Jr. Manager - Toronto, Canada - Chotto Matte

Description

EXPERIENCE MUST BE IN A UPSCALE SETTING.


JOB TITLE:
Jr Restaurant Manager


DEPARTMENT:
Front of House, Management


RESPONSIBLE TO:
General Manager, Assistant General Manager.

Only applicants with 1 year minimum in full service setting will be considered.


GENERAL PURPOSE:
Oversee all Front of House staff and supervise the daily operations of the restaurant.

Responsible for the restaurant during each service, while also supporting staff, and ensuring a high quality of service to all guests.

To ensure all work is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.

MAIN DUTIES:

TO CONTROL THE SUPERVISION OF ALL RESTAURANT DEPARTMENTS AND ENSURE OPERATIONS PROVIDE THE BEST FOOD AND BEVERAGE QUALITY AND SERVICE.

Note:
This is not an all-inclusive list. Additional duties may be assigned.

• Adheres to company standards of food and beverage quality, preparation, recipes, and presentation.
• Ensures proper staffing and adequate supplies for the restaurant. Adhering to annual budget, managing food liquor and labor costs.
• Assume responsibility for the daytoday operations of the restaurant to ensure efficiency and profitability.
• Host service briefings, discussing floor plans, focuses and giving all information for a successful service.
• Prepare endofday reporting and ensure that all cashiers, servers and bartenders are balanced.
• Devise systems, set policies and provide guidance and implement changes to ensure NZR Group standards are consistently met.
• Work together and build strong communicative relationships with all members of staff and Head office.
• Ability to delegate tasks when needed and manage staff workloads.
• Assist in budgetary and payroll expense control as required.
• Works closely with management and bar staff to ensure correct preparation and delivery times are kept and quality is maintained.
• Encourages increased communication between the bar and service staff, checking the restaurant reservations regularly.
• Ensures readiness and makes priorities in case of last minute changes to reservations.
• Supervises all venue staff, and the steward function.
• Utilize supervisory skills and motivation to maximize employee productivity and satisfaction.
• Helps employees to achieve optimum quality while minimizing cost.
• Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
• Ensures that all potential and real hazards are reported and reduced immediately.
• Ensures that employees work in a safe manner that does not harm or injure self or others.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
• Confers closely and regularly with the General Manager and to carry out any other duties as directed by the General Manager and Head Office.
• Ensure all checklists and paperwork is completed by restaurant staff.
• Record staff performance, liaising with the General Manager, Head Office and HR. Giving staff performance reviews, disciplinary interviews and guidance.
• Assist in restaurant recruitment, interviewing potential staff and recognizing current staff for promotion.
• Working with Managers and Head Office to solve any issues regarding the restaurant.
• Ensuring licensing laws are followed.
• Creating good professional relationships with clients. Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Welcoming guests and being readily available to discuss any issues or questions they may have.
• Solving any problems or issues using good judgment, act and initiative according to the company policy and procedure.
• Give constant training and guidance to restaurant staff. Giving constructive and positive feedback.
• Be committed to the success and positive reputation of NZR Group companies.

ACCOUNTABILITY:

• Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Executive Chef.
• Actively engage in your own personal development to benefit the business and improve your personal skills probationary period reviews, annual appraisals, attending training and development courses.
• Actively participate in weekly head of department meetings and any other meetings that you are required to attend.
• Actively organize meetings to build and strengthen floor team.
• Actively participate in addressing complaints and resolving problems.
• Actively hold responsibility for the restaurant and its staff.

GENERAL DUTIES:

• Extreme flexibility to work when needed and assist the workload of others.
• Coordinate staff building a positive professional team with excellent customer service.
• Maintains restaurant, materials and company property clean,