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Recruit hire train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager. + Coordinate all banquet related food and beverage requirements with the appropriate department(s.
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Located in the heart of the Gaslamp Quarter, just blocks from Petco Park and the San Diego Convention Center, Margaritaville features 235 guest rooms as well as signature Margaritaville food and beverage concepts.
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Olive Garden - 3315 Pleasant Valley Blvd [Restaurant Server / Wait Staff / Banquet Attendant] As a Server at Olive Garden, you'll: Provide friendly and attentive service that makes the guests feel welcome and like they are part of the family; Thrive on making loyal guests by taking them on a tour of Italy through knowledge of food, wine, and our fresh ingredients; Deliver exceptional dining experiences.
$34,000 - $48,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or the Food & Beverage Manager. The Banquet Captain/Supervisor is responsible for supervising and assisting with the set-up, service and clean-up of all assigned banquet functions.
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Cherokee Town and Country Club is looking for our next Banquet Chef who genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment.
$75,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Must possess 1 year of food & beverage supervisory or management experience, preferably in a restaurant, banquet or catering setting. Assists the Food & Beverage Manager in the daily operations of the dining room, lounge, banquets and/or snack bar.
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Supervise, Empower, Lead, Coach and Motivate the Banquet team including captains, food servers, and lead house attendants towards achieving exceptional guest service results and complete associate engagement.
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Your colleagues will work along with the Restaurant Manager, Executive Steward, Beverage Manager, and Room Service Manager to ensure a successful Food & Beverage Team. Experience in the previous mentioned areas will guide you to the next step in your career path as an Assistant Food & Beverage Director.
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BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Food production and plating for service as directed by Chef Instructor, Banquet Chef and/or Sous Chef. Assists other team members as needed or directed by Chef Instructor, Banquet Chef and/or Sous Chef.
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Assist the Food & Beverage Manager/Banquet Manager with scheduling Banquet staff to ensure sufficient staffing for upcoming functions. Submit order of all supplies (candles note pads pens uniforms) to Food & Beverage Manager for approval and maintain inventory levels.
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Assist Food & Beverage Manager and Catering Manager with special promotions or changes. Notify the Food & Beverage Manager all materials and equipment that require ordering or need to be replaced.
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Follows instructions for each event as given by the Food & Beverage Manager and/or Banquet Captain. Prepares tables with place settings as instructed by the Food & Beverage Manager and/or Banquet Captain.
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Olive Garden - 1919 N Eastman Road [Restaurant Server / Wait Staff / Banquet Attendant] As a Server at Olive Garden, you'll: Provide friendly and attentive service that makes the guests feel welcome and like they are part of the family; Thrive on making loyal guests by taking them on a tour of Italy through knowledge of food, wine, and our fresh ingredients; Deliver exceptional dining experiences.
$30,000 - $49,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations. The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks.
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