Assistant Restaurant Manager

**Responsibilities**:

- Purchase beverages and supplies from vendors approved by the company and using approved company resources.
- Develop beverage menus, recipes and item pricing in association with the necessary stakeholders using the recognized company tools and templates.
- Ensure that the front of house food service areas are sanitized and clean in accordance with company standards and local and federal health code regulations.
- Hire, train and supervise all food and beverage service associates.
- Stay current on restaurant and industry trends.
- Identify new service techniques and presentations.
- Assist service associates with service techniques and beverage recipe creation.
- Develop and implement a departmental training program.
- Contribute to the associate appraisal program.
- Complete departmental orientation for all front of house food and beverage associates.
- Identify the developmental needs of others including coaching, mentoring, or otherwise helping others to improve their knowledge or skills. This will also include disciplinary actions where necessary.
- To efficiently organize and execute mise en place, preparation and service in all food and beverage outlets.
- Manages all day-to-day outlet operations, ensuring the quality and standards are met while meeting the expectations of the guests / customers on a daily basis.
- Manage all front of house food and beverage challenges and guest issues.
- To maximize the quality and value experience offered to our guests within the operational parameters set by the hotel.
- Ensure all the required tools, equipment, and support are available to associates in execution of their duties within the restaurant department.
- Achieves all financial goals including budgets, revenue and cost goals, and capital planning projects.
- Organizes workload achieving all goals set forth.
- Responsible for all food and beverage service both from menus and for special events within the restaurant outlet.
- Completes all daily and weekly company scheduling and forecasting documents and submits them in a timely fashion.
- Completes all company procedures as directed, this will include but not be limited to inventories, month end procedures etc.
- Develop menus, item pricing and recipe costings using preferred company templates.
- To support the promotion of food and beverage operations to our target market through the sourcing and participation in industry and community events, and in-house public relations.
- To continuously sustain improved quality and productivity through progressive action planning or eliminate any associates in the culinary department with performance ratings below standard.
- To perform all other duties required by the company.

Qualifications:

- High school diploma / GED required (hospitality degree of certification preferred)
- 3 + years supervisory experience in a restaurant of a hotel/restaurant preferred
- Must possess valid SIRS certificate
- Demonstrated knowledge of current restaurant industry trends
- Strong knowledge of provincial, federal and local food and beverage sanitation and licensing regulations
- Proven success with employee relations’ skills and ability to implement and maintain standards

**Our commitment to Diversity & Inclusion**

We acknowledge that we are on treaty land. These treaties serve to govern our relationships with Indigenous people. We come together today on Treaty 6 territory, which is the traditional territory of the Cree, Saulteaux, Stoney Nakota, Dakota peoples. We also acknowledge the traditional homeland of the Metis and honor their contributions.

It is important that we recognize that we all have benefits and responsibilities under these agreements. We acknowledge the harms and injustices of the past and present. We dedicate our efforts to working together in a spirit of collaboration and reconciliation. We are all treaty people.

**Job Types**: Full-time, Permanent

**Benefits**:

- Dental care
- Extended health care
- On-site parking
- Vision care

Work Location: In person