Sentences with phrase «leading restaurant operations»

Not exact matches

«Traditional fast - food is a less complex operation than a Chipotle or a sit - down restaurant,» says Mark Kalinowski, lead restaurant analyst at Janney Capital Markets.

Working with a variety of leading companies in the industry means that Grand River Foods is ultimately serving the end - consumers at their homes and in restaurants and foodservice operations.

The company is working right now to hire top chefs to lead menu development and kitchen operations for the new restaurant.

He is the vice president of operations at SEFA, a nationwide network of leading restaurant supply and equipment dealers and manufacturers.

One must also lead by example, which is why IKEA is measuring waste within its own operations in restaurants, bistros, and Swedish Food Markets around the world.

On Tuesday morning, the Plant - Forward Working Group led a session that focused on how operator members collaborated with corporate members to develop new plant - forward menu concepts for chain restaurants as well as campus dining operations.

Advani played an integral role in leading the team that designed and constructed the restaurant and continues to be involved in operations as a founding partner.

Moving on from his most recent role as CEO & Director of Brotzeit ®, the world's leading German franchised restaurant casual dining concept, Aidan will be responsible for planning, organizing, directing and controlling all activities of company - owned domestic operations.

She is our CFO, marketing manager, and the lead force behind our front - of - house restaurant / pub operations in Afton, as well as the CFO and marketing manager for distribution sales for our production brewery, Blue Mountain Barrel House.

Joe oversees the culinary operations across all José Andrés restaurants and leads the research and development in new concept openings and special projects.

O'Shea will lead culinary operations and menu development within the resort's restaurants including Gulf Coast Kitchen, Barracuda Bar, Turtle Lounge and Hurricane Alley.

Having showcased his talents at some of the world's most prestigious hotels, Rassinoux will be responsible for leading all food and beverage operations at the 998 - room resort including the opening of a new Italian restaurant in summer 2013 as well as infusing SuperFoodsRX ® ingredients into the menus to create great tasting and healthy options for all guests.

Before taking the helm at The Gates, Bour was the Executive Chef of Ocean House Management, a boutique luxury hotel based in Rhode Island where he led culinary operations for the hotel's two restaurants, four outdoor dining venues and banquets.

Mr. Kravis has more than three decades of experience leading and managing the growth and expansion of retail restaurant operations in food service chains in Canada and across the globe.

Chef Chafe has recently taken the lead at the hotel's restaurants; ORSO Trattoria, The Nook Chophouse, Emerald Lounge and Patio, as well as overseeing banqueting, in - room dining and all food and beverage operations at the hotel.

In her new position, Chef Jenn will lead the culinary team comprising of 75 associates responsible for resort restaurants as well as banquet, catering and in - room dining operations.»

Profit - driven restaurant manager with multi-outlet experience; proven success leading startup, turnaround and high - growth operations; and strengths in building cohesive, top - performing and customer - centric teams.

My background includes leading operations, teams, and processes to drive business and customer service success within the restaurant sector.

My background includes supporting senior managers by leading operations, teams, and processes to drive business and customer service success for high - volume restaurants.

A lead cook is hired by a restaurant to ensure that all kitchen operations such as cooking, food preparation, and supplies inventory and staff management is handled with precision and care.

Leads Crew Members and directs all daily operations of the restaurant in the absence of the General Manager including supervising and training employee.

Goal oriented Food and Beverage Director with over five years» experience in mid-level management servicing and directing banquet and a la carte operations for leading hotels, country clubs, and restaurants.

SUMMARY Restaurant and banquet manager professional with 37 years of extensive operations experience leading a 6 + million dollar a year restaurant with 100 employees.

Construction Project Manager — Duties & Responsibilities Oversee multimillion dollar construction projects including restaurants, retail centers, and multi-family dwellings Recruit, train, and manage field and office staff ensuring effective and efficient operations Direct daily administrative functions including HR, accounting, and communications Lead construction site operations, logistics, subcontractor supervision, and scheduling Create an atmosphere of professionalism, teamwork, and dedication to company goals Responsible for compliance with all applicable construction, environmental, and safety regulations Manage subcontractor bid process, contract negotiations, and subcontractor buyouts Design and implement architectural plans for fitness centers, markets, retail centers, and surgery centers Prepare and adhere to construction schedules and budgets ensuring timely, cost effective project completion Craft estimates, bids, and proposals, tailoring them to clients based on their specific needs and styles Maintain comprehensive records detailing project specifications, activity reports, and other pertinent data Proficient in Project, Tiimberline, AutoCad, and other industry software Develop a rapport with customers and provide exceptional service Build and strengthen strong relationships with partners, coworkers, and industry leaders Represent company brand with poise, integrity, and positivity

Brand, Inc. (Burger King)(Columbia, SC) 2002 — 2007 Restaurant Manager • Supervised restaurant employees ensuring efficient and profitable operations • Named Manager of the Year (2004) for consistently exceeding company expectations • Created safe, clean, and enjoyable environment boosting staff morale and product sales • Designed and led employee job skill and safety training sessions • Managed site inventory and replenished supplies as needed • Provided excellent customer service ensuring client satisfaction • Performed multiple roles including in store sales, drive through service, and administrative support to further company goals

Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant operations and promoting a high - quality, memorable customer dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor operations