Restaurant Manager wanted in Canada!

Location

Vernon, BC | Canada

Job description

Summary

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of our Food and Beverage outlets while maintaining a profit, high quality products and service levels. The Restaurant Manager is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. 

Core Competencies

• Customer Focus
• Communication
• Energy & Stress
• Team Work
• Quality Orientation
• Time Management
• Adaptability/ Flexibility
• Creative and Innovative Thinking
• Decision Making and Judgement
• Planning and Organizing
• Problem Solving
• Result Focus
• Accountability and Dependability
• Ethics and Integrity
• Mediating and Negotiating
• Providing Consultation
• Leadership
• Coaching and Mentoring
• Staff Management
• Enforcing Laws, Rules and Regulations
• Mathematical Reasoning
• Development and Continual Learning

Job Duties

• Ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion. 
• Ensure maximum security in all areas under your control. 
• Liaise with customers regarding special functions. 
• Ensure that the F&B outlets and table appointments, are impeccable and that tables are set correctly. 
• Ensure that stations have their correct materials in place. 
• Ensure that faults and defects are reported to Maintenance and acted on appropriately without delay. 
• Maintain high standards of morale and personal appearance of all staff. 
• Ensure that all staff are always correctly and smartly dressed, that they offer professional and courteous service to guests.
• Ensure that room service orders are executed promptly and that they comply with required standards.
• Ensure fair and equitable discipline, in compliance with regulations. 
• Ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standard. 
• Investigate and action the causes of staff grievances. 
• Maintain a working knowledge of all statutory regulations affecting restaurant health and safety, and ensure that any safety hazards are identified and rectified. 
• Ensure that all stocks and supplies are requested in a timely fashion so that correct stock levels are maintained and stored under optimum conditions. 
• Ensure regular reviews of all required stock and operating equipment at specified intervals. 
• Ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning. 
• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information. 
• Hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly. 
• Administer gratuities in a fair and equitable manner. 
• Attend to customer complaints in a timely fashion. 
• Ensure that reports and administration requirements are submitted in a timely fashion.
• Create and monitor schedule. Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. 
• Hold regular performance appraisals with staff, identifying areas for development and training needs and ensuring that this training is completed. 
• Ensure the use of fair and consistent discipline for all employees. 
• Circulate throughout all restaurants and banquets, maintaining a positive profile with customers and staff.
• Maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements. 

Requirements

• 3 years of direct work experience in a management capacity
• Experience in all aspects of customer service and people management
• Demonstrated ability to lead and direct a team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
• Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required 
• Exceptional conflict resolution, negotiation, and objection handling skills
• Able to respond quickly in a dynamic and changing environment
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment. 
• Good training, coaching, and mentoring skills are essential
• Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
• Knowledge of cost analysis, fiscal management, and budgeting techniques
• Able to effectively communicate both verbally and in writing 
• Ability to coordinate and organize meetings, exhibits, and other events

We are excited to receive your application!  

Job tags

Salary