Company:
April Point Resort and Spa
Details:
The Dining Room/Lounge Manager is responsible for the direction and development
of an effective Front of House Food & Beverage team by creating and implementing revenue generating programs, cost controls, and operating standards for food and beverage outlets.
Primary Responsibilities:
• Provides the necessary leadership and management oversight of the dining room and lounge to effectively operationalize the facility consistent with OBMG company-wide goals and annual business priorities.
• Actively participates as a member of the resort management team, and builds relationships with and supports all other members of the management team.
• Actively participates in weekly Managers Meetings and is responsible for the related action items as part of that team.
• Actively participates in Health & Safety Committee Meetings and the Return to Work Program.
• Maintains budget controls and approves all departmental expenses while monitoring sales, cost of sales and labour against projections and reacting to variances.
• Assists with beverage menu planning and costing to arrive at budgeted cost of sales; produces all menus and price lists in line with budgeted COS % to achieve annual COS %.
• Responsible for effective scheduling in to dining room, lounge and banquet to control labor costs per budget guidelines while ensuring service standards are maintained; maintains budgeted labor margins for these departments on a monthly basis.
• Manages all liquor, beer and wine inventory including regular counts and updating the liquor purchase journal.
• Oversees R&M as it pertains to front of house (FOH) food and beverage equipment.
• In addition to developing incentive programs to increase revenue through up-sell campaigns, works in collaboration with the Operations Manager and the Marketing Department to assist in marketing the outlets locally to increase business volumes.
• Responsible for creating and maintaining a positive environment in support of the “Yes I Can” philosophy and for ensuring that the STARS Guiding Principles are cascaded to all employees.
• Maintains a regular presence within the front of house whereby the Manager leads by example-works shoulder to shoulder with the staff and becomes familiar with regular guests and members of the community; leads pre-service meetings.
• Conducts all performance reviews and correction notices together with Operations Manager and/or General Manager.
• Works in collaboration with the Conference and Groups Coordinator to plan and assist with corporate groups, weddings and events as required.
• Handles complaints in a timely and effective manner and ensures timely conflict resolution amongst food and beverage crew.
• Works closely with the Executive Chef to ensure food standards are maintained.
• Acts as Manager on Duty (MOD) as required.
Qualifications & Experience:
Education and Technical Skills:
• Post-secondary degree in Commerce and/or Hospitality Management is preferred.
• Serving it right licensee number
• Food Safe level 1
• Proficient with Microsoft office tools, and Squirrel
• Excellent Human Resources Skills
• Excellent Communication skills, both written and oral
• Excellent time management and organizational skills
• Excellent knowledge of food and wine pairings
• Knowledge of different levels and style of service
Experience:
• 3-5 years’ experience in a food service manager position.
• Experience successfully leading a dynamic team.
• Experience fostering a positive FOH and BOH relationship.