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SalaryAbout Basecamp
Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise, Kananaskis, Revelstoke & Golden. We are a younger and energetic team driven by our values and providing our guests with an exceptional experience in a home away from home. We are continuously expanding to better serve the resort communities of the mountains.
MTN House by Basecamp is a new luxury property added to the Basecamp Properties portfolio. MTN House has 99 newly renovated hotel rooms, an elevated fine dining restaurant and a Nordic Spa (opening July 2024). MTN House represents a luxurious hotel, with all amenities right on location, so all guests can enjoy an experience like no other in the heart of the mountains.
Why Work for Us?
- Be part of the fastest growing hospitality brand in Canada.
- We have a health benefits plan.
- Family and Friends discount at Basecamp.
- Employee discounted rates at all properties.
- We offer competitive wages based on experience.
- There is room for advancement in our growing company.
- We have a friendly atmosphere.
- Annual bonus structure.
- We believe in working hard and having fun!
As the Restaurant Assistant General Manager for Rhythm & Howl, you will be responsible for ensuring smooth daily operations, maintaining high service and quality standards, and delivering exceptional guest experiences. Join our team and be instrumental in establishing our restaurant!
Shifts: Full-time permanent. Days, evenings & weekends.
Salary: $50,000-$55,000 plus gratuities
Key Responsibilities
Staff Management
- Provide hands on support in all FOH departments when needed to maintain adequate staffing levels.
- Assist with all FOH inventory counts, balancing COGS and product ordering.
- Update staff timecards daily to assist