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2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major. Manage service delivery in restaurant to ensure excellent service from point of entry to departure (e.g., greeting from host/hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return.
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Boucher Brothers Management, Inc. is a hospitality management company specializing in pool/beach management, water sports rentals, food and beverage service, and team building events.
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Our programs span a broad human service spectrum, from behavioral and mental health, child welfare and adoption, family support, job and employment transition, housing, food, transportation or home care assistance for the elderly.
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As Demi Chef de Partie, you will be responsible for supporting the Executive Chef and the rest of the Galley Management team by assisting with the day-to-day food preparation and meal service activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.
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Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. The Food & Beverage Manager supervises daily restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods.
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3+ years of Industrial Bakery work experience, preferably in Food Service /QSR supply environment. RBI owns four of the world's most prominent and iconic quick service restaurant brands - TIM HORTONS, BURGER KING, POPEYES, and FIREHOUSE SUBS. These independently operated brands have been serving their respective guests, franchisees and communities for decades.
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The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff.
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Assists the Restaurant Manager in the supervision of the Restaurant personnel ensuring total guest satisfaction regarding food quality and service in accordance with company policies. Visits every table of his/her section on a daily basis, ensuring guests are totally satisfied with the food and service.
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The Food Service Sanitation Worker under the direction of the Food and Nutritional Management team is responsible for routine daily tasks related to patient food services including but not limited to; general cleaning duties and trash removal.
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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
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Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
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Responsible to assist the Banquet Director and assist Director for the overall management of the Food and Beverage service operation for all conference and catering events to ensure the maximization of potential revenues, accurate payroll, and Banquet organizational effectiveness and efficiency.
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The Pool Server should be able to anticipate guest needs and address them accordingly in order to provide guests with a delightful experience as well as work in accordance with the service standards set forth by the management team.
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Bachelors Degree Business Management, Sales/Marketing, or related area. Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations.
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As a Chef de Cuisine, you will work with the Executive Chef in overseeing all aspects of culinary operations, from menu creation and food preparation to kitchen management and team development.
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food service management jobs in Miami Beach, FL
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