Manager (Tableau Bar Bistro)

About Us
Tableau Bar Bistro is located in the heart of Coal Harbour. It’s a casual, upscale, award-winning French Bistro with a touch of West Coast influence. We are looking to redefine the Bistro Dining experience through our world-class hospitality, food, & beverage.

Position Summary
The Manager will coordinate daily operations to deliver a high-quality dining experience. Responsibilities include delivering efficient restaurant operations by maintaining high production, productivity, quality, and excellent guest-service standards.

Responsibilities

1. Coordinate daily Front of the House and Back of the House restaurant operations.
2. Execution of outstanding food & guest service.
3. Respond efficiently and accurately to customer complaints.
4. Organize and supervise shifts.
5. Appraise staff performance and provide feedback to improve productivity.
6. Ensure compliance with sanitation and safety regulations.
7. Control operational costs and identify measures to cut waste.
8. Execute the pre-shifts.
9. Innovate new ways to capture sales.
10. Motivate & inspire leadership around sales.
11. Demonstrate an ‘Anything is Possible’ mindset: dream big and play big.
12. Emulate behaviour that drives sales by being on the floor, chatting with guests, and helping where necessary; no job is too small.
13. Other duties as assigned.

People

1. Ensure all team members understand and maintain operating standards.
2. Motivate team members toward next-level guest service.
3. Address guest concerns, seeking positive resolutions.
4. Assist in training new hires and encourage continued development for existing employees.
5. Ensure brand service standards and proper dress code are always intact.
6. Promote a positive team culture with a "can do" attitude.
7. Promote a passionate and competitive sales-driven environment.
8. Demonstrate, promote, and live by our Leadership Values.

Place

1. Demonstrate and promote a professional atmosphere that sustains top employee and guest safety standards.
2. Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations.
3. Ensure a safe workplace in compliance with WorkSafe BC.

Profit

1. Limit promo & Q.S.A. bills.
2. Find new ways to increase profit.
3. Find new ways to improve systems & efficiency.
4. Manage waste, spillage, and portion control.
5. Achieve Labour budgets every shift.
6. Conduct bar checks - non-alcohol, limes, juice, and 86'd products.
7. Ensure sales forecasts are accurate, realistic, and achieved every shift.

Skills & Qualifications

1. Education: A post-secondary degree ideally in business management or hospitality.
2. Experience: 2-3 years prior experience in the restaurant industry.
3. Ability to work varied hours.
4. Knowledge about driving sales and meeting financial goals.
5. Results-driven individual with a demonstrated record of prior success.
6. Excellent interpersonal skills with guests and employees.
7. Conflict resolution skills.
8. Customer service focus and quality-oriented.
9. Adaptable and flexible.
10. High energy level, with a tolerance for stressful situations.
11. Understanding of basic accounting principles and budgets.
12. Able to successfully coach and manage people.
13. Driven toward personal development.
14. Computer Skills: Good knowledge of Word, Excel, Outlook, and POS systems.