OUTLETS MANAGER (Lounge, Dining Room & RS))

Job title: OUTLETS MANAGER (Lounge, Dining Room & RS))

Job description:

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination of staff when appropriate.
• Implement company programs and manage the operations of the Restaurant, Lounge, Room Service and any other food and beverage outlets as required to ensure compliance with SOPs, safety regulations and federal, Territorial and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Abide by all Territorial, Federal and Corporate requirements pertaining to serving alcoholic beverages.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend, and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.
• Ensure pleasant greeting/prompt seating of all guests in accordance with guest requirements while facilitating fast and professional service by fair distribution of tables/guests to team members.
• Ensure service staff are proficient in order taking and up selling in order to achieve or exceed average spends on food and liquor as laid down in the budget.
• Delegate/carry out as necessary routine opening, mis en place and closing duties in order to contribute to the smooth running of the department.
• Ensure team members check guest satisfaction as required by company policy.
• Liaise with the Executive Chef and Director of Food and Beverage regarding deviations from standards in terms of food preparation time, presentation/portion control and temperature of food in line with company policy.
• Ensure all staff are aware of and comply with food service standards.
• Achieve the service of all beverage items in accordance with licensing regulations ensuring all staff involved in service of alcohol are trained and certified as required by the Territorial and company policy.
• Carry out/organize as appropriate cashiering duties ensuring accurate billing of items and correct handling/security of cash/credit cards and room # charges in line with company policy.
• Ensure prompt clearing/resetting of tables assisting as necessary in order to maximize on covers and guest satisfaction.
• Take liquor inventory on a routine basis with a designated team member, achieving accurate recording and calculation of information with a proactive response to any adverse trends as required by company policy.
• Prepare liquor orders and pass to the General Manager for authorization ensuring receiving, requisitioning and issuing of stock is carried out in line with company policy.
• schedule staff and organize work routines while working within department wage costs and maintaining guest satisfaction.
• Ensure room service/takeout orders are processed, set up and delivered to the room*/collected by the guest* achieving response time and presentation standards required by property policy.
• Ensure team members are proficient in prompt and professional answering of the telephone and taking of telephone reservations/messages in line with property policy.
• Work with the Executive Chef and Director of Food and Beverage regarding planned marketing and implementation of new menus.
• Ensure up to date pricing and proper use of computer systems by all staff in line with company policy.
• Comply with attendance rules and be available to work on a regular basis
• Perform any other job related duties as assigned.

Exigences

• able to communicate in English. knowledge of inuktitut an asset.
• able to supervise & train multiple staff over multiple F&B positions.
• Self-starter, initiative, able to work independently.
• professional appearance and manner at all times.
• communicates well with guests.
• Plans & leads staff meetings
• team player.
• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform analytical work.
• Ability to effectively deal with customers, some of whom will require high levels of patience, tact and diplomacy to diffuse, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to observe and distinguish product quality by smell, taste, and appearance.
• willing to work irregular shifts hours
• minimum 7 years in f&b with at least 2 years in a mgr role
• professional training an asset
• thorough understanding of pos systems
• knowledge of maitre d & wisk inventory system and asset
• willing to relocate
• only candidates currenlty able to work in canada will be considered.

Company:

Expected salary:

Location: Iqaluit, NU

Job date: Mon, 21 Jun 2021 22:31:23 GMT