Assistant F&B Manager - Outlets (One Year Contract) - Chelsea Hotel - Toronto

Langham Hospitality Group

About The Position

The Asst. F&B Manager ensures the efficient and smooth day-to-day operation of the various Food & Beverage Outlets. This includes all fiscal, operational, and human resource aspects of the F&B Outlet. Ensures the F&B Outlets, and the Chelsea Hotel, are represented in a professional and courteous manner. This position will rotate through all Outlets of the Food and Beverage division for professional development. The assignments will generally be a minimum of 4 months per outlet and will cover Market Garden/TBar, Banquets, & Stewarding.

Requirements

Proven leadership and staff development.
Excellent interpersonal and communication skills, both written and verbal.
Minimum of two years experience as an assistant manager in a restaurant, dining room, or banquet facility.
Proficiency in Microsoft Outlook, Word and Excel.
Post secondary education.
Excellent interpersonal, communication and organizational skills
Ability to manage multiple priorities
Strong attention to detail and accuracy is mandatory
Excellent verbal and written skills
Ability to stand, walk and be physically active for extended periods of time.
Ability to lift and move tables and heavy objects – up to 50 lbs.

Responsibilities

Overall supervision of all F&B Outlet colleagues.
Ensure a smooth day-to-day operation of all outlets.
Monitor the quality of food from the kitchen and work with the Chef, Executive Sous or Sous Chef to correct problems and maintain quality.
Oversee the Guest Experience and service provided while monitoring Net Promoter Score, Market Matrix scores and departmental KPIs.
Make contact with Guests to ensure their satisfaction and to resolve any complaints.
Maintains guest contact by meeting person in charge of each function.
Ensuring all aspects of the Outlets are monitored including the express|o, cashier stations, bussing stations, buffet set ups, Birthday Party bookings, VIP events & dinners, seasonal specials, marketing collateral set up and all others areas.
Monitors the progress of guest needs and provides direction to colleagues.
Maintains high quality service and brand standards required by the Hotel.
Initiates changes in procedures or practices to improve efficiency.
Oversees inventory of all products to ensure that an appropriate par stock is maintained and available at all times.
Coordinates room conversions during meeting and meal breaks.
Coordinate the inventory of china, silverware and glassware.
Reviews all function sheets, assigns stations and prepares meeting room set-ups.
Prepares instructions according to business levels for the preparation of equipment. (i.e. hot boxes, warm plates, etc.).
Maintains and ensures the required levels of sanitation and cleanliness of kitchen and dishwashing areas.
Selection, Training and Development process for all new colleagues in coordination with the Department Manager.
Ensures all monies collected by colleagues are deposited accordingly.
Working with the Director of Banquets, supervises all functions.
Provides the kitchen with guest comments and confirms the start of the meal.
Ensures that the Banquet colleagues return to unused liquor case floats.
Checks and ensures cleanliness and stock of colleague cafeteria.
Coach, counsel and performance management of colleagues in coordination with the Department Manager.
Foster and ensure open communication with all other departments involved with the efficient operation of the Outlet.
Coordinate monthly communication meetings.
Ensure health and safety standards/practices are followed at all times.
Knowledge of scheduling, payroll, month-end reports, profit and loss statements, forecasting, and budgeting.
Completes all necessary documentation and forms required for the particular outlet.
Complies with Hotel Policies and Procedures.
Performs other tasks as assigned by Management.
Working with the Chief Steward and Outlet Managers, ensures outlets, banquets and kitchens are supplied with clean operating equipment including utensils, glassware, flatware, while maintaining and updating equipment inventories
Ensures that no reusable food is wasted.
Ensures equipment and utensils are returned to appropriate areas.
Control chemical and cleaning supply costs.
Ensures that all storerooms are clean and organized.
Maintains and controls inventory of all china, glass and silver.
Ensures outlets, banquets and kitchens are supplied with clean operating equipment including utensils, glassware, flatware, while maintaining and updating equipment inventories.