Supervisor, Restaurant Services

at  CN Tower Food Beverage

SHORT SUMMARY

Professionally assist in the management of the day to day operations of, 360 Restaurant, VUE Bistros, or Le Cafe or other food establishments, as well as overseeing guest service and employee management. Ensure the quality of food and beverage presentations and service facilities, standards, specification and cleanliness. Assist with administration training programs, the recruitment and programs and Human Resources policies and procedures. Work within the business plan under the direction of the Assistant General Manager, 360 Restaurant, Associate Manager, Restaurant Service or Associate Manager, Restaurant Service and Reservations to meet guest expectations and enhance the reputation of the restaurants.

JOB DESCRIPTION

• Assist with the management the day to day operations of the 360 Restaurant, VUE Bistros, Le Cafe or other food establishments.
• Assist with the flow of guests in the Restaurants
• 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
• 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
• Facilitate and organize set up for functions, opening and closing procedures, nightly cash our 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
• Ensure guests are provided with recommendations to the CN Tower products
• Ensure that all guests’ concerns are addressed immediately and are responded to promptly
• Assist as needed with interviews, hiring and training new employees
• Participate in management meetings and oversee as required line employee briefings and meetings
• Assist with the development and implementation of the Food and Beverage standard operating procedures and operations manuals

QUALIFICATIONS

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
One (1) to three (3) years of related experience in management of the restaurant operations or related operations is required
Bilingualism (English/French) is an asset

Please refer the Job description for details