JOB TITLE: ASSISTANT OUTLETS MANAGER
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: FOOD & BEVERAGE MANAGER
OVERVIEW/BASIC FUNCTION:
This position requires someone who is highly motivated and possesses excellent communication and interpersonal skills. Responsible for the supervision of all aspects of the Food and Beverage outlet functions, in accordance with hotel standard operating procedures. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Is personally responsible for the proper training and scheduling of the service staff in their field of responsibility.
Responsibilities:
o Follow all applicable personnel policies and procedures when taking necessary action with regards to personnel.
o Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
o Prepare work schedules and submit by-weekly payroll.
o Develop new and maintain repeat business through effective guest relations.
o Ensure accurate record keeping including, but not limited to, food and beverage sales by meal period vs. forecast and other data as necessary.
o Coordinate training seminars to enhance staff product & property knowledge.
o Constantly monitor and document staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees according to hotel progressive discipline standards.
o Ensure that the outlet operation runs smoothly and effectively in accordance to the operational criteria of the property.
o Ensure that the outlet is profitable in accordance with predetermined operational budgets.
o Ensure that guests receive the utmost in quality of product and service.
o Maintain compliance with government regulations pertaining to food and beverage service.
o Aid in the development & execution of new concepts for the Outlets
o Correct maintenance and handling of equipment. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
o Assist in the ordering of liquor and wine for the hotel with the Purchasing Manager.
o Reduce the possibilities of substandard service and guest complaints.
o Manage the development of junior personnel in both hospitality and business skills.
o All other duties as required.
Qualifications:
• Minimum five years' experience as Restaurant Manager or Assistant Manager in a luxury or ultra-luxury hotel or restaurant.
• Bachelor's degree in hospitality, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must be skilled in the areas of social and business etiquette.
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.
• Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.