Food & Beverage Services Manager Banquets-FT- Chelsea Hotel- Toronto

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. A full-service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.

Principal Responsibilities

My Guest

• Ensures smooth day-to-day operations of all F&B outlets.
• Is responsible for scheduling, payroll, month-end reports, profit and loss statement, forecasting, budgeting.
• Oversees the guest experience and service provided while monitoring Net Promoter Score, Market Matrix scores and departmental KPIs. 
• Makes contact with guests to ensure guest satisfaction and resolve guest complaints.
• Ensures all aspects of the outlets are monitored – including special promotions, VIP events / dinners, seasonal specials, entertainment, marketing initiatives, service and and set-up standards, and all other areas.
• Monitors the work of Assistant Managers and prepares them for their next career step. 

My Product 

• Monitors departmental labour and operating costs.
• Prepares monthly forecast.
• Maintains high quality service standards required by the Hotel.
• Monitors the quality of food from the kitchen and works with the Executive or Sous Chef to correct problems and maintain quality.
• Creates beverage specials and promotions.
• Works with suppliers to keep product offerings current and trendy.
• Knows current food and beverage trends and incorporates those into outlet’s offerings.
• Initiates changes in procedures or practices to improve efficiency.

My Colleague

• Overall supervision of all colleagues.
• Selection, Training and Development process for all new colleagues.
• Coach, counsel and performance management of colleagues.
• Creates and implements annual action plan to improve departmental My Colleague survey scores. 

My Chelsea

• To foster and ensure open communication with the Kitchen, Stewarding, Outlets, Banquets and all other departments involved with the department
• Coordinate monthly communication meetings for the departments
• Ensure health and safety standards and practices are maintained and followed at all times
• Performs other tasks as assigned by Management.

Academic and Working Qualifications

Working Experience
• Proven leadership and staff development.
• Excellent interpersonal and communication skills, both written and verbal.

Professional Qualification
• Minimum of two years experience as an assistant manager in a restaurant, dining room, or banquet facility.

Knowledge
• Proficiency in Microsoft Outlook, Word and Excel.

Education
• Post Secondary Education in Hotel and Restaurant Management preferred.

Soft Skills
• Proven leadership and staff development.
• Excellent interpersonal and communication skills, both written and verbal.

Language
• Excellent verbal and written skills.

Physical Requirements
• Ability to stand for 8 hours per day.
• Ability to lift and move tables and heavy objects up to 50lbs.