Manager- Outlet

**General Information**:

- Country/Region
- Canada
- Province/City
- Vancouver, B.C.
- Hiring Entity
- Rosewood Hotel Georgia
- Department
- Food & Beverage - Services
- Job Type
- Full-time Permanent

**JOB TITLE**:
Manager
- Outlet

**DIVISION**:
Food & Beverage

**REPORTS TO**:
Assistant Director of Food & Beverage Restaurants

**POSITIONS THAT REPORT TO THIS POSITION**:
Food & Beverage Line Staff

**ABOUT ROSEWOOD HOTEL GEORGIA**

Rosewood Hotel Georgia combines the grandeur of the Roaring Twenties with contemporary design in the heart of Vancouver. First opened in 1927, the legendary award-winning hotel has been meticulously restored to its place as one of the most prominent hotels worldwide. Providing a flawless combination of legacy with luxury, Rosewood Hotel Georgia features 156 guestrooms and suites, award-winning dining, and Sense, a Rosewood Spa - the only 2 Key Michelin rated Hotel in Vancouver Canada, and the only city Hotel. For generations, guests have indulged in Hotel Georgia’s charming ambience, remarkable service and landmark location.

**KEY RESPONSIBILITIES**
- Attend weekly Health Labor Management meetings and ensure that daily and weekly labor management procedures are followed.
- Ensure that daily payroll management procedures are submitted within deadlines. Ensure payroll paperwork is submitted on time for all departments within your department. Ensure staff adheres to the proper requisition process.
- Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with local, state and Federal laws. Follow up on items requiring actions from the Occupational Health & Safety Committee.
- Follow up on items requiring actions from the Coffee Club committee.
- Responsible for the short and long term planning and the management of the three hotel outlets operations.
- Maintain complete knowledge of menu items including:

- All liquor brands, beers and non-alcoholic selections available in all three outlets.
- The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Designated glassware and garnishes for drinks.
- All food menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and prices.
- In charge of Micros P.O.S for the Hotel (Maintenance and inputting menus).
- Daily occupancy, arrivals/departures, V.I.P.'s.
- Scheduled in-house group activities, locations and times.
- Develop and recommend the budget, concepts and objectives and manage within those approved plans. Achieve/ exceed annual budgets.
- Forecast revenues for the outlets and analyze food and beverage costs in order to maximize profits for the three outlets.
- Form partnerships with outside companies to generate marketing.
- Implement reservation system to effectively sell and organized private events in the Outlets.
- Implement and maintain food and beverage sales and marketing programs relating to all three outlets.
- Correct maintenance and handling of equipment. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Prevents loss of equipment and assets by enforcing strict controls.
- Assist in the ordering of liquor and wine for the hotel with the Purchaser.
- Exercise Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Supports the Head Chef in the creation of new items for the three outlets based on guest feedback and sales records.
- Ensure weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust accordingly to meet the business demands.
- Ensure that staff report to work as scheduled. Coordinate breaks for staff.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Constantly monitor and document staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees according to hotel progressive discipline standards.
- Direct and oversee the management and development of all in