Title:  Restaurant Services Manager

Short Summary

Professionally manage the day to day operations of the 360 Restaurant, VUE Bistros, Le Café or other food establishments, as well as overseeing guest service and employee management. Ensure the quality of food and beverage presentations and service facilities, standards, specification and cleanliness.  Responds to guest feedback regarding experience in the Food and Beverage department.  Ensure consistent and effective administration, of training programs, recruitment and Human Resources policies and procedures.

Assist with the development of the business plan under the direction of Assistant General Manager, 360 Restaurant, Associate Manager, Restaurant Service or Associate Manager, Restaurant Service and Reservations, to meet guest expectations and enhance the reputation of the restaurants.

Job Description

• Directly manage the day to day operations of the 360 Restaurant, or other food establishments
• Directly responsible for overseeing the flow of guests in the Restaurants 
• Spot-check the quality of food and beverage presentation and service
• Ensure proper guest flow for VIP’s, events and overall Restaurant service
• Facilitate and organize set up for functions, opening and closing procedures, nightly cash out procedures, and related financial reports
• Ensure all feedback is investigated, reported and addressed internally with parties involved

• Complete department scheduling, including daily assignments as per the Collective Agreement
• Control labour cost through effective forecasting, appropriate employee schedules and accurate payroll reporting
• Balance and reconcile bi-weekly payroll hours for the department including overtime, leaves, vacation using the ADP Payroll system

• Ensure the Smart Serve Alcohol Training Program is adhered to and all employees have been certified
• Propose plans to increase employee productivity, motivation and morale and execute as directed
• Ensure that all Food and Beverage employees adhere to all Company and departmental policies and the Collective Agreement

Qualifications

• A relevant college diploma or university degree in Hospitality and Tourism, Restaurant Management or equivalent is preferred.  A diploma from a secondary school is required
• Three (3) to five (5) years of related experience in management of the restaurant operations or related operations is required
• Unionized Management experience is an asset
• Experience managing, coaching, training and developing employees
• Bilingualism (English/French) is an asset

Working Conditions