PRIMARY RESPONSIBILITIES
Operations activities
- Works with all team members to ensure the restaurant is at a high level of performance with respect to food quality and customer service
- On a daily basis, provides support/ guidance/ feedback as required for effective direction and betterment of the overall team. Places a strong emphasis on “doing things right” through mentorship and leading by example.
- Is always dedicated to guest satisfaction
- Makes decisions about scheduling, allocation of time for training and maintenance tasks
- Schedules staff and/or reviews staff schedules to ensure: Cost efficient staffing levels for nonpeak hours, and sufficient staffing levels for peak hours
- Vacations, training, and event needs are considered and backfilled as required
- Works closely with other assistant managers and supervisors to ensure all GM tasks and operational aspects are covered in his/her absence and days off
- Schedules regular daily and/or weekly maintenance tasks. Delegates such tasks to capable individuals to keep the restaurant operating in top working order.
- Ensures equipment is in good running condition and submits maintenance and repair requests as appropriate
- Works closely with the BOH team (BOH Team Lead/Chef) to ensure all aspects of the operations are conducted and maintained according to the Pig and Duke Policy & Procedure guidelines, AGLC, and Alberta Health and Safety regulations
- Has a working knowledge of all products and supplies required in operating the business
- Establishes appropriate relationships with supplier representatives
- Ensures all product ordering is accurate and punctual
- Places orders with suppliers as required, ensuring adequate inventory is on hand and waste is minimized
- Collects and verifies invoices and submits approved operational purchases for payment
- Takes regular Front of House (FOH) inventory or works with outside Inventory team to resolve discrepancies
- Works with Back of House (BOH) Lead to ensure accuracy of BOH period end inventory
- Provides payroll input and is responsible and accountable for the accuracy of the information submitted
- Provides content and/or posts content on the Pig & Duke Social Media platforms daily in order to establish and maintain a social and community presence, engage customers and market upcoming activities and events
- Remains alert to and is interested in developments in the overall foodservice industry. Brings ideas that may be of interest to the company and to the Board of Directors
- Provides support for and performs tasks that may be assigned by the Board of Directors from time to time
- Cost Accountability
Promotional Events
- Compiles cost/benefit estimates for event proposals and seeks Board of Director approval to execute.
- Plans and executes events within the approved event budgets and tracks both soft (goodwill) and hard (monetary) results
- Provides postmortem review of events, including cost analysis with an eye towards continuous improvement and customer satisfaction
Cost of goods sold (COGS):
- Works closely with BOH to meet or exceed reduction efforts on the Cost of Goods Sold goals set by the Board of Directors
- Manages and/or reviews inventory purchases with business acumen to ensure cost management and works creatively to find options and alternatives to support an efficient COGS level
Human Resources and Training Activities:
- Leads by example and handles problems with composure
- Oversees performance of all employees daily. Maintains open lines of communication and provides positive and disciplinary reinforcement with the aim of continuous improvement.
- Takes the lead in training of new FOH staff and works closely with BOH lead and staff to ensure all staff are trained according to legislative requirements and to the Pig & Duke standards as laid out in the Policy & Procedures Manual
- Maintains the training and quality standards documentation within the Policy & Procedures Manual
- Conducts FOH training sessions on product/policy changes and works closely with BOH lead to ensure training occurs for changes in food production, product specs, quality control, ingredient handling and related procedures
- Ensures performance evaluations for all staff are conducted and documented on a regular basis in accordance with the Pig & Duke Policy and Procedures Manual
- Conducts and documents performance evaluations for FOH staff
- Ensures performance evaluations are being conducted and documented for BOH staff
- Communicate with the Board of Directors as needed for support or approval of special items or issue resolution
- On a monthly basis to provide insight into the daily operations and specifically to report progress on safety, people and financial goals
EXPERIENCE, SKILLS and EDUCATION
- Clear criminal record check per Alberta Government Liquor Control (AGLC) requirements
- AGLC Point of Contact upon hiring
- Proserve Certification
- Alberta Food Handling Certification
- Progressive experience in all aspects of the Food and Beverage industry
- Experience in a similar general management role; 3+ years
- Strong customer service experience
- Strong coaching and mentorship skills
- Strong written and verbal English skills to effectively communicate with all members of the team, customers, external service providers, product representatives and the Pig & Duke Board of Directors
- Financial management skills e.g., ability to calculate the cost of goods sold, understand, and manage operating budgets and labour management
- High School diploma required; secondary program such as Culinary Arts or Hospitality Program completion is preferred
Job Types: Full-time, Permanent
Pay: $50,000.00-$60,000.00 per year
Education:
- Secondary School (preferred)
Experience:
- Hospitality: 3 years (required)
Language:
Licence/Certification:
- AGLC Proserve (required)
- AGLC ReelFacts (required)
- AHS Food Handling Certificate, Valid and Current in Alberta (required)
- Driving Licence (preferred)
Work Location: In person
