About the Role
The Outlet Manager’s area of responsibility includes Restaurant and Room Service. The Manager supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. They strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. In addition they will determine training needed to accomplish goals and then implements plan.
Requirements
A warm, people-oriented demeanor
A team-first attitude
Inspired to help and interact with others
Position Requirements:
Supervises and manages employees. Manages all day-today operations. Understands employee positions well enough to perform duties in employees’ absence.
Maintains service and sanitation standards in the restaurant.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Leads the Food & Beverage team daily.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making.
Demonstrates honesty/integrity and leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising and follow up hands on management.
Ensures compliance with all applicable laws and regulations.
Ensure staff understands local, provincial, and federal liquor laws.
Provides services that are above and beyond for customer satisfaction and retention.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Handles guest problems and complaints.
Meets with guests on an informal basis during meals or upon departure to obtain feedback.
Manages service delivery in outlets to ensure excellent service from point of entry to departure
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Ensures employees are treated fairly and equitably. Strives to improve employee retention.
Ensures employees receive on-going training to understand guest expectations.
Solicits employee feedback and utilizes an “open door” policy.
Oversees the financial aspects of the department including purchasing, forecasting, and payroll.
Ensures compliance with the Occupational Health & Safety program.
Ensures employees report any unsafe conditions, practices or injuries as soon as possible and takes appropriate action.
All other duties assigned.
Skills & Experience:
Diploma or certificate in Hotel/Restaurant Management or the equivalent is preferred
Minimum 2 years experience as a Supervisor/Manager in Hotel Food & Beverage
Serving it Right certificate or equivalent
Strong leadership, organization and planning skills.
Strong working knowledge of Microsoft office applications. including Micros-Synphony
Strong communication skills, both verbal and written.
Strong knowledge of hotel Food & Beverage operations.
Salary/Wage
65K-70K
Recommended Training
Serving It Right
Accessible Employer: Yes
Open to International applicants with valid Canadian Work permits: Yes
Job Application
Please complete the form to apply for a position.