Outlets Manager

Rosewood Hotel Group; Vancouver; On-site; CAD 50,000 - 80,000; Full time

Job summary

An established industry player in hospitality seeks a dynamic Outlets Manager to oversee food and beverage operations. This role involves strategic planning, managing staff, and ensuring exceptional guest experiences across three outlets. The ideal candidate will have a strong background in luxury dining, with a focus on leadership and operational excellence. This position offers the opportunity to shape a premier dining experience in a historic hotel, making it an exciting chance for those passionate about hospitality and service excellence.

Qualifications

• Minimum three years’ experience as a Manager/Supervisor in luxury food and beverage.
• Proven record in delivering results in high volume banquet operations.

Responsibilities

• Manage operations of three hotel outlets, ensuring standards and compliance.
• Conduct staff training and performance reviews to maintain high service quality.

Skills

Leadership Skills

Attention to Detail

Customer Service

Problem Solving

Salesmanship

Education

High School Diploma

Diploma/Degree in Hospitality/Culinary Management

Tools

Micros P.O.S

Excel

Word

Job description

JOB TITLE:	Outlets Manager
DIVISION:	Food &Beverage
REPORTSTO:	Assistant Directorof Food & Beverage Restaurants
POSITIONS THAT REPORT TOTHIS POSITION:	Beverage Manager, Outlets Manager

ABOUTROSEWOOD HOTEL GEORGIA

Rosewood Hotel Georgiacombines the grandeur of the Roaring Twenties with contemporary design in theheart of Vancouver. First opened in 1927, the legendary award-winning hotel hasbeen meticulously restored to its place as one of the most prominent hotelsworldwide. Providing a flawless combination of legacy with luxury, RosewoodHotel Georgia features 156 guestrooms and suites, award-winning dining, andSense, a Rosewood Spa – the only 2 Key Michelin rated Hotel in Vancouver Canada,and the only city Hotel.Forgenerations, guests have indulged in Hotel Georgia’s charming ambience,remarkable service and landmark location.

KEYRESPONSIBILITIES

• Attend weekly Heath LaborManagement meetings and ensure that daily and weekly labor managementprocedures are followed.

• Ensure that daily payrollmanagement procedures are submitted within deadlines. Ensure payrollpaperwork is submitted on time for all departments within your department.Ensure staff adheres to the proper requisition process.

• Ensure occupational health andsafety standards are maintained throughout the hotel and are in compliancewith local, state and Federal laws. Follow up on items requiring actionsfrom the Occupational Health & Safety Committee.

• Follow up on items requiringactions from the Coffee Club committee.

• Responsible for the short and longterm planning and the management of the three hotel outlets operations.

• Maintain complete knowledge ofmenu items including:

o All liquor brands, beers andnon-alcoholic selections available in all three outlets.

o The particular characteristics anddescription of every wine/champagne by the glass and major wines on the winelist.

o Designated glassware and garnishes fordrinks.

o All food menu items, preparationmethod/time, ingredients, portion sizes, garnishes, presentation and prices.

• In charge of Micros P.O.S for theHotel (Maintenance and inputting menus).

• Daily occupancy,arrivals/departures, V.I.P.'s.

• Scheduled in-house groupactivities, locations and times.

• Develop and recommend the budget,concepts and objectives and manage within those approved plans. Achieve/exceed annual budgets.

• Forecast revenues for the outletsand analyze food and beverage costs in order to maximize profits for thethree outlets.

• Form partnerships with outsidecompanies to generate marketing.

• Implement reservation system toeffectively sell and organized private events in the Outlets.

• Implement and maintain food andbeverage sales and marketing programs relating to all three outlets.

• Correct maintenance and handlingof equipment. Inspect, plan and ensure that all materials and equipmentare in complete readiness for service; rectify deficiencies withrespective personnel.

• Prevents loss of equipment andassets by enforcing strict controls.

• Assist in the ordering of liquorand wine for the hotel with the Purchaser.

• Exercise Serving it Rightparameters and maintain complete knowledge and strictly abide by liquorregulations, particularly those prohibiting service to minors, intoxicatedpersons and impaired driving.

• Check storage areas for propersupplies, organization and cleanliness. Instruct designated personnel torectify any cleanliness/organization deficiencies.

• Establish par levels for suppliesand equipment. Complete requisitions to replenish shortages or additionalitems needed for the anticipated business.

• Supports the Head Chef in thecreation of new items for the three outlets based on guest feedback andsales records.

• Ensure weekly work schedules inaccordance with staffing guidelines and labour forecasts. Adjustaccordingly to meet the business demands.

