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This position is responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets to include; planning, organizing, directing and coordinating all outlet activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner.
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Oversee Brand Training Programs, schedule, train, validate, certify team and shift lead staff. Execute along with RM, new product rollouts including training, marketing and sampling where applicable.
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A 3-month paid training program and ongoing personal and career development prepare you for a career as a restaurant manager as well as multi-unit leadership roles. Since 1955, Waffle House has provided outstanding careers and opportunities for professional achievement unmatched in the restaurant industry.
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This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts.
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Key responsibilities include finding, hiring and developing employees, conducting new hire orientation and developing the training plan for each new hire. General Manager Job Description : The Restaurant General Manager is the leader of the TEAM who establishes the tone of the work environment, and the level of customer hospitality.
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Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities. Accountable for hiring, coaching, performance appraisals, training, and development of both Team Members and exempt Direct Reports at the venue.
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Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers. Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
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The Assistant Growth Restaurant Leader is also responsible for training the hourly restaurant managers and Assistant Restaurant Leaders while deployed. The Growth Assistant Restaurant Leader is an Assistant Restaurant Leader with Raising Cane’s that is also responsible for supporting new restaurant openings (NRO) by providing oversight of the training team and supporting their development.
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Current Sanitation and B.A.S.S.E.T. alcohol service training a plus. Proven experience in recruiting, training and motivating food service team. Fast casual restaurant. 2 - 3 years of RECENT experience as a Restaurant Manager in high volume quick service restaurants.
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This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
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Newly hired managers will quickly embrace a self-directed training model and demonstrate a high level of natural curiosity about the finer details of restaurant operations. You become a core member of the management team while simultaneously gaining experience in each staff-level role—both in the dining room and kitchen, learning from and being mentored by the training staff and the management team.
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SOME JOB RESPONSIBILITIES: Enforcement of Denny s brand standards Supervise and coach a staff of 25-40 Ensures excellent customer Service Training and developing staff team building Oversee sales marketing of the restaurant Managing cost controls Enforcement of food safety health standards Assist and support General Manager REQUIREMENTS: Overseeing overall restaurant operations, management of staff, controllable profit plan achievement, guest count growth and sales building activities.
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Training & Development: We bring out the best by ensuring everyone gets well trained. Training Team Members and Managers on operations, policies and procedures and Guest service Identifying and responding to complaints and policy and procedure violations.
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This role is responsible for leading the NRO process and training the Restaurant Leader while deployed. Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training.
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