The Prince of Wales Dining Room Manager is responsible for day to day front of house food & beverage operations and staff. Models the way to ensure that the highest quality standards of guest food & beverage services, safety, and sanitation are met. Strives to increase revenues and decrease costs and gives personal best in service. Must assist in other departments or with other job duties as requested or necessary.
Arrives to work on time and in proper uniform.
Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by a staff of 20-25 dining room employees.
Ensures standards of appearance, safety and sanitation are maintained on a daily basis.
Holds daily pre-shift meetings to prepare staff for service. Provides on-going training and coaching for employees.
Provides direction during service to maintain efficient flow of dining room.
Maintains effective lines of communication between dining room, kitchen, and other departments.
Oversees all aspects of banquets & events when necessary. Includes; set up of tables, chairs, linens, table settings & display, chafing dishes, event service and general clean-up.
Responsible for designing and/or implementing sales goals and incentive programs that increase revenue.
Responsible for following Provencal and Company policies and regulations for serving alcoholic beverages in a responsible manner.
Handles guest concerns in a professional manner and takes fast and appropriate action to solve problems.
Attends weekly location manager meetings.
Completes nightly reports and reviews daily food and beverage sales. Is responsible for monthly profit and loss statements.
Responsible for the ordering, receipt and storage of all Dining Room equipment including china, glass, silver and paper to ensure a minimum loss from waste or theft.
May be responsible for ordering, receipt and storage of all alcohol inventories and bar equipment.
Maintains accurate time records, tracks overtime and adjusts scheduling according to labor & sales figures.
Ensures dining room controls are met by maintaining effective cost and portion control.
Demonstrates commitment to guest satisfaction and positive employee and company relations.
Collects currency and keeps an accurate account for control. Gives receipt with every transaction.
Ensures that required reports are sent to corporate F&B office, i.e., labor, sanitation, voids & comp reports.
Is able to assist or take the place of any staff member, if necessary.
Assists with other responsibilities as requested.
This list of duties is intended to be representative of many of the tasks associated with this role.
However, Pursuit and The Glacier Park Collection reserve the right to modify, add, remove, or
otherwise change duties at their discretion based on the needs of the business.
Must be 18 years of age or older.
Restaurant/Hospitality Management degree, or equivalent in work experience required.
2-4 years’ experience in supervisory position required, preferably in an upscale, seasonal dining/restaurant setting.
Experience with diverse seasonal staff and seasonal hotel restaurant operations helpful.
Serving/Bar experience required.
Must possess in-depth, working knowledge of service standards.
Hospitality POS experience desirable.
Efficient knowledge in kitchen operations, cooking and timing expected.
Effective knowledge of food, liquor and labor cost controls required.
Must demonstrate solid leadership skills and ability to effectively lead & motivate others.
Effective communication and interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with guests and co-workers.
Must be team-oriented, positive and upbeat.
Able to handle guest concerns effectively and in a tactful, caring manner.
Writes clearly and precisely.
Must possess neat and pleasant grooming habits.
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC front-of-house culinary operations
Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
Must ask good questions and drill down into details to improve the business
Must process information quickly and take initiative to recommend solutions to F&B challenges
Must stay cool under pressure by being resilient, adaptable and flexible
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Waterton and must be eligible to work in Canada.
High volume seasonal historic Hotel Restaurant/Dining/Bar setting in a National Park environment.
Job requires walking, bending, handling, reaching, grasping, lifting 25+ lbs., and repetitive motions.
Climate control may not be present.
Job requires working long hours and varied shifts, including; split shifts, weekends, holidays, etc.