and/or the Pension and Fiduciary Service and the Court of Appeals for Veterans Claims are met or implemented.

This Food Service Worker position is located within the Nutrition & Food Service at the West Palm Beach VA Medical Center.
Major duties and responsibilities include but are not limited to:

• Sets up and breaks down assigned station with the correct supplies and food items.
• Portions food items into standard serving sizes using the proper utensils and specified dishware.
• Selects and places correct items on patient trays.
• Decides what food items to serve for the most common diets.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts.
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections.
• Performs heavy-duty cleaning tasks throughout the food service and related areas.
• Performing other duties as assigned.

• Sets up food service counters, steam tables, table arrangements for banquets and side service stands with hot and cold foods.Removes or washes tables and chairs.
• Performs as a short-order cook operating the grille and deep fat fryer and other related equipment under close supervision following specific instructions.
• Serves food in standard portions, cafeteria style, to diners.
• Sets up glasses, silverware, butter, condiments, salads, desserts, breads, and beverages on serving counter.
• Cooks or prepares hot and cold sandwiches, breakfast foods, and a variety of fruit and vegetable salads. coffee and tea according to the number of servings required.
• Places standard portions of food in uniform amounts on plates, in small dishes or glasses.
• Cuts, scrapes, chops, dices, and peels fruits and vegetables.
• Cleans, scrubs, wipes, washes cooking and service equipment and assists in maintaining the overall cleanliness and orderliness of kitchen equipment and utensils, cleans tables, chairs, and furniture in dining room, fills and cleans condiment utensils, and keeps dining area clean at all times, reporting any unsatisfactory sanitary conditions.
• Exercises good sanitary habits in the performance of duties.
• Operates a cash register. Performs other related duties as assigned.

Duties listed but are not limited to:

• Maintain a positive therapeutic relationships by displaying respect for human dignity with patient, families and/or significant others utilizing learned communication skills
• Begins to utilize observation skills for data collection, reporting, and recording patient/resident observations
• Learning to perform aspects of nursing care to meet patient's needs for the following under close supervision and with direction/guidance from a preceptor:
  • Personal Hygiene
  • Physical Comfort
  • Activity, Exercise, Rest
  • Nutrition
  • Elimination
  • Prevention of Skin Breakdown
  • Rehabilitative Aspects of Care
  • Turning and repositioning
• Maintaining a safe clean and therapeutic environment for patients by performing such activities as checking equipment, assessing safety hazards, straightening procedural and storage areas, cleaning stretchers and wheelchairs between patient uses.
• Participate in maintenance of an optimal infection control program.
• Recognizes changes in the patient's condition and behavior and reporting this to the registered nurse.

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility.

Major duties for the Food Service Worker Supervisor include, but are not limited to:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval;
• Takes corrective action for any problems that might arise on the floors pertaining to food service;
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas;
• Prepares performance ratings/competencies for all employees under their direct supervision;
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary;
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies;
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules;
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met;
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees;
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets;
• Maintains inventory of food service supplies and equipment;
• Conducts quality assurance monitors and sanitation reviews;
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team;
• Performs other related duties as assigned.

Duties listed but are not limited to:

• Inpatient Staff Registered Nurse (RN) is responsible and accountable for individual nursing practice and determines the appropriate delegation of tasks consistent with the nurse's obligation to provide optimal care.
• The focus is on individual growth and development in practice with increased levels of self-direction.
• Ability to formulate a plan of care based on nursing assessments.
• Seeks guidance in how to improve care provided to patients and families.
• Delegates elements of care to the appropriate individual based upon assessed needs, condition, and safety of the patient.
• The nurse brings principles and theory with limited application of critical thinking skills.
• Responsible for participating in activities supporting nursing excellence, quality improvement and unit based and/or organizational level Shared Governance councils.
• Accountable for utilizing clinical expertise and evidence-based practice to find innovative approaches to address concerns to improve the quality of care provided to our veterans.
• The incumbent may be required to travel to alternate facilities/sites within the Tampa VA Hospital and Clinics catchment area to provide patient care via cross-coverage or reassignments.

Rehabilitation services assist patients to obtain their maximum level on independence and improving their quality of life. Assesses, plans, implements, and evaluates care based on age-specific components. Registered nurses on Rehab-3 provide nursing care to Veterans and active-duty personnel. Rehab-3 nurses provide care to post-surgical and non-surgical patients with orthopedic surgeries, laminectomies, debility, and stroke. The unit also supports the Chronic Pain Rehabilitation Program supporting patients tapering off opioids, and supporting them in various programs supporting healthy lifestyles.

