Assistant Restaurant Manager - Fine Dining

The Assistant Restaurant Manager is responsible for managing the daily operations in their designated venues including the selection development and performance management of employees. In addition they oversee the inventory and ordering of food and supplies optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Outlet Manager reports to the Outlet General Manager.

Responsibilities expectations and essential functions of the role include but not limited to:

• Lay out goals and develop strategies to accomplish said goals.
• Forecast and schedule using hotels tools and guidelines.
• Oversee the initial and continual training of all new and current food and beverage service employees conducting training classes for both supervisors and hourly staff on a regular basis.
• Control and maintain standards performance employee conduct grooming dress code appearance sanitation etc. according to established policies.
• Formulate and recommend changes to improve employee performance and teamwork.
• Review performance with every employee on an annual basis.
• Develop analyses and implement merchandising that meet the profile of the property and guest patronage. Manage and control overall expenses of the outlet focusing on higher revenue and profit.
• Ensure employees have total knowledge as to all menu items how they are prepared what ingredients are used etc. and total knowledge of beverage program.
• Work in cooperation with the General Manager Executive Chef Executive Sous Chef and Chef de Cuisine to ensure quality of products and guests satisfaction.

• Being the instigator and involved in on the floor training and coaching/counseling of the colleagues and operational teams
• Manage the team and ensure standards and sequences are being adhered to at all times in the areas pertaining to this position.
• Ensure the teams are meeting the required Company and LQA standards at all times
• Assist in busy periods of need across the Food and Beverage department when required to ensure guest satisfaction and maximum guest satisfaction whilst providing support for leaders and colleagues within food and beverage.
• Manage guest expectations and handle any issues that may arise to ensure that 100% satisfaction is secured.
• Flexibility of work schedule is required for this role to ensure appropriate coverage which may include early morning day evening latenight weekday weekend and holidays.
• Ensure accurate payroll process completed biweekly comment and approve on time card edits.

• Participate in monthly F&B department meetings daily briefings and lead departmental shift line ups
• Manage key events for the hotel and keep the hotel informed of special events such as Christmas New Years Thanksgiving Easter etc and to ensure the key departments are prepared for such events
• Review the daily log book on a daily basis.
• Schedule the team accordingly in a responsible manner to meet all standards.
• Assist the Executive Steward in the management of waste to be mindful and alert to Planet 21 project initiatives this includes the input of cover counts on the Orbisk portal.
• Ensure that all equipment is kept in perfect working condition. Report any deficiency to the proper department and that the teams are completing regular outlet walks with engineering.
• Must be able to calculate and control food & beverage cost.
• Participate actively in the selection process of team members.
• Manage all facets of Human Resources nature namely: recruiting interviewing evaluating training coaching counseling disciplinary action and termination.
• Manage all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas the quality levels performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies.
• Develop and maintain effective communications between all operating departments.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned.

Qualifications :

• Minimum of 2 years experience in a leadership or supervisory role in a highvolume and upscale/fine dining Food & Beverage operation preferred.
• Sommelier qualification an asset
• Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security company policies and procedures personnel management recordkeeping and preparation of reports
• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word Excel Outlet) and POS systems
• Good command of the English language
• Advanced math and finance skills

Remote Work :

No

Employment Type :

Fulltime