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The purpose of the Assistant General Manager (AGM) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations.
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The AGM position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager I within the assigned location. Assists the GM/F&B Multi Unit Manager I in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale.
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Summary: The Construction Project Manager works as part of a program management team managing ground-up build programs consisting of multiple projects for a retail or quick service restaurant client while acting as an extension of an owner’s design and construction staff overseeing the work of general contractors, designers and vendors.
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General to the role: Enforces Raising Canes policies and standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Deploys crewmembers during a shift and provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, timeclock overrides, etc.
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Summary: Assist the EVS Manager in monitoring all general public areas to ensure all standards are maintained and to enforce rules and regulations, policies and procedures. Periodically reports to the EVS Manager on the quality of the performance of each associate he/she supervises, offering remarks about employee performance.
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Actively participates and assists in inventory assessment and management, in cooperation with Operations and Events Manager, and other restaurant staff. Upon any significant adverse employee or customer situation, immediately contact the on-duty management team member, and the General Manager, to address any follow-on personnel or other remedial action.
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The VIP Host, reporting to the VIP Lead, will work closely with the General Manager, Operations Lead and Event Sales Team. They must show enthusiasm and motivation to sell, maintain store standards and communicate with the team.
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In addition, the General Manager must have a strong knowledge of all aspects of hotels operations including Sales, Marketing, Revenue Management, Food & Beverage and Preventative Maintenance Programs.
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Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standardsReporting relationship and other important information The AGM position as described falls under the Fair Labor Standards act as a Exempt position The AGM position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager I within the assigned location.
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A minimum 5 years of experience as General Manager in a full-service restaurant or bar with an emphasis on upscale casual experiences of similar volume and Guest/Customer to FINE Entertainments business.
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The MGRII position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. The purpose of the Manager II (MGRII) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations.
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Reports all Employee relations issues to the General Manager and/or Restaurant General Manager (In the absence of the GM/RGM, management should report Employee relations issues to www.
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The HSC supports the Restaurant General Manager (RGM) and and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people.
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Maintain operational standards and requirements in the restaurant; identify and communicate maintenance problems to the Facilities Department; maintain all facilities to Wingstop’s company standards; ensure communication is passed across organization from the General Manager and District Manager to every team member in the restaurant.
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You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant.
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general manager restaurant jobs in North Las Vegas, NV
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