Job Description

Location: Araxi

Position: Restaurant Manager

Reports To: Restaurant Director

A storied address in the heart of Whistler’s Village, Araxi features an understated, nature-inspired interior design that speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds local flavours to showcase the best of nearby farms and waters.

POSITION SUMMARY:

The Assistant Restaurant Manager will oversee and manage the front-of-house team, while working closely with the leadership team to support the creation and delivery of a unique and elevated guest experience that is in harmony with the kitchen’s food program. The incumbent will be involved with all aspects of service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned as required)

Oversee and organize the day-to-day operations of the restaurant; implement operational procedures
Ensure the delivery of superior customer service through effective staff training and education
Set staff work schedules and monitor staff performance
Actively participate in the recruitment, training, mentorships and support of all team members
Develop a strong and positive rapport with staff and guests; resolve guest complaints
Drive positive results and aligns with business goals
Handle pre-event coordination for special events, including responding to requests for event menus and pricing, creating event proposals, and following up with potential clients
Meet with potential clients to discuss event plans, set up, and menu options
Act as key liaison between the restaurant management team and head office team
Collect all onboarding documents for new hires and ensure completion, update head office of any personnel changes in a timely manner
Process cash orders, cash dispersals, and tip pool reconciliation
Review invoices entered into inventory systems by front and back of house teams for accuracy
Ensure team members are equipped with necessary tools and equipment to perform their jobs efficiently

Responsibilities & Qualifications

REQUIRED EXPERIENCE AND QUALIFICATIONS:

At least two years of experience supervising in a premium food and beverage operation
University degree or diploma in a related field such as hospitality or business administration
Valid Serving it Right certificate
Highly committed to a premium level of quality
Strong wine knowledge; a professionally recognized wine and/or spirits certificate is an asset
Strong problem-solving skills, including the ability to analyze current business problems and implement recommended solutions
Strong verbal and written English communication skills
Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks
Acute attention to detail and strong administrative skills
Flexibility to work evenings, weekends, and holidays as required

Recommended Training

Serving It Right

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