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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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Job Description: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations. Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment.
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The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications. Communicate any Commissary issues/suggestions to the Commissary Manager.
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Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present. Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks.
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You can expect to hear from a manager soon to schedule an interview if we think you are the right fit for BFRG. Thank you for your time and good luck! He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws.
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The Assistant Store Manager is responsible for effectively assisting the Store Manager in all aspects of operations, driving sales, customer service, management and training of the staff, etc.
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Under the direction of the Anatomic Pathology Laboratory Manager, The Lead Histotechnician will assist with the oversight of the daily operations in the Histology Lab by providing operational supervision and direction of staff and activities within the histology department.
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Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House.
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Job Description : The Head Chef/Kitchen Manager will ensure 100% concurrence with all company policies and procedures, will make suggestions regarding development, promotion and disciplinary measures affecting team members, and will make hiring and termination recommendations to the General Manager and Executive Chef. The Head Chef/Kitchen Manager will ensure food safety and sanitation, will observe food quality and must be comfortable being hands-on.
$65,000 - $70,000 a yearExpandUpdated 0 days ago - UpvoteDownvoteShare Job
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Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations. We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused.
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Supports Land Acquisition Manager in preparing Land Committee submissions. Organize and schedule all HOA activities with the HOA manager and division personnel. Supports Land Development Manager in various tasks related to Land Development.
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ChristianaCare in collaboration with Delaware AccentCare ( formerly Seasons Hospice and Palliative Care) , is a community-based hospice care organization with an ongoing mission to find creative solutions that add quality to end of life care.
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RN Specialties: ICU, CVICU, PICU, NICU, PCU, ER, Tele, Med Surg, OR, Endo Cath Lab, LDRP, PACU, Dialysis, Case Manager, Home Health, Hospice, Respiratory Therapy. When it comes to choosing a healthcare staffing partner to help manage your workforce, GLC provides the best solutions and resources in the industry.
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Job Description: The Assistant Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of kitchen operations. He/She works with the Kitchen Manager to supervise the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws.
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The Server greets every table with a smile, takes guests' orders and processes them in a timely manner with a professional demeanor, runs food, busses tables, assists in set-up and breakdown of server prep and side stations, and completes running side work to ensure a smooth shift.
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