The Delta Hotels by Marriott Toronto Airport & Conference Centre, 433 premium guestroom hotel with its 60,000 sq. ft. of meeting space, a full service Starbucks and four additional dining venues is located near Toronto's Pearson International Airport, featuring a streamlined design to allow guests the essentials needed for both business and leisure stays. In-room bottled water and free Wi-Fi are just a few of the many standards now in place at the Delta Toronto Airport. A destination bar and restaurant is located in the lobby for the ultimate travel experience. Lot 41 Social Bar & Table offers eight taps, an eclectic and unique wine list, an extensive offering of sharing plates and professional mixologists to entertain. Lot 41 Social Bar & Table is not only a place to eat and drink, it is a true social experience!
We are currently seeking an experienced Restaurant “guru” to join our amazing team. A service-focused expert that has the talents and desire to move our operations to an even higher-level. If you love hospitality, are an exceptional leader and enjoy the challenge of successfully managing fast-paced and high-volume venues… we want to hear from you!
Job Purpose
Responsible for the overall performance of our Lot 41 Social Bar & Table by leading the operations; from managing day-to-day processes, training, inspiring and developing a great team, introducing or maintaining standards, creating promotional campaigns, marketing the restaurant as a destination venue, managing inventories and costs, guest contact, menu creation input, being “on the floor” to assist during peak times... and everything else it takes to run a great establishment!
Duties and Responsibilities
- Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Serves as a role model to demonstrate appropriate behaviors.
- Empowers employees to provide excellent customer service.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Handles guest feedback and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Implements coaching and corrective action as required.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Ensures recognition is taking place across areas of responsibility.
Requirements
· Minimum 5 years’ experience managing a fast-paced, high-volume and well-known upscale casual branded bar / restaurant.
· Restaurant General Manager experience preferred.
· Excellent beverage (craft beers, spirits and wines) product knowledge and current F&B trend knowledge.
· Must be marketing, promotions and social media savvy.
· Smart Serve certification and Food Handling certification required.
· Must have Budgeting, beverage inventory, food and beverage cost analysis, payroll and scheduling experience.
· Computer proficient in Microsoft Office and payroll software
· Entrepreneurial spirit as well as creativity, ambition and passion for our industry.
· Excellent math skills and POS system admin level knowledge.
· Be able to work in a standing, walking state for long periods of time (up to 5 hours).
· Ability and willingness to work flexible hours including weekends, holidays and some late nights.
What We Offer
Work in a company where you will be given responsibility and accountability to have an impact.
Be part of a winning and fun-spirited team, that has aspirations for much more.
Tuition reimbursement program.
Employee and Friend’s and Family discounts at Marriott’s portfolio of branded Hotels around the world.
Complementary onsite parking and shift meals.
Competitive salary and benefits package
Paid time off
RRSP Contribution
Learning and Development programs
Career advancement opportunities
We promote a healthy work environment and support a clear separation from work and personal activities
Job Type: Full-time
Pay: $65,000.00-$70,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Vision care
Flexible language requirement:
Experience:
- Restaurant management: 5 years (required)
Licence/Certification:
- Smart Serve (required)
- Food Handling Certificate (preferred)
Work Location: In person
