Concorde Entertainment Group Careers

Reporting to the General Manager at Sweet Loretta, a manager contributes to all front of house operations and is responsible for several functions including but not limited to scheduling, inventory control, coordination of sales, guest services, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

RESTAURANT SUMMARY

Sweet Loretta is a service-driven, music-focused space that is a haven for the city’s cultured, forward-thinkers. Serving as a space for highly curated entertainment to music aficionados, artists, and dancers.

COMPENSATION

• Competitive annual salary.
• Gratuities.
• Duty meals.
• 2 weeks’ vacation.
• Paid leave for sick and bereavement.
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials.

DUTIES & ESSENTIAL RESPONSIBILITIES

• Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently.
• Effectively manage consistent cooperation and communication between the front and back of house staff.
• Understand and execute operations of a bustling business using all current HR policies, operations procedures, standards, specifications, guidelines, and training programs.
• Understand products and services, develop new prospects for opportunity, and understand guest needs clearly.
• Forecast sales to formulate goals and assist employees to meet goals.
• Manage personal promo budget and report any overages to General Manager.
• Manage cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Ensure that all team members are trained to anticipate guests’ needs and all are made to feel welcome by delivering responsive, friendly, and courteous service.
• Delegate appropriate tasks and manage staff workloads.
• Provide instruction for staff members and coach employees to improve learning and enhance performance.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.
• Work overtime when needed and assist the workload of other.

• Execute any other tasks required.

QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 3 years preferred).
• Late night and weekend availability is required.
• Previous experience working events is considered an asset.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience successfully executing modern sales strategies.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system.
• Ability to fluently communicate in both written and verbal English.
• High School Diploma with basic math skills is required.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.

BEHAVIOURS REQUIRED

• Hospitality passion and creativity.
• High-level interpersonal and communication (both written and oral).
• Well organized with a strong attention to detail and exceptional time management.
• Takes ownership of duties, shows initiative and is proactive.
• Ability to strategize with a strong focus on goal-driven priorities.
• Lead by example with a positive attitude, great personal hygiene, a high level of dress, and a welcoming demeanor.
• Possess good judgment and problem-solving mindset.
• Flexible, must be willing to work a variety of hours, including days, evenings as well as weekends and holidays based on the business needs.
• Tactful, uses discretion, and keeps confidential information secure.