The Outlets Manager is responsible for coordinating the restaurant operations of L1 Lounge, L2 Grill and Room Service departments for Fantasyland Hotel. This role not only ensures operational excellence but will also mentor and develop supervisors and team members to reach their full potential. This role emphasizes leadership, coaching, and fostering a culture of continuous improvement and service excellence.

PRIMARY RESPONSIBILITIES:

• Overseeing the planning, organizing, directing, controlling, and evaluating the front of house food and beverage operations of L1 Lounge, L2 Grill, and Room Service.
• Supervising, coordinating, and scheduling the activities of food and beverage servers, hosts, bussers and other food and beverage staff.
• Focus on empowering supervisors to lead effectively and fostering a collaborative team atmosphere.
• Promoting daily events, activities and specials and playing a proactive role in developing business and generating revenues.
• Working with the Marketing department to ensure all promotions and restaurant collateral is produced and promoted to maximize exposure and revenues.
• Addressing guest inquiries and complaints and recommending measures to improve productivity and product quality.
• Ensuring all staff are properly trained and certified and ensuring compliance with Alberta Gaming and Liquor Commission and Safe Food Handling practices.
• Working with Human Resources to hire and retain employees, fostering a workplace culture of professional growth and engagement.
• Welcoming and acknowledging all guests, anticipating and addressing guest’s service needs, and thanking guests with genuine appreciation.
• Ensuring adherence to quality expectations and standards.
• Identifying, recommending, developing, and implementing new ways to increase organizational efficiency, productivity, quality, and safety.
• Actively engaging in daily operations, ensuring prompt room service delivery and attentive guest service. Model best practices for supervisors and staff.
• Adhering to cash handling policy and procedures.
• Other responsibilities as required.

DESIRED QUALIFICATIONS:

• A minimum of five (5) years- managerial experience in the sit down Restaurant environment with experience in Hotel F&B operations as an asset.
• Completion formal training in food service administration, hotel and restaurant management, business management or a related discipline is an asset.
• Completion of ProServe and Food Safe training, or willing to attend the required updated training.
• Must possess a passion for service, with outstanding guest service skills, proven leadership skills, and the ability to inspire colleagues to deliver outstanding service.
• Proficient in Microsoft Office programs such as Outlook, Excel and Word with the ability to learn new software and POS programs.

TERMS OF EMPLOYMENT:

• This is a full-time position that requires flexible availability Monday through Sunday, days, evenings, weekends and holidays.
• This is a salaried position that depends on qualifications and experience.
• Must be able to pass a basic security clearance.