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Engaging in clear, consistent communications with field leadership and restaurant staff on a daily basis. 3-5 years of Multi-Unit experience in the QSR field with 5 years of restaurant/retail management.
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Certified Dietary Manager or Certified Food Service Manager designation is required in accordance with CMS and/or State/County law. Training - Learning to be 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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Build Strong teams in the restaurant and market to deliver the "Promise" to every guest. We are looking to take this company to the next level of excellence with Proactive, self-motivated, ethical Multi- Unit managers who are willing to go the extra mile to insure that the culture, standards and performance in their market exceeds the company expectations.
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Understand the power of recognition, engagement and have the ability to make those around them their "Best Self" by creating a culture of empowerment in their market. P&L and asset management - which includes but is not limited to Sales, Labor, F&P, OMC management.
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West Quality Food Service, Inc. is a 47 year old company with restaurants in Mississippi, Louisiana, Tennessee, and Alabama. West Quality Food Service, Inc. has a proven track record of success and operates as a premier operator within its brand.
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Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
$45,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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5+ years of restaurant, hotel or golf course management experience with at least 1 recent year as an Assistant General Manager or General Manager with a restaurant, hotel, or golf environment.
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Able and willing to complete other restaurant functions such as cashier or cleaning, per management direction, or any other duties assigned by the general manager, assistant manager, or shift leader.
$10 - $12 an hourFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Train staff in specific positions including server, box office, food runner, and bartender; cross-train as needed. Obtain ServSafe Food Manager Certification. Degree in Business and/or equivalent, two years management or supervisory position with experience in restaurant or VIP/luxury theatre concept.
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We are seeking an exceptional Restaurant General Manager to oversee all aspects of operations for an upscale restaurant in Baton Rouge. Hiring, training, and developing restaurant staff.
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As a Food & Beverage Manager, you will overtake a variety of responsibilities and duties such as restaurant, and catering operations management along with collaborating with the chef on menu creation, collaboration with the house committee, General Manager and board of directors, recruiting and hiring restaurant and catering staff, training, overseeing food quality, as well as greeting and ensuring excellent service and food quality for all club members.
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This position oversees the culinary operations of our seafood restaurant in downtown Staunton, VA. The Executive Chef collaborates with the Sous Chef, General Manager and Owners to update and enhance our a la carte and private event programs in keeping with the restaurant’s local, sustainable, food philosophies.
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Scope & General Purpose: In partnership with the Assistant General Manager & GM, lead and manage the service team at Shy Bird. The primary focuses of this role will be in-service leadership, training and development of the service staff, and engaging with guests.
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Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of restaurant. Position Overview: Develop, implement and maintain quality standards for restaurant, including supervision and direction of service staff.
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Share with the Director of Operations in management responsibilities for the full-service restaurant personnel as it relates to kitchen staff, including hiring and firing in coordination with the General Manager and Director of Operations.
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