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As Mary Jane Director, you will oversee and provide strategic leadership for all aspects of the dining/bar establishments, both front of house and back of house operations, ensuring overall excellence, exceptional service and an unparalleled guest and employee experience, team leadership, financial management, menu development/adherence and compliance (health, safety, sanitation, company and resort policies and regulations amidst the stunning backdrop of a ski resort.
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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.
$14 - $16 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Provides instruction and course/program management in the overall knowledge and application of kitchen management with front and back of the house skills of the food service industry Education and Experience:Minimum Bachelor's degree in a related area andtwo years industry-related work such as chef, restaurant manager, food service manager, dietitian, nutritionist, extension agent specializing in foods and nutrition, catering manager experience within the past five years.
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Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
$14 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Hospitality Manager will act as a manager on duty, leading both the Hospitality and Back of House (BOH) teams, ensuring a smooth shift with exceptional service.
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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.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Thank you so much for your interest in joining our In Person Open House Interview Day. Monday, September 2nd, 2024, 10 AM - 2:30 PM Now Hiring: Service & Kitchen Team, Assistant Manager, Store Manager, Shift Leader & Cook LOCATION: 3030 Plaza Bonita Rd Fc-4, National City, CA, 91950 Our Panda Service and Kitchen Team associates are important members of our team and are responsible for warm, welcoming, and great food for our guest.
$33 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The primary role of the Wingstop General Manager is to work in tandem with the District Manager to oversee the daily operations of the store, provide exceptional customer service and proactively manage the front- and back-of house team.
$24 - $26Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Use Company provided tools to coach, mentor and develop team members to ensure a high performing restaurant team; leverage the support of the Restaurant Support Center; ensure all risk management issues are following company standards.
$22 - $27Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists Managing Partner and Kitchen Manager with overall operation of restaurant. 2+ years of restaurant management experience, leading FOH and BOH operations.
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Work in tandem with Executive Chef to coordinate and facilitate a smooth, efficient, and speedy flow of service with good communication between front and back of house.
$100,000 a yearFull-time/part-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As the Restaurant Manager, you will oversee all aspects of the fine dining establishment within the hotel, ensuring a flawless dining experience for guests and maintaining high standards of quality and serviceESSENTIAL JOB FUNCTIONS:Lead and manage the operations of the fine dining restaurant within the luxury hotel, including front-of-house, back-of-house, and guest relations.
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Minimum Qualifications:Minimum of 2 years of previous food service or restaurant supervisory experience. Maintain operational standards and requirements in the restaurant; identify and communicate maintenance problems to the Facilities Department; maintain all facilities to Wingstop’s company standards; ensure communication is passed across organization from the General Manager and District Manager to every team member in the restaurant.
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Openness to relocate is a plus Knowledge required to perform the job effectively: Proficiency in restaurant operating, back of house, and point of sale systems. Multi-unit restaurant management experience in a quick-service or full-service chain organization.
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Accomplish restaurant, bar, and human resource objectives by communicating job expectations, planning, monitoring, appraising, and reviewing job contributions of management staff.
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