Assistant Restaurant Manager

The Union Club of British Columbia is seeking an experienced Assistant Restaurant Manager to assist in planning, organizing, directing, controlling and evaluating its main dining room operations.

Working under the direction of the Club’s food and beverage management team, the Assistant Restaurant Manager coordinates daily dining room operations, supervises service employees, prepares staff schedules, supports staff training and performance evaluation, and assists with inventory control, operating costs and restaurant service procedures.

1. Assist in planning, organizing, directing, controlling and evaluating daily main dining room and related food and beverage operations.
2. Supervise servers, hosts, bartenders and other food and beverage service employees assigned to restaurant operations.
3. Prepare staff schedules, assign duties and coordinate floor coverage according to reservations, service volumes and operational requirements.
4. Lead pre-shift meetings and communicate reservations, service priorities, dietary requirements, special requests and staff assignments.
5. Train and coach service employees, monitor staff performance and assist with performance evaluation.
6. Monitor member and guest service and resolve concerns and complaints promptly and professionally.
7. Coordinate with the culinary and beverage teams regarding service timing, menu items, dietary requirements and special requests.
8. Monitor food, beverage and supply inventory and assist with ordering and inventory control.
9. Monitor labour and operating costs, review point-of-sale reports and restaurant records, and report operational concerns to the food and beverage management team.
10. Assist in implementing and evaluating restaurant service standards and operating procedures.
11. Oversee beverage service and ensure responsible liquor service requirements are followed.
12. Ensure employees follow applicable food-safety, sanitation and occupational health and safety requirements.
13. Prepare and maintain restaurant operational records and reports.

1. Completion of a college or other post-secondary program in hospitality management, food and beverage service management or a related field.
2. Minimum four years of experience in food and beverage service or restaurant operations, including at least two years of supervisory experience.
3. Experience supervising food and beverage service employees.
4. Experience in a luxury hotel, private club or comparable upscale restaurant is an asset.
5. Serving It Right certification is required or must be obtained before commencing duties involving liquor service.
6. Working knowledge of wine and beverage service, including responsible liquor service practices.
7. Food-safety certification is an asset.
8. Experience using point-of-sale and inventory systems is an asset.
9. Strong organizational, communication, leadership and customer service skills.
10. Ability to coordinate dining room operations and respond effectively to changing service demands.
11. Ability to work evenings, weekends and holidays as required.

Telephone: 250-384-1151