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Assists and develops in directing the management team in all facility operations by ensuring asset protection, inventory control, member service, and member and associate safety; ensuring that all areas of the facility are in compliance with company policies and procedures; and communicating with members of management and associates about facility operations, merchandising, and company direction.
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HGV Now Offers Day One Team Member Benefits - eligible for health benefits and 401k as of Day 1 of employment! 2 or more years of experience in the hospitality industry; i.e. Front Desk, Reservations, Club or Inventory Control areas.
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Assistant Managers are responsible for cost controls, inventory control, cash control, and customer relations while they are working a shift. Ability to demonstrate team member and food safety protocols.
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Utilize CMMS system including work orders, purchase order, inventory control, and equipment history, in performing job tasks. Represent company as a management team member, advancing the goals of Safety, Quality, and Productivity in a food manufacturing environment.
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Assists General Manager in all aspects of daily shift management, including customer relations, inventory control, procedural tasks and paperwork, as well as visual merchandising. A member of our Talent Acquisition team will respond as soon as reasonably possible.
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As the Inventory Control Specialist, you will be a key member of the Operations team and responsible for ensuring every box and ingredient is packed correctly with the highest quality ingredients each week.
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Provide support as a member of the Incident Response Team during vehicle recovery scenarios. Support our parts team in organizing and transporting spare parts inventory. General testing support (documentation, pre-mission assistance, cone courses, obstacles, traffic control, support vehicle driving.
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As an integral member of the culinary team, the Executive Sous Chef will work closely with the Executive Chef to provide leadership in various areas including recipe management, inventory supervision, team management, and the implementation of initiatives directed by the property's Food and Beverage leadership.
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