Find & Apply For Restaurant / Food Service Manager Jobs In Dawson, Georgia
Restaurant / Food Service Manager jobs in Dawson, Georgia require overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining financial records. Responsibilities include hiring, training, and scheduling employees, monitoring inventory, and enforcing food safety regulations. Strong communication, leadership, and organizational skills are essential for success in this role. Below you can find different Restaurant / Food Service Manager positions in Dawson, Georgia.
Jobs in Dawson
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
KFC Assistant General Manager
Kentucky Fried Chicken
Dawson, GA
Assistant Manager
Freddy's Frozen Custard & Steakburgers
Dawson, GA
General Manager
Moe's Southwest Grill
Dawson, GA
Assistant Manager
Culver's
Dawson, GA
Assistant Manager
Moe's Southwest Grill
Dawson, GA
Assistant Manager
Bojangles
Dawson, GA
Latest Jobs in Dawson
Salary Information & Job Trends In this Region
Restaurant / Food Service Managers in Dawson, Georgia oversee the daily operations of dining establishments, ensuring quality service and customer satisfaction. - Entry-level Food Service Worker salaries range from $25,000 to $30,000 per year - Mid-career Restaurant Supervisor salaries range from $35,000 to $45,000 per year - Senior-level Food Service Manager salaries range from $50,000 to $60,000 per year The role of a Restaurant / Food Service Manager in Dawson, Georgia has a rich history rooted in the hospitality industry, dating back to the early days of food service establishments in the region. Over the years, the position has evolved to incorporate modern management techniques, culinary trends, and customer service strategies to meet the changing demands of the food service industry in Dawson, Georgia. Current trends in the Restaurant / Food Service Manager role in Dawson, Georgia include a focus on sustainable practices, farm-to-table sourcing, and menu innovation to cater to the diverse tastes and preferences of customers in the local community.
