Restaurant Manager

Accor Hotels; Victoria; On-site; CAD 45,000 - 65,000; Full time

Job summary

Une opportunité excitante se présente pour un poste de superviseur dans l'un des hôtels les plus prisés de Victoria. En tant que membre actif de l'équipe, vous serez responsable de la supervision quotidienne des opérations, de l'engagement envers l'excellence du service client et de la gestion des horaires du personnel. Ce rôle dynamique exige une attitude positive et des compétences en relations interpersonnelles pour créer une expérience exceptionnelles pour les clients.

Qualifications

• Compétences en gestion d'équipe et service à la clientèle.
• Connaissance des normes de santé et sécurité.
• Capacité à préparer des horaires et superviser le personnel.

Responsibilities

• Préparer les horaires du personnel et superviser les opérations quotidiennes.
• Assurer la propreté et le respect des normes de santé.
• Former et intégrer les nouveaux employés.

Skills

Efficacité

Confiance

Relations interpersonnelles

Service à la clientèle

Job description

The Role

• Promote efficiency, confidence, courtesy, and high social skills among staff.
• Ensure good inter-departmental relations.
• Maintain a pleasant manner and positive attitude to promote a good company image to guests and colleagues.
• Display pride in personal appearance and workplace when representing the hotel.
• Follow management requests to the best of your ability.
• Get to know guests and commit to service excellence.
• Provide sincere, warm, and enthusiastic service to ensure guest satisfaction.

Key Responsibilities

Planning & Organizing:

1. Prepare staff schedules based on forecasts and staffing guidelines under the F&B Manager's guidance.
2. Recommend hiring, promotions, and dismissals to the F&B Manager.
3. Assist in planning promotions, beverage purchases, and pricing.
4. Help shortlist potential new staff for development.
5. Contribute to creating new drinks, snacks, and presentation improvements.
6. Assist with other tasks as outlined by the F&B Manager.

Operations:

1. Ensure cleanliness and maintenance of all outlet areas.
2. Maintain sanitary conditions according to health codes and hotel standards.
3. Supervise daily operations adhering to hotel standards.
4. Consult with the F&B Manager and Head Bartender on bar matters.
5. Supervise bar personnel, monitor attitude and service quality.
6. Handle equipment properly to minimize breakages.
7. Inspect all areas daily before opening and after closing.
8. Enforce policies and procedures under the F&B Manager's guidance.
9. Prepare beverage and supply requisitions based on par stocks.
10. Report equipment issues to Maintenance.
11. Participate in training and development schemes.
12. Monitor beverage costs and provide consumption data for purchasing.
13. Maintain standards for beverages, food, and cocktails.
14. Adhere to grooming standards.
15. Replace the F&B Manager during her absence and ensure dress code and entrance procedures are followed.
16. Ensure sound and lighting levels are maintained.
17. Check expiry dates on fridge and bar stock.
18. Observe opening and closing hours according to law and standards.
19. Control beverage wastage and spoilage.
20. Perform other duties as assigned by the F&B Manager.
21. Conduct internal induction and training for new staff.
22. Understand and adhere to policies on Fire, Hygiene, Health, and Safety.
23. Familiarize with operational standards and company documentation.

Administration:

1. Assist in checking reports such as overtime, daily logs, expenses, schedules, and vacations.

Hygiene, Safety, and Confidentiality:

• Care for equipment and furniture.
• Be familiar with hotel policies, layout, and emergency procedures.
• Follow safety regulations to protect people and property.
• Respect environmental commitments under Planet 21.
• Adhere to confidentiality and data protection policies.