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Food Service Coordinator is responsible for leadership and management of food services staff and programs; planning, ordering, and creating healthy, yummy meals and snacks within DPI guidelines for Club members ages 6 to 18; safety and cleanliness of kitchen and caf and completes administrative, financial, and record keeping requirements for food services programs.
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Front of house, and/or back of house management experience (I.E. General Manager, Food Service Director, District Manager, Executive Chef, Executive Sous Chef, Banquet Chef) A combination of related education in Marketing, Finance, Food Service Management, Hotel Management, Business Management, or Entrepreneurship or a related field and/or relevant experience in an occupation related to the work assigned equal to six (6) years.
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5 years experience in Food Service Management as a Manager/Director required. Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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Primary Purpose: The Special Events Coordinator will work in collaboration with the Director of Events and Scholar Experience and Special Events Manager to plan, implement and execute various Uplift Education network-wide events.
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Supervisory Responsibilities, if any: Director of Nursing, Environmental Services Director, Food Services Director, Life Enrichment Director, Social Worker, Admissions/Marketing Director.
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In order to be considered to join our Construction Practice as a Director, you must have demonstrated experience with successful execution of design-build construction projects for Food, Beverage, Consumer Packaged Goods (CPG), or Life Science sector manufacturing clients.
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Establish and mature Governance Risk & Compliance (GRC) and Identity & Access Management (IAM) capabilities and processes. Mature risk and vulnerability management programs by driving security and risk assessments, vulnerability analysis, and prioritizing remediation efforts.
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OverviewThe Regional Vice President is responsible for multi-district management and leadership development of our District Director team within their assigned region. Based out of our Milwaukee, Wisconsin corporate offices and reporting directly to our Senior Vice President of Operations, the Vice President, Food and Beverage is responsible for providing support and strategic direction to the overall food and beverage function of our hotels, resorts and restaurants.
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The Banquet Manager is responsible for all operations and daily management of Front of the House banquet operations at The Minikahda Club. The Banquet Manager will directly answer to and assist, the Food & Beverage Director on the day-to-day operations of all Food & Beverage related events.
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Responsibilities: Social Media Management Social Media Strategy: Cultivate and execute a comprehensive social media strategy across multiple platforms to amplify the Stew Leonard's brand, prioritize family business values, and highlight our unique approach to food retailing to drive sales.
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Responsible for assisting the Food Service Director in the management and operation of Camp Homelanis food service department. Communicates problems in the food service department or with summer camp to the Food Service Director.
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Retail Business Services, ranked No. 25 on Fast Company’s 2022 100 Best Workplaces for Innovators, is the services company of leading grocery retail group Ahold Delhaize USA, which includes Food Lion, Giant Food, The GIANT Company, Hannaford and Stop & Shop.
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Hires, manages and develops course department heads according to Company guidelines, including the food and beverage manager, golf course superintendent, head golf professional, assistant general manager, membership director and all other department heads; meets with department heads on a regular basis to ensure departments are performing to stated goals.
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Reporting the Global Leader – Growth & Energy Transition (EPS) and with guidance from the Sales &Technology Director (WTPS), the Sales Manager is responsible for the establishment and management of long-term business relationships with customers to generate revenue from new projects, identify and follow new market opportunities, support the preparation of, submit, and negotiate commercial tenders to support the growth of the EPS pre-Engineered and WTSP portfolios of Technologies and Products.
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5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. A minimum of three to five years FSQA management with additional R&D(research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred.
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