Restaurant Manager
2 weeks ago
The Delta Hotels by Marriott Toronto Airport & Conference Centre, 433 premium guestroom hotel with its 60,000 sq. ft. of meeting space, a full service Starbucks and four additional dining venues is located near Toronto's Pearson International Airport, featuring a streamlined design to allow guests the essentials needed for both business and leisure stays. In-room bottled water and free Wi-Fi are just a few of the many standards now in place at the Delta Toronto Airport. A destination bar and restaurant is located in the lobby for the ultimate travel experience. Lot 41 Social Bar & Table offers eight taps, an eclectic and unique wine list, an extensive offering of sharing plates and professional mixologists to entertain. Lot 41 Social Bar & Table is not only a place to eat and drink, it is a true social experience
We are currently seeking an experienced Restaurant “guru” to join our amazing team. A service-focused expert that has the talents and desire to move our operations to an even higher-level. If you love hospitality, are an exceptional leader and enjoy the challenge of successfully managing fast-paced and high-volume venueswe want to hear from you
**Job Purpose**
Responsible for the overall performance of our Lot 41 Social Bar & Table by leading the operations; from managing day-to-day processes, training, inspiring and developing a great team, introducing or maintaining standards, creating promotional campaigns, marketing the restaurant as a destination venue, managing inventories and costs, guest contact, menu creation input, being “on the floor” to assist during peak times... and everything else it takes to run a great establishment
**Duties and Responsibilities**
- Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Serves as a role model to demonstrate appropriate behaviors.
- Empowers employees to provide excellent customer service.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Handles guest feedback and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Implements coaching and corrective action as required.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Ensures recognition is taking place across areas of responsibility.
**Requirements**:
- Minimum 5 years’ experience managing a fast-paced, high-volume and well-known upscale casual branded bar / restaurant.
- Restaurant General Manager experience preferred.
- Excellent beverage (craft beers, spirits and wines) product knowledge and current F&B trend knowledge.
- Must be marketing, promotions and social media savvy.
- Smart Serve certification and Food Handling certification required.
- Must have Budgeting, beverage inventory, food and beverage cost analysis, payroll and scheduling experience.
- Computer proficient in Microsoft Office and payroll so
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