Job Description

Company Description
We are hiring a Dining Room Manager to join our world class team at Sonora Resort, a luxury all-inclusive Relais & Chateaux Resort, in the unspoiled wilderness of British Columbia.
Our staff have a passion for delivering an exceptional service experience for our guests and enjoy working in a fast-paced, dynamic and beautiful environment. Working at Sonora Resort, a Relais & Chateaux property, means you are part of a team of passionate professionals focused on working together to deliver an exceptional hospitality experience. Advance your career and grow professionally under the Relais & Chateaux brand alongside a dedicated management team and dynamic seasonal staff. The Sonora lifestyle is unique and exciting, well-suited to those who love exploring the outdoors and working in an environment where every day presents new challenges and opportunities for growth.
Sonora Resort is a remote location located in the Discovery Islands of British Columbia. During the operational season from Mid-April to Mid-October, the Dining Room Manager will work on site at the Resort in shift work rotations. During the pre-season (February to Mid-April), this position offers a hybrid work-from-home schedule, with one pre-determined week per month required working at Sonora Resort, and the option to work from home for the remainder of the month. We are ideally seeking a candidate who can start work right away and commit to working with us for multiple seasons.
The Dining Room Manager will have a passion for excellence in guest service and a strong background in fine dining management. They will provide direction and leadership in effective and efficient day-to-day operation of the dining room. The Dining Room Manager possesses a quest for excellence and a true passion to deliver an amazing guest experience.

Summary of Responsibilities
Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:
Daily Operations

• Set expectations and hold restaurant leadership team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations.
• Manage reservations and floor plans; host and seat guests.
• Conduct all administrative work including but not limited to; scheduling staff, inventory control, purchasing processes, maintenance logbooks, opening or closing duties and checklists.
• Ensure that regular, on-going communication occurs in all areas of food and beverage including communicating detailed guest dietary requests with FOH and BOH teams.
• Work closely with the Executive Chef in executing daily service.
• Coordinate with Executive Chef and Event Manager to execute all special event related requirements including menus, floor plans, off site catering plans and other BEO tasks.
• Oversee special event and offsite requirements related to food and beverage including set ups and tear downs.
• Work closely with the Wine Sommelier to ensure the wine program is specific to the restaurant, tailored to the concept and cuisine and represents quality and guest satisfaction in accordance with established policies and procedures.
• Coordinate with relevant departments to ensure timely delivery of food and beverage related room amenities.
• Ensure effective working relationships and clear communication is maintained with all colleagues and department managers.
• Ensure the financial success of the department by monitoring productivities, revenues and costs; proactively implement appropriate procedures or programs wherever necessary.
• POS programming and reporting.
• Ensure front and back of house cleanliness is kept to the highest of standards.
• Inventory management and control using the resort's PMS system.

• Follow effective employee relations practices including behavioral interviewing, supporting all in-house training, maintaining professional supervision of all employees, scheduling hours in a fair and equitable manner, evaluating performance on a timely basis and following all progressive discipline and documentation guidelines.
• Recruit and evaluate employees on a timely basis to meet continual recruitment goals ensuring they are honest, fair and accurate.
• Ensure proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands.
• Plan and implement effective onboarding and training program for new staff and professional development activities for experienced staff.
• Work closely with the Dining Room Supervisors to execute the daily operations of the restaurant.
• Provide supervision, direction and leadership to the team to achieve department goals.
• Complete Employee Performance and Development reviews on time.

• Must be legally authorized to work in Canada and fluent in English. Second languages are an asset.
• 4+ years Food & Beverage leadership experience, preferably in a senior role of responsibility.
• Degree or diploma in Hotel or Restaurant Administration or related field an asset.
• Thorough understanding of the operations of fine dining restaurants; experience in a live-in resort environment is preferred.
• Exacting standards relating to food, quality, wine pairings and presentation.
• Comprehensive knowledge of Wine, Spirits and Alcohol; WSET certification considered an asset.
• Serving it Right, Food Safe Level 1 certification required.
• Previous serving experience in a fine dining establishment considered an asset.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Strong leadership skills to coach, influence and motivate team.
• Excellent interpersonal and communication skills, both written and verbal.
• Proficiency with MS Office suite and Outlook; experience with POS systems an asset.
• Good Human Resources Skills.
• Must be fluent in English, second language an asset.
• First Aid certificates are an asset.

• Competitive salary and comprehensive extended health and benefits package.
• A remote work policy in the pre-season (February-April), with the option to work from home up to 3 weeks per month during the non-operational season (No remote work during the operational season).
• Opportunities for training, professional development and career advancement
• Accommodation: Complimentary private lodging at Sonora Resort during our operational season. Staff are required to leave the island on their scheduled non-working days and are responsible for securing accommodation and further transportation thereafter.
• Meals: complimentary meals, snacks, and non-alcoholic beverages from our staff kitchen during operational season.
• Transportation: Water taxi transportation from Campbell River to/from the resort for scheduled work shifts. Transportation to Richmond by flight for scheduled days off may also be available.
• Staff amenities: Staff fitness facility, staff lounge area and hot tub access. Complimentary wifi, cable TV, mini fridge, and internet calling in each staff room.
• Opportunities to enjoy marine activities when available, as well as access to many outdoor activities including hiking trails, trout pond fishing, and Florence Lake at the resort during leisure time.
• Staff and Management social events are planned throughout the year.
• Island Currents Spa: 25% discount on spa services and retail products
• Gift Shop: 25% discount on gift shop items
• Employee Discount Privilege: Special room rate for your immediate family members at Sonora Resort. Special discounted rates for yourself at other Relais & Chateaux properties around the world.