Position Summary:

Under the direction of Assistant Operations Manager, Gordon Ramsay Steak, this position is a part of the management team and is responsible for managing front of house operations during their shift. The responsibilities of this position include creating an exceptional dining experience for guests from the moment they enter the restaurant. The Shift Manager ensures adherence to the Company’s policies and procedures, leads by example, supports Great Canadian’s learning environment and fosters a safe and welcoming work environment for all team members. The incumbent must be willing to assume a flexible work schedule including working evenings, weekends and holidays.

Key Accountabilities:

• Oversee opening, running, and closing duties of the front-of-house team, ensuring all areas of the restaurant are ready for service and maintained throughout the shift.
• Lead the front of house team to in creating an exceptional fine dining experience for all restaurant guests.
• Ensure guests are warmly welcomed and resolve all enquiries and complaints effectively. Ensure every guest receives exceptional service from arrival to departure.
• Complete shift reports, tracking quality and guest issues, and report to management and the next shift.
• Provide menu suggestions and pairings to guests exhibiting extensive knowledge of food and wine service in a fine dining environment.
• Lead, train, and support the front-of-house team during the shift. Foster a positive work environment and encourage teamwork.
• Maintain high standards of cleanliness and organization. Ensure all service standards and procedures are followed, including proper presentation and handling of food and beverages.
• Complete required checklists and reports, and ensure cash handling procedures adhere to company policy.
• Verify time and attendance, assign shift work assignments, ensure appropriate coverage while minimizing operating costs.
• Build rapport with guests, regulars, and personalize their dining experience. Handle special requests and VIP guests with particular attention to detail.
• Coach and develop team members with a focus on guest service and menu knowledge.
• Conduct team member training and performance management activities, and provide leadership to meet exceptional service levels for all guests.
• Actively participate in the recruitment and onboarding of team members and in departmental meetings.
• Ensure compliance with licensing laws, health and safety and other statutory regulations;
• Perform other duties as assigned.

Education and Qualification Requirements:

• A minimum of 3 years’ experience in hospitality/restaurant, with 2 years of supervising operations in fine dining.
• Post-secondary certificate in hospitality and/or restaurant management is an asset.
• Exceptional customer service orientation and customer service skills.
• Possess extensive knowledge of food and wine service in a fine dining environment.
• Excellent verbal communication and interpersonal skills.
• Strong knowledge of MS Office; prior Squirrel POS system experience is an asset.
• Highly organized with the ability to multitask and meet multiple deadlines in a fast-paced environment.
• WSET 2 is an asset
• Able to work independently and lead the activities of others.
• Serving it Right or certification or the ability to obtain is required.
• Ability to obtain Food Safe certificate