Manager, Vip Back of House

Work location:
CPX Park Royal & VIP

City:
West Vancouver

What you will do:
What you will do:
The VIP Back of House (BOH) Manager’s role is to assist the General Manager in achieving the theatre specific goals through hand on leadership and management of the food service areas within VIP (kitchen and concession). Specifically, the BOH Manager is to achieve this by: _Leading and Managing the Team, Managing the Guest Experience, Managing the VIP Concept, and Profit Maximization_. The BOH Manager is to role model the Company’s values, abide to the Cineplex Code of Business Conduct and Ethics and help facilitate organizational relationships internally and externally.

Accountability:
Leading and Managing the Team

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