Service Manager - Saanich/Vic
Gecko Hospitality
Saanich, BC, CA
3d ago

Restaurant Service Manager / Assistant Manager

Prerequisites :

  • 3-5 years of previous management experience in the hospitality industry (Corporate chain background preferred)
  • Excellent comprehension of restaurant operational controls and financial statements
  • A proven record of training and developing a team
  • Demonstrated commitment to guest service
  • Excellent management skills (organized, able to set priorities, plan, make decisions)
  • Excellent leadership skills (demonstrated ability to cause constructive change, great people motivator, communicator, role model, effective delegator)
  • Possesses a winning attitude
  • Has previous experience with or has initiated programs that support positive employee relations
  • Overall leadership :

  • Be visible, have floor presence, establish a sense of urgency, be a role model for the team
  • Be appropriately dressed and groomed, conduct him / herself professionally
  • Maintain a high level of communication with managers and staff, ensuring vision and goals are clear and efforts are focused
  • Develop climate in which the team is continuously looking for ways to improve the guest experience
  • Continuously seek to increase his / her own knowledge and develop others
  • Sales

  • Maintain a high level of guest satisfaction and sales focus through leadership, training and development
  • Implement and follow up on programs to support achievement and growth of top line sales
  • Execute company-wide promotions programs to standard
  • Involve the team in promotional campaigns to increase volume and visibility
  • Develop employee sales building programs to address weak areas and grow the business
  • Increase the level of awareness of White Spot in the community
  • Controls

  • Develop annual budget and business plans in consultation with Business Consultant
  • Implement and follow up on programs to support achievement and growth of direct store profit
  • Initiate, implement and follow up on programs to control costs and achieve targets in key areas, including prioritizing food cost and labour cost control
  • Produce timely, accurate, and concise operating statistics
  • Set priorities and action plans based on operating stats and variances from any standards
  • Standards / Brand integrity

  • Understand and ensure all standards are met (Operations Review, Mystery Shop etc. ) and policies are followed
  • Ensure proper ordering and inventory management practices are followed
  • Ensure standards for cleanliness, food safety and food preparation are followed, be attentive to detail
  • Ensure appropriate maintenance and preventative maintenance is performed on equipment / physical plant
  • Follow guidelines for health and safety, risk reduction and security
  • Respond promptly to any guest concerns, follow up and take any necessary action to address systemic issues
  • Foster pride within team
  • People

  • Coordinate ongoing recruitment, orientation, training and development of unit management and hourly staff
  • Create development plans and follow up on training plans to ensure progress is being made
  • Follow up on team’s development via one-on-ones and performance reviews
  • Maintain succession plans
  • Establish an open pipeline for communication with staff
  • Create a positive working environment and maintain open communication between management and staff
  • Implement recognition programs to reward employee and management achievements.
  • Apply
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