General Manager

Description

We are looking for our next great team member to join us on our Food & Beverage Team. We are committed to providing you with:

• Highly competitive wages - An annual wage ranging between $70,000 to $85,000 (depending on experience)
• An exceptional benefit plan for eligible associates & your family members
• RRSP matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members
• Discounts with Marriott properties for you & your family members.

Here is what you will be doing each day:

As a Restaurant General Manager, you would be responsible to plan and manage the Restaurant, in-Room Dining, Banquets, and all event space to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, province, and local regulations while meeting/exceeding financial goals.

Who We’re Looking For:

Does this sound like you?

You are excited to take the next step and continue your progression in the field of hospitality. You have a passion for hospitality and excellent service execution and the ability to lead a team to these standards. You a strong knowledge of culinary arts and a thorough knowledge and understanding of Restaurant, Banquets, Events, and Bar operations.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

What you will be doing each day

As our Restaurant Manager, you will be working with the Food & Beverage, Kitchen, Event/Banquets, and other teams to ensure consistent high quality customer service is delivered by providing attentive, courteous and efficient service to all guests, prior to arrival and throughout their dining, while maximizing revenue keeping our high standards.

Essential Job Functions:-

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
2. Implement company programs and manage the operations of the Restaurant, in-Room Dining Service and all event/banquet spaces as required to ensure compliance with SOPs and LSOPs, safety regulations, liquor license compliance and federal, provincial, and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
3. Forecast, implement, monitor, control and report on budgets and their components (labor costs, scheduling cost containment, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and associates are on hand to provide top quality customer service.
4. Abide by all Provincial, Federal, and corporate requirements pertaining to serving alcoholic beverages.
5. Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
6. Create, recommend, and implement promotions, displays, buffet presentations and ideas to capture in-house guests and a larger share of the local market, working with the corporate team, Catering Manager, Sales and Marketing, and culinary leadership team.
7. Complete preparation of work schedules and administrative duties during non-meal periods. Complete documentation regarding any incident reporting as well.
8. Hiring, coaching, leading team on initiatives regarding product knowledge, upselling and promotions.
9. Monitor and control the maintenance/sanitation of the food and beverage operation and equipment to protect the assets, comply with policies and procedures and ensure quality service.
10. Comply with attendance rules and be available to work on a regular Presence on the floor during meal periods, to include weddings and special events, evenings, and weekends.
11. Assigned as required as the MOD (Manager on duty) at the hotel.
12. Ensure Serving alcohol responsibly is always compliance. Safe food handling practices are in Food handling complaints / reports are handled in accordance with Crescent Hotels and Resorts protocols.
13. Ensuring compliance with government inspectors / inspections requirements.
14. Creating a work environment that ensures compliance with the Crescent Hotels and Resorts guiding principles.
15. Attending and facilitating departmental meetings, implementation of pre shift.
16. Perform any other job-related duties, assigned.

Required Skills & Abilities:

• Must have the ability to communicate in English. Self-starting personality with an even disposition.
• Always maintain a professional appearance and manner.
• Can communicate well with guests.
• Must be willing to “pitch-in”, led by example, and help co- workers with their job duties and be a team player.
• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to observe and distinguish product quality by smell, taste, and appearance. Support marketing and social media initiatives.
• Entrepreneur, sales driven, ability to adapt to seasonal opportunities as challenges, role model, spoke person for the operation.

Qualifications

Hotel/Food Service experience

Behaviors

• Innovative: Consistently introduces new ideas and demonstrates original thinking (Preferred)
• Leader: Inspires teammates to follow them (Preferred)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)
• Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred)

Motivations

• Preferred

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

• Preferred

  Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

• Preferred

  Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

• Preferred

  Financial: Inspired to perform well by monetary reimbursement

• Preferred

  Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

Licenses and Certifications

• Preferred

  ServSafe Food Mgr Cert

Experience

• Preferred

  4 years:

  Hotel/Food Service experience

• Preferred

  3 years:

  Knowledge forecast, budgeting, recruitment, menu engineering, insight to social media, marketing, food & beverage cost, labour controls with thorough knowledge of food & beverage products.