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The Kitchen Department Manager’s responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled, and that all kitchen staff are trained in production procedures, including new items that are added to the menu.
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The Guest Service Department Manager’s responsibilities may include making sure Crew and Managers deliver a great customer experience, that sales promotions are done well, that all service staff are trained in service procedures, and that the Front Counter McCafé and Drive-Thru areas are organized for the best service.
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Design exceptional menus,continuously make necessary improvementsas needed& work closely with the Kitchen Manager to develop menu packages. Most work will be indoors or outdoors at the Kroc Center Hawaii including but not limited to the banquet, kitchen, café, and cabana areas.
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Round One first started in Osaka, Japan as a roller-skating rink in 1980, but after adding arcades and bowling into the facility, sales skyrocketed, and this along with all of our passionate staff have allowed us to grow into a multi-million-dollar entertainment company, with over 150 stores in Japan and U.S. alone.
$22 an hourFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
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You must be 18 years or older to be a manager in our corporate owned and operated restaurants. We also fully support employees who stay home from work if they are feeling sick. The People Department Manager’s responsibilities may include making sure the restaurant hires qualified crew, trains them well, and schedules them to meet restaurant sales and profit goals.
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Supervise student kitchen manager and staff, hiring as needed. Work in concert with kitchen manager and UMass Dining to plan quantities, delivery schedule, meal choices for Shabbat and holiday meals, and special events.
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Reach your goals and build your future with college tuition assistance, valuable job training, and retirement benefits. 10 paid holidays, anniversary splash and 8-week sabbatical every 10 years. Education through Archways to Opportunity including opportunities to earn a High School degree, college tuition assistance and English classes as a second language.
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You become a core member of the management team while simultaneously gaining experience in each staff-level role—both in the dining room and kitchen, learning from and being mentored by the training staff and the management team.
$85,000 - $200,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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First Shift Assistant General Manager. Regularly works in the kitchen leading, training, teaching and coaching culinary duties. The Managers primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept.
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Current Restaurant General Manager experience leading a high volume restaurant with a scratch kitchen. Partner with the Executive Chef and ensure staff are trained properly on the culinary program.
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Previous managerial experience is preferred, ideally within a restaurant, retail or hospitality environment. These managers’ responsibilities may include managing assigned Systems, like Training, Food Safety, and Inventory Management, setting goals, delegating tasks to their teams, following up, and reporting results back to their team and other managers.
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To assist Head Chef in evaluating the training needs of all kitchen staff. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager. To Support the Head Chef in the efficient management of the kitchen at all times.
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Responsible for wine program, including wine list and inventory, usage of wine knowledge for guest interaction, staff training and tastings, purveyor relations and overall wine sales. Menu development/Food Cost/Kitchen Organization/labor Costs etc.
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Train all levels of staff in proper operations of the unit for POS systems and back of house functions to all levels of front of house operations. At Huddle House, we believe it's "YOUR HOUSE. YOUR KITCHEN." Huddle House is the place where the guest is the boss.
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kitchen manager staff jobs
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