About Us
Welcome to The Breeze, a premier waterfront destination in Sechelt, B.C. Our brand-new venue offers a unique blend of experiences, featuring a restaurant, event space, marina, and guest suites. We are positioned to serve as a top-tier destination for tourists seeking a relaxing coastal getaway and as a versatile hub for the community. The property provides an exceptional setting for a variety of events, including weddings, musical performances, and public art installations. Guests can expect to enjoy contemporary accommodations, exceptional dining, and stunning waterfront views.
What We’re Looking For
The Restaurant Manager is part of a dynamic management team grounded in inspirational leadership and a passion for excellence. The Restaurant Manager is responsible for driving the business forward while overseeing a wide range of activities, including day-to-day operations, staff training, and guest engagement, and ultimately leading the restaurant's daily success while upholding its brand image and values.
The Restaurant Manager is also responsible for ensuring that the business consistently delivers high-quality food and beverage products. The Management team must set an exemplary standard of guest satisfaction for their staff by role-modelling the expectations set by the brand model.
Competencies
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Proactive Planning: anticipates the needs of the business in order to provide direction by identifying goals, setting priorities and allocating resources effectively
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Passion for Guest Experience: provides exemplary guest service, goes above and beyond to build relationships with guests and sets the standard for employees
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Time Management: effectively manages time to achieve business goals while satisfying the guest service needs
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Communication: provides clear, transparent and timely communication to guests and employees; actively listens and is open to receiving feedback
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Problem solving: responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
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Consistency: approachable by both employees and guests. Actions and reactions are consistent to create a safe and comfortable environment during all interactions
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Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
Roles and Responsibilities
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Assist the General Manager in day-to-day operations
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Inspire staff to provide exceptional service, delivering superior food and beverage service while maximizing guest satisfaction
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Manage and oversee the service operations with an active presence on the floor throughout the service periods
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Oversee guest reservations, large party bookings and private events
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Support Event Sales by responding to inquiries from organizers, preparing quotes, follow-up communications and finalizing event details with contracts and BEOs (Banquet Event Orders)
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Participate in enhancing social media presence and engaging with our community, promoting The Breeze with brand-focused content
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Assist with recruiting and onboarding of hourly staff members
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Implement and uphold exceptional service standards and provide training to team members with a strong focus on the guest experience
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Assists with the production of the FOH schedules and contributes to schedule planning
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Sales forecasting and financial analysis of operations, including weekly reviews of sales and labour, cost of goods and monthly reviews of P&L statements
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Contribute to reducing costs and improving financial performance while also considering any impact on guest experience and staff retention
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Show a strong sense of urgency and attention to detail during shifts while focusing on financial targets, such as sales and labour
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Assist guests with hotel room booking inquiries and room reservations
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Manage service execution for In-Room Dining orders
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Support hotel operations by assisting staff and guests in areas as required; such as guest services, housekeeping and maintenance
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Active participation in location management and staff meetings
Skills - Experience - Education
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Minimum of 5 years’ experience within a full-service restaurant environment
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Minimum 2 years’ experience at a management or supervisory level
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Experience in a new restaurant opening is considered an asset
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Experience working in a hotel, B&B or other style of guest accommodations is considered an asset
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Proficient computer skills, including but not limited to: POS, inventory software, Excel and Word
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Food Safety, Serve It Right and W.H.M.I.S. Certifications
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Must be able to carry and lift items weighing 40lbs, must be able to stoop and bend
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Must be able to stand and move for extended periods of time to continuously perform essential job functions
Additional pay: Annual/Quarterly Bonus
Benefits: Dental care, extended health care
Flexible language requirement: French not required
Schedule: Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs
