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Regional Manager’s Food Safety Certification (ServSafe Manager’s Certification) Uphold food quality and safety standards; ensure production consistency and regulatory compliance. Execute on the fundamentals: food & labor planning, staffing, inventory management, POS systems, and profit and loss (P&L) responsibilities.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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It’s up to our salad making professionals (aka Choprs) to ensure the service, food quality, accuracy and overall experience is Better every day. That means finding the highest quality ingredients, crafting the most inspired dressings and assembling a passionate team that can share our flavors with people across the country.
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Prior experience as shift lead, crew lead, project lead, supervisor, team lead, restaurant manager, food and beverage, general manager, hospitality management, restaurant assistant manager very helpful to your success at this job.
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Legendary leadership certifies that our food, service, people and atmosphere are the best. Our Restaurant Managers lead and inspire the service and culinary teams to deliver the ultimate steakhouse experience.
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Arrange buffet tables with food, beverage and service items according to standards. Transport all food and supplies for catered functions to and from scheduled locations using a catering vehicle and/or your personal vehicle.
$30 an hourPart-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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When acting as Manager-on-Duty, oversee restaurant operations including, but not limited to, preparing food, washing dishes, lifting objects up to 30 pounds, solving guest and team member complaints, constant standing and walking, work in noisy environment.
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It also includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and requires use of personal protective equipment and ergonomic activities necessary to complete the job function.
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Assist the Outlet Manager in the planning and management of the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
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Strong ability to define restaurant food identity, quality and direction of menu. Ensure restaurant outlets maintain a high level of consistency in quality of food product, preparation, and presentation with daily pre-meal tastings and briefings with staff.
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Our goal for you as an Outbacker, is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUS-SOME experience.
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Your Role As a Restaurant Sous Chef you will promote the excellence of a Neiman Marcus restaurant by building a professional team, driving the team to create top-tier food experiences, managing catering and special parties, and overseeing Restaurant initiatives.
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Support executive chef in administrative roles to establish high revenue streams and profitability in all outlets (Birchstreet, Heath, Avero, Steritech, ecosure, P&L, food cost management tools etc.
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