Title 2019 Restaurant Services Manager Full Time/ Gestionnaire du Restaurant
Position Overview Professionally manage the day to day operations of the 360 Restaurant, and other Food and Beverage outlets, as well as overseeing guest service and employee management. Ensure the quality of food and beverage presentations and service facilities, standards, specification and cleanliness. Ensure consistent and effective administration and follow up of the performance and development programs, the recruitment and training programs and Human Resources policies and procedures.
Assist with the development of the business plan under the direction of Senior Manager, Restaurant and Beverage Service and Manager, Restaurant and Reservations Services to meet guest expectations and enhance the reputation of the restaurants.
Responsibilities Directly manage the day to day operations of the 360 Restaurant, and other Food and Beverage outlets
Directly responsible for overseeing the flow of guests in the Restaurants (ensure fair distribution of covers and table assignments)
Assist with the management of the beer, wine, spirits and other beverage selections to be offered in CN Tower Food and Beverage outlets (full beverage program), based on company’s direction
Ensures the company standards are maintained for food preparation and service
Ensure that correct accounting and Point of Sale (POS) practices are followed logged and communicated
Spot-check the quality of food and beverage presentation and service
Ensure proper guest flow for VIP’s, events and overall Restaurant service
Facilitate and organize set up for functions, opening and closing procedures, nightly cash out procedures, and related financial reports
Communicate with Sous Chefs and Jr. Sous Chef(s) to ensure consistent service from both Kitchen Services and Restaurant Services
- Assist with special events for VIP clients and liase with the Reservations department that all memos and special requests are followed
Ensure guests are provided with recommendations to the CN Tower products
Ensure that all guests’ concerns are addressed immediately and are responded to promptly
Interview, hire and train new employees
- Provide analysis and recommendations regarding seasonal employment needs and employment levels on an ongoing basis
- Provide recommendations for training and development plans
- Conduct and or participate in departmental skills training
••Control labour cost through effective forecasting, appropriate employee schedules and accurate payroll reporting
- Balances and reconciles weekly payroll hours for the Restaurants including overtime, leaves, vacation
- Participate in management meetings and oversee line employee briefings and meetings
Requirements A relevant college diploma or university degree in hospitality and tourism, restaurant management or equivalent is preferred.
A diploma from a secondary school is required.
Three (3) to five (5) years of related experience in management of the restaurant operations or related operations is required
Sommelier Certification is an asset•Flexible to working outside regular business hours including evenings and weekends as required.
Bilingualism (English/French) is an asset.
Job Type Full Time