Restaurant Service Manager

3 weeks ago

Toronto, Canada Donalda Club Full time

The position of Restaurant Service Manager champions every aspect of an exceptional casual dining experience. The Restaurant Service Manager will develop and manage the execution of food and beverage services in all casual dining areas of the Club to ensure all members and guests receive excellent service and are provided with a first-class dining experience. In this role, the Manager is responsible to develop, train, and maintain the standards of hospitality and service for our casual dining and lounge areas and to ensure that front of house operations are welcoming and streamlined to ensure Donalda Club is our members’ preferred dining venue. The Manager provides oversight, empowerment, and coaching for the casual dining supervisors, servers, bartenders, and other support staff. The Manager is also the liaison between casual dining and other departments, ensuring a high level of communication and healthy working relationships within casual dining and with other departments. The Manager is expected to be a leader, teacher, and role model for all casual dining employees to follow, managing and supervising on the floor with a hands-on approach to the role.

OVERVIEW OF RESPONSIBILITIES

Service
Responsible for the excellence of food and beverage service and the quality of products in all areas of casual dining
In collaboration with the food & beverage management team, establishes and maintains service standards, ensuring appropriately timed and consistent service delivery
Recommends new policies and procedures, and ensures all existing policies and procedures are met and followed
Offers input for décor and ambience, and ensures a tidy and aesthetically pleasing environment in all areas of casual dining
Supports the team with the enforcement of member house rules
Ensures adherence to Smart Serve requirements by all casual dining employees.
Organizes and executes internal member events taking place in the casual dining areas of the Club

The Team
Recruits, trains, develops, coaches, mentors, and engages employees
Liaises with Food & Beverage Manager and Human Resources regarding staffing requirements.
Provides direction to supervisors, bar and service staff to achieve the goals & objectives for all casual dining
Educates staff on proper techniques for interacting with members, including how to describe menu items and their composition, offer alternatives, upsell, and promote casual dining
Creates schedules for staff in all casual dining areas, including supervisors, and manages daily staffing needs to ensure service and budgetary requirements are met
Approves timesheets on a daily basis and works with Payroll team to resolve payroll-related issues
Conducts annual performance reviews for all casual dining supervisory staff and ensures evaluations are completed in a timely manner for all other casual dining employees
Ensures the flow of information reaches all employees, as applicable, and shares information with other departments, when necessary, in a timely manner
Applies appropriate disciplinary action for casual dining employees, as necessary

Administration
Monitors and maintains a par stock of dinnerware, glasses, linens, and other supplies necessary for the casual dining operation, and orders supplies as needed
Responsible for the beverage program including ordering, creation of wine lists, par stocks and inventory management
Orders alcohol, non-alcohol, and promotional products for the bar and special events in the casual dining areas, ensuring proper procedures and controls are followed for the purchase and receipt of alcohol and other products
Responsible for monthly inventory counts in the casual dining areas
Monitors and updates Jonas (POS system) for casual dining
Stays on top of current dining and service trends
Keep up with competitors to ensure that the Club is aware of new and improved technology, products, services and entertainment opportunities

JOB SPECIFICATIONS/QUALIFICATIONS REQUIRED:

10 years’ restaurant related experience; 3 years’ experience as a manager of an upscale dining room; private club experience preferred
Solid positive track experience in managing people, service training, inventory management, and food & beverage operations
Must have thorough knowledge of cooking methods, service methods, herbs and spices, and wines and their grape varieties
Ability to act with patience, diplomacy, discretion, and confidentiality
Positive, confident, professional, and enthusiastic demeanour
Good understanding of human behaviour and human relations
Exceptional organizational & prioritization skills
Exceptional supervisory skills & proven leadership skills
Excellent coaching & mentoring skills
JONAS point of sale software an asset and preferred
Standard first aid/CPR and Smart Serve certification
Ability to work evenings, weekends and holidays

CERTIFICATES, LICENSES, REGISTRATIONS:
·       Smart Serve certificate is required
·       Post-Secondary Education in a related field is preferred

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