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Related fields of study: animal science, agribusiness, general business, management, operations management, food science, ag education, livestock management, and other related degrees or experience.
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The Restaurant Manager / Food Truck Manager is responsible for managing the daily operations of our Restaurant / Food Truck, including the selection, development, and performance management of employees.
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The Food & Beverage Manager supervises daily restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods.
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The Food & Beverage Manager is responsible for managing the daily operations of our bar, small plates and fine dining restaurant including: employee performance management, inventory controls, optimizing profits and providing exceptional guest experiences.
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Experience in all phases of hotel management, including sales and marketing in a first-class hotel organization, daily management of all areas of operations involving human resources, food and beverage, budget management, rooms, housekeeping, resort maintenance, landscaping and wildlife, and administration of services, i.e., water sports and optional activities.
$115,000 - $125,000 a yearFull-timeExpandApply NowActive JobUpdated 1 days ago - UpvoteDownvoteShare Job
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The Food Production Manager will help oversee culinary food operations including fostering and developing a team of frontline employees. Sodexo is seeking a Food Production Manager for Nebraska Medicine in Omaha, NE.
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I possess an associate's degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures.
$5,082.23 - $5,411.87 a monthFull-timeExpandApply NowActive JobUpdated 0 days ago - UpvoteDownvoteShare Job
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Special Skills: Proficient in computer technology applications for school food service operations. Physical demands include use of computer, traveling, lifting, pushing, and pulling of equipment and/or food and non-food materials used for nutrition presentation, in services, recipe standardization and manager meetings.
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Maintain a close working relationship with Culinary Team, Event Operations, Food & Beverage Manager, and Revenue Management. Contact client within 24 hours of event turnover from Sales Manager or Catering Director.
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Bozeman is a short drive and easily accessible by Skyline Bus. Position Summary: The Food & Beverage Manager is responsible for the management of the day-to-day functions of all restaurant operations while providing excellent customer service, and actively contributing to the departmental requirements and standards.
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A strong background in Multi-Unit Franchise Operations / Business Management within the fast food /quick service restaurant industry. This small, entrepreneurially driven QSR company is based in Portlandand isexpanding their franchise community, and is seeking a Operations Manager / Franchise Consultant tohelp leadtheir growth.
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The Farm Account Manager provides field support for AHC to producers and others in the food-chain industry and work with the Farm team on the AHC farm animal welfare standards and their implementation in the field.
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Daily contact with the Food & Beverage Director, Operations/Sales/Culinary and Stewarding teams within F&B as well as Event Services and Utilities (and others as needed) for daily operations.
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The Operations Manager will provide operations management support for INPRO projects in areas of budgeting, finance, procurement, contracts, and administration, and work closely with project staff to ensure all project objectives and deliverables are achieved on time and on budget.
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Minimum Education and ExperienceBachelor degree preferably in Food Science, Animal Science, Poultry Science, Operations Management, Biology or Chemistry. The ideal candidate will also have:3-5 years experience of relevant work experience in the food industry, preferably in cooked & RTE USDA regulated operations.
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