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Qualifications:Ten or more years of professional experience with seven or more years in food service management at an assistant food service director level or higher.
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Acts as a fully participating member of the camp management team, which includes the Program Director, Business Director, Administration Director, Maintenance and Property staff, Conference/Food Service Director, and Executive Director.
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Food & Beverage Director Location: Bentonville, AR We are seeking an experienced and dynamic Food & Beverage Director to join our team at our boutique hotel located in Bentonville, AR. As the Food & Beverage Director, you will be responsible for overseeing all aspects of our food and beverage operations, ensuring exceptional service and guest satisfaction.
$85,000,000 - $95,000,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Coordinates food production operations with food service management and staff. Develops and coordinates food and beverage merchandising plans with the assistance and cooperation of Food and Beverage Director.
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The successful Traveling Food Service Director of Food and Nutrition Services candidate will have at least 2 plus years food management experience, computer literacy, as well as excellent leadership, communication, and customer service skills.
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The Hospital Security Director manages the security services and related operations provided to an assigned account including client service and problem resolution, service enhancement and expansion, new business development, operational effectiveness, preparation of post orders, staffing, scheduling, supervision, and training.
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Food Service Supervisor certificate or B.S. in food service management or dietetics from accredited college or university. Under the general direction of the Food and Nutrition Services Director, the Food Service Supervisor is responsible for assisting in the purchasing, receiving, storing and production of food items.
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Assist with training and assignment of duties for all operations staff: technical, customer service, event operations, event management, Building Manager staff and office assistants. Liaison with the Food Court, Bookstore, Curry Student Center Employees and Student Organization Office Occupants to ensure adequate service delivery.
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Food service management, dietary department, Food Services Director, recipes, sanitation, safe food handling, prep, cook, sous, Supervise, operations, budget, prep, cook, sous, restaurant, No Late Nights, Set schedules, Flexible schedules, Consistency, friendships, creative, promotion, opportunity, increased responsibility, Leadership.
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Prior experience in medium-large, food manufacturing and/or consumer packaged goods organizations with demonstrated success in Supply Chain management. As the Director of Logistics & Customer Fulfillment, you will be responsible for operational execution of our existing freight and warehousing network and our Customer Service team.
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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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Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
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Earned credit hours from an accredited college or university which includes 15 earned credit hours in Food Preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.
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Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management.
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You will work with our Corporate Chef and Director of Kitchen on systems, training, recipes, and making our quick service restaurant concept a destination for our guests! Bachelors degree in Culinary Arts, Food Science, Nutrition or Hotel/Restaurant Management is highly desirable.
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