The Delta St. John's Hotel is a 403 room fast paced, high volume conference hotel. We strive to foster a strong service culture and team environment so that the needs of our guests and associates are met in equal measure.

We are seeking a qualified Assistant Restaurant Manager in our Food & Beverage Outlets. This is Full Time Management position. We offer an attractive wage and benefits package as well as many travel perks.

 

Scope:

 

Assisting in the daily supervision of the Restaurant, Lounge, In Room Dining and Club Lounge, while maintaining established quality and service standards to maximizing profits. Acts as Manager on Duty for the property.

 

Primary Responsibilities:

 

 

 

Health and Safety

 

Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

 

DUTIES AND RESPONSIBILITIES

 

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  Establish and enforce all safety policies and procedures. Ensure that an employee complies with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.

 

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  Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the appropriate personnel.

 

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  Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the new employee (as part of the orientation or at a later date). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, procedures to follow in the event of fire, and current property safety awareness programs.

 

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  Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed.

 

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  Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program.

 

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  Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing.

 

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  Insist on good housekeeping and enforce the “Clean As You Go” practice.

 

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  Maintain active involvement in the accomplishment of the accident prevention and reduction objective. Take every precaution reasonable in the circumstances for the protection of employees.

 

Relationships:

 

Internal: All hotel departments: For effective communication

 

External: Guests: To provide service

 

Qualifications:

 

Education/ Experience: High School diploma or equivalent. A minimum of two years of food and beverage and/ or hospitality related work experience required. Post secondary education in Hotel/Resort/Restaurant management related program an asset. Special consideration will be given to those who exhibit exemplary performance.

 

Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or provincial government agency.

 

Skills:

Leadership skills.

Strong oral and written communication skills.

Attention to detail.

Planning and organizational ability.

Customer Service.

 

Working Conditions:

Will be required to work nights, weekends and holidays.

Will be required to work in fast paced, stressful environment.

 

Physical/ Cognitive Activities:

 

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

 

A majority of time will be spent moving around the hotel, supervising and assisting line employees. Some lifting of up to 50 pounds and pushing of up to 250 pounds may be required.

 

Must be able to plan and organize the work of others. This person needs to speak and write clearly, interact professionally with the general public and make quick decisions.

 

Planning, reasoning and thinking skills are used when reviewing budgets, event orders and creating schedules or agendas for events. This process usually takes place while sitting down.

 

Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.

 

Mathematical skills such as profit/ loss concepts and percentages are used often.

 

Organizational Structure:

 

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  Reports to: Outlets Manager

 

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  Subordinates: Servers, Bartenders

 

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  Job title also known as: Assistant Floor Manager / Duty Manager

 

This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.