Food & Beverage Outlet Manager

3 weeks ago

Toronto, Canada Silver Hotel Group Full time

**Food & Beverage Outlet Manager**

We are currently recruiting a **Food & Beverage Outlet Manager**to join our dynamic team The Food & Beverage Outlet Manager is responsible for overseeing all aspects of the front-of-house F&B experience which includes the restaurant, bar, and event and banquet spaces. This includes coordinating all phases of meetings and social functions held at the Hotel and assisting clients with the successful execution of their events. This position is also responsible for overseeing the day-day operation of the Hotel restaurant, ensuring the dining experience is exceptional and reflective of the standards our guests have come to expect from us. This position requires exceptionally strong communication and a collaborative approach with all hotel leadership team members and departmental teams while sharing their flare for style and design.

**What We Offer**
- Work with like-minded team members who are passionate about their work and keep things fun, every day
- Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)
- A fast-paced environment in an exciting industry, where you get the chance to meet people from all over the world. It’s a good place to be right now
- Education Reimbursement for you (and your children)
- RRSP Matching Program
- Annual Wellness Credit
- Team Member Referral Program
- Leadership Development
- Team Building Events
- Culture of Recognition Program
- Hotel Stay Discounts

**Key Responsibilities**

Reporting to the Food and Beverage Director, the Food and Beverage Outlet Manager responsibilities include:

- Oversees restaurant operations to maximize profits by setting and achieving goals for productivity, food quality, service, innovation, and promotion.
- Prepares and monitors operating and capital cost budgets throughout the year.
- Conducts monthly inventories for all outlets and resolves any discrepancies.
- Plans weekly schedules for all outlets, considering staffing agreements.
- Organizes promotions and events to increase business and sales.
- Regularly assesses customer satisfaction and makes improvements to marketing or operations when necessary.
- Reviews menu planning, recommends changes, and adjusts prices based on market trends.
- Actively participates during peak periods to support operations.
- Mentors and manage team members, hire new employees, and supports their development.
- Build strong relationships with regular customers and VIPs to encourage them to choose the hotel for events.
- Manages the daily operations of the front-of-house, including Banquets and Outlets.
- Ensures the restaurant and bar consistently exceed customer expectations during all meal periods.
- Oversee banquet events to ensure they are executed as planned and meet client needs, including handling last-minute changes.
- Fosters a culture of high performance and engagement through recognition, training, and coaching.
- Communicates service standards to the team and supports their successful execution.
- Provides strong leadership, maintains a positive work environment, and assists team members when needed.
- Prepares weekly schedules to meet business needs while managing labor costs.
- Develops and implements operational standards, training programs, and procedures for Restaurant and Banquet teams.
- Resolves guest concerns to ensure satisfaction and a positive experience.
- Ensure that all team members are aligned with the service vision and provide exceptional service.
- Coordinates with other departments to ensure seamless guest experience.
- Perform additional duties as needed, especially during busy periods.

**What We are Looking for...**
- Post-secondary Food and Beverage/Hospitality/culinary education preferred
- Minimum of 2 years of supervisory / managerial experience is a must
- Knowledge and experience with menu costing and food and beverage cost controls programs
- Established relationships with local food and beverage suppliers an asset
- Experience in the banquets department is an asset
- Experience in a unionized environment preferred
- Experience in Delphi system or similar is an asset
- Strong track record in menu and service design
- Hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service
- Strong communication and organizational skills with the ability to multi-task and work well under pressure
- Ability to achieve deadlines while focusing on departmental/hotel fiscal results
- Proficiency in EXCEL, Microsoft Word/Office/Outlook
- Ability to work cohesively with all team members in all departments.
- Available to work nights, weekends, and/or holidays as required, including occasional Manager-On-Duty shifts.

**About Radisson Blu Downtown Toronto**

The Radisson Blu Toronto Downtown is an intimate, boutique-style hotel providing dr

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