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View salary and benefits informationAssists in the management of operations in a specific restaurant. This may include overseeing the staff, ensuring inventory control, proper equipment and supplies, quality customer service and compliance with all food and beverage regulations. Requires a bachelor's degree in area of specialty. Typically reports to the restaurant manager. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Typically more...
Assists the Restaurant Manager in the overall operations of the restaurant. Recruits and trains restaurant employees. Assists in inventory control and budgeting. Ensures that regulatory guidelines of the food services industry are being followed by all employees. Requires a high school diploma or its equivalent. Typically reports to a manager. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Typ more...
The Restaurant Assistant General Manager recruits and trains restaurant employees. Assists the Restaurant Manager in the overall operations of the restaurant. Being a Restaurant Assistant General Manager ensures that regulatory guidelines of the food services industry are being followed by all employees. Assists in inventory control and budgeting. In addition, Restaurant Assistant General Manager requires a high school diploma or its equivalent. Typically reports to a manager. The Restaurant Assistant General Manager supervises a small group of para-professional staff in an organization charac more...
The Restaurant Operations Assistant Manager recruits and trains restaurant employees. Assists the Restaurant Manager in the overall operations of the restaurant. Being a Restaurant Operations Assistant Manager ensures that regulatory guidelines of the food services industry are being followed by all employees. Assists in inventory control and budgeting. In addition, Restaurant Operations Assistant Manager requires a high school diploma or its equivalent. Typically reports to a manager. The Restaurant Operations Assistant Manager supervises a small group of para-professional staff in an organiz more...
The Casino Restaurant Assistant Manager this may include overseeing the staff, ensuring inventory control, proper equipment and supplies, quality customer service and compliance with all food and beverage regulations. Assists in the management of operations in a specific restaurant. Being a Casino Restaurant Assistant Manager typically reports to the restaurant manager. Requires a bachelor's degree in area of specialty. The Casino Restaurant Assistant Manager supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Co more...
The Fast Food Restaurant Assistant Manager coordinates staffing, customer service, inventory control, cash reporting, employee training, and safety. Assists in the management of operations at a fast food restaurant. Being a Fast Food Restaurant Assistant Manager ensures compliance with food industry regulatory guidelines. Monitors product inventory levels, prepares forecasts, and orders ingredients and supplies as needed. In addition, Fast Food Restaurant Assistant Manager may recruit and train restaurant employees. Requires a high school diploma. Typically reports to a manager. The Fast Food more...
Responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. Trains, hires, and schedules other employees. Requires a high school diploma or equivalent. Typically reports to a top management. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small departm more...
Manages the daily activity of a restaurant. This may include overseeing the staff, ensuring inventory control, proper equipment and supplies, quality customer service and compliance with all food and beverage regulations. May require a high school diploma. Typically reports to a head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically requires 3- more...
Responsible for overall operations of a group of restaurants in an assigned geographic region. Recruits and trains managers for each facility within the region. Designs high volume sales plans for individual units. Requires a bachelor's degree in area of specialty. Typically reports to a top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Typically requires 3+ years of managerial experience. Cap more...
Responsible for greeting customers in a friendly manner and escorting guests to tables. Monitors guests needs and the workflow of the restaurant and seats customers accordingly. Opens and closes sections with the increase or decrease in the volume of guests. Updates the reservation book and takes advance reservations. May require a high school diploma or its equivalent. Typically reports to a supervisor or manager. May require 0-1 year of general work experience. Possesses a moderate understanding of general aspects of the job. Works under the close direction of senior personnel in the functio more...
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