Summary Directly supervises food service associates in accordance with policies, procedures and applicable laws. Essential Duties and Responsibilities Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems. Advises management of purchasing requirements with a focus on minimiz

Summary As an Assistant Director of Dining Services I, you will be responsible for assisting with the day to day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essent

As an Assistant Manager, you will be responsible for assisting with the overall management of food service operations in a medium to large volume location, keeping with all corporate and brand standards. You will maximize profitability, as well as, guest and associate satisfaction. You will ensure the development and execution of strategic sales and marketing initiatives.

As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure the proper service to clients during events, including proper set up, cleaning, and breakdown procedures. Essential Du

Ensures all catering services exceed guest expectations Successfully presents Levy catering services to guests in a manner that exceeds guest expectations and profitability Communicates clients' needs through timely and detailed written and verbal communications to ensure internal understanding/compliance and external guests' expectation of services Develops location spec

Working as a Director of Dining Services , you are responsible for overseeing day to day operations for a country club in Gainesville, VA. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the foll

As the Catering Manager, you will be responsible for in house catering facilities, managing the daily operations of all catering functions, coordinating all function activities with the catering sales and culinary teams, and overseeing catering equipment maintenance and inventory. Detailed Responsibilities Ensures all catering services exceed guest expectations Successful

Provides the first level of supervision of food, beverage, and meal services while also overseeing production. Essential Duties and Responsibilities Ensures high quality, good tasting and well presented food and beverages are served within established time frames. Reviews menu and other production needs to oversee and manage daily functions. Monitors staff daily to ensure

Summary Responsible for the successful operation of concession stand to which he/she is assigned. Supervises staff. Essential Duties and Responsibilities Sells concessions, including soft drinks and food items, to spectators at various events. Receives money from customers and makes correct change. Monitors money in cash drawer to ensure adequate change is available. Take

Summary Directly supervises food service associates in accordance with policies, procedures and applicable laws. Essential Duties and Responsibilities Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems. Advises management of purchasing requirements with a focus on minimiz

Working as Senior Catering Manager at the University of Maryland Baltimore County (UMBC) you will effectively coordinate and be responsible for all internal and external catering events. You are directly responsible for menu development as well as costing and marketing functions as they relate to the catering department. You will implement labor cost control and food cost

Summary As an Assistant Director of Dining Services I, you will be responsible for assisting with the day to day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essent

Manages the operations of food services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited food services for other on site programs. Food services kitchen manager I is responsible for 1 499 meal equivalents. Qualifications Required Any combination of education and experience equivalent to graduation from h

Manages the operations of food services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited food services for other on site programs. Food services kitchen manager I is responsible for 1 499 meal equivalents. Qualifications Required Any combination of education and experience equivalent to graduation from h

Manages the operations of food services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited food services for other on site programs. Food services kitchen manager I is responsible for 1 499 meal equivalents. Qualifications Required Any combination of education and experience equivalent to graduation from h