Food & Beverage Outlets Manager - Parlour

* Please note this position requires full-time open availability including evening & weekends*

Position Summary
:
To oversee all team members and service in the Restaurant, Bar and Banquet Rooms while ensuring that the highest level of service is provided at all times.

Duties and Responsibilities:

·
Providing personalized and exceptional guest service at every given opportunity

·
Meeting established up-selling and sales goals

· Reports to the Food & Beverage Manager

· Ensures the outlets are fully operational in terms of both quality and sufficient staffing to service the guests

· Responsible for scheduling of team members as necessary

· Prepares schedules to be posted seven days in advance of the first day of the pay cycle

· Responsible for daily payroll of department, disbursement of gratuities, the monitoring of labour costs and maintaining staffing levels in accordance to budget under the supervision of the Food & Beverage Manager

· Responsible for assisting with inventories, adequate par levels and purchasing of necessary product under the supervision of the Food & Beverage Manager

· Ensures the team members are aware of and follow all health and safety policies and procedures

· Preparing for and facilitating pre-shift meetings

· Responsible for restaurant reservations and reservations system, maximizing seating occupancy while maintaining a high quality of service

· Responsible for the coaching and disciplining of team members as necessary

· Responsible to assist Food & Beverage Manager in the recruiting process

· To perform all administrative duties as necessary relating to restaurant/human resources policies

· Handles all team member inquiries as necessary

· Responsible for the cleanliness and tidiness of the restaurant

· Responsible for the organization of new team member training

· Responsible for all processes related to POS Operations. Some of these duties are as follows:
Issuing of new cards, menu input for food & beverage

· Responsible for establishing and maintaining controls reporting to assure there is no theft and to minimize waste of all products

· Supervises and directs restaurant, lounge, patio, and room service team memebers and operations

· Supervises and directs banquet operations in conjunction with the F&B Manager and Group Sales Manager

Secondary Responsibilities:

· Having a thorough knowledge of Lais Hotel Properties’ products and services

· Suggesting additional product and services meeting our Guests’ specific preferences

· Assessing Guests’ individual needs to meet standards for additional products and services

· Actively seeking ways to meet Guests’ product or service needs

· All other duties as assigned

Technical/Managerial/Administration Requirements:

· 3 years supervisory skills with 5 years restaurant experience

· Work well in a fast-paced environment

· Excellent leadership skills

Professional Requirements:

· Completion of Restaurant Management courses

· Excellent communication skills both written and oral

· Computer and monitory skills

· Able to recognize and respect customer and team member confidentiality

· Smart serve certificate required

· Previous up-selling and/or sales experience is considered an asset

Personal Attributes:

· Exceptional high standard of hygiene

· Professional attitude, dependable, team player

· Flexibility to work various shifts including days, evenings, weekends and holidays

· Confidence in selling and up-selling products and services

· Positive sales-oriented personality

· Desire to meet goals

· Ethical and honest

Other Requirements:

· Prioritize demands of Team Members, other departments and supervisors to meet all objectives

· Balance demands of Team members in terms of hours worked versus shift priority and gratuity distribution

· The volume of business during peak seasons…