Summary:

The Assistant Manager contributes to the increase in sales by motivating the service staff to strive for excellence in terms of guest service and training. They must also lead by example. Making sure banquet events are planned and executed.

Main duties

Operations management:

- Makes the teams work schedules.
- Supervises and takes part in the preparation of the different settings in the dining room.
- Helping manager for making banquet standards and following it.
- Doing banquets events and set up.
- Weekly cleaning procedure for dining room and banquet.
- Handles service staff duties of Restaurant and Banquet.
- Makes sure the operation standards are enforced and followed.
- Is in touch with any new ideas or concepts that will improve guest service and satisfaction and shares them with their superior.
- Takes part in applying appropriate measures or systems that will help maximize service and profitability.
- May handle replying to reviews.
- Works with kitchen manager on weekly ordering requirement for front of the house.
- Responsible for the monthly inventory of the bar along with the supervisor.
- Works with the manager on weekly basis on general maintenance of the dining room and banquet.
- Coming up with ideas and sharing with the manager on labor cuts and sales increase.

Personnel management:

- ·May take part in interviews to select personnel that will work under his supervision.
- Supervises the training of current dining room or banquet employees.
- Makes recommendations to his superior regarding new employees.
- Encourages and contributes to a good and pleasant work environment.
- Makes suggestions to his superior on points to be discussed during periodical meetings with personnel.
- Take part in the discussion during personnel meetings.
- May take part in evaluating the productivity of the personnel under his supervision.




- Contributes to an atmosphere of cooperation and mutual aid through example.
- Following the established standards.
- Follow the established dress code and hygiene rules.
- Follow the established safety standards.
- Follow Restaurant/Hotel policies and procedures.

Skills and requirements:

- High School diploma or Grade 12 Equivalency (GED.
- Valid ProServe Liquor Staff Training Certification.
- Attention to detail.
- Ability to anticipate the guest’s needs.
- Ability to train and to share information and knowledge.
- Ability to lead by example
- A good sense of humor.
- Good English communication skills (verbal and written).
- Able to provide high quality service in a professional and courteous manner and possess a high level of professionalism.
- Strong work ethic, physical stamina and good organizational abilities.
- Able to work under pressure and appropriately handle requests or changes.
- Able to work independently and collaborate with others.
- Proficient in time management.
- Ability to work a variety of shifts, including evenings and weekends.
- Having a knowledge of banquet set up and execution.

Working environment, physical condition and capacities:

- · Indoors in a busy, customer focused environment.
- · Must be capable of standing, walking or sitting for extended periods, as well as stooping or bending when inspecting rooms.
- · Capable to performing physical duties with ability to lift up to 40 lbs.

Join our team as a Food and Beverage Manager to lead our dynamic team in delivering exceptional dining experiences.

Job Types: Full-time, Permanent

Pay: $50,000.00-$62,000.00 per year

Benefits:

- Discounted or free food
- Extended health care
- On-site parking
- Paid time off

Flexible language requirement:

- French not required

Education:

- Bachelor's Degree (preferred)

Experience:

- Hospitality: 8 years (required)

Language:

- English (preferred)

Licence/Certification:

- Smart Serve (preferred)

Work Location: In person

📌 Assistant Manager Food and Beverage (Canada)
🏢 Pacini Meadows Mile at The Holiday Inn Suites Calgary South Conference Centre
📍 Canada