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Assistant Manager

4 months ago

Surrey, Canada Otter Co-op Full time

**Who we are**:
**Role Overview**:
Reporting to the General Manager, the Assistant Manager is responsible for the overall food and beverage service operations of the Sawbucks Pub located in South Surrey, B.C. The Assistant Manager is responsible for food preparation and service of all food and beverage items while maintaining high standards of quality and presentation of food, timeliness of service, cleanliness and strict adherence to local government food safety rules, liquor licensing and company policies. The Assistant Manager is responsible for maintaining budgeted food, beverage and labor costs as well as implementation and adherence to company programs, policies and procedures and human resources related activities.

**What you will do**:
The Assistant Manager is responsible for supporting the General Manager with the overall safe, effective operations of the Sawbucks Pub based on the following:

- Ensures that quality, quantity and presentation of all food prepared meets standards for freshness, appearance and consistency.
- Directly oversees and assists with cooking, serving and cleaning.
- Plans, develops and implements menus; provides recipes, training and prepares costing.
- Calculates and orders the correct amount of food and beverage within established budgets.
- Oversees recruiting, training and scheduling of all kitchen and server team members within established budgets.
- Ensures adherence to food safety regulations, liquor licensing, hygiene, high standard of sanitation, and cleanliness.
- Works closely with General Manager to ensure efficient delivery and cost control of all food related items.
- Manages 15-20 kitchen and server team members.
- Maintains a positive and engaged working environment based upon excellence, discipline, learning and development, teamwork, respect and having fun.
- Ensures all team members work in a manner that maximizes productivity and limits wastage of food products to an absolute minimum.
- Conducts performance management, coaching and counselling to ensure optimum performance in accordance with Otter’s policies and procedures.
- Provides recognition of colleagues who meet and exceed standards, in a sincere, meaningful way.
- Trains cooks and servers according to training guidelines and maintains up to date skills assessment/certification for each team member as required.
- Coordinates menu planning, food service and special events with General Manager and other key stakeholders.
- Complete an accurate inventory count (food and beverage) on monthly basis and work very close with the Controller and General Manager to ensure food cost according to plan.
- Must be able to deal with reasonable work-related stress resulting from the need to manage within legislative, budgetary and time constraints on a regular basis.
- Must be able to deal with problem solving situations and make judgment decisions.
- Must be able to deal with issues arising from guest complaints (internal and external) in a timely manner using problem solving and de-escalation techniques.
- Develop and maintain a team environment that is based on Otter Co-op’s brand and values of **Integrity, Community and Excellence.**:

- To perform other job-related duties as assigned.

**Why it matters**:
Our team provides a range of products and services to support our member-owners. Through the work that we do, we help to build, fuel, feed and grow Western Canadian communities together.

**Who you are**:
You are looking for a career in Hospitality Operations and:

- Minimum 2 years’ experience as a Kitchen and/or Restaurant Assistant Manager.
- Inter-Provincial trade qualification (Journeyman / Red Seal) and/or diploma/certificate from a recognized culinary school an asset.
- Must have all valid certificates needed to operate a commercial kitchen including but not limited to Food Safe (Level 2 preferred) and Serving it Right.
- Advanced understanding of professional cooking, kitchen skills, sanitation and safety in food handling procedures is an asset.
- Ability to construct menu costing, and accurately estimate labor, food and beverage costs.
- Ability to define problems, to collect data, to establish facts, and draw valid conclusions.
- Ability to read and interpret documents such as menus, production schedules, financial, and other reports, and procedure manuals. Ability to write routine reports and correspondence.
- Strong ability to communicate effectively and ensure compliance with standards, rules and regulations.
- Computer literate in systems related to the restaurant industry as well as Microsoft office (Excel, Word, Outlook, etc.)
- Ability to inspire and engage a team with proven leadership techniques.
- Ability to take direction, offer direction and to work in a team environment.
- Must have superior organization, leadership and communication skills.
- Ability to delegate and supervise a variety of team members to consistently produce results.
- Thorough knowledge of purchasing and mainta