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Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs.
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The General Manager oversees restaurant operations, management team and staff, as well as the execution of all policies, procedures, programs and systems while maintaining a fun and upbeat team atmosphere.
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The FSQR Supervisor interacts daily with location operations management, including the plant manager and production supervisor, to ensure the integrity of the quality and food safety system.
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3 years' experience in Food Service Management as a Manager/Director required. The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead.
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Provides ongoing supervision of the Nutrition Services Manager, who monitors the implementation of the IMHSP's menus, recipes and Food Service Policy; monitors food service staff in food purchasing, preparation, service and storage, kitchen cleanliness, food handling and dish washing procedures; provides training and technical assistance as needed; and, assists director and cook, as requested, in maintaining records for the Child and Adult Care Food Program (CACFP.
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Train workers in food preparation, and in service, sanitation, and safety procedures. The Food & Beverage Manager will forecast, plan, and manage all food and beverage orders, staff, and finance.
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The Collision Manager will oversee all aspects of the collision repair process, from estimating to final delivery, ensuring that repairs are completed to the highest standards of quality, safety, and customer satisfaction.
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In addition, you will support the execution of risk management, contingency planning, safety and training for the warehouse and fleet teams dedicated to delivering exceptional customer service for Chick-fil-A® restaurant Operators.
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The GM/Sommelier, Hoku's& Veranda is responsible for overseeing the operations of the establishment's fine dining restaurant, beverage program and lounge area, which include an afternoon tea service.
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The Manager, Food Safety Microbiologist develops testing protocols and projects, conducts trainings and provides technical support. The Manager, Food Safety Microbiologist provides microbiological expertise and food safety support across the organization.
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Develop and direct Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco Specialty Meat and/or Seafood Company with multiple shift operations or over multiple facilities within a region.
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Assist as needed in any manner capable of during emergencies the plant President or General Manager determines are paramount to the business. Come grow with us and let us show you why Sysco is at the heart of food and service.
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Key responsibilities include safety, product selection, menu development, recipe development, setting production levels, and maintaining food quality that exceeds both industry standards and guests expectations for Sawmill Creek’s Food & Beverage operations.
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We manufacture high-quality analytical, product inspection, bulk weighing, and compliance solutions and serve multiple sectors with a focus on: Clean Energy (battery manufacture & minerals production), Food Safety (Product inspection and food packaging), and Infrastructure (cement, mining & metals.
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production food safety service restaurant general manager jobs Title: general Company: Panchero's Mexican Grill
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