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General Description: Courtesy and efficiency are paramount in any Food Services capacity. The Restaurant Manager plays a key role in the operation to maintain the necessary liaison with guests as well as a balanced relationship with fellow team members in the day-to-day operation. Professionalism, leadership and organizational skill are necessary for success in this position.
Responsibilities:
Take a responsible role in day-to-day operation, maintaining and assisting others in the appearance and operating efficiency of all dining areas.
Show a strong floor presence and visibility
Supervise and manage food and beverage team members.
To perform all aspects of service expectations and any necessary extra duties as assigned.
To adhere to company policies and departmental procedures.
To ensure all menu changes are updated in POS immediately
To become aware and knowledgeable of all menu specials, shortages or item specifics on a per shift/day basis as well as knowledge of existing menus.
Order and maintain inventory levels
To ensure the cleanliness and proper storage of all products, tools and workspaces.
To ensure all health regulations and food safety techniques are followed.
Maintain the security of information, key control areas, inventories and time management not only displaying responsible actions, but also encouraging them in others.
Learn and know areas of product knowledge, service techniques and procedures.
Completion of closing tasks such as reports preparation, checklist of completed duties and a synopsis of the shift/day/night where pertinent information is recorded for follow-up or as reporting for incoming team members.
Closing tasks may also include the safe and clean state of departure from premises; ensuring areas are locked, closed or turned off as required.
Continually demonstrates/role models exceptional guest service standards and supports the front-of-house service teams at all times through training and encouragement.
Encourages and builds mutual trust, respect, and cooperation among team members.
Trains and performance manages Front of house employees to exceed guest expectations
Assures the cleanliness and orderliness of the Outlets and Banquet Operation premises by all staff.
Continuously conducts staff training to improve service levels
At Fox Harb’r Resort, we know every employee is a valued part of the team. Our benefits include:
- Competitive wages
- Travel Fuel Allowance
- Discounts at the Resort’s Dining Areas; The Cape Cliff and Willard
- Discounts on Accommodations, Golf and Spa services & products
- Friends and Family Rates for overnight accommodations
- Complimentary use of the Junior Olympic Pool, Mineral Pool and Fitness Room
- Team Member rates for Golf, Sport Shooting, Kayaking, Trail Rides etc.
- Team Member Activities and Department Incentives
- Team Member Education Funding and Bursary Program
- Team Member housing availability
REQUIREMENTS
At least two years service leadership experience
Experience in luxury hotel or fine dining
Strong leadership, interpersonal and communication skills
Knowledge of relevant legislation and regulations
Ability to work well under pressure in a fast-paced environment
Ability to work independently and as part of a team effectively
Ability to focus attention on guest needs, remaining calm and courteous at all times
Keen eye for detail, innovative and interested in creating a 5-star experience
Fox Harb’r Resort is a 5 Star, 4 Diamond property nestled along the coast of the Northumberland Strait in Wallace, Nova Scotia. We are offering a unique opportunity for you to experience a 5 Star Luxury work environment. With this opportunity, you will be presented with a distinctive career, experience, and benefits in a World Class setting.
