Food and Beverage Service Manager (Restaurant) (NOC 60030)
InnVest Hotels LP – Holiday Inn Kingston Waterfront
Location: 2 Princess St, Kingston, Ontario. K7L1A2
THE COMPANY:
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations. Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity, and a curiosity to challenge the status quo.
With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.
At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently owned and operated hotel portfolio.
THE ROLE:
Directs and coordinates activities of the restaurant, maintaining established operational standards and maximizing profits for the hotel. Reports to General Manager. Subordinates are Restaurant Supervisors, Restaurant servers. This job description is neither definite nor restrictive and may be modified or added to in the future to meet changing needs.
Job details
Salary: $60,770 per annum less all deductions required by law, paid bi-weekly.
Vacancies: 01
Terms of employment: Permanent employment, Full time: 32 hours / week
Start date: As soon as possible
Benefits: Discounted hotel stays, Will be eligible to be covered by The Company’s benefit plan subject to the premium cost sharing arrangement in place as per current Hotel practice.
Employment conditions: Must be flexible to work, mornings, days, evenings, nights, weekends, holidays and all shifts.
Job requirements
Languages: English
Education: A minimum of an industry related College certificate or diploma from a program of 3 months to less than 1 year
Experience: a minimum of 2 years of management experience in the industry
Credentials/Certifications: Alcohol awareness certification and or food service permit.
Work Conditions, Physical Capabilities and Personal Suitability:
Leadership skills. Planning and organizational ability. Customer service. Will be required to work in a fast-paced, stressful environment. Work under pressure. Tight deadlines. Attention to detail. The major responsibility in this position is to direct the operations in the food and beverage departments. Therefore, a significant amount of time is spent speaking, walking, standing, and listening. Large workload. Ability to travel locally or to other locations/operate own vehicle. Mathematical skills such as profit/loss concepts, percentages and variances are used often. Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.
A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Accurate. Client focus. Dependability. Efficient interpersonal skills. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions hence, excellent oral communication and written communication is required. Flexibility. Organized. Reliability. Team player. Ability to multitask
Job Duties and Responsibilities
· Inspects and tastes prepared foods on a daily basis to ensure quality ingredients, good presentations and recipes meet standards.
· Work with chefs in developing new menu items.
· Set pricing, keeping in tune with the market.
· Improves existing practices and services both in the front of the house and the back of the house.
· Formulates sort term and long term operational and financial plans for the restaurant.
· Communicate financial information to the General Manager on a daily basis, including up-to-date budget information and revenue growth programs.
· Prepares the annual hotel budget for food and beverage operations.
· Achieves budgeted revenues, controls cost (which include labor, food, maintenance, etc.) and maximized profitability related to the facility operations.
· Ensures proper procedures for handling of financial transactions and credit control.
· Provides a professional image at all times through appearance and dress.
· Responds quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
· Takes an active role in sales and marketing by surveying the market to know guest needs, increase covers and increase liquor sales in restaurant.
· Develops and maintains good relationships with officials and representatives of local community groups and companies. Is committed to local community involvement and attends meetings or functions which support local community groups, associations, and businesses.
· Develops and implements contingency plans which minimize vulnerabilities and optimize opportunities.
· Recruits and staff department using company hiring standards (i.e. reference checks, evaluations and team interviews.)
· Conduct regular restaurant meetings, providing objective and constructive feedback for the employees.
· Takes time to listen to employee concerns and deals with any challenges in a timely manner.
· Effectively holds training classes for all restaurant employees to effectively train on brand standards, safety, proper procedures, and service guidelines.
· Maintain constant communication between departments and keeps other departments informed about special programs and events.
· Must build and maintain effective relationships with Vendors to purchase and receive goods and with Guests in providing service.
· Must communicate effectively with All hotel departments.
· Safety is a management responsibility; department managers are held directly accountable for safe work practices and control of physical hazards in their areas.
· Establish and enforce all safety policies and procedures. Ensure and employee complies with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.
· Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the appropriate personnel.
· Insist on good housekeeping and enforce the ‘Clean as You Go’ practice.
· Conduct orientation for all new employees before they stat work. Ensure that new employees receive instructions on WHMIS, the unique hazards of their jobs, accident reporting, CPR, and first aid, back injury prevention techniques, procedures to follow in the event of fire, and current property safety awareness program.
· Any other duties as required per business needs.
How to apply
By email: hrhikw@gmail.com
By mail: 2 Princess St, Kingston, ON, K7L 1A2
How-to-apply instructions
Here is what you must include in your application: Letter of recommendation, References attesting experience