Restaurant Assistant Manager

  • Sheraton Vancouver Wall Centre Hotel
  • Management
    • Full Time | 
    • Permanent
  • 1000 Burrard Street
  • 1 position available
  • Accessible Employer: Yes
  • Open to International applicants with valid Canadian Work permits: Yes
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Posted on January 10, 2024

Job Description

ABOUT US

The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.

A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.

Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.

DIVERSITY:

Wall Centre Hotels is committed to diversity and inclusion in the workplace. Wall Centre Hotels, through education, review and engagement is achieving a work environment that is fair and just for all associates and where all associates are valued for the diversity they bring to the business. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, disability, and age.

Responsibilities & Qualifications

Sheraton Wall Centre – Café One Restaurant, Patio, Bar One, In-Room Dining

Reports To: F&B Outlets Manager, Assistant F&B Manager, Chef de Cuisine

The Restaurant Assistant Manager is a key member of the management team responsible for overseeing the daily operations of the front-of-house dining areas. This role requires a strong leader with excellent organizational and interpersonal skills to ensure the highest level of guest satisfaction, associate performance, and smooth service execution. The Restaurant Assistant Manager is responsible for maintaining the restaurant’s standards of service, managing the front-of-house team, and collaborating with other departments within the Hotel to create a positive dining experience for our guests.

RESPONSIBILITIES:

Associate Management:

Assist by recruiting, hiring, training, and developing front-of-house staff, including servers, hosts, bussers, bartenders, and in-room dining associates.
Assign tasks, manage associate performance, provide feedback and coach as needed.
Lead by example, promote teamwork and a positive work environment.
Ensure efficient operations of the restaurant while maintaining a positive atmosphere.
Circulate between the F&B departments, continually checking with the guests and associates to ensure that everything is up to Wall Centre standards.
Guest Experience:

Keep the guest experience at the forefront. Ensure that, even during peak hours, the restaurant maintains an atmosphere where guests feel attended to and valued, without experiencing undue delays or confusion in service.
Ensure a seamless and exceptional guest experience by overseeing service quality, addressing guest concerns, and managing any service-related issues.
Interact with guests to gather feedback and make improvements based on their suggestions.
Provide direct service to guests as needed, including but not limited to, serving a section, tables and special functions, bussing tables, seating guests, bartending, and general duties assigned by the F&B Outlets Manager.
Service Standards:

Seamless service, continuously monitor the flow of guests, pay attention to table turnover. By doing so, you can effectively manage reservations and walk-in traffic, strategically seating guests to optimize the restaurant’s capacity to minimize waiting periods.
Maintain, uphold and enforce the exacting restaurant’s service standards, guaranteeing uniformity and consistency and excellence in every aspect of service and excellence in every facet of service.
Oversee, monitor, and manage the setup and maintenance of the restaurant, bar, patio, kitchen, and their adjacent spaces, ensuring they consistently meet the established benchmarks. Promptly report any safety concerns to the F&B Outlets Manager.
Maintain elevated standards in quality control, hygiene, health, and safety, while preserving the professional image of the restaurant. This includes maintaining the restaurant’s cleanliness, adhering to proper uniform guidelines, and upholding appearance standards.
Operational Efficiency:

Coordinate with kitchen staff, bartenders, servers, hosts, and bussers to ensure smooth service, timely food delivery, short wait times on seating, and proper communication.
Stay agile and adaptive. If, for example, a reservation is delayed or a party arrives unexpectedly, your oversight allows for swift adjustments in seating arrangements to accommodate all guests promptly.
Establish efficient channels of communication between front-of-house and back-of-house teams. This facilitates the timely preparation and delivery of orders, minimizing any lag in service and ensuring that each guest enjoys a well-timed and satisfying dining experience.
Keep a close eye on service metrics and performance indicators, such as guest wait times and table turnover rates. Use this data to implement strategies that further enhance operational efficiency, contributing to the overall success of the restaurant.
Quality Control

