assistant manager, restaurant

The Beach Club Resort; Parksville; On-site; CAD 65,000 - 85,000; Full time

Benefits offered by this job

Dental plan

Health care plan

Vision care benefits

Job summary

The Beach Club Resort in Parksville, BC is seeking an experienced Operations Manager to oversee daily hotel and event operations on site. You will lead a team of 16–20 staff, plan schedules, manage budgets, ensure safety, and coordinate with suppliers and clients to deliver memorable experiences.

The ideal candidate has 2–3 years in hospitality management, a high school diploma, strong leadership, and excellent communication.

Qualifications

• 2–3 years of experience in hospitality operations.
• High school diploma or equivalent.
• Ability to manage staff and schedules.

Responsibilities

• Evaluate daily operations.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Determine type of services to be offered and implement operational procedures.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.

Skills

Client focus

Interpersonal skills

Oral communication

Reliability

Multitasking

Education

High school diploma

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Supervision

• 16-20 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Reliability
• Ability to multitask

Benefits

Health benefits

• Dental plan
• Health care plan
• Vision care benefits