Location: Araxi
Position: Restaurant Manager
Reports To: Restaurant Director
A storied address in the heart of Whistler’s Village, Araxi features an understated, nature-inspired interior design that speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds local flavours to showcase the best of nearby farms and waters.
POSITION SUMMARY:
The Restaurant Manager will oversee and manage the front-of-house team, while working closely with the leadership team to support the creation and delivery of a unique and elevated guest experience that is in harmony with the kitchen’s food program. The incumbent will be involved with all aspects of service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned as required)
- Oversee and organize the day-to-day operations of the restaurant; implement operational procedures
- Ensure the delivery of superior customer service through effective staff training and education
- Set staff work schedules and monitor staff performance
- Actively participate in the recruitment, training, mentorships and support of all team members
- Develop a strong and positive rapport with staff and guests; resolve guest complaints
- Drive positive results and aligns with business goals
- Handle pre-event coordination for special events, including responding to requests for event menus and pricing, creating event proposals, and following up with potential clients
- Meet with potential clients to discuss event plans, set up, and menu options
- Act as key liaison between the restaurant management team and head office team
- Collect all onboarding documents for new hires and ensure completion, update head office of any personnel changes in a timely manner
- Process cash orders, cash dispersals, and tip pool reconciliation
- Review invoices entered into inventory systems by front and back of house teams for accuracy
- Ensure team members are equipped with necessary tools and equipment to perform their jobs efficiently
REQUIRED EXPERIENCE AND QUALIFICATIONS:
- At least two years of experience supervising in a premium food and beverage operation
- University degree or diploma in a related field such as hospitality or business administration
- Valid Serving it Right certificate
- Highly committed to a premium level of quality
- Strong wine knowledge; a professionally recognized wine and/or spirits certificate is an asset
- Strong problem-solving skills, including the ability to analyze current business problems and implement recommended solutions
- Strong verbal and written English communication skills
- Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks
- Acute attention to detail and strong administrative skills
- Flexibility to work evenings, weekends, and holidays as required
This position will remain open until filled.
