Outlets Manager

The Outlets Manager is responsible for coordinating the restaurant operations of L1 Lounge, L2 Grill and Room Service departments for Fantasyland Hotel. This includes ensuring quality of products, standards, service, and overall profitability.

Primary Responsibilities:

• Overseeing the planning, organizing, directing, controlling and evaluating the front of house food and beverage operations of L1 Lounge, L2 Grill Fantasyland Hotel Room Service and Café Levi.
• Supervising, coordinating and scheduling the activities of food and beverage servers, hosts, bussers and other food and beverage staff.
• Promoting daily events, activities and specials and playing a proactive role in developing business and generating revenues and working with the Marketing department to ensure all promotions and restaurant collateral is produced and promoted in the proper fashion to maximize exposure and revenues.
• Addressing guest inquiries and complaints and recommending measures to improve productivity and product quality.
• Ensuring all staff are properly trained and certified and ensuring compliance with Alberta Gaming and Liquor Commission and Safe Food Handling practices.
• Ensuring the restaurant is fully staffed, working with Human Resources to hire new employees when needed.
• Welcoming and acknowledging all guests according to company standards, anticipating and addressing guest’s service needs, and thanking guests with genuine appreciation.
• Ensuring adherence to quality expectations and standards; and identifying, recommending, developing, and implementing new ways to increase organizational efficiency, productivity, quality, and safety.
• Taking a hands-on approach in the establishments to ensuring room service orders are delivered promptly and servers are exceeding the guest’s expectations through attentive service.
• Adhering to pre-established cash handling policy and procedures while ensuring the procedures are being followed by staff.
• Other responsibilities as required.

Desired Qualifications:

• A minimum of five (5) years- managerial experience in the sit down Restaurant environment with experience in Hotel F&B operations as an asset.
• Completion formal training in food service administration, hotel and restaurant management, business management or a related discipline is an asset.
• Completion of Proserve and Food Safe training, or willing to attend the required updated training.
• Must possess a passion for service, demonstrating outstanding guest service skills and proven service leadership skills with the ability to inspire colleagues to deliver outstanding service.
• Proficient in Microsoft Office programs such as Outlook, Excel and Word with the ability to learn new software and POS programs.

Terms of Employment:

• This is a full-time position that requires flexible availability Monday through Sunday, days, evenings, weekends and holidays.
• This is a salaried position that depends on qualifications and experience.
• Must be able to pass a basic security clearance.