Job Description

Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of Vancouver\'s most sought out restaurants! We are looking for a passionate Food & Beverage leader to join our team at The Victor Steakhouse!
Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including: Honey Salt, The Victor, D6, BC Kitchen, and MRKT East. Parq Vancouver features two luxury hotels, downtown\'s only casino, diverse restaurants and lounges, a 30,000 square foot park with native trees located 6 floors above street level and many more amenities. An international destination located in downtown Vancouver, and we\'re looking for YOU to join our team. The Victor Seasonally inspired dishes and classic elegance meet in new and unexpected ways at The Victor. Cutting edge cocktails. A collection of premium champagnes and libations. Locally brewed craft beers and one of Canada\xe2\x80\x99s largest in-house Enomatic wine systems. A bar and restaurant this thoughtfully designed demands the best. POSITION OVERVIEW The Restaurant Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The Restaurant Manager will help oversee all front of house management and staff of the facility and will work closely with the General Manager, Executive Chef and property Food & Beverage Director. The Restaurant Manager will be responsible for helping with the budgeting, forecasting and financial performance of the entire facility. What we offer:

• Comprehensive health, dental, vision care benefits
• Competitive salary + tips
• Flexible work life balance
• Paid Vacation
• Extensive RRSP matching program
• Career Growth and development opportunities
• Associate Recognition Events including an amazing Holiday Party!
• Associate Discounts at Parq

GENERAL RESPONSIBILITIES The Restaurant Manager is responsible for:

• Setting objectives and targets for beverage unit/bartenders
• Determining staff scheduling needs and recruit staff
• Performance Management for bar staff
• Assessing development needs and train and coach staff
• Conducting accurate inventory counts
• Delegating duties and tasks to staff to meet objectives and maximize resources
• Setting and monitoring quality and service standards for staff
• Communicating company policy, standards and procedures to staff
• Directing and managing staff members to meet standards and objectives
• Ensuring staff operate within company policies
• Overseeing the preparation and presentation of beverages to meet set standards
• Resolving customer complaints promptly
• Monitoring cleanliness and hygiene of bar area
• Overseeing accurate cash-up procedures and ensure necessary paperwork is complete
• Ensuring adherence to cash management procedures
• Ensuring adherence to stock control procedures
• Monitoring and ordering supplies
• Liaising with suppliers and sales representatives
• Confirming that procurement of supplies is on the best possible terms
• Ensuring all deliveries are checked in correctly and documentation is correct
• Checking stock is correctly rotated and stored to reduce wastage
• Overseeing the bar display to maximize functionality and attractiveness
• Setting, monitoring and controlling budget for the beverage unit/bar
• Planning and implementing cost control measures
• Planning and implementing systems to maximize sales and revenue
• Organizing promotional activities
• Generating and presenting financial reports for beverage related sales mix
• Implementing improvements for products and service
• Maintaining regular communication with staff and management through meetings and discussions
• Staying current with relevant legislation regarding service of alcohol, sale of tobacco and licensing
• All other duties as assigned by the Restaurant General Manager or their designated representative

QUALIFICATIONS The Restaurant Manager must:

• 3+ years of F&B management and supervisory experience
• Solid leadership skills and experience recruiting, training and managing staff
• Extensive food and beverage experience, sound judgement and knowledge of operations
• Catering, banquet or group menu experience is an asset
• Ability to multi-task and perform calmly in a fast paced environment
• Excellent interpersonal and customer service skills with the ability to manage VIP clientele
• Exceptional organizational and communication skills
• Ability to read, write & speak fluent English
• Serving it Right
• Solid administrative skills including payroll, scheduling, ordering /inventory, report generating
• Flexible schedule including the ability to work days, evenings, weekends, holidays and extended shift

We look forward to hearing from you!