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Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager. About the job Restaurant Manager. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
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Position Summary: The Restaurant General Manager is responsible for creating unforgettable dining experiences for every guest visiting Top of the Rock (TOR) restaurants. Broad, advanced knowledge and skills related to restaurant operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions (preferably in multi-unit operation.
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The Assistant General Manager is responsible for assisting the General Manager with the operating the outlet efficiently within pre-established cost control, managing, scheduling and training restaurant staff, monitoring staff performance, maintain the department in accordance with Health Department standards, and ensuring customer satisfaction through application of outlet and Wynn Las Vegas service standards.
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Proven work experience as a Restaurant Manager, Restaurant General Manager,Hospitality Manager or similar role. General Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals.
$48,000 - $56,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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This is a non-exempt position and typically reports to the Store Manager, Assistant Store Manager, or General Manager depending up local requirements. Requires at least 1 year of closely related bartending experience, work experience in high volume or fast casual dining restaurant environment preferred.
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This isn’t any ordinary office; it’s the beginning of a bowled new career as a Restaurant/Hospitality Manager with Bowlero Corp. Our Restaurant/Hospitality Managers assist the General Manager with all aspects of the center and its management.
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Manages the Restaurant Managers rotation between FOH and BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.
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The General Manager is truly a partner, as they invest in the restaurant for which they are ultimately responsible. The General Manager is responsible for executing the location/brand standards as designed, taking ownership of the restaurant, and providing leadership to the team.
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Under the direction of the Beverage Director/ General Manager and/or Assistant General Manager, accomplish restaurant human resource objectives by recruiting, training, scheduling, coaching, communicating job expectations; monitoring, appraising; and enforcing policies and procedures.
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Assistant General Managers lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business.
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This is a full-time on-site role for a Hotel General Manager at Holiday Inn Tacoma Mall. The General Manager will be responsible for overseeing the day-to-day operations of the hotel, managing staff, ensuring exceptional customer service, and maintaining a high level of guest satisfaction.
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Communicates regularly with the Food & Beverage Director the activities of the restaurant and its employees to include written reports of the activities. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Requires knowledge of beer, wine, and spirits as well as their preparation and presentation keeping updated on new and revised beverage recipes. Follows all HMSHost customer service, adult beverage and cash handling policies and procedures.
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POSITION SUMMARY: The General Manager of Hospitality is responsible for the daily operations of Market Street Grill, The Ivy, and The Franklin. Maintain patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
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This position reports directly to the FB Director, Service Director, and Banquet Manager with indirect reporting to the Private Events Director, Captain, and General Manager. Persimmon Restaurant Server *Responsible for providing food and beverage STAR Service to Members and Guests while consistently displaying the Three Steps of Service at every opportunity.
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