Restaurant Manager & Sommelier - Walliser Stube - Jobs in Lake Louise

Job Description

Job DescriptionThe Chateau Lake Louise is seeking a dynamic Restaurant Manager. Reporting to the Assistant Director of Foodamp; Beverage, this position will be responsible for the effective and efficient day-to-day operation of our Walliser Stube. This position is ideal for the individual who already possesses a strong leadership approach, a passion for exceptional guest service, and sound financial acumen.The successful candidate has a strong beverage background, the ability to influence the operation, coach a tenured team, and work closely with our culinary team to ensure our guest experience is at the forefront of everything we do.Summary of Responsibilities:

• To develop and enhance Fairmont service standards through disciplined administration of departmental Standard Operating Procedures and excellent attention to detail
• To enhance the leadership skills of the leadership team in the Outlet. This includes the development of decision-making skills, performance management techniques, function planning ability, process mapping and analysis, and sense of urgency and accountability
• To ensure effective working relationships and clear communication are maintained with all colleagues and leaders in the restaurant and other departments
• Oversee the Master Wine List for the hotel.
• To develop and administer the departmental Employee Engagement Survey
• To critically assess procedures, policies, and methods of operation and modify/update them where necessary
• To ensure the financial success of the department by monitoring productivity, revenues and costs. To proactively implement appropriate procedures or programs) wherever necessary
• To liaise with the culinary team to ensure that a common vision is shared
• To create and implement all beverage menus within the department as well as work closely with the kitchen on the creation of all food menus
• To liaise with other Food and Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a unified force
• To ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner
• To participate in the budgeting process of the department by establishing clear and precise priorities for operational and renovation capital expenditures
• Ensure that the restaurant is being kept clean and organized before, during, and after service
• To develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health and Safety standards
• To ensure departmental participation in all hotel-wide environmental initiatives, and to develop departmental specific environmental initiatives
• To achieve or exceed all targeted objectives as it relates to our pillars
• To ensure the successful seasonal transition of the restaurant
• To attend Leadership meetings, daily convention, pre-convention and other meetings as required