UK Category Manager
Pret A Manger · London, United Kingdom
Marketing Menu Manager
Author & Edit Hospitality · Phoenix, US
Catering Supervisor
ISS Facility Services · Melbourne, Australia
Dietary Lead
ChristianaCare · Newark, US· Full-time
Kitchen Manager
Rhode Island School of Design · Providence, USFull-time
Assistant General Manager - Restaurant Vieux Port Steakhouse
Gray Collection · Montréal, CanadaManager
CLINICAL NUTRITION MANAGER II
Compass Group · Los Angeles, US
+10K new in the last hour
Pret A Manger · Posted Nov 11, 2026
Own the growth plan for your product categories, keeping it aligned with the wider menu strategy and commercial objectives, and regularly reviewing category and menu performance to improve sales, profitability and product mix. Optimise product placement, pricing tiers and bundling across physical and digital menu boards, balancing customer appeal, commercial performance and operational simplicity. Partner with Commercial Finance to assess product profitability, identify underperforming items and manage product rationalisation and exit plans. Translate the national marketing calendar into clear category plans and promotions, write concise commercial briefs for Creative, Media and Digital teams, and work with Marketing Communications to deliver campaigns that grow guest frequency and transactions – then review results to make future promotions even more effective. Collaborate with Culinary Innovation to turn food trends and customer insight into commercially viable, scalable new products, managing development milestones so launches land on time against agreed calendar windows. Gold Card for food and drinks 5 free drinks a day 50% off everything else 33-38 days of annual leave Free private medical aid cover
Author & Edit Hospitality · Posted Sep 15, 2026
Lead the development, execution and evolution of menu materials across the company’s portfolio, coordinating with culinary, operations, marketing and design teams.
Own the full lifecycle of menu development from content gathering to final production and in-market execution Manage and maintain a comprehensive menu calendar ensuring timely updates and launches Partner with culinary and operations teams to ensure accurate, aligned menu content Collaborate with the creative team to translate content into on-brand menu designs Lead proofing and editing across menus for consistency and quality Medical, dental, vision insurance Paid time off Retirement savings program with company match Hotel and dining discounts On-site amenities in Phoenix office including gym and pickleball courts ISS Facility Services · Posted Nov 8, 2026
Lead and support the catering team to deliver high-quality food and service, including special dietary requirements and menu management processes.
Competitive compensation with multiple shifts on offer and award allowances
Lead and support the catering team to deliver high-quality food and service, including special dietary requirements and menu management processes. Oversee daily food service operations, across meal production, ordering, distribution, stock control and quality assurance. Manage staff rosters to meet service needs and budget requirements. Recruit, onboard, train and develop team members, while monitoring performance and providing feedback. Ensure compliance with food safety, infection control and WHS requirements. Certificate II in Food Safety Certificate III or IV in Hospitality, Healthcare or a related field Nice to have: Certificate III or IV in Hospitality, Healthcare or a related field ChristianaCare · Posted Nov 6, 2026
Lead and support patient meal service operations, ensuring therapeutic diet compliance and quality service in a hospital setting.
Hourly Pay Range: $19.48 - $28.24
Assist patients with menu selections while ensuring compliance with physician-ordered diets Review and process diet orders, menu changes, and tray modifications Round on patients to assess meal satisfaction and provide service recovery Coordinate daily work assignments and staffing coverage Serve as first point of escalation for meal service concerns High School Diploma or GED Associate degree Nice to have: CBORD or similar food service management software Nice to have: leadership or supervisory experience in healthcare food service Nice to have: knowledge of clinical nutrition and therapeutic diet modifications Rhode Island School of Design · Posted Nov 6, 2026
Oversee daily operations of RISD dining kitchens, manage staff, ensure health and safety compliance, and support financial and menu management.
Oversee daily kitchen operations Manage staff hiring and performance Ensure health and safety compliance Maintain financial models and menu pricing Coordinate catering and events Associate’s Degree in Culinary Arts Nice to have: Bilingual skills Nice to have: Valid driver’s license Gray Collection · Posted Nov 6, 2026
Motivate, coach, and develop service teams to maintain the highest quality standards. Participate in recruiting, onboarding, training, and developing staff. Supervise and support maître d’s in their daily operations. Contribute to the growth and optimization of revenue generated through private events. Maintain an active presence on the restaurant floor to support teams during peak service periods. University degree in Hospitality and Restaurant Management Performance-based bonus Complimentary dining program at our restaurants Compass Group · Posted Nov 5, 2026
Lead a dynamic team of Dietitians, promote innovative nutrition programs, and elevate patient care through evidence-based practice.
Salary: $110000-$120000
Other Forms of Compensation: $10,000 Sign-on Bonus + Relocation Assistance
Guide, mentor, and develop a high-performing team of clinical nutrition professionals Design and implement clinical nutrition strategies that enhance patient care and align with operational goals Perform comprehensive nutritional assessments and develop individualized care plans Provide guidance on nutrition and lifestyle strategies to support sustainable, long-term wellness Integrate evidence-based research and standards into daily nutrition care Registered Dietitian Nutritionist Nice to have: healthcare experience Competitive compensation with multiple shifts on offer and award allowances A rotating Monday to Friday roster of 37.5 hours a week, allowing you to have work life balance A close knit and supportive team culture where team members are valued and recognised Opportunity for professional career development and advancement Access to MyISS discounts and rewards programs, giving you access to hundreds of discounts across the company
health insurance paid time off retirement employee assistance program
Parking included
Group insurance plan
Group RRSP and DPSP (Deferred Profit Sharing Plan)
Health & Wellness – Medical, dental, and vision plans Financial Security – Life insurance, AD&D, and disability coverage Retirement Ready – 401(k) and retirement plans Time Off – Flexible/Paid Time Off and holiday pay Exclusive Perks – Shopping discounts, commuter benefits
Catering SupervisorISS Facility Services · Melbourne, Australia
Kitchen ManagerRhode Island School of Design · Providence, US
Assistant General Manager - Restaurant Vieux Port SteakhouseGray Collection · Montréal, Canada
CLINICAL NUTRITION MANAGER IICompass Group · Los Angeles, US