Conduct meticulous and routine inspections of the entire dining area. This includes scrutinizing tables, seating arrangements, and overall cleanliness. Your vigilance ensures that the restaurant consistently presents an inviting and hygienic environment that aligns with health and safety regulations.
Pay attention to the presentation of dishes before they are served to guests. This entails a meticulous review of plating, garnishes, and overall aesthetics. Your discerning eye guarantees each plate leaving the kitchen meets the restaurant’s high standards for visual appeal and quality.
As the Restaurant Assistant Manager, you are responsible for generating comprehensive reports. These reports cover various aspects of restaurant operations, including production metrics, inventory requisitions, and supply distribution. This meticulous record-keeping assists in maintaining quality and informs decision-making processes and ensures the smooth functioning of the restaurant.
Oversee the procurement and distribution of necessary supplies. This includes managing inventory levels to prevent shortages, ensuring timely requisitions are made, and maintaining control over the distribution process. Your attention to detail in this area ensures uninterrupted service and consistency in meeting guest expectations.
Utilize the data and insights gleaned from inspections, food presentation evaluations, and operational reports to implement continuous improvement initiatives. Your commitment to refining processes and maintaining the highest standards of quality sets the tone for the entire team and contributes significantly to the restaurant’s success.
Training and Development

Provide comprehensive training to associates covering menu expertise, service techniques, and the appropriate etiquette expected within the restaurant.
Assist in cultivating the skills and knowledge of our associates through ongoing training and cross-training initiatives. You enhance the individual capabilities of your team members and elevate the overall performance and adaptability of the front-of-house team, contributing to the restaurant’s sustained success.
Spearhead a robust cross-training initiative within your team. This approach involves immersing your associates in diverse roles within the front-of-house team. By participating in cross-training, the associates acquire the ability to proficiently fulfill multiple positions, creating a workforce capable of transitioning between roles as circumstances dictate.
Customize development plans for individual team members, identifying their strengths and areas that need improvement. This approach ensures that associates receive targeted training, leading to a highly skilled team capable.
Continuously assess and evaluate the progress of associates. Regular feedback and performance assessments provide insights into their development, allowing to fine-tune training strategies and address specific needs.
Encourage mentorship and leadership behavior to develop programs within the team. Foster a culture of growth and empower experienced associates to guide and mentor new team members, ensuring the transfer of knowledge and skills in a structured manner.
Stay attuned to evolving industry trends and innovations. Incorporate these insights into training programs to ensure that the team remains at the forefront of best practices.
Compliance

Meticulous attention to detail, unwavering commitment to safety, and dedication to upholding restaurant’s standards and compliance, ensuring that Wall Centre’s dining establishment operates with the utmost integrity and professionalism.
Upholding the restaurant’s policies and procedures, including but not limited to the dress code and code of conduct, is integral to your responsibilities. These guidelines set the tone for a professional, inviting, and harmonious dining environment. By ensuring their consistent enforcement, you contribute to the creation of an atmosphere where guests feel welcomed and valued, while also maintaining the restaurant’s reputation for excellence.
Your role as the Restaurant Assistant Manager necessitates a commitment to meticulous compliance with local health, safety, and sanitation regulations. This encompasses routine inspections, rigorous training, and the implementation of protocols that safeguard the well-being of guests and staff. It involves maintaining up-to-date knowledge of evolving regulations, ensuring that the restaurant operates within the strictest health and safety guidelines.
QUALIFICATIONS:

Minimum of two years leadership experience in a high-volume restaurant.
Knowledge of hotel F&B operations.
Knowledge of food and beverage operations, service techniques, and industry trends
Knowledge of food, alcoholic beverages and wines.
Must have Food Safe Level 1 and Level 2.
Food Safe Certification is required to be renewed every 2 years- individuals will be responsible for paying for their course.
Possess strong problem-solving skills and make decisions quickly and accurately.
Ability to collaborate and work within a team to accomplish goals.
Must be flexible to work varying shifts, including early mornings/evenings, weekends and holidays.
Must be able to speak, read, write and understand English, a second language is an asset.
Must have strong communication skills, both verbal and written (via phone, email, and in-person).
Knowledge of appropriate table setting and service ware.
Must possess basic computer (POS) knowledge, Micros knowledge an asset.
OpenTable Reservation system knowledge is an asset.
Must have Serving it Right Certification.
Must be able to stand and exert well-paced mobility.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
All associates are required to be fully vaccinated with at least 2 doses of the Covid Vaccine and will be asked to provide their Canadian QR code as proof.

Salary/Wage

$60,000.00-$65,000.00 per year

Other Perks/Benefits

Dental care Employee assistance program Extended health care Life insurance RRSP match Vision care

Recommended Training

FOODSAFE Level 1 by Distance EducationServing It Right

Job Application Process

Please send a resume and/or cover letter attention to Human Resources

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