Manager, Vip Back of House

4 weeks ago

Toronto, Canada Cineplex Full time

Work location:
CPX Yonge & Dundas - VIP

City:
Toronto

What you will do:
Primary responsibilities:
Works closely with the entire team; delegates tasks that build new skills but shares accountability for ongoing follow ups; is present during busiest periods

Takes an active hands-on role in the day to day operations

Communicates relevant information to the VIP Kitchen in a timely manner (eg. Menu changes, process alterations, etc)

Provides consistent feedback to all BOH employees to promote continuous improvement; completes performance evaluation of VIP Cooks

Manages the recruitment efforts for VIP Cooks and other BOH staff to build a strong team

Coaches and provides timely feedback to VIP cast/part time management on both positive and negative performance

Shares information openly to enhance learning and problem solving

Focuses cast on VIP metrics as they relate to their role (eg. Cost of goods, portion control, etc.)

Works closely with the General Manager to ensure an open, friendly and professional communication

Initiates and maintains communication with VIP cast through pre-shift huddles and team meetings

Leads, facilitates or organizes VIP Kitchen training as identified and as required

Proactively identifies potential challenges, conflicts and opportunities to improve kitchen operations and overall guest experience

Managing the Guest Experience

Primary responsibilities:
Takes ownership of the guest experience and strives to exceed guest F&B expectations

Coaches BOH employees to attend to the details of every order and deliver according to food service and quality standards

Ensures recipe adherence and attention to detail in kitchen execution of all products served including consistent quality, portion control and plated presentation

Coaches VIP cast to maintain professionalism and hospitality towards guests

Delivers an exceptional VIP experience including sanitation, products and merchandising

Concentrates on VIP service levels and guest feedback to identify strengths, challenges and opportunities to improve guest experience

Empowers and develops BOH cast to deal swiftly and professionally with guest concerns and operational matters

Effectively executes the food service aspects of promotions, rentals and other special events

Conducts frequent walkthroughs of BOH areas; identifies areas of opportunity and assigns improvements to the team

Receives all concerns and suggestions openly and creates action plans to resolve reoccurring guest concerns

Managing the VIP Concept

Primary responsibilities:
Understands relevant legislation (i.e. employment standards and health and safety, Provincial Liquor legislation) and ensures theatre compliance with all internal policies (i.e. product and inventory, environmental regulations, and emergency operation procedures); conducts and participates in theatre audits to improve standards

Executes action plans and provides feedback/recommendations to assist the VIP concept in achieving financial results and business performance

Evaluates, monitors and manages third party contracts to ensure proper execution and high standards

Manages and executes actions to address changes and fluctuations in business proactively and on a shift to shift basis

Ensures a safe working environment as specified in the Health and Safety Manual including (incidents are identified and acted upon, safety meeting and training are conducted; safety equipment is worn and other protective equipment is used; written instruction is provided and hazards are identified)

Completes accurately all daily, weekly and monthly reports

D. Profit Maximization

Primary responsibilities:
Enforces and supports a culture of effective spending to maximize long term profitability

Manages inventory, food and culinary labor costs

Communicates and shares food service results with the team

Acts upon the recommendation brought forward from the Management Team and execute initiatives

Understands financial statements, and ongoing management of revenue and controllables

Effort and Work Environment:
Extended periods of time standing, walking, bending, carrying and assisting with theatre tasks

Works effectively and manages stress in a fast paced environment

Mental efforts required with respect to prioritizing and managing multiple activities, attending to staff development issues and meeting financial targets

A flexible schedule that includes evenings, weekends and holidays

Available to travel and assist surrounding theatre locations if required

**Experience**:
Demonstrated outgoing personality

Leading or supervising a team in a kitchen environment

Leading an operational element(s) of a kitchen and hospitality environment

Excellent knowledge of food, food handling and preparation

Demonstrated ability to work independently and effectively with minimum supervision

Ability to initiate innovative and creative sales and merchandising activities

Sound understanding of Windows and MS Office and

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