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If you aren't ready to be a Restaurant Manager, we are hiring Assistant Managers (Floor Managers, Kitchen Managers) and general employment staff. If you only have experience as a kitchen manager, floor manager or server that's not a problem.
$22 - $26 an hourPart-timeExpandUpdated 10 days ago - UpvoteDownvoteShare Job
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The Floor manager is responsible for overseeing service of our restaurant, assisting staff to meet guest expectation, ensuring steps of service are followed, training and upholding standards set by management.
ExpandUpdated 22 days ago - UpvoteDownvoteShare Job
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Responsibilities:Work closely with owner to supervise and coordinate all culinary activities; helping to create proposals, menus and contracts; interacting with client, kitchen, and servers; facilitate pack out, event execution, and unpackOversee restaurant floor, managing bartenders and serversCreate and adjust staff schedules to meet restaurant and catering needsKeep track of reservations and interact with customers when neededCompany DescriptionEclectic made from scratch cuisine.
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We are looking for a chef that has the imagination and drive and management skills to transform our breakfast menu, room service options, and top-flight Floor 13 rooftop bar and restaurant into a great experience for not just our guests but downtown Phoenix residents.
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The General Manager must oversee the front of house floor staff, ensure that they abide by the policies and procedures of the restaurant. The General Manager position is a salary-based position that manages all the front-of-house employees and works closely with the Executive Chef of the restaurant.
Full-timeExpandUpdated 11 days ago - UpvoteDownvoteShare Job
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Restaurant Manager, Food & Beverage Director. The Busser performs other duties as assigned by managers, servers and kitchen staff. The Busser clears used and dirty plates, glasses, etc., from the restaurant and ensures the cleanliness of tables in a timely manner.
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This position also plans and designs menus, oversees and works the front of the house by supervising floor managers and wait staff, ensures proper training and scheduling of kitchen staff, and completes daily and monthly reports.
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This role involves managing and supervising the front-of-house (FOH) staff, collaborating with the kitchen team, and contributing to the overall success of the restaurant. If you are an experienced and passionate leader with a strong commitment to excellence in the restaurant industry, we invite you to apply for the position of Area General Manager at Tan, New York City. Join us in our journey to provide exceptional dining experiences and set new standards in hospitality.
ExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. - Manages all Private Dine (both virtual and in-person) events in the restaurant, coordinating with Sales to contact the Guest, review all event requirements, ensure coordination with Kitchen, staffing, overseeing the event, providing coaching to the event team, and debriefing with the Host of the event.
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Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. - Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.
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Conducts pre-shift line-up meetings with all Front-of-the House staff prior to the beginning of each shift to ensure the restaurant is ready for service. - Conducts on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation.
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Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and supervises the cooks line (as the Pantry, Broil, Sides Cook or Expediter) in the absence of the Chef. - Performs weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.
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Sets, submits, and achieves operating budgets, under the guidance of the General Manager on a monthly basis; which includes sales, cost of sales, liquor, beer, wine, labor, operating supplies, etc.
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Facilitates BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. - Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.
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Provides on-going coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensure each Team Member has clarity around their current level of performance.
ExpandUpdated 17 days ago
floor staff restaurant kitchen manager jobs
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