Position : Assistant Restaurant Manager, Elisa
Reports to : Restaurant Director, Elisa
One of the hottest restaurants in Vancouver, Elisa is designed by the internationally renowned and award-winning Rockwell Group in New York.
This elegant and modern steakhouse breaks the old-school mold and highlights a vibrant see-and-be-seen destination restaurant.
The convivial atmosphere flows from the lively bar and lounge and throughout the airy dining room.
POSITION SUMMARY :
The Assistant Restaurant Manager will inspire, develop, oversee, and manage the front-of-house team, while working closely with the leadership team to support the creation and delivery of a unique and elevated guest experience that is in harmony with the kitchen’s food program.
ESSENTIAL DUTIES AND RESPONSIBILITIES :
Other duties may be assigned as required)
- Oversee and organize the day-to-day operations of the restaurant; implement operational procedures
- Ensure the delivery of superior customer service through effective staff training and education
- Set staff work schedules and monitor staff performance
- Actively participate in the recruitment, training, mentorships and support of all team members
- Develop a strong and positive rapport with staff and guests; resolve guest complaints
- Drive positive results and aligns with business goals
- Handle pre-event coordination for special events, including responding to requests for event menus and pricing, creating event proposals, and following up with potential clients
- Meet with potential clients to discuss event plans, set up, and menu options
- Act as key liaison between the restaurant management team and head office team
- Collect all onboarding documents for new hires and ensure completion, update head office of any personnel changes in a timely manner
- Process cash orders, cash dispersals, and tip pool reconciliation
- Review invoices entered into inventory systems by front and back of house teams for accuracy
- Ensure team members are equipped with necessary tools and equipment to perform their jobs efficiently
REQUIRED EXPERIENCE AND QUALIFICATIONS :
- At least two years of experience supervising in a premium food and beverage operation
- University degree or diploma in a related field such as hospitality or business administration
- Valid Serving it Right certificate
- Highly committed to a premium level of quality
- Strong wine knowledge; a professionally recognized wine and / or spirits certificate is an asset
- Strong problem-solving skills, including the ability to analyze current business problems and implement recommended solutions
- Strong verbal and written English communication skills
- Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks
- Acute attention to detail and strong administrative skills
- Flexibility to work evenings, weekends, and holidays as required
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