Manager, Food and Beverage

Job Summary

•            Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field.  May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.
•            This position requires a minimum formal education of an University degree and/or College Diploma and a minimum of three years experience in a management position in the Hospitality industry.
•            Level 1 Sommelier Certification

The offer of employment is conditional upon you having received two doses of a COVID-19 vaccine series approved by Health Canada, at least 14 days prior to your start date. When you commence employment, you will be asked to show your Ministry of Health vaccine proof before commencing employment. 
Please do not email this to us as we will only observe the information and document that it has been seen. In the event you are not able to be vaccinated as a result of a ground protected reason under the Human Rights Legislation, you may submit a written request for accommodation with an explanation of the ground and/or any supporting documentation to assist in the determination of exemption from this condition. 
If you request accommodation, we will follow up with you for further information if necessary.

Physical Requirements

Physical Requirements
•            Regular exposure to stresses.
•            The workload required to perform this job requires ability to adapt to change.
•            Some portions (10 – 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
•            Some portions (10 – 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
•            Some portions (less than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes.  Working surfaces may be unlevel, slippery, or unstable.
•            Work may require evening, night, holiday, or weekend assignments on occasion.  Schedule varies according to business demands and needs.
•            Some portions (10 – 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
•            Some portions (10 – 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
•            Responsible for reviewing, clarifying, and administering all safety related policies and procedures for a specific department of Dolce.
•            Position does not require travel to other Dolce properties or client locations.  Work is completed on the property.

General Requirements

General Requirements
•            Always practice the Great Customer Service
•            Protect the assets of the property.
•            Maintain professional appearance and behavior when in contact with customers and fellow associates.
•            Follow policies and procedures in training manuals and the associate handbook.
•            Always remember our partnership with our clients, fellow associates, and investors to provide quality service and maintain profitability.
•            Establish self-improvement goals by staying current with necessary training requirements for this position.
•            Practice the principles of the Count on Me! culture.
•            Regular attendance in conformance with the standards established by Dolce International is essential to the successful performance of this position.
•            Recognize that despite all efforts the company makes, the ultimate responsibility for employee health and safety rests directly with the individual.  It is a condition of employment for all associates to conduct their duties in a safe and healthful manner.
 

Fundamental Requirements

Fundamental Requirements
Essential Functions
•            Circulates through each dining area to ensure guest satisfaction.  Sincerely seeks guest comments and quickly and willingly handles any complaints.
•            Checks dining room, service, and kitchen areas for cleanliness, proper set up, and sufficient supplies and equipment.
•            Performs human resource functions for staff, including scheduling, evaluating, motivating, and training staff. 
•            Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.  Reviews monthly profit and loss statement and prepares critique and action plans for improvement as necessary.
•            Maintains cleanliness through direct visual inspection continually during all hours of operation.
•            Updates prices and menu items accordingly.
•            Assists in taking inventories, purchasing necessary supplies, and controlling main distribution.
•            Assists in developing the annual Food and Beverage budget.
•            Designs concepts for promotional efforts.
•            Holds periodic meetings with staff to review past and future performance of service, quality, and general information concerning guest and employee relations.
•            Assist in the Health & Safety program by ensuring that section 25 & 26 of the OHSA are being followed; conduct employee training and accident investigations; coordinate Health & Safety training within the department.
•            May be required to perform additional and / or different responsibilities from those set forth above.
•            Participating in meetings
•            Conducting meetings / leading group discussions
•            This job is a team leader in the departmental work team.  Has responsibility and accountability for team activities.
•            Use of Judgment
•            Problem Solving; Identifiable – Information is clear but further investigation often is required in order to define problems and proceed.  Often requires modifying existing procedures / precedents within established policy.
•            General guidelines and references are used with some discretion.  Projects are assigned with latitude for decision making and setting of priorities.  Specific problems should be referred to supervisor for clarification of policies and procedures before proceeding.