Avenir Restaurant Group Jobs in United States

· Description · Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; labor and schedules; training of employees in methods of cooking, preparation, plate presentation, portion and ...

· Description · directly responsible for all kitchen functions including food purchasing, costing, · preparation and maintenance of quality standards; sanitation and cleanliness; training · of employees in methods of cooking, preparation, plate presentation, portion and cost · c ...

· Description · Has the overall responsibility for the dining room operations to include but not limited to staffing, training, cleanliness, M & R, supplies, ordering of related supplies and service area organization. Organizes and develops special in house promotions (wine make ...

Manage and oversee operations of a restaurant including staff training and development. Oversee product quality and operational standards. · ...

· Description · Has the overall responsibility for beverage operations to include but not limited to staffing, training, cleanliness, M & R of bar equipment, product storage, security and control, physical inventory, product consistency, and storeroom organization. Develops and ...

The dining room manager has overall responsibility for the dining room operations including staffing, training, cleanliness and supplies ordering. They also develop special promotions and work with the beverage manager to optimize sales. · ...

+The Beverage Operations Manager is responsible for the overall management of beverage operations. · +Financial Responsibility: Operating cost responsibilities associated with duties as a shift M.O.D., pouring cost control and glassware costs. · ...

Directly responsible for all kitchen functions including food purchasing preparation and maintenance of quality standards; sanitation and cleanliness; labor and schedules; training of employees in methods of cooking preparation plate presentation portion and cost control and sani ...

The sous chef is directly responsible for all kitchen functions including food purchasing, costing preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation portion and cost control a ...

· Description · Oversee product quality and operational standards. Direct marketing efforts and adapt to market conditions. Manage and train other managers. Manage sales and profitability, and oversee the budget and reporting. · More · Requirements/Responsibilities · Financial R ...