The Restaurant Manager at The Breeze is part of a dynamic management team that has a foundation of inspirational leadership and passion for excellence. Driving the business forward while overseeing a wide range of activities from day to day operations, staff training and guest engagement, the Restaurant Manager is ultimately responsible for leading the restaurant's daily success while upholding its brand image and values.
The Restaurant Manager is also responsible for ensuring that the business consistently delivers high-quality food and beverage products. The Management team must set the exemplary standard of guest satisfaction for their staff by role modelling the expectations set for them by the brand model.
Competencies
Proactive Planning: anticipating the needs of the business in order to provide direction by identifying goals, setting priorities and allocating resources effectively
Passion for Guest Experience: provides exemplary guest service, goes above and beyond to build relationships with guests and set the standard for employees
Time Management: effectively manages time to achieve business goals while satisfying guest service needs
Communication: provides clear, transparent and timely communication to guests and employees; actively listens and open to receiving feedback
Problem solving: responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
Consistency: approachable by both employees and guests. Actions and reactions are consistent to create a safe and comfortable environment during all interactions
Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
Restaurant Manager Detailed Responsibilities
Daily:
Presence on the floor during service periods while supporting staff in the dining, bar, and lounge area(s) as required
100% table touches and guest interaction in dining, bar and lounge space
Conduct daily shift briefing with the service team, product updates and education, projected shift sales, and upcoming events and promotions
Participate in BOH shift briefing providing insight on restaurant events and promotions
Contact with hourly staff members to assess; provide positive impact on morale and culture while assessing skills and operational effectiveness
In house expert on food and beverage program
Oversee guest reservations, large party bookings and private events; including preparing quotes, reviewing menu options, securing dates, and providing floor plans or seating arrangements
Work closely with organizers to coordinate event details and support with arranging furniture rentals, décor, a/v, music, etc.
Prepare detailed BEO’s for the hospitality team in order to execute private events and promotions at an exemplary level
Daily review and reporting of sales and labour; actuals vs projections
End of day reporting on reconciliation of cash, floats, and payments. Report to superiors
End of day reporting on voids, discounts, and promos with full explanation of any large spends or anomalies
Follow-up on all guest complaints
Liaison with product suppliers on product availability and quality
Supplier relations, orders, and daily invoicing
Hands on training with FOH staff in all positions
Monitors FOH systems and procedures and leads by example with execution of operational tools
Assist guests with hotel room booking inquiries and room reservations
Support guests with check-in procedures, amenities inquiries or room maintenance needs
Weekly:
Attends weekly Management Meeting to review operations: sales, inventory, people, guests and events
Assists with performance adjustment meeting with ‘under-performing’ staff
Oversees staff beverage and wine knowledge, pre-shift education and supplier training sessions
Assists with inventories; completes bi-weekly beverage inventory counts, inventory orders and production schedules
Reports weekly waste and product loss with associated action planning to reduce future expenses
Assists with the production of the FOH schedules and contributes to schedule planning
Reviews weekly sales and labour budget targets and can proactively adjust operation standards
Creates and manages staff adherence to weekly cleaning schedules
Manages upcoming reservation and events, reports event details to culinary team
Ongoing communication with guests on promotions and events
Assist with reporting, scheduling or conducting equipment and facility repairs and maintenance
Monthly:
Completes a monthly staff audit to ensure that the restaurant has the number and quality staff and management required for the business
Assists with recruitment and final selection of new staff, development, and training plan
Ensures all staff files and training files are kept current
Develops beverage and wine training documents with weekly education planning
Assists with communication to vendors on product pricing, availability, and contract service
Contributes to FOH cleanliness audit and action planning
Support marketing and promotion initiatives
Quarterly:
Contributes to performance reviews with semi-annual follow-up
Assists with planning on beverage and wine menu changes, development of new recipes and appropriate inventory and cost details
Assists with the development and plans of any promotions or special events
Principals only. Recruiters, please don't contact this job poster.