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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
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At least a year of food service management in healthcare or senior living preferred. Works with your staff to create nutritious and premier quality food for your residents under the direction of a Regional Culinary Director and with contribution from the Registered Dietitian.
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Graduation from a Food Service Management or Culinary program is a plus. HMSHost is looking for a Food & Beverage Multi-Unit Manager to join our team of restaurants at Birmingham-Shuttlesworth International Airport (BHM.
ExpandApply NowActive JobUpdated 12 days ago - UpvoteDownvoteShare Job
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Supervises daily management of Non-/Perishable/Food Service departments and merchandising via department managers and self. (Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments.
ExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Hourly Rate is $22.00 per hour Requirements: Education: 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.
$22 an hourExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Possess strong working knowledge of business development and sales techniques, catering and banquet operations, yield management, service standards and techniques, guest relations and etiquette, food and beverage, service ware and equipment, menu development and general hotel knowledge and practical ability to apply business knowledge in a hotel setting.
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The Vice President for Finance & Operations supervises the Technology Director, Facilities Director, Food Service Director and Accounting Director. Manage relationships with banks and financial institutions to optimize the cash, debt and investment management.
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Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
$90,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the event management, food and beverage, sales and marketing, or related professional area.
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Provide informative written and oral correspondence to Executive Director/Assistant Executive Director of Twin Oaks Senior Living and act in an advisory capacity on all food service issues.
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Review banquet event orders; communicate with Director of Event Management and Banquet Chef. The Director of Banquets will report to the Assistant Director of Food and Beverage and is responsible for managing all event services and banquet staff on a daily basis.
ExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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High school diploma or GED; 4 years experience in the event management, food and beverage, sales and marketing, or related professional area. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.
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QUALIFICATIONS: Minimum Education/Certification: Bachelor’s or Associate degree or equivalent educational experience in a nutrition specific or related major (academic major or 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 2 years of relevant school nutrition experience.
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Attends yield management and staff meetings in the absence of Director of Sales. Consults with representatives of client group or organization to plan details such as number of persons expected, display space desired, and food service schedule.
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The primary purpose of your job is to assist in food preparation and service while maintaining clean and sanitary conditions in the kitchen and dining areas as directed by the Food Service Director or Cook. Performs other duties as directed by representatives of the community.
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