Job Description

Job Title: Service Manager

Location: UNA Calgary Term: Full-time

Salary Expectation: ___________ CAD

Other Compensation: Gratuity compensation

Application Deadline: Rolling Deadlines

Ideal Start Date: Immediately

Una Restaurants Canada (URC) is hiring a Service Manager (SM) who will report to the General Manager daily. The SM is responsible for assisting in the overseeing of the day-to-day operations of the Restaurant Floor, as well as the upkeep and maintenance of the Bar Program. The SM will receive daily/weekly/monthly tasks that will assist in the development of front-of-house culture and high-quality standards. In addition, the SM will develop and maintain a safe, welcoming and professional environment for staff, guests, and trade partners. Working closely with URC management, the SM will provide leadership, direction, and best-in-class hospitality. The SM is an integral piece of the UCR management team; therefore, the SM must exemplify and exude a professional and courteous demeanor to all guests, staff, management and trade partners.

Organization Description

Una Restaurants Canada (URC) embodies a local restaurant concept that specializes in California-style thin crust pizzas, curated boutique wines, and dedication to sourcing local ingredients. Taking inspiration from ingredient-centric culinary traditions found in the Mediterranean and California, the restaurant's core objective is to curate an unparalleled dining experience for its community. Influenced by the lively dining landscape of San Francisco, where such establishments serve as cornerstones of neighborhoods, URC aspires to replicate this anchoring role in both the Calgary and Saskatoon communities. By fostering an environment that is inviting and all-encompassing, URC aims to become an enduring fixture.

Equity Commitment

Una Restaurants Canada (URC). takes its responsibility as an employer and is committed to equal opportunity. We are committed to the principle of equal employment opportunity for and to providing employees with a work environment free of discrimination and harassment. URC committed to upholding the highest of standards in relation to internal equity, inclusion, diversity and anti-racism. We offer the opportunity to all staff members to assist in the recruitment practices used within our operation. This includes, but not limited to: sharing job opportunities, challenging recruitment standards, inclusion in group interviews and participation in unique professional development opportunities. We will take steps necessary to ensure that our vision and values are upheld internally. We understand that Diversity and Inclusion are not simply buzzwords and need to be understood and taken seriously within the business. We strive to be inclusive in all hiring practices, training and development provisions. We understand that true inclusion removes all barriers, discrimination and intolerance. When applied properly in the workplace, it is natural for everyone to feel included and supported.

Responsibilities

(include but are not limited to the following)

Guest Commitment, Relations and Records

Provide kind and genuine hospitality to all guests entering and leaving the concepts Maintain a record of regular guests, industry guests, and public figures. Keep note of general preferences, dietary restrictions, and historical dining records using data recording systems Develop personal relationships with regular guests, VIP's and Public Figures by offering your business card for further communication and additional personal services moving forward Documents, investigates and resolves employee and guest incidents.

Bar Program Development and Execution

In collaboration with the URC plan, develop and execute new and exciting bar practices, cocktail programs and learning exercises. In association with the General Manager, collaborate to develop and execute a fair and operationally sound team schedule. Produce dedicated bar cleaning schedules for execution on a weekly, bi-weekly and monthly basis. Report and liaise regularly with the General Manager of all concepts regarding departmental performance and ensure they are informed of any relevant information or issues Liaise with the General Manager with regards to recruitment needs, training analysis. Work with local suppliers, purveyors and industry professionals to plan and execute invigorating and valuable staff training, tastings, and exercises for human capital growth.

Leadership and Communication

Demonstrate unbiased leadership to front-of-house service staff to continually keep morale high before, throughout and after service Maintain an emotionally athletic demeanor, and exude a calming, peaceful communication backbone throughout service to assist in mitigating potential service stresses Speak with intellect, direction and professionalism to all guests and colleagues Alongside the General Manager, create and execute inspirational team-based leadership initiatives that assist in the growth of staff and colleagues alike Establish and maintain clear lines of communication between front-of-house and back-of-house hourly and management employees alike Working alongside the team of Sous Chefs to discuss staff opportunities before and after each service Use an invigorating entrepreneurial spirit by having a presence 'on the floor' and within the community Build long-lasting valuable relationships with food and beverage suppliers

Staff Recognition, Training and Development

Commit to recognizing colleagues on victories, whether they are service-related or personal. Take note of all service opportunities and work with URC Management to develop actionable initiatives to develop both business and team Actively seek new, innovative and rewarding ways to enhance training measures within the business Assists in the development and action of performance reviews for all staff, in the accompaniment of the General Manager. Creates value-based knowledge-driven training exercises for implementation within the business Continually challenge staff using food testing, wine tastings, food and wine supplier visits to enhance staff experience and inherently positively affect hospitality provided Promote a culture filled with dialogue, and continue to role-model the visions and values of URC Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train Provides in-the-moment coaching and feedback to team members, actively facilitating their growth

Management of Restaurant and Bar Operations

Oversee operations of selected outlets as directed by the General Manager Report and relay pertinent information regarding the operations to the management team in a swift and timely manner Be a champion of hospitality, food quality and consistency, and team growth Note all needs for repairs and maintenance and communicate these items to the Management team Consistently strive to find actively innovative ways to enhance guest experiences at each seat Positively direct staff, where needed, and ensure there is a level of accountability on the floor at all times Monitors adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviors of the team and guests Ensure all facilities are maintained to the maximum extent to ensure limited deterioration of assets Evaluates changes in guest needs, guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining financial performance Maintain adequate pars, ensuring to both eliminate outages or shorts Responsible for all guest and unit front-of-house services provided at cocktail and concession bar Ensures all policies, procedures and practices are consistent with the company's core service standards and brand attributes Assist operation managers as requested in areas such as service leadership and special function planning and execution

Reservation and POS systems champion

Have advanced knowledge of our reservations system to ensure accurate updates of guest's profiles and service flow tracking Demonstrate management of reservations systems, when needed, throughout service (status updates, coursing, communication of VIP's and special occasions) Have enhanced knowledge of Silverware POS in order to give feedback and insight to staff throughout service Develop quantifiable systems using reporting features of the POS to find active trends within the business and share these insights with the Management team

REQUIREMENTS

Experience

A combination of 2-4 years of managerial experience in high-standard restaurant and/or 3-5 year of experience in high-volume bartender position Knowledge of safety, sanitation and food handling procedures

Skills

Ability to manage one's self calmly and effectively under pressure High energy, personable, and team-oriented collaborator Fast-paced independent worker Seeks new demanding challenges Passionate about the food service sector Knowledge of the F&B world, both at home and abroad Proficient in Google Apps, Skype, Excel, Word, Outlook and PowerPoint

Work Environment

The work environment can be loud and busy There are many kitchen hazards such as hot surfaces, liquids, sharp knives and slippery floors This position regularly requires long hours and weekend work

Physical Demands

The employee is required to stand for up to 12 hours at a time as well as walk, bend, stoop, climb, balance, kneel, and crawl The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision Lifting and/or moving up to 20 lbs. regularly; occasionally lifting and/or moving up to 50 lbs. Manual dexterity required to use computer and peripherals
Job Types: Full-time, Permanent

Pay: $40,000.00-$50,000.00 per year

Benefits:

Discounted or free food Flexible schedule On-site parking Store discount
Work Location: In person