Restaurant Manager

2 weeks ago

Vancouver, British Columbia, Canada 1931 Gallery Bistro Full time
The Restaurant Manager (RM) is responsible for overseeing day to day operations of 1931 Gallery Bistro Inc. (Bistro) and directing hourly front of house Team Members in their roles and responsibilities.

General Overall Functions:

1) As the member of the management team, work to plan, coordinate, execute, supervise and evaluate activities of the front of house operations, and provide excellent service to a wide variety of guests' needs.

2) Maintaining high quality of service culture, training and ensuring a positive and professional environment.

3) Responsible for the addressing maintenance issues for equipment including POS and technology utilized for operations.

4) Train, supervise and schedule FOH staff. Ensure that staffing levels meet the necessary need for providing excellent customer service experience, while adhering to labour budgets.

5) Development of the staff's skills with standardized opening/closing procedures and training, the monitoring of safety and sanitation standards for the Bistro. Motivate staff, resolve staff issues and promote a positive work environment.

6) Play a key role during service and peak times including hands-on, supervisory responsibilities.

Ensure that all food and beverage is produced in a timely and efficient manner while meeting Bistro's standards for taste, quality and appearance.

Work in an active production capacity, as necessary.

8) Assist in conducting regular physical inventories of all stocked items, and coordinating the ordering of beverage/admin/collateral supplies. Check quality of products received, and prevent excess stocking.

9) Maintain a flexible work schedule in order to be available for busy service times, while completing all other work-related responsibilities. Ensure high visibility and availability to guests and associates.

Service Quality

a. The RM is to take an active role in each scheduled service on the floor managing the service experience for the guests and leading the team in doing so.

b. To ensure that all Bistro Steps of Service are met and adhered to. This includes keeping staff accountable for these standards while supporting them during service periods.

c. Motivate Team Members to focus on service

d. Supervise Team Member's appearance and attitudes during their shifts, focusing on the providing ultimate Bistro experience

e. Supervise service in restaurant including the cycle of service, and quality of service provided each shift.

f. Maintaining Standards of Service while adhering to Labour Budgets

Food and Beverage Quality

a. Maintain and support the high standards of food quality and plate presentations set forth from the Head Chef. This includes the communication of any product or plate that does not meet the expectations identified as the Insert name's 'Spec' for the plate.

b. Co-ordinate and conduct pre-shift meetings with Head Chef or Kitchen Team Member prior to each service.

c. Ensure the Service Staff is expediting and delivering food in an appropriate time to support the quality of standards our food.

d. Meeting and or exceeding the Guest's expectation in quality, value and presentation of all food and beverage items.

e. Ensuring proper rotation, storage and service of all products being consumed by Guests

Atmosphere Management

a. Maintain the Interior/Exterior Décor Standards for the restaurant.

Oversee the areas of music, lighting, and room temperature**:

- **
b. Consistently monitoring the cleanliness standards of the restaurant inside and outside of the property including parking lots and landscaping. This includes accountability for Staff Cleaning Duties.

c. Ensure that the music selection is appropriate

Facility (Cleanliness and Maintenance)

a. Addressall equipment issues in a timely manner. Become familiar with equipment, warranties, and service agreements.

b. Oversee and manage the proper preventative and regular cleaning of all equipment.

Performance Development of Team Members

a. Ensure all Team Members reach their full potential through on-going training, feedback and one on ones.

b. Assist in staff training to monitor progress.

e. Help identify Key Staff to become Restaurant Trainers, for all new Staff Hires.

f. Developing staff to be accountable for the facilitation of all of the points listed above

Human Resources

a. Follow all provincial and federal labour standards.

Communication

a. Communication between staff and Management is to be conducted and documented with another member of the Management Team whenever possible and kept in the staff member's file. All terminations will be done by the General Manager only. All changes or revisions to policies and procedures are to be communicated immediately to staff

b. Pre-shift points to be conducted prior to each shift daily.

Profitability and Cost Control

a. Assisting

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