Food Service Senior Manager

POSITION DETAILS

The F&S Senior Manager is a creative, positive, and passionate Hospitality professional with more than six years of experience in the industry as a Food & Beverage assistant manager, Banquet and/or Fine Dining Manager or similar.
This role will lead our private executive dining floor in delivering exceptional service to one of our premium clients in Downtown Toronto. In this fast-paced environment, you will lead and develop our hospitality team (FOH and BOH) to deliver a high-level experience to our guests.

LANGUAGE SKILLS

• Ability to communicate effectively in the English language, including written and spoken language.
• The ability to speak French and/or a second language is considered an asset.

EDUCATION and/or EXPERIENCE

• Post-secondary (preferred)
• Hospitality: 6+ years (required)
• Fine Dining Service/ Maitre D’– 4+ years (required)
• Banquet: 4 years (preferred)

CERTIFICATES, LICENSES, REGISTRATIONS

• HACCP, WHMIS
• SmartServe Certification
• Criminal Record Check

SHIFT AVAILABILITY

• Day Shift or Night Shift when needed (required)
• Mainly Monday to Friday

Work Location: In person (TORONTO)

Job Summary

Please note other duties may be assigned as required.

• Lead and oversee all food & beverage services in the Executive dining room, The café, and food service on RBC office floors.
• Oversee floor service and lead the F&B team for seamless event execution, and client-focused experience for all guests.
• Supervise all parameters that may affect the guests; experience, such as room temperature, lighting, and overall appearance of dining rooms. Overlooking all R&M steps from requests.
• Hands-on support for event bookings ensuring service standards are always maintained. Includes confirming event-specific details with the Service Coordinator (i.e., meet with clients to answer their questions. Floor plans, audiovisual equipment and other rentals, menu details, wine pairing, décor when necessary).
• Purchasing such as liquor, smallware, office supplies, uniforms and performing inventories. Liaise with all vendors for any issues. Maintain proper inventory levels of all supplies.
• Manage all levels of operations, complaints, regular review of the degree of customer satisfaction and execution of action plans when necessary. Prepare daily and weekly event schedules. Help with service during breakfast, lunch, cocktail, and dinner events.
• Lead recruitment, hiring, and scheduling, for the team. Assisting in the training of new associates, ensuring everyone is well-groomed and wearing the proper attire.
• Coach and guide associates, facilitating their career development, and conducting performance reviews.
• Assigning tasks to all servers and monitoring their work to ensure it’s carried out effectively. Ensuring the highest quality of service and standards are met. Promote teamwork and motivation for optimum service and that customers’ needs are met; disciplinary measures, lead to termination of personnel if necessary. Perform annual performance appraisal evaluations. Liaise with Compass HR department.
• Liaise with the Chef and Culinary Director where needed
• Effective management of staffing, being aware of costs, establishing shifts and schedules for associates labour oversight, agencies requests if needed. Managing sick and maternity leaves, vacations, and others for all Compass associates. Closing weekly payroll in E-Pay Liaise with Compass payroll and benefits departments.
• Dealing with escalated customer service complaints and enquiries and remain on hand at all times as a contact point for guests.
• Assist with chargebacks and scheduling.

CORE COMPETENCIES

• The Senior Manager should always demonstrate the following core competencies:
• Attention to Detail and Organizational Skills while working effectively at a fast pace.
• Comprehensive understanding of liquor license requirements and laws, to be always followed.
• Able to work both independently and as a team member.
• Proficiency in Microsoft Office
• Effective and timely communication with both guests and internal stakeholders to ensure event success.
• Always maintains a professional appearance and demeanour.
• Displays critical thinking and problem-solving skills.
• Strong emphasis on exceptional customer service
• Ability to remain calm under pressure and deal with unexpected situations.
• Strong knowledge of culinary and wine