Assistant Restaurant Manager

2 months ago

Vancouver, Canada Sheraton Vancouver Wall Centre Hotel Full time

**ASSISTANT RESTAURANT MANAGER**

**What’s in it for you**:
Working in the largest hotel in Vancouver

Aesthetically pleasing environment with a great team

As a full-time role with excellent benefits

If you would like to make a difference at your workplace, explore what we have to offer.

Come discover Café One as our Assistant Restaurant Manager where your passion to provide exceptional guest experience will be valued. Your food enthusiasm will ensure our guests at Café One experience it as the place to gather, dine and connect. You will work on the restaurant floor alongside an amazing team that strives for excellence and achieves Wall Centre standards.

**Benefits and Perks**:

- Explore Travel Program
- Ongoing Associate Appreciation Events
- Employee assistant program

**What your day will look like**:
The Assistant Restaurant Manager is a key member of the management team responsible for overseeing the daily operations of the front-of-house dining areas. This role requires a strong leader with excellent organizational and interpersonal skills to ensure the highest level of guest satisfaction, associate performance, and smooth service execution. The Assistant Restaurant Manager is responsible for maintaining the restaurant’s standards of service, managing the front-of-house team, and collaborating with other departments within the Hotel to create a positive dining experience for our guests.

**RESPONSIBILITIES**:
**Associate Management**:

- Assist by recruiting, hire, train, and develop front-of-house staff, including servers, hosts, busser, bartenders, and in-room dining associates.
- Assign tasks, manage associate performance, provide feedback and coach as needed.
- Lead by example, promote teamwork and a positive work environment.
- Ensure efficient operations of the restaurant while maintaining a positive atmosphere.
- Circulate between the F&B departments, continually checking with the guests and associates to ensure that everything is up to Wall Centre standards.

**Guest Experience**:

- Keep the guest experience at the forefront. Ensure that, even during peak hours, the restaurant maintains an atmosphere where guests feel attended to and valued, without experiencing undue delays or confusion in service.
- Ensure a seamless and exceptional guest experience by overseeing service quality, addressing guest concerns, and managing any service-related issues.
- Interact with guests to gather feedback and make improvements based on their suggestions.
- Provide direct service to guests as needed, including, but not limited to, serving a section, tables and special functions, bussing tables, seating guests, bartending, and general duties assigned by the F&B Outlets Manager.

**Service Standards**:

- Seamless service, continuously monitor the flow of guests, pay attention to table turnover. By doing so, you can effectively manage reservations and walk-in traffic, strategically seating guests to optimize the restaurant's capacity to minimize waiting periods.
- Maintain, uphold and enforce the exacting restaurant’s service standards, guaranteeing uniformity and consistency and excellence in every aspect of service and excellence in every facet of service.
- Oversee, monitor, and manage the setup and maintenance of the restaurant, bar, patio, kitchen, and their adjacent spaces, ensuring they consistently meet the established benchmarks. Promptly report any safety concerns to the F&B Outlets Manager.
- Maintain elevated standards in quality control, hygiene, health, and safety, while preserving the professional image of the restaurant. This includes maintaining the restaurant's cleanliness, adhering to proper uniform guidelines, and upholding appearance standards.

**Operational Efficiency**:

- Coordinate with kitchen staff, bartenders, servers, hosts, and bussers to ensure smooth service, timely food delivery, short wait times on seating, and proper communication.
- Stay agile and adaptive. If, for example, a reservation is delayed or a party arrives unexpectedly, your oversight allows for swift adjustments in seating arrangements to accommodate all guests promptly.
- Establish efficient channels of communication between front-of-house and back-of-house teams. This facilitates the timely preparation and delivery of orders, minimizing any lag in service and ensuring that each guest enjoys a well-timed and satisfying dining experience.
- Keep a close eye on service metrics and performance indicators, such as guest wait times and table turnover rates. Use this data to implement strategies that further enhance operational efficiency, contributing to the overall success of the restaurant.

**Quality Control**:

- Conduct meticulous and routine inspections of the entire dining area. This includes scrutinizing tables, seating arrangements, and overall cleanliness. Your vigilance ensures that the restaurant consistently presents an inviting and hygienic environment that aligns with health and safety reg

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