Assistant Restaurant Manager / Duty Manager

at  Four Points by Sheraton

JOB SUMMARY

The Restaurant Manager would be responsible for effectively managing and overseeing all aspects of the Restaurant Operations including: guest relations, sales, product quality, team building, social media and staff development for the interest and benefit of key stakeholders. Ensure 100% guest satisfaction through appropriate guest service practices; operate Restaurant at or above established standards; achieving budgeted revenues and maintaining expenses. Reports to the General Manager.

MINIMUM QUALIFICATIONS AND SKILLS

• Formal post-secondary education in a recognized hospitality program, an asset
• Minimum 2 years Food & Beverage supervisory experience in a hotel or restaurant of similar size and volume
• Motivated self-starter with clearly defined career path
• Ability to lead by example
• Good organizational skills
• Excellent communicator
• Eye for detail
• Previous experience in high volume restaurant facility an asset

TYPE OF SUPERVISION AND/OR ASSISTANCE GIVEN

Directly supervises employees and supervisors by assigning tasks, performance assessments, training, addressing complaints, resolving problems, and performance management of employees. The incumbent also provides input to GM and HR for hiring and terminating employees.
Please Note: This Job Description is not neither definite nor restrictive and may be modified or added to in the future to meet changing needs.

• Accountable for operation of the restaurant.
• Prepare and execute yearly objectives
• Manage, supervise, and/or participate in the training and development of restaurant team members
• Maintain effective employee relations, conduct regular team meetings
• Recruit, hire, train, and evaluate all Restaurant and Lounge staff through appropriate hiring practices in conjunction with GM and HR.
• Implement corporate and in-house promotions as related to Food & Beverage
• Ensure Food and Beverage controls are in place and followed
• Month end procedures, including inventories, costing and analysis
• Ensure service standards are followed, design and implementation of menus
• Programming and maintenance of Micros point of sale system
• Assist, as needed with banquets
• Assist Chef and General Manager with budget and forecasting
• Ensure superior cleanliness of the Restaurant
• Rotating Manager on duty shifts
• Report all unsafe, unhealthy conditions within the workplace
• Ensure all aspects of the attached Occupational Health and Safety Responsibilities are adhered to
• Maintain personal appearance in a clean and hygienic manner according to standards manual
• Ensure full uniform, if required, is worn for all shifts, including name badge.
• Relay any concerns to the Chef and/or General Manager.
• Attend all staff meetings.
• Duties as assigned by the General Manager.