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The Regional Culinary Program Coordinator is responsible for the comprehensive management and profitability of dining establishments, entertainment venues, and the supervision of concession services within a designated area.
Key Responsibilities:
- Oversee the operational efficiency and financial performance of multiple restaurants and concession outlets.
- Ensure compliance with organizational standards and policies while enhancing customer satisfaction.
- Utilize extensive experience in hospitality management to drive business growth and operational excellence.
Qualifications:
- A minimum of six years in hospitality or restaurant management, with at least four years in a multi-unit operational role.
- Proven track record in managing diverse food service operations.
- Strong leadership skills and the ability to motivate teams to achieve high performance.
This role is vital for maintaining the quality and profitability of food services in the region, ensuring that all operations align with the strategic goals of the organization.