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Assistant Restaurant Manager
3 weeks ago
_LE ROUGE_* is building a team of inclusive, strategic and dynamic leaders that embody a leadership style that promotes equity, productivity and workplace satisfaction. Our mission is to MAKE AN IMPACT. We achieve this through our dynamic team composed of champions across all realms of the hospitality industry - from creative and marketing to culinary, beverage and beyond creating the ultimate guest experience.
Our love for hospitality extends further than our dedication to creating amazing guest experiences; it’s our duty to develop our team of professionals to become the next industry leaders; it’s our quest to find the finest ingredients; it’s our social responsibility to become a more sustainable organization every day.
What you will find at LE ROUGE is passion without pretense; a unique group that loves coming to work every day, shouts good morning, rolls up their sleeves and works together to create innovative techniques to redefine hospitality.
**RESTAURANT LEADER (**Assistant Restaurant Manager**)**
The Restaurant Leader works in tandem with the President, Team of Managers, Front of House, and Heart of House teams to create an unparalleled guest experience while ensuring a leading class experience for all staff members. The Restaurant Manager will possess exceptional accountability for planning, organizing and directing all guest services, food and beverage operations, and development processes while achieving optimal guest satisfaction.
**WHAT'S ON YOUR PLATE**:
- Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees acheive perfection in everything they do
- Create an environment that is warm, welcoming and filled with positivity for guests and employees
- Uphold our standards at all times and treat everyone with courtesy and respect
- Prepares and implements standard operating procedures, coordinates restaurant operations during each shift, determines and implements operating improvements
- Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast
- Labour / PMIX / COMPS / Stats Analysis
- Monitors adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures.
- Maintains restaurant cleanliness and upholds esthetics standards
- Monitor staff schedules and ensures that budgeted labour costs are met
- Maintaining accountability for all internals controls around invoices.
- Interacts with guests, to ensure all inquiries, guest recovery and complaints are handled promptly
- Appropriately adapts to seasonal changes and creates and manages relevant initiatives
- Arranges for maintenance and repairs of equipment and services
- Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train
- Assesses staffing requirements on a continuous basis to identify current needs
- Oversee trackers on a daily
**Highlights of the Role**
- The Assistant Restaurant Manager is responsible for the quality of all food & drink served at the restaurant
- Creating ‘dining experiences’ through special events, wine pairing dinners, private functions, chef’s table, specialty dining
- Ensure food, operational, and labour costs are inline with budget and revenues
- Recognizes superior quality products, presentations and flavour.
- Perform administrative tasks relative to the duties of an Restaurant Manager.
- Responsible for inventory levels, tracking, and inventory controls.
- Manage day-to-day restaurant activities, plan, and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to maintain and develop team member performance, including standardized evaluations.
- Review staffing levels and weekly work schedules to meet service, operational and financial objectives.
- Educate and train team Members in compliance with LE Rouge standards, service behaviours and governmental regulations.
- Ensure employees are treated fairly and equitably.
- Hiring of all front of house staff as required and approved in the annual budget process.
- Complete regular evaluations of the performance of the entire kitchen program.
- Obtain and maintain all the necessary training certificates and courses that are required by all levels of government and/or internally.(i.e., Food Handling, WHMIS) for the position
- **WHAT WE OFFER**:
- Mentorship and guidance from Top Hospitality Leaders
- Growth opportunities within diverse and expansive concepts
- Accrued paid time off
- Medical Benefits
- LE ROUGE is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected
