Service Manager - Toronto, Canada - Shangri-La Hotels

Shangri-La Hotels

Verified Company

Toronto, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Shangri-La Toronto

In conjunction with the Executive Chef and F&B management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.

With high integrity, lead Colleagues in providing Shangri-La hospitality from caring people according to restaurant and hotel standards.
Ensure guests experience the highest quality 5 star culinary standards.
Inspire a high level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.
Participate in recruitment, manage Colleagues and effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit and conduct performance correction, if required.
Manage the daytoday culinary operation through handson personal involvement; effectively manage labour and food costs to budget.
Maintain strict adherence to SFSMS, Food Safe and HACCP programs, ensuring cleanliness of all kitchen and prep areas, personal hygiene standards for all food handlers and monthly Hygiene Audits.
Work closely with the Outlet managers to create seamless and memorable experiences for our guests.
Monitor exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned daily.
Be passionate about food trends and creativity both locally and internationally; current on industry practices, provide creative input to food strategies and establish food tasting sessions.
Meet regularly with the Executive Chef and Director of Food and Beverage, to review the competitive set, discuss upcoming events and promotions, and share information on culinary trends, both locally and globally.
Inspect for cleanliness, maintenance and presentation plus safety of kitchen and ensure areas of deficiency are resolved to achieve service expectations.
Regularly solicit feedback from our clients and meets with the Outlet managers to discuss guest feedback.
Participate in communication efforts within the department, ensuring effective communication amongst Colleagues and that reports are completed accurately and ontime, as required.
Monitor portion control, food quality, inventory, proper food storage, food freshness, departmental recycling and culinary labour costs under direction of the Executive Chef.
Verify that received goods are according to hotel standards.
Represent the Executive Chef, in his/her absence and undertake other ad hoc related responsibilities, as required.

The following is considered mandatory for this position:

Drives results
Passion for food and strives to exceed expectations for culinary excellence with demonstrated understanding of international fine dining, wine and service standards commensurate the leading hotels in high profile cities in the world.

Customer service

People oriented with ability to put guest needs first.

Detail oriented

Strong organization skills, ability to prioritize workload, multitask in a calm manner, with exceptional attention to detail.
Highly motivated selfstarter, self motivated with high levels of initiative and ability to motivate others through personal presence and personable, professional demeanor.
Financial competence Demonstrates knowledge of budgeting, forecasting, food costing and inventory management/controls techniques, Shangri-La operational elements, and operates within established hotel practices, policies and procedures. Oversees and is involved in cost breakdown, menu costing, and engineering. Controls perishable deliveries.

Communication

Excellent communication skills, 100% fluency in English with added ability to be an effective role model in culinary standards of conduct and grooming.
Creativity, decision making and problem solving Responds promptly and reasonably when making decisions, ultimately ensuring successful problem resolution, seeks creative solutions to deliver high culinary standards.

Safety Focus

Demonstrates safe work practices and looks for ways to minimize culinary injuries.

Exceptional leadership

Inspires employee commitment, loyalty and motivation through progressive workplace practices that foster teamwork, open communication, safety, respect, sincerity, helpfulness, courtesy and humility.

Coaches and mentors

Fosters a climate of continuous learning, growth and improvement, with a strong commitment to the career development of others.

Emotional maturity

Internally proud, outwardly gracious and humble with demonstrated ability to maintain professional composure under pressure.
Ethical conduct and responsibility
Sets a positive example and fulfills responsibilities with the highest integrity, ethics and professionalism.
Technology proficiency
Operates and maintains all departmental equipment