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View salary and benefits informationThe 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...
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...
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...
The General Operations Manager develops and implements company policies and procedures as well as ensures compliance with these procedures. Manages general activities of an organization's operations in a non-manufacturing environment. Being a General Operations Manager prepares reports and audits to monitor and improve operations effectiveness. Evaluates and enhances current operational systems. In addition, General Operations Manager may coordinate communication between different functions. Requires a bachelor's degree or its equivalent. Typically reports to a senior manager or head of unit/d more...
The Quality General Manager makes recommendations to ensure production runs meet established quality standards and predicted yields. Develops and administers policies and procedures for evaluating and improving the quality of products, materials, components and/or manufacturing processes. Being a Quality General Manager may be responsible for ensuring products meet international quality standards such as ISO 9001. Ensures employees follow established procedures and complete quality assurance work within time and budgetary constraints. In addition, Quality General Manager works across a variety more...
The Manager of General Accounting evaluates and makes improvements to accounting processes while ensuring that practices comply with organization accounting policies and applicable laws and regulations. Manages various accounting functions including ledger maintenance, accounts payable, accounts receivable, revenue and asset accounting, as well as associated analysis and reporting. Being a Manager of General Accounting requires a bachelor's degree. Leads and directs accounting professional and support staff, including subordinate supervisors. In addition, Manager of General Accounting may requ more...
The Restaurant Dishwasher washes and sorts flatware, serving dishes, china, and glasses. Cleans the cooking areas, utensils, and equipment in the kitchen as necessary. Being a Restaurant Dishwasher may require a high school diploma or its equivalent. Operates dishwashing machine. In addition, Restaurant Dishwasher typically reports to a supervisor or manager. Being a Restaurant Dishwasher possesses a moderate understanding of general aspects of the job. Works under the close direction of senior personnel in the functional area. May require 0-1 year of general work experience. more...
Assists 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...
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...
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...
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