Food & Beverage Operations Manager- Turtle Jack's Kitchen & Bar

Our philosophy is "to be great you need to have great people".Accordingly, we are always searching for "great people". If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you.

Appendix A

Job Description

Job Title: Front of House and Bar Manager

Department: Food & Beverage

Reports To: Restaurant General Manager

Summary

The Front of House and Bar Manager will ensure efficient front of house operation, as well as maintain high production, productivity, quality, and customer-service standards. Management skills and experience in both front and back of the house are essential to this role. The Front of House and Bar Manager will oversee the dining room and bar, check-in with customers and maximize seating capacity on a day to day basis. They will lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you ensure our restaurant runs smoothly and customers have pleasant dining experiences which maximizing revenue potential. The Front of House and Bar Manager is a member of the Restaurant's Executive and Leadership Team and is thus an active participant in collaborative, restaurant and hotel-wide initiatives.

Positioning Statement:

The Front of House and Bar Manager professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

• Adhere to standards established by the brand and Days Hospitality.
• Creates an exemplary dining and bar experience for all guests every time.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, and coaching of team members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
• Meets restaurant financial objectives by working with the Restaurant General Manager on forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Delivers on brand menus and creates additional local bar menus that align with local produce and attracts repeat business. Plans menus by consulting with the General Manager, chef, and any other relevant team members to estimate costs and profits, and adjusting menus.
• Avoids legal challenges by conforming to the Provincial regulations with regards to alcohol sales.
• Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
• Works with the Restaurant General Manager to publicize the restaurant by designing and placing advertisements; contacting local and regional publications with feature ideas; and encouraging local businesses to hold social events at the restaurant.
• Creates engaging events that draw customers from all demographics to expand reach and customer base.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food/drink presentation and service.
• Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.
• Demonstrates excellent cost control skills, strong communication skills, and a detailed understanding of property operations and planning.
• Effectively resolves guest issues that arise.
• Transfers accurate, complete, and timely information to property in accordance with brand standards.
• Provides input for the weekly and monthly planning of hotel operations.
• Maintains a professional image at all times through appearance and dress.
• Maintains a healthy social workplace free from bullying or prejudice
• Provides recommendations for personal and staff development and continuously works to maintain a progression plan for the department.
• Knowledgeable of hotel property, amenities, area attractions and transportation.
• Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.
• Other duties as assigned.

Contacts: (KEY individuals the Front of House and Bar Manager regularly communicates with, frequency of contact and purpose of that contact)

Knowledge/Skills/Abilities:

• Communicate with Supervisors, Peers or Subordinates
• Providing information to Supervisors, Co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Evaluating Information to Determine Compliance with Standards
• Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Coordination, Monitoring processes and surroundings
• Coordinates team to maintain a smooth running department while monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Judgment and decision making
• Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Instructing
• Ability to teach and coach others how to perform a task / action.
• Writing, Active Listening Skills, and Reading Comprehension
• Communicating effectively in writing. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate. Understanding written sentences and paragraphs in work related documents.
• Oral Expression and Communication
• The ability to communicate, listen and understand information and ideas through
• Speaking so others will understand or through spoken words and sentences.
• Written Expression and Communication
• The ability to communicate read and understand information and ideas through writing so others will understand.
• Computer skills
• Proficient in Microsoft Office programs including word, excel, PowerPoint and email programs.
• Good understanding of windows based operating systems for use of PMS systems.
• Good understanding of Sales Tracking software.
• Working Conditions:
• Will be required to work nights, weekends and holidays based on hotel needs.
• Will be required to work in a fast paced, stressful environment.
• Will be required to be on call when away from work.
• Will be required to work more than 8 hours in a day or 40 hours in a week depending on business demands.

Certifications Required:

• Minimum of 1 year experience managing a restaurant.
• Minimum of 3 years F&B experience.
• Provincially required certification for Food Service.
• Brand and company required training as outlined during on boarding and as identified throughout your employment.

Thank you for your interest in our company, we hope you apply today