Table 10 Restaurant jobs

MILDRED’S TEMPLE KITCHEN | JOB DESCRIPTION | DINING ROOM MANAGER

ABOUT US:

MILDRED’S is an iconic restaurant that has been a leader in the Toronto hospitality scene for over 35 years. Our success is largely due to our energetic teams, positive work environment and development opportunities. We take pride in delivering exceptional experiences to our guests through our commitment to quality ingredients and innovative culinary approaches.

OVERVIEW:

The Dining Room Manager (DRM) serves as a brand ambassador for MILDRED’S, embodying our vision and values with a passion for hospitality and a commitment to excellence. In collaboration with the members of the leadership team, the DRM will strive to nurture MILDRED’s rich culture while delivering exceptional guest experiences and to put into practice all operational aspects of the business necessary to its successful outcomes.

KEY RESPONSIBILITIES:

Leadership:

● Culture: Lead, mentor and inspire dining room staff to maintain a positive and productive work environment. Foster an environment of respect, collaboration and excellence.

● Training and Development: Oversee the training and professional development of dining room staff. Ensure all team members are knowledgeable about menu items, service standards and health and safety regulations.

● Lead by example: Be highly visible in the dining room and fill-in where needed to support your team’s success. Ensure guest services standards are achieved and efficient operational procedures are met.

● Performance Management: Be knowledgeable of all policies, procedures, standards, specifications, guidelines and training programs. Set goals for team members and conduct regular performance reviews to provide constructive feedback. Address performance issues promptly and fairly.

● Communication: Facilitate open and effective communication with the dining room team and across other departments. Ensure that the staff are informed about new and updated policies, procedures and business offerings and promo.

Guest Services:

● Guest Experiences: Ensure that all guests receive exceptional service. Address all guest inquiries, complaints and feedback promptly and professionally while looking for ways to exceed expectations.

● Surprise and Delight: Continually look for ways to develop a friendly rapport with regular and new guests. Ensure that all guests are welcomed by all members of the team in a courteous and friendly manner to build guest loyalty.

● Service Standards: Establish and maintain the high standards of service amongst the dining room team. Ensure all team members are set-up for a successful service.

Operations:

● Product Knowledge: Understand all products and services representing our brand. These include but are not limited to wine lists, menu items and marketing initiatives

● Daily Operations: Oversee the daily operations of the dining room, including opening and closing procedures, staff scheduling needs, and inventory management.

● Systems Management: Implement and maintain efficient systems for reservations, table management, point-of-sale operations and cash management.

● Compliance: Ensure compliance with all health and safety regulations, including food safety, sanitation, and workplace safety standards. Conduct regular audits and inspections.

● Budget management: Assist in managing the dining room budget, controlling costs, and optimizing revenue. Monitor financial performance and identify opportunities for improvement.

ACCOUNTABILITY:

The DRM will partake in evaluation just as all members of the team. The DRM is held to the same rules and regulations as all members of the team and can seriously jeopardize their position if they are in violation of these practices. The GM will coach, mentor and communicate appraisal of the performance of the DRM’s role.

THE WORK SCHEDULE:

A minimum of 44 hours per week is required. Due to the nature of the hospitality industry, the DRM schedule requires flexibility, effectiveness, and organization as well as the availability to work weekdays, evenings and weekends. It is imperative that you record your hours on the POS system to ensure proper tracking and ensure accuracy should any disputes arise.

COMPENSATION:

· Salary: Range $52,000 - $58,000 per annum.

· Dine-In Allowance

· Dine-Out Allowance

· Clothing Allowance

· Gratuity Sharing

· Meal privilege

· Professional Development

HOLIDAYS/VACATIONS:

The vacation year is the annual period between January and December. It begins with the first working day in the calendar year and ends with the last working day in that year. This position currently has 10 days of paid holidays.

Job Type: Full-time

Pay: $52,000.00-$58,000.00 per year

Benefits:

• Discounted or free food
• Flexible schedule
• Paid time off
• Store discount

Flexible language requirement:

• French not required

Education:

• Secondary School (preferred)

Experience:

• Hospitality: 2 years (preferred)

Language:

• English (preferred)

Licence/Certification:

• Smart Serve (preferred)

Work Location: In person