|Purpose: The Tavern United Manager is responsible for coordinating, supervising and directing all aspects of restaurant and kitchen operations, while maintaining a profitable restaurant outlet, high
quality products and service levels.
|Areas of Responsibility:|
|Participates in the development of business strategies for Tavern United which are aligned with the overall objectives of the hotel
¨ Organize and implement Productivity and Performance standards for the Department while successfully achieving departmental goals and objectives as it relates to the operating budget.
¨ Scheduling of staff while maintaining and achieving budgeted/forecasted labor costs
¨ Forecasting revenues and pro-actively addressing trough periods.
¨ Monitors status regularly and adjusts strategies as appropriate
Ensures the highest quality of product within cost constraints by managing and overseeing food preparation
¨ Ensures adherence to Canad Inns standards of food quality, recipes and preparation
¨ Inspects and ensures the proper set up and readiness of each item on menus
Monitors and proactively responds to the local marketplace
¨ Keeps current with local competition
¨ Takes appropriate action to maintain the competitive status and profitability of the operation
¨ Actively involved in promotions or events related to Tavern United
Develops and implements strategies and practices which support employee engagement
¨ Provides employees with training needs to understand expectations and perform job responsibilities
¨ Communicates performance expectations and provides employees with on-going feedback
¨ Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver Canad Four Star Service and teamwork
¨ Communicates and reinforces the vision for Canad Four Star Service to employees
¨ Ensures that employees provide Canad Four Star Service and teamwork on an ongoing basis
¨ Uses teamwork to support guests and employees
¨ Seeks opportunities to improve the guest experience by seeking feedback and reviewing management reports and developing strategies to improve department and hotel services
¨ Provides employees with the tools, training and environment they need to deliver Canad Four Star Service and teamwork
|Focus On the Guest… Seek to understand the guest, internal and external customer and meet and exceed the needs of both the guest and the company.
Attend to Detail… Ensure that work is accurate, thorough and to the highest standards.
Take Responsibility… Demonstrate personal ownership of tasks and follow through to get the required results.
Apply Professional, Product, or Technical Expertise… Demonstrate the ability to apply technical, professional, or product expertise to everyday hotel situations.
Foster Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Communicate Effectively… Clarify and provide information so that coworkers, customers, and suppliers understand and can take action.
Build Strong Relationships… Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Improve Continuously… Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.
Demonstrate Openness and Respect for Others… Value and remain open to new ideas and perspectives.
Develop Self and Others… Continually work to develop own capabilities and the capabilities of others.
|Key Skills and Requirements:|
|Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources and time.
Stand-up and/or One-on-one Training… Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
Payroll Control and Scheduling …Determine appropriate staffing levels based on forecasted revenue and anticipated business and create staffing schedules which optimize the balance between desired profitability, customer demands and employee desires.
Performance Management, Supervisory…Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
Menu Content and Impact …Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve.