June 17, 2024
2100 Northwest 42nd Avenue
Miami,
FL
33122
The Field HR Business Partner A (HRBP) is the senior-most HR position responsible for a branch or multiple branches within a Region that is collectively managed by a Senior Director of Operations A. The HRBP collaborates with the Sr. Director of Operations on HR matters by providing both strategic and technical expertise and advice. Along with managing the overall branch/cluster HR function, the HRBP works closely with the Regional HR Director (HRD) to communicate trends, strengths, weaknesses, opportunities and threats. The HRBP is a visible and engaged partner with Operations and has regular and direct contact, both personally and through their assigned HR staff, with operations management and staff. The HRBP is accountable for executing policies, procedures, and strategies as directed by the HRD, and to develop and administer local HR policies and programs unique to the location. This is an exempt position and reports to Regional HR Director with a dotted line to the Senior Director of Operations.
The purpose of the F&B Health & Safety Manager is to support and reinforce HMSHostâs commitment to help prevent the spread of communicable diseases, improve restaurant-level health practices and procedures, and increase the level of food safety and workplace safety knowledge among associates. The F&B Health & Safety Manager will execute the essential functions of the position for the purpose of developing and maintaining a culture of safety in the branch/plaza.
The purpose of the Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRI uses prescribed policies and procedures to make management decisions.
*Benefits may vary by position so ask your recruiter for details.
*Benefits may vary by position so ask your recruiter for details.
*Benefits may vary by position so ask your recruiter for details.
The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.
*Benefits may vary by position so ask your recruiter for details.
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