Restaurant Manager

InterContinental Hotels Group; Toronto; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading hotel chain in Toronto is looking for a Restaurant Manager to supervise daily operations of the food and beverage outlets. Responsibilities include training staff, ensuring excellent guest service, and monitoring financial performance. Candidates should have a high school diploma and 1-2 years of restaurant management experience. The position may require evening, weekend, and holiday shifts as needed. Join our dynamic team to deliver exceptional dining experiences.

Qualifications

• 1-2 years restaurant management experience in a full service outlet or similar setting.
• Ability to lift items weighing up to 50 pounds.
• Effective communication with customers and staff.

Responsibilities

• Supervise daily activities of food and beverage outlets.
• Ensure staff training and equipment availability.
• Monitor restaurant performance and guest satisfaction.
• Work with Executive Chef on menu design.
• Achieve budgeted revenues and maximize profitability.

Skills

Communication skills

Problem solving

Organizational abilities

Basic math skills

Interpersonal skills

Alcohol awareness certification

Education

High school diploma or equivalent

Hospitality Management Degree or some college preferred

Job description

• Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures.
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
• Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
• Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
• Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
• Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories
• Work closely with Executive Chef to identify pertinent concepts and menu design for the outlet(s). Conduct meetings to inform staff of special promotions, daily specials, and additional information.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). Assist in preparation of the annual operating budget which support the overall objectives of the food and beverage outlet(s).
• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
• May serve as Manager on Duty
• Perform other duties as assigned.

Accountability:

Supervises a number of service employees such as wait staff, buspersons, cashier/greeters, in one or more food and/or beverage outlet(s) in a large, full- service, luxury, or resort hotel.

Qualifications and Requirements:

High school diploma or equivalent and at least 1-2 years restaurant management experience in a full service outlet or similar setting. Hospitality Management Degree or some college preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

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