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The Co-Manager at a Starbucks quick service restaurant located in Newark Airport is responsible for assisting the Store Manager and General Manager in overseeing all aspects of store operations, ensuring a seamless customer experience, and maintaining Starbucks' high-quality standards.
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The Restaurant / Pub Manager manages all activities of the Terrace Restaurant and Blue Heron Pub in the goal of providing the highest quality of food service and dining experience for residents, visitors, and staff.
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The Food & Beverage Manager is also responsible for maintaining proper inventory control (including equipment and supplies), maintaining consistently high-quality customer service, ensuring compliance with all health and safety regulations, reviewing scheduling and staffing plans, preparing sales, inventory, personnel reports, providing dedicated leadership to the venue(s), and maximizing team member morale through leading by example.
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Essential Responsibilities for Restaurant Manager: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.
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3+ years' experience in a restaurant management role, either in Quick Service Restaurant (QSR) or full-service restaurant. Oversee inventory management and food safety to ensure accuracy and efficiency; ensure employees are following procedures for shelf life and product dating.
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Work closely with the kitchen staff to ensure timely and accurate food delivery, resolve customer complaints, and assist with inventory management. You will also work closely with the kitchen staff to ensure timely and accurate food delivery, resolve customer complaints, and assist with inventory management.
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Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.
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Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food& Beverage.
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A Restaurant District Manager that has a solid understanding of restaurant operations, including knowledge of food safety, inventory management, staffing, customer service, and financial management.
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Knowledge of restaurant operations, including food and beverage service, inventory management, and staffing. Manage daily operations of the restaurant, including opening and closing procedures, inventory management, and staffing.
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Assists in the management of operation of designated Village restaurant, including coordination of food service activities at social functions, estimating food cost and supplies, hiring and scheduling of personnel, product ordering and inventory control.
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Manage administrative duties including but not limited to hiring, cash management, reservations, developing and managing budgets, purchasing, inventory, and records management. Service is the foundation of everything we stand for at Vail Resorts and our Food and Beverage team is no exception to creating this experience of a lifetime.
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Red Robin is a full service, casual dining restaurant concept that has growth opportunities for kitchen management / culinary managers / back of house leaders. The Kitchen Manager will oversee all phases of food procurement including ordering, receiving and inventory, storage and rotation, food preparation.
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Restaurant Kitchen Manager - Do you have at least two years of kitchen management experience? 2+ years of restaurant kitchen/culinary management experience. Recipe adherence, plate presentation, service, and production time standards.
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Restaurant Kitchen Manager. 2- 3 years in Kitchen / Culinary management or supervisory experience preferred. The KM is responsible for driving culture in the restaurant thru teaching, coaching and role modeling Red Robin standards of execution.
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restaurant manager food service inventory management jobs Title: manager restaurant
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