Sommlier/Manager - Auberge du Pommier

  • Toronto, ON, Canada
  • Full-time

Company Description

What’s in it for you? 

- Competitive wages/salary packages 

- Gratuity sharing 

- A comprehensive group benefits program 

- Training and development opportunities 

- Staff dining discount 

- RRSP matching program for managers

Job Description

Under the direction of the General Manager, the Sommlier/Assistant Manager is accountable for the day to day operations of the restaurant including staffing, cost controls, staff training, budgeting, administration and active floor management during service.

PRIMARY DUTIES & RESPONSIBILITIES

  • Communicate the vision to all team members and leads by example.  Reinforce the O&B values daily and inspires the team with his/her exciting vision for the future
  • Regularly monitor and achieve the O&B points of technical service and points of details
  • Build and maintain relationships with guests, team members and senior management alike
  • Follow bar, beverage and wine control procedures exactly
  • Provide general administrative support for the restaurant
  • Show leadership in creating a culture that revolves around the experience and enjoyment of food and wine
  • Demonstrate high personal integrity, business ethics and takes every opportunity to promote the venue
  • Conduct recruitment and selection and training and development initiatives as well as performance management and employee coaching
  • Use conflict resolution and problem solving skills
  • Assist with the tracking of sales, invoicing, and managing inventory
  • Conduct briefings with event service staff prior to each function
  • Schedule event staff to properly service events/functions
  • Ensure accuracy and timeliness of payroll records
  • Strive for maximum efficiency and continual improvement of staff productivity
  • Participate on the Health & Safety Committee, ensuring that the Occupational Health & Safety Act and WSIB procedures are being followed
  • Ensure facility is well maintained, repaired and spotless at all times
  • Work with Marketing to design and implement a strategy to attract new business
  • Build relationships with vendors and suppliers
  • Additional duties as assigned or required

Qualifications

 

  • Post-secondary diploma/degree in Business or Hospitality
  • Minimum 3 years’ of management experience in a high volume, fast paced hospitality environment.
  • WSET Intermediate Wine Certificate or comparable an asset
  • Must possess superior verbal and written communication skills
  • Ability to demonstrate extreme organization in a fast paced environment while acting as a team player
  • Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work
  • Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook
  • Strong business acumen

Additional Information

** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process. **

No calls from recruiters please!