Restaurant Manager

Located at the head of Lake Ontario and within the municipalities of Burlington and Hamilton, Royal Botanical Gardens (RBG) is the largest botanical garden in Canada and one of the nation’s earliest nature sanctuaries. Comprising some 2700 acres of protected wetlands, botanical collections, parkland and display gardens, and within easy access of millions of nature-starved urban citizens, RBG dedicates its expertise in horticulture, conservation, science and education to connect people, plants and place for the purpose of nurturing and preserving healthy growing life on our planet. RBG directs its efforts, and seeks the support of individuals and organizations, to realize its vision of a world in which everyone is awake to the beauty, diversity and necessity of plants, and from that consciousness more actively works together to protect and preserve plant species and habitats and, by extension, our planet.

**Position Summary**

**The Restaurant Manager **is an integral contributor to the overall success of the entire Catering & Events Department. The key role of the Restaurant Manager is to direct, coordinate and plan the organization of all daily food and beverage operations while working alongside the Front & Back of House Teams to ensure positive and memorable guest and Team experiences. The Restaurant Manager must consider the impact all controllable expenses have on the success of the Restaurant & Catering Dept. and adjust in the moment to changing volumes of traffic and revenue. In this position the Restaurant Manager is directly responsible for the consistent quality of food, beverage and service. The Restaurant Manager has a proven ability to lead a team with a passion for the guest experience and impart the brand vision into the values of his/ her team. The pursuit and delivery of a consistently excellent guest experience, while effectively championing the company’s policies and procedures is the non-negotiable result.

**Key Responsibilities**:
Provide exceptional service to the guest through professionalism, ownership, and initiative.

**Front of House Operations**
- Open/close of any of the property’s restaurant and catering facilities when scheduled
- Implement smooth service practices throughout the entire operation of the Restaurant & Catering Dept. while executing the company’s service philosophy and brand promise
- Scheduling of Front of House Staff Restaurant & Catering Team Members to ensure the needs of the business are met incl budgeted labour costs.
- Monitor working hours and prevent the occurrence of overtime for hourly staff.
- Manage staff, deliver daily briefings, providing hourly Team Members with feedback and maintain a high level of employee morale
- Ensure that all employees adhere to the company’s uniform standards
- Greet customers upon arrival and departures
- Perform intermittent culinary and service quality checks with all guests
- Advise guests on beverage & culinary menu recommendations
- Coordinate menu training meetings with Director of F&B and Executive Chef and train employees accordingly
- Work closely with Director of F&B on a succession path and goal setting.
- Support the Director of F&B and Executive Chef in all areas of Restaurant & Catering Dept. as needed
- Lead by example and maintain a positive work environment

**Strategic Planning**
- Avoid legal challenges by following all company and government legislations
- Achieve operational objectives of Restaurant & Catering Dept. by preparing and completing action plans, implementing productivity, quality and standards of service
- Generate growth in restaurant sales through ongoing upselling training and team incentive initiatives
- Create and execute plans for employee development
- Review staff levels and overall Front of House schedules to ensure labor forecasts are met
- Prepare reports at end of shift/week, including employee records, sales, labour cost and other controllable expenses

**Human Resources**
- In conjunction with the Director of F&B and Executive Chef, accomplish human resources objectives by recruiting, selecting, onboarding, assigning, scheduling, and reviewing top talent
- Maintain accurate employee records
- Recruit, train, motivate Front of House staff; oversee continual training and performance; keep employee records up-to-date and organized
- Provide timely feedback to Team Members through regular one-on-ones, training and development, coaching and performance evaluation
- Create an engaging and energetic environment where all Team Members work as a highly functioning team

**Housekeeping**
- Maintain high levels of quality control, hygiene, health and safety
- Oversee check of stock levels and order of supplies
- Reconcile daily cash, cash floats and petty cash
- Assist in any area of the Restaurant & Catering Dept. when circumstances dictate
- Estimate food and beverage consumption and place orders with suppliers as assigned
- Arrange for maintenance and repair of Front of H