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The Hospitality Services Manager supervises foodservice operations across multiple locations, ensuring client satisfaction, managing budgets, and maintaining compliance with safety standards.

Oversee pantry and micromarket operations for a large client, ensuring convenience services, financial accuracy, vendor management, and strategic input for growth.

The Regional Manager oversees cafeteria operations, ensuring profitability and client engagement while managing teams, improving processes, and meeting business goals.

The Café Associate focuses on customer service, stocking supplies, maintaining cleanliness, and supporting a positive cafe environment while using a POS system.

Lead B2B marketing strategy, demand generation, and brand management. Manage SDR team, optimize sales efforts, and drive collaboration across departments.

The Account Manager oversees foodservice operations for multi-unit locations, focusing on client relationships, financial goals, and employee experience.

The Onsite Account Manager supervises day-to-day operations of food services at multiple locations, ensuring client satisfaction and managing budgets, employees, and compliance standards.