Description:
Reporting directly to the Multi Unit Restaurant Manager this position assists in the preparation and execution of all scheduled Events at Bell Sensplex, while helping to promote and implement sales strategies for new and existing business in one of our busiest restaurants.
Responsibilities:
Check that Guest service standards are set, implemented and monitored, and continuously evaluated
Set-up of the outlet in accordance with the pre-determined standards of the operation
Comply with licensing regulations and ARAMRK procedures relating to the bar and service of alcoholic beverages and conduct staff training sessions accordingly. Conform to the regulations of the AGCO.
Enforce FOOD SAFETY practices for food handling, general cleanliness, and maintenance of kitchen and dining areas, and ensure compliance with all applicable health and safety regulations.
Assist in recruiting, interviewing and hiring new partners
Bar menu development and implementation in coordination with the Client and Aramark standards
Ability to resolve complaints efficiently
Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possess this knowledge and the application of it
Ensure compliance with and the proper training of Team Members so that all ARAMARK Health & Safety, and Fire Regulations and procedures are understand and applied
Ensure all partners are impeccably presented and adhere to the correct uniform standards
Evaluate the performance of the Team ensuring the highest standards of service are given at all times
Deal with sudden staff shortage notices according to Company Procedures
Complete all necessary administration in accordance with ARAMARK procedures relating to all staff members
Produce effective revenue forecasting, as per timelines, and communicate forecasts to the Director of Restaurants & Catering
Maximize revenue and increase average check per person through upselling, high customer service standards, effective training and motivational techniques
Work with F&B Cost Control to ensure inventories are carried out in a timely manner and to ensure food and beverage cost control targets are maintained
Able to work night and weekends and holidays
Qualifications:
Minimum 2-3 years of progressive food and beverage experience in high volume restaurant operations.
Strong analytical/decision-making skills.
Leadership skills – able to direct, coach, and supervise a team
Customer service skills – able to exceed guest expectations.
A positive and team-oriented attitude.
Knowledge of Micros POS Systems and working knowledge of all food and beverage equipment.
Must have the ability to express direction both written and oral to others.
Must possess an in depth knowledge of food and beverage procedures, control, and administration as well as a complete awareness and ability to perform all catering positions.
Experience in inventory controls as asset.
Hours may be extended or irregular to include nights, weekends and holidays.
Accommodations for job applicants with disabilities are available upon request.
The finalist candidate for this position will need to complete and successfully pass a Criminal Background Check and a Vulnerable Sector Screening (if the operations we service require this). If hired for this position, your continued employment with us would be conditional upon Aramark being satisfied that you have successfully cleared both these conditions.
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