This position is intended for all the Buca Locations.
In this role you will need to demonstrate a great knowledge of food, beverage, and our menu. Successful candidates require great communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.
Our managers are integral contributors to the overall success of the restaurant.
managing the daily restaurant operation and pursuits the delivery of consistent and excellent guest experiences, while effectively enforcing the company’s policies and procedures.
Key Duties and Responsibilities:
Financial Management
-Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
-Ensure shift end reports and cash outs are prepared accurately
-Maintain a petty cash with receipts for all purchases and ensure submission to --Accounting in a timely fashion
-Manage wine inventory and help Head Sommelier with wine list maintenance.
-Help guests navigate the wine list and respond to their questions.
-Help FOH team with wine service and wine restocking
Personnel Management
-Help with payroll, gratuity distribution, and maintain accurate employee records
-Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
-Create an engaging and energetic environment where all associates work as a highly functioning team
Shift Execution
-Perform opening, mid and closing shift duties
-Manage daily operations including cleanliness, organization, revenue opportunities and staffing
-Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale
Guest Relations Management
-Manage guest relations and guest recovery
-Provide exceptional guest service, thereby setting the standard for all employees
-Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards
Operational Execution
-Manage labour and all costs to budget
-Plan and coordinate menus with the Executive Chef, Executive Sous Chef and Chef de Cuisine
-Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met
Requirements:
Education & Experience
-5+ years’ experience as a Manager of a high volume premium restaurant required
-Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset
-Sommelier accreditation or wine education, wset 2 minimum.
Knowledge, Skills, and Abilities Required
-Demonstrated knowledge of financial and operational management
-Exceptional guest service orientation
-Must possess a strong attention to detail
-Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast paced environment
-Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
-Ability to motivate and manage staff and work effectively in a management team
-Exceptional interpersonal skills
TRADEMARK INVENTIVE FOOD- ROOTED IN ITALIAN TRADITION
Buca Osteria & Bar introduces signature regional and sometimes undiscovered coastal flavour to the heart of Yorkville. Crafted in spirit of its King Street cousin in 2014, the outpost is a place to be dazzled by food and design.
