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The Food and Beverage Manager at Hunter Lodge is responsible for and will oversee all aspects of the Back of House including the kitchen staff, and Front Of House operations, including the staff of bars, restaurants, and events.
$50,000 - $53,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Similar Position Titles: Restaurant Manager, Fast Food Manager, Shift Manager, Assistant Manager, Management Position, Food Service Manager, Store Manager, Operations Manager, Team Leader, Supervisor, Leadership Role, Restaurant Leadership, Management Opportunity, Front of House Manager, Back of House Manager, Crew Manager, Shift Supervisor, Dining Manager.
$18 - $20 an hourExpandUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef is responsible for assisting in the management of back-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve high food quality and profitable operations.
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The Assistant Kitchen Manager is responsible for assisting in the management of back-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve high food quality and profitable operations.
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Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned.
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Related Keywords: front of house restaurant manager food service management food dining restaurant kitchen ARM FOH BOH Assistant Restaurant Managers Assistant Restaurant Management Assistant Restaurant Managers Assistant Dining Room Restaurant Management Assistant General Managers RM ARM Restaurant Assistant Manager Restaurant manager Restaurant management Restaurant fast casual casual quick casual payway peiwei pay way.
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Professional communication and presentation Inventory control, ordering of food and dry goods Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate Job Duties: Back of House Management - Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment.
$65,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant.
$83,000 - $91,500 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Kitchen Manager is responsible for overseeing the daily operations of their restaurant's back–of–the–house. Oversee the quality of the delivered food received from our distribution center, while overseeing inventory, supply, and QA processes in the restaurant.
$89,250 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service.
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As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. Assists Managing Partner and Kitchen Manager with operation of restaurant.
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2+ years of restaurant management experience, leading FOH and BOH operations. The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states.
$50,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Leads Front-of-House operations, ensuring guest satisfaction. Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams. Ensures efficient execution of FOH and BOH operations during each shift.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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You ideally have TIPs alcohol procedures and ServSafe food management certification alongside any State or County required license requirements for the service of food and alcohol.
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In this AGM role, you will manage restaurant back of house / kitchen & front of house / service teams along with assistant general manager roles and duties.
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