• Ensure that staff report to workas scheduled. Coordinate breaks for staff.

• Assign work and side duties tostaff in accordance with departmental procedures. Communicate additions orchanges to the assignments as they arise throughout the shift. Identifysituations which compromise the department's standards and delegate thesetasks.

• Conduct pre-shift meeting withstaff and review all information pertinent to the day's business.

• Inspect grooming and attire ofstaff; rectify any deficiencies.

• Constantly monitor and documentstaff performance in all phases of service and job functions, ensuringthat all procedures are carried out to departmental standards; rectify anydeficiencies with respective personnel. Handle disciplinary problems andcounsel employees according to hotel progressive discipline standards.

• Direct and oversee the managementand development of all internal guests in Outlets. Responsibilitiesinclude hiring, training, coaching and counseling, scheduling, conductingannual performance reviews, and day to day operations of all threeoutlets.

• Check the pick-up station and sidestations, ensuring agreement to standards of cleanliness, supply of stockand organization.

• Anticipate heavy business timesand organize procedures to handle extended waiting lines.

• Anticipate guests' needs, respondpromptly and acknowledge all guests, however busy and whatever time ofday. Promote positive guest relations at all times.

• Be familiar with all hotelservices/features and local attractions/activities to respond accuratelyto any guest inquiry.

• Monitor and handle guestcomplaints by following the six step procedures and ensuring guestsatisfaction.

• Monitor guest reactions and conferfrequently with service staff to ensure guest satisfaction.

• Ensure all closing duties forstaff are completed before staff sign out.

• Conduct a formal training programon the required job functions with criterion expected and departmentorientation with new hires. Conduct ongoing training with existing staff.

• Maintain our high qualitystandards of beverage program, ensure bartenders are motivated andparticipate in an ongoing training and promotions to ensure the outletsare known for the Best Bars/ Lounges in Vancouver

• Foster and promote a cooperativeworking climate, maximizing productivity and employee morale.

• Respond to all calls and emailspromptly.

• Direct the implementation ofpayroll, reports, forecast, budget and inventory for the three outletsoperations.

• Complete work orders formaintenance repairs and submit to Engineering. Contact Engineeringdirectly for urgent repairs.

• Complete all paperwork and closingduties in accordance with departmental standards.

• Exhibit a friendly, helpful andcourteous manner when dealing with guests and fellow employees.

• To be team oriented and to be ableto cope with high volumes of business and adjust accordingly.

• Constantly monitors the markettrends.

• Ensure all fire and safetyprocedures are followed.

• Maintains an excellent reputationin the eyes of the public, the owners, the guests and the staff. Searchesfor new business, follows up leads, receives and entertains potentialcustomers and exercises good PR with repeat customers.

• Flexible working hours. They areexpected to be on duty during normal working hours and whenever theirpresence is required due to exceptional cases.

• Coordinate outlets operations withother hotel departments to ensure efficient guest service.

• All other job duties as can bereasonably required.

CRITICAL SKILLS & QUALIFICATIONS

• Experience: Minimum three years’ experienceas a Manager/ Supervisor with a luxury food and beverage operation.

• Education: High school diploma.Diploma/degree in Hospitality/Culinary Management preferred with provenrecord in delivering operating results in high volume banquet operationsin four/five star hotels.

• General Skills: Professional, positive image,with strong leadership skills; must be able to perform job functions withattention to detail, speed and accuracy; prioritize, organize andfollow-up; proven ability to develop and train staff; be a clear thinker,remaining calm and resolving problems using good judgment; followdirections thoroughly; understand a guest’s service needs; work cohesivelywith co-workers as part of a team; work with minimal supervision; maintainconfidentiality of guest information and pertinent hotel data.

• Technical Skills: Full Knowledge of various foodand beverage products and service styles; ability to satisfactorilycommunicate in English with guests, management and co-workers to theirunderstanding; ability to compute basic mathematical calculations;excellent salesmanship skills; familiarity with food and beverage costcontrols; full knowledge of Micros point of sale systems; fully fluent inExcel and Word.

• Language: Required to speak, read and writeEnglish. Additional language is an asset.

• Physical Requirements: Must be able to exert physicaleffort in transporting 75 pounds, endure various physical movementsthroughout the work areas, reach up and down, remain stationary at timesthroughout work periods, and satisfactorily communicate with guests andco-workers to their understanding.

Must be legally eligible towork in Canada. The hotel is unable to assist candidates in obtaining Canadianwork authorization.

Others

·While this jobdescription is intended to be an accurate reflection of the duties involved inthis position, the company reserves the right to add, remove or alter dutieswhen business need dictates.