Duties listed but are not limited to:

• Individual nursing practice and determines the appropriate delegation of tasks consistent with the nurse's obligation to provide optimal care.
• The focus is on individual growth and development in practice with increased levels of self-direction.
• Ability to formulate a plan of care based on nursing assessments.
• Seeks guidance in how to improve care provided to patients and families.
• Delegates elements of care to the appropriate individual based upon assessed needs, condition, and safety of the patient.
• The nurse brings principles and theory with limited application of critical thinking skills.
• Responsible for participating in activities supporting nursing excellence, quality improvement and unit based and/or organizational level Shared Governance councils.
• Accountable for utilizing clinical expertise and evidence-based practice to find innovative approaches to address concerns to improve the quality care provided to our veterans.
• The incumbent may be required to travel to alternate facilities/sites within the Tampa VA Hospital and Clinics catchment area to provide patient care via cross coverage or reassignments.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

• Plans, coordinates, and directs helicopter operations in support of mission requests.
• Directs helicopter crewmember duties.
• Directs aviation mission planning including briefings of pilots, contract personnel and crews on mission requirements.
• Participates in and may direct helicopter operations to include accompanying pilot on flights, provides radio communications to dispatch and or ground firefighter
• Directs aviation safety processes in coordination with pilot.

• Works in collaboration with landowner to provide detailed conservation system and practice implementation including conservation practice design, layout, construction, inspection and certification.
• Management, operation and maintenance of the planned conservation system and practices according to the Field Office Technical Guide standards and specifications as well as comply with all federal, state and local regulations.
• Informs and educates the landowner of conservation technical assistance and financial assistance to consider for conservation system and practice implementation. This includes oversight, management and administration for Farm Bill programs.
• Sets performance standards and evaluates performance for subordinates.
• Independently provides leadership with conservation planning of natural resources and other activities in cooperation with the Conservation District, tribes, and conservation partners to address resource concerns on private lands.
• Coordinates interagency delivery of conservation assistance to private landowners and others to sustain the health, diversity and productivity of the state's natural resources.
• Partners with other conservation entities to provide long-term commitment to the local, state and federal government conservation delivery system to help private landowners, communities and others conserve natural resources within the state.
• Responsible for supervision of federal employees located in multiple field offices and liaison between state and district employees. Independently ensure quality and quantity of work, review work of subordinates and accept, revise, or reject work.

This position has job functions that must be executed within specific geographic locations. The official duty station is a federal facility, leased space, or an alternative worksite (typically the employee’s home) within the specified geographic area. If you are selected for this position you will be expected to reside within the geographic area listed on this announcement within 45 days. Although you must reside and perform the job functions in the specific geographic location, it will not require you to report to the agency worksite on a regular and recurring basis.

Major duties include, but are not limited to the following:

• Manages project assignments in accordance with client requirements and ensures that all products and services are delivered on schedule and within budget.
• Works on the administration and management of the entire project, including project financial management. Provides responsive and targeted technical advice and guidance that takes into account the client needs and financial capacity.
• Develops accurate government requirements, measurable performance standards, and manages project life-cycle activities to ensure that intended outcomes are achieved.
• Collaborates with clients to define needs, research and analyze solution options, and provide other client- facing project management support as needed.

WHAT IS THE SMALL BUSINESS SELF EMPLOYED (SBSE)DIVISION?
A description of the business units can be found at: https://www.jobs.irs.gov/about/who/business-divisions

Vacancies will be filled in the following specialty areas:
Small Business Self Employed Campus Collection Operations

The following are the duties of this position at the full working level.

• Develops the fiscal year local functional training plan in adherence to functional work plan assumptions by coordinating with management in the development process and ensures delivery of the functional training plan.
• Plans and coordinates all functional training and changes in the use of resources. Recommends changes to procedures and practices when the need to do so is identified. Obtains on-site and off-site space if needed, provides training equipment, instructors, course booklets and other training supplies.
• Prepares, monitors, and maintains coordination of the Functional Site Training Plan. Advises management of training needs identified through National Office work planning assumptions, published mandatory training requirements, or other sources of feedback.
• Provides the functional site training plans and training reconciliation reports to Planning & Analysis (P&A) and Business Operating Division (BOD) staffs. Prepares estimates of training costs to Learning and Education to ensure that the site is properly budgeted for training activities.
• Updates the functional training section of the filing season readiness plan.
• Reviews, analyzes, and evaluates the overall effectiveness of the training program, and prepares reports summarizing activities. Recommends solutions for improving the effectiveness of the training program.