ABOUT US

Hollyburn Country Club - A Private, Family Club
Hollyburn Country Club offers members an exclusive hub for activity, sport, dining, entertainment, socialization, and business. We provide a welcoming environment that serves as a home away from home for many of our members.

POSITION SUMMARY

We are excited to invite an experienced Assistant Restaurant Manager to join our vibrant team at Hollyburn Country Club. As an integral part of our burgeoning Food and Beverage Department, you will come on board to support the Food and Beverage Director with the day-to-day responsibilities of running a club restaurant.
The ideal candidate is someone who embodies a can-do attitude and is dedicated to going the extra mile. You thrive on the thrill of service. You ooze Unreasonable Hospitality and the search to create magic in the dining room. Your efforts will foster a positive, dynamic, and engaging work environment. If this sounds like you, we cannot wait to meet you!

SKILLS & QUALIFICATIONS

• 2+ years in a fast casual restaurant environment working in a management role
• Experience with managing large teams is an asset
• Private club experience is considered an asset
• Working knowledge of current trends in liquor, wine, beer
• WSET2 certification or equivalent
• Candidates must obtain a Police Information Check as part of the onboarding process.

Member Engagement 25%

• Ensure that all Members and guests receive courteous, prompt, and professional attention to their needs; utilize feedback to improve departmental operations and member satisfaction
• Embody and promote our values of community, respect, evolve, hospitality and magic, ensuring every experience reflects our commitment to quality and exceptional service
• Go above and beyond to demonstrate awareness and understanding of Hollyburn’s aim to deliver exceptional service to its Members
• Communicate and encourage staff to consistently meet and exceed the Club’s service goals
• Anticipate, react and introduce new programs to meet service needs
• Ensure a high standard of appearance, hospitality and service in personnel
• Supervise front line service staff to assure proper service, standards are followed, and assist with service when necessary
• Encourage, train, coach and mentor staff to ensure the Clubs’ service excellence standards are met
• Ensure prompt resolution and follow-up to all service inquiries and concerns
• Communicate and encourage staff to consistently meet and exceed the Clubs’ service goals
• Develop and maintain strong caring relationships with Members, staff and Management

Leadership & Staffing 25%

• Assist with the selection, recruitment, compensation, direction and discipline, when necessary, of staff in the Food Services Department
• Use established Club hiring procedures, and ensure that all new and existing employees receive a first day orientation, and attend an employee orientation
• Qualify and train staff on all aspects of operations, department policies, goals and objectives
• Establish lines of communication by walking about, hosting and attending regular staff meetings
• Assist with providing staff formal and informal feedback, including an annual performance evaluation, and coaching
• Monitor staff development, career planning and growth opportunities
• Recommend staff on a meritorious basis for the recognition program and for rewards from the Employee Recognition Fund on a regular basis

Facility 10%

• Ensure great first impressions, cleanliness and safety of the restaurant areas, including all equipment and fixtures
• Train staff in the Food Services department in the Clubs’ emergency procedures
• Ensure compliance with all safety, sanitation, preventative maintenance and other standards in the Food Services department
• Responsible for daily operations and to ensure effective communication inter-departmentally

Budget 10%

• Develop and supervise a revenue and cost control system
• Monitor the labour and supplies budget and make adjustments as necessary to achieve financial goals
• Provide the COO with appropriate reports concerning employee hours, schedules, pay rates, and position changes, among other things
• Understand, respond to and meet departmental budget requirements

Operational 10%

• Manage and maintain cash floats and communicate cash float needs to the accounting department
• Work with the team in the development of product menus
• Maintain product and revenue control systems to help prevent theft
• Purchase, order and maintain an inventory of staff uniforms and stationary supplies
• Ensure that all legal requirements applicable to Food & Beverage service are consistently adhered to

Liaison 10%

• Maintain an open line of communication between front line service staff and the kitchen staff to ensure efficiency of operations
• Host daily pre-shifts with service personnel to discuss menu options, specials, 86’d items, and any special events for that night
• Communicate all the essential information to Member Services and/or Plant Engineering to assist with maintaining a safe and secure club environment

Administration 10%

• Prepare and submit a weekly staff schedule through Dayforce, and distribute to all areas
• Track employee vacation requests and maintain a current weekly staff availability through Dayforce
• Monitor hours and actual labour costs
• Assist in the submission of bi-weekly payroll