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The Food & Beverage Manager is responsible for maintaining all facets of this department including, sanitation, cost control, service standards, a positive work environment, guest feedback and complaints, all while providing continuous leadership.
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Our Sports Bar Operations General Manager (OGM) is our assistant coach, assisting the General Manager in overseeing all operations within the sports bar. You have general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, computer operations.
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Maintain House of Blues safety and sanitation standards. Recognize when guests are becoming too intoxicated and refuse further service of alcohol in a courteous and safety-minded manner, bringing it to the attention of the manager.
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Reporting to the PHC Operations Manager, the Janitorial Technician is responsible for providing the cleaning and upkeep of PHC buildings and outdoor area. Participate in and support PHC safety programs and notify management if safety and sanitation standards are not being met.
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The Assistant Manager is a key part of the restaurant management team focused on maintaining the highest standards of food quality, service, cleanliness, safety and sanitation and will take direction from the supervisor on requirements to deliver those expectations.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Maintain high standards of quality in food production, sanitation, and kitchen safety practices.
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The Quality Manager work with the site leader and will partner with Director, Quality and Food Safety to provide guidance for the implementation and maintenance of Quality and Food Safety programs.
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Maintains sanitation standards and collaborates with the F&B Administrative Manager on communications and promotions. Vital member of the Executive Team, reporting to the General Manager.
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Will oversee the daily operations of the kitchen, including menu planning, food preparation, inventory management, cost control, and sanitation. will collaborate with the restaurant manager and the sales team to create and execute catering and special events.
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High-volume Orange County leader of a very popular and well respected group is looking for a talented Executive Kitchen Manager to lead all culinary operations. Following and maintaining best practices for safety and sanitation in the kitchen.
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The Sanitation Manager is accountable for complete Plant Sanitation and Pest Control Processes including staffing, new hire and rotational training, budget development and adherence, and in-depth throughput and efficiencies.
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LHH is seeking a Sanitation Manager for a Direct Hire, Permanent Placement position with a manufacturing client in Indianapolis, Indiana. If you or someone in your network fit this profile and would like to apply for this Sanitation Manager Job in Indianapolis, Indiana, please submit your application alongside your resume using the link in this posting.
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As the Controls Manager, you will lead and manage the Controls department. Ensures the highest levels of safety, quality, sanitation, and regulatory compliance with NEC, GMP, SQF and other codes and standards.
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Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures.
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Work with Plant Manager and Sanitation Manager to ensure proper housekeeping and maintenance of facility, equipment, and grounds. The Quality Assurance Manager will be responsible for managing their shift's Quality Assurance programs.
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sanitation manager jobs in New Orleans, LA
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