**Additional Information** **Job Number** 25023670 **Job Category** Food and Beverage & Culinary **Location** Delta Hotels Kingston Waterfront, 1 Johnson Street, Kingston, ONT, Canada, K7L 5H7VIEW ON MAP (https://www.google.com/maps?q=Delta%20Hotels%20Kingston%20Waterfront%2C%201%20Johnson%20Street%2C%20Kingston%2C%20ONT%2C%20Canada%2C%20K7L%205H7) **Schedule** Full Time **Located Remotely?** N **Position Type** Management **Additional Information:** This hotel is owned and operated by an independent franchisee, Diamond Hotels Management Inc. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. You are an inspired leader with a passion for hospitality and guest service excellence who will oversee the efficient front of house operations for AquaTerra, Patio at AquaTerra, Vu, Grab and Go, and Room Service. You will work closely with hotel management team to create an exceptional dining experience for our guests while maximizing financial performance (revenue generation/cost control), guest satisfaction, associate development and satisfaction, and compliance with brand standards. Key Areas of Responsibility: – Collaborate with General Manager and Chef to control costs, maximize profits, be current and provide unique dining experiences – Seek opportunities to establish the hotel’s restaurant's prominent position within the competitive market. – Review and analyze monthly results, highlight problem areas and discuss these with the General Manager and Chef and appropriate staff. – Ensure appropriate action is taken to rectify issues within the scope of your role. – Conduct monthly beverage inventories, cost analysis and product evaluations with the General Manager and Chef – Be aware of current trends in the industry and make suggestions how these could be implemented for the benefit of the hotel. – Assist the Chef, Director of Food & Beverage and General Manager with menu development, planning and marketing initiatives – Conduct taste panels and menu classes on a regular basis for restaurant staff to ensure thorough knowledge of all menu items – Attend meetings and training courses as required and continually strive for the improvement of professional skills. – Control labour and operating expenses through effective scheduling, budgeting, purchasing, and inventory control – Ensure guest satisfaction with quality and presentation of menu items and service delivery. – Ensure that the Food & Beverage Standards of Service are upheld at all times to meet and exceed the GSS scores – Ensure guest complaints are handled in a timely manner, with a positive impression, and follow up to ensure resolution. – Visit tables during service to assess satisfaction levels – Responsible for all administrative duties such as finalizing payroll, scheduling of staff, performance management and discipline – Promote teamwork, intercultural competency among team members, quality guest service through, education, effective communication and coordination with other departments – Create and maintain a collaborative, respectful working environment where staff are respectful, supportive, provided the proper tools/training to do their jobs, and treated fairly – Coordinate procedures and systems to ensure hotel policies and practices are administered on a consistent and equitable basis – Maintain best practices to ensure continuous positive employee relations (engagement, conflict resolution, training/development, labour compliance, etc.) – Supports and promotes a culture of equity, diversity, inclusion, and indigeneity that respects and incorporates different perspectives in decision making – Oversee and participate in the recruitment and onboarding process to ensure service levels are maintained using an inclusive hiring approach and in compliance with provisions in the Ontario Human Rights Code (OHRC), the Accessibility for Ontarians with Disabilities Act (AODA) and any other applicable legislation. – Ongoing training and development of current and new staff to maintain highly motivated and well-trained staff while promoting a customer- focused culture – Maintain a positive, welcoming and inclusive working environment to attract and retain qualified talent – Understand and teach empowerment principles to ensure guest satisfaction and encourage problem solving by associates through proper training and empowerment. – Manage an effective cleaning and maintenance program of the restaurant areas through the use of work orders, inspections, etc The above areas of responsibility are not all inclusive and may be amended from time to time. •At least 3 years of effective food & beverage operations management experience in a full-service property, with strong wine knowledge •Completion of a 2-year community college diploma in a related field or equivalent. Internationally trained individuals are welcome to apply •Experience working with a Marriott Brand is considered a definite asset and preferred •Energetic, outgoing, and driven to provide outstanding guest service •Ability to effectively communicate with all levels of associates, management, and guests •Excellent organizational, computer (MS Office proficiency), analytical and problem-solving skills •Adaptable leadership style to allow you to engage and motivate the team to achieve objectives •Must possess strong interpersonal skills and the ability to work and communicate effectively within a diverse team environment •Ability to work effectively in a multi‐cultural environment with co‐workers, guests, and partners •Flexibility to work days/afternoons/evenings and weekends to ensure proper coverage Yearly salary negotiable, life insurance, extended health care _This company is an equal opportunity employer._ frnch1