Restaurants and Bar Manager - Thornhill, Canada - The Thornhill Club

Description

As one of Canada's most historic & renowned private clubs, The Thornhill Club is a Stanley


Restaurants and Bar Manager
Events operations and-/or fine dining establishments.

This position will be directly responsible for operation of all bars and service outlets, departmental employee recruitment and our staff training program.

Establishing and maintaining standard operational procedures for all dining areas are required.

Responsible for assisting in all aspects of the dining room, patio areas, bars, tenth tee, pool cabana & private event space.

Directly supervises service staff, beverage staff, support staff and fellow supervisors.

The Restaurants and Bar Manager is responsible for directing & leading the following areas of the operation to ensure "Best in Class" service with the perimeters established in the operating budget:

• Dining room operations included the Sunflake Grill & Patio, Stanley Thompson/Hawthorne and

Briar Lounges, Pool Cabana and Tenth Tee outlets.

• Handson approach of teaching/coaching and supervision of all service staff.
• Supervision of clubhouse dining shifts consistently.
• Clubsponsored events.
• Promotion of Clubsponsored F&B special events.
• Opening / Closing duties as required.
• Catering event supervision as required.
• Duty Manager Responsibilities as required.

The Restaurants and Bar Manager will help implement the policies established by the General Manager,

The Board of Directors & the By-Laws of the Club, the Food & Beverage Manager & Executive Chef.


Required
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Up to date Smart Serve Certification:

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Food handler's certification (preferred)
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CPR / First Aid (preferred)
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Class "G" Driver's License (preferred)
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10 years' experience in Private Club Food & Beverage Operations and or Fine

Dining Operations/Event Operations.
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Related Health & Safety Certification and or participation involved
:

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Hospitality Diploma or Degree from College or University.

Job Type Permanent - We are a year-round club. However, hours are seasonal, with Spring,

Summer & Fall as our busiest times.

Weekends & holidays are mandatory for this role; The ability to work through them with flexible availability is quite important.

Pay commensurate with experience.


Duties & Responsibilities

• Train & supervise employees including servers, bartenders, hosts and support staff, holding service to the highest standard possible in an outgoing & positive manner.
• Maintains a sense of professionalism with all F&B employees on a consistent basis.
• Enhances, executes & maintains ongoing training programs for the department.
• Monitors payroll and labour resource allocations to ensure in line with requirements and allocated budget. Labour scheduling responsibility moving forward.
• Provides support & guidance to encourage the professional development of service staff.
• Leads, directs & oversees daily dining operations.
• Provide appropriate leadership, direction, supervision, & guidance to subordinate management staff in accordance with company culture to promote positive employee morale & performance quality.
• Implement departmental operating policies & procedures through training/supervision and communication.
• Provides handson leadership & is highly visible during peak usage periods in Club dining rooms, bars as well as Club functions.
• Ensure all appropriate sanitation standards including, but not limited to, employee hygiene & uniforms, food storage areas, washing areas, dining & bar areas.
• Coordinates & facilitates proper set up for Club events & dining periods based upon anticipated guest counts & client needs.
• Receives & handles complaints concerning food, beverages, service and or Club matters trouble shoots, follows up to ensure complete satisfaction.
• Promotes a positive work environment & a positive team atmosphere with all staff & management.
• Promotes the club's services & facilities to all members.
• Abides by all bylaws & policies set by the Board of Directors.
• Continues to acquire knowledge in the latest trends of F&B service by reading trade publications, attending seminars, & furthering education.
• Acts as manager on duty for either opening or closing shifts as scheduled.
• All other duties as assigned by the Food & Beverage Manager and or the General

Manager

• Required to represent the Food & Beverage/Catering Department on the Health & Safety

Committee.

• Responsible for monthly inventory of all Bars, ordering of all Liquor, asst the Food and beverage Manager with our wine list and maintain par levels of all alcohol.

Qualifications & Skills

• Knowledge of social customs & etiquette is essential.
• Proactive, detailoriented & organized.
• Team player; able to work with all types of personalities in a diplomatic & pleasant manner.
• Strong communication skills, both written & spoken.
• Professional presence, business dress attire, & enthusiastic attitude.
• Knowledge of JONAS (POS) Sys