Restaurant Manager

Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of one of Vancouver's most sought out American Steak & Seafood Restaurant- The Victor!

COMPANY OVERVIEW

Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including the Victor. The Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest Seafood and a tiered selection of speciality steaks. An elegant bar offers premium libations, cutting edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000 square foot rooftop urban park.

POSITION OVERVIEW

The Restaurant Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The Restaurant Manager will help oversee all front of house management and staff of the facility and will work closely with the General Manager, Executive Chef and property Food & Beverage Director. The Restaurant Manager will be responsible for helping with the budgeting, forecasting and financial performance of the entire facility.

What we offer:

1. Comprehensive health, dental, vision care benefits
2. Competitive salary + tips
3. Flexible work life balance
4. Paid Vacation
5. Extensive RRSP matching program
6. Career Growth and development opportunities
7. Associate Recognition Events including an amazing Holiday Party!
8. Associate Discounts at Parq

GENERAL RESPONSIBILITIES

The Restaurant Manager is responsible for:

1. Setting objectives and targets for beverage unit/bartenders
2. Determining staff scheduling needs and recruit staff
3. Performance Management for bar staff
4. Assessing development needs and train and coach staff
5. Conducting accurate inventory counts
6. Delegating duties and tasks to staff to meet objectives and maximize resources
7. Setting and monitoring quality and service standards for staff
8. Communicating company policy, standards and procedures to staff
9. Directing and managing staff members to meet standards and objectives
10. Ensuring staff operate within company policies
11. Overseeing the preparation and presentation of beverages to meet set standards
12. Resolving customer complaints promptly
13. Monitoring cleanliness and hygiene of bar area
14. Overseeing accurate cash-up procedures and ensure necessary paperwork is complete
15. Ensuring adherence to cash management procedures
16. Ensuring adherence to stock control procedures
17. Monitoring and ordering supplies
18. Liaising with suppliers and sales representatives
19. Confirming that procurement of supplies is on the best possible terms
20. Ensuring all deliveries are checked in correctly and documentation is correct
21. Checking stock is correctly rotated and stored to reduce wastage
22. Overseeing the bar display to maximize functionality and attractiveness
23. Setting, monitoring and controlling budget for the beverage unit/bar
24. Planning and implementing cost control measures
25. Planning and implementing systems to maximize sales and revenue
26. Organizing promotional activities
27. Generating and presenting financial reports for beverage related sales mix
28. Implementing improvements for products and service
29. Maintaining regular communication with staff and management through meetings and discussions
30. Staying current with relevant legislation regarding service of alcohol, sale of tobacco and licensing
31. All other duties as assigned by the Restaurant General Manager or their designated representative

QUALIFICATIONS

The Restaurant Manager must:

1. 3+ years of F&B management and supervisory experience
2. Solid leadership skills and experience recruiting, training and managing staff
3. Extensive food and beverage experience, sound judgement and knowledge of operations
4. Catering, banquet or group menu experience is an asset
5. Ability to multi-task and perform calmly in a fast paced environment
6. Excellent interpersonal and customer service skills with the ability to manage VIP clientele
7. Exceptional organizational and communication skills
8. Ability to read, write & speak fluent English
9. Serving it Right
10. Solid administrative skills including payroll, scheduling, ordering/inventory, report generating
11. Flexible schedule including the ability to work days, evenings, weekends, holidays and extended shifts

We look forward to hearing from you!