• Responsible for the daily operations of an assigned restaurant on a day-by-day basis.
• Ensure food quality, consistency and delivery meets Cedar Fair standards.
• Maximize guest experience and meet company goals/profits by controlling food, beverage and labor costs.
• Develop and train new hourly team members, retrain team members that need additional support.
• Work with operational management and staff to ensure overall guest experience meets Cedar Fair standards.
• Ensuring the highest guest satisfaction by addressing guest concerns with prompt and appropriate resolution.
• Maintain an overall management style in accordance with  established best practices.
• Celebrate team success, find every opportunity to improve culture by establishing recognition efforts that support the vision and company culture.
• Provide leadership and direction to all team members to ensure efficient operation.
• Prepare and present hourly team member reviews, documentation, and discipline.
• Actively work to control labor costs, scheduling, payroll, and other metrics assigned daily.

Skills: Operations Management, Quality Control and Consistency, Cost Control and Profit Maximization, Staff Development and Training, Guest Experience Enhancement, Problem Resolution and Customer Service, Leadership and Team Motivation, Efficient Operation and Scheduling

• Lead and motivate service team to deliver gracious, professional customer service
• Assist in the orientation and the training of all service staff for the restaurant and leading the team through the seasonal orientation program
• Meets restaurant financial objectives by supporting the restaurant manager to hit set targets
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews
• Preparing and completing action plans
• Implementing productivity, quality, and customer-service standards
• Resolving problems; completing audits; identifying trends
• Ensure ongoing constructive and documented feedback is given to service staff to allow for continuous improvement in roles. 
• Take corrective action where necessary to resolve any performance issues
• Provide daily briefing with the Chef on duty to review special events (VIP’s, daily features, etc.)

Skills: Leadership and Motivation, Training and Development, Financial Management, Operational Strategy and Planning, Problem Solving and Auditing, Quality and Customer Service Standards Implementation, Performance Management and Feedback, Collaboration and Communication with Kitchen Staff

• Oversee day to day operation
• Provide excellent customer satisfaction, service speed, and product quality
• Meet safety and sanitation standards
• Effectively lead, manage and communicate with team
• Recruit, train and supervise all staff
• Complete all tasks assigned by Area Manager in a timely manner.
• Work with operational leadership to ensure financial goals and objectives are achieved daily.
• Responsible for the retention efforts of employees within assigned location.
• Other duties as assigned and in order to meet the business needs and requirements. 
• Collaborate with the Catering Events Manager as necessary to facilitate staffing and service 

Skills: Operational Management, Customer Service Excellence, Safety and Sanitation Compliance, Leadership and Communication, Recruitment and Staff Training, Time Management, Financial Management, Employee Retention, Adaptive to Business Needs, Collaboration and Event Coordination

• Provide exceptional service to Team Members and guests
• Train, lead, coach, and support servers, bartenders, hosts, and bussers
• Manage administrative components of day-to-day restaurant operations
• Prioritize service recovery
• Ensure restaurant image is upheld
• Learn and take on roles in restaurant 
• Lead banquet events outside of the restaurant setting
• Manage day-to-day operations for cafe and purchasing operations
• Provide excellent customer service at all times and ability to handle feedback
• Support store manager in quality control and customer service

Skills: Customer Service Excellence, Leadership and Team Training, Administrative Management, Service Recovery Strategies, Image and Brand Maintenance, Cross-Functional Role Adaptation, Banquet and Event Leadership, Cafe and Purchasing Management, Advanced Customer Service Skills, Quality Control and Feedback Handling

• Check the standards of service in the room;
• Organize and manage the briefing before the start of the service to communicate offers of the day, changes in the menu, objectives of the service and assignment of roles;
• Supervise the service, managing the flow of team activities and intervening in the various critical issues;
• Welcoming customers and managing waiting flows / times;
• Telling the culinary offer by providing suggestions on the best combinations between food and drinks;
• Present the ingredients of the menu giving specifics about any allergens;
• Take orders, carry out table service and interface with the kitchens;
• Monitor customer satisfaction and be available for any additional requests;
• Telling the offers and initiatives available at the point of sale;
• Liability of the cash register

Skills: Service Standards Evaluation, Briefing Organization and Management, Service Supervision, Customer Welcome and Wait Management, Culinary Offer Presentation, Allergen Awareness and Menu Detailing, Order Taking and Service Coordination, Customer Satisfaction Monitoring, Promotion Communication, Cash Register Management

• Assist the Venue Manager oversee and manage all daily operations concerned with the venue.
• Lead and train a team to deliver an exceptional product and service
• Ensure the venue is kept clean and operational while ensuring all measures are being taken to achieve profitability
• See opportunities for and drive the development of new concepts
• Lead the business in line with set goals for social, economic, and ecological sustainability
• Scheduling and personnel planning, developing existing concepts
• Introduction and training of new employees
• Maintaining standards of quality, service, product and cleanliness

Skills: Operations Management, Team Leadership, Product and Service Excellence, Venue Cleanliness and Maintenance, Profitability and Cost Control, Concept Development and Innovation, Sustainability Initiatives, Scheduling and Personnel Management, Employee Training and Development, Quality and Service Standards Maintenance

• Experience of high end/volume restaurant
• WSET or ISG advanced wine certificate would be an asset
• Current Serving it Right certification
• Current Food Safe Level 1 certification
• Flexible for all days and shifts including weekends, evenings, holidays
• Strong BC wine product knowledge
• Proven experience with selling techniques to generate sales
• Thrive in ambiguity and are comfortable with change
• Listen, take feedback, respond quickly, and take initiative with a sense of urgency
• Authentic, diplomatic, thoughtful, and always have the best intentions

Qualifications: BA in Business Administration with 2 years of Experience

• Excellent verbal and written communication skills
• Ability to lead, and take initiative
• Ability to delegate responsibilities in a positive manner
• Excellent listening skills and the ability to make Team Members and guests feel heard and understood
• Eagerness and ability to solve problems and make decisions
• Ability to be flexible and adaptable when there are changes
• Ability, willingness, and excitement to be cross-trained to lead banquet events
• Restaurant leadership experience
• Valid driver’s license in good standing
• Experience in customer service
• Experience working in a high-volume, fast-paced, Japanese Restaurant.

Qualifications: BA in Food Service Management with 3 years of Experience

• Personality, confidence and a real positive energy
• Previous Management experience in a similar role is essential - whether it be a cafe or QSR we are open to meeting all Managers
• Well presented, good communication skills, and a genuine interest in loved industry
• Have previous management experience within a quality restaurant environment
• Have a passion for high-quality food and delivering the highest levels of service
• Be a clear and concise communicator
• Have the ability to multitask effectively
• Have an awareness of how to manage costs and increase revenue
• Have the ability to motivate a team and create a strong teamwork ethic

Qualifications: BA in Hospitality Management with 4 years of Experience

• Experience in  specializing in hotel/restaurant management or equivalent 
• Previous experience in multiple food and beverage department head positions.
• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
• Working knowledge is generally learned on the job.
• Requires ability to operate computer equipment and other food and beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.
• Experience as Assistant Restaurant Manager in 5 Star Hotel/Resort
• Degree in hospitality management/food and beverage with good beverage knowledge
• Service focused personality is essential and a passion for everything food and beverage
• Should have a proactive approach with eye to details to ensure consistent service across the Restaurant.
• Experienced in all aspects of Restaurant Service
• Strong interpersonal and problem-solving abilities and the ability to lead by example

Qualifications: BS in Management with 5 years of Experience

• Able to communicate and report effectively.
• Able to understand and exemplify company spirit and hospitality.
• Able to work during weekends and public holidays, able to work as a team.
• Must be able to work 6 working days.
• Management Experience - Preferably with a full-service corporate restaurant brand
• Some PandL exposure is ideal
• Overseeing all aspects of the restaurant
• The ability to build and lead a strong team
• Inventories, cost controls, and experience with declining budgets
• Hiring, scheduling, and training validations

Qualifications: BS in Hospitality and Tourism Management with 1 year of Experience

• Must have experience at supervisory/assistant manager level in destination or neighborhood restaurant
• Candidate should possess strong food and beverage knowledge.  
• Beverage knowledge should include wine, spirits and beer
• Flexibility, ability to work weekends and holidays and a varied schedule
• A true desire to understand and anticipate the needs of others in a fast-paced environment
• Refined verbal and written communication skills
• Must be proficient in general computer knowledge, including a working knowledge of point-of-sale systems
• Candidate should be extremely detail-oriented and organized
• Candidate should possess proven leadership skills
• High energy, entrepreneurial spirit, motivational leader, effective communicator, attentive charismatic with natural charm and effective in providing exceptional customer service

Qualifications: BA in Hotel and Restaurant Management with 2 years of Experience ​