Job Description & How to Apply Below
Oversee the day‑to‑day operations of assigned outlets, ensuring high quality service and food standards in a dynamic, fast‑paced culinary environment.
What’s in it for you?
A ridiculously cool life experience
A plethora of lively staff events all season long
A chance to enjoy the alpine vistas
Responsibilities
Oversight of assigned outlets:
Managing the day‑to‑day front‑of‑house operations of restaurant and banquet facilities, ensuring seamless and efficient service, and staying visible on the floor during peak service times to engage with guests and staff.
Developing and implementing operational policies and procedures to enhance guest satisfaction and operational efficiency.
Leading and supervising the service team, monitoring and managing guest reservations, dining room layouts, and table assignments to optimize seating and service flow.
Ensuring that all food service standards, health and safety regulations, responsible alcohol service and guest safety, and quality requirements and standards are followed consistently and thoroughly, via regular inspections, checklists, audits, and adherence to standard operating procedures.
Ensuring high levels of guest satisfaction by maintaining quality standards in service, hospitality, and dining experiences.
Event coordination: collaborate with other departments to plan and execute banquet and catering functions, supervising set‑up and service of events, and ensuring timely, efficient delivery and guest satisfaction.
Administrative and Reporting Responsibilities
Timely and accurate incident and deficiencies reporting.
Assisting with recruiting front‑of‑house staff.
Managing scheduling, training, and development of employees, including performance evaluations and coaching.
Managing aspects of budgets and financial performance, implementing cost control measures.
Overseeing inventory management and ordering supplies and beverages.
Analyzing sales reports to identify trends and opportunities for improvement.
Completing quality assurance and resolving issues promptly and professionally.
Communicating and adhering to company initiatives, policies, and procedures.
Other duties may be requested and assigned from time to time.
Qualifications
Several years of management experience in fast‑paced food service, culinary, or related professional area.
Bachelor’s Degree in Hospitality Management, Business Administration, or related field preferred.
Pro Serve required, Serv Safe training an asset, Health & Safety Certification an asset.
Good computer knowledge (MS Word and Excel), HRIS systems.
Strong communication and supervisory skills.
Outgoing, positive, friendly, and mature attitude.
Ability to foster a positive and collaborative work environment through effective communication and team‑building.
Calm under pressure and patient, able to exercise good decision‑making.
Effective communication in English, both written and verbally.
Prepared to work flexible schedules (weekends, evenings, holidays).
Maintain professional conduct when in uniform, on or off‑duty, and online.
Effective training, support, and assistance to coworkers.
Attend and actively participate in meetings and training.
Must be neat, punctual, and dependable.
Strong analytical abilities.
This position is approved for an LMIA‑supported work permit. Support is available for eligible candidates who meet the requirements.
Sunshine Village is an Equal Opportunity Employer and we value diversity within our workplace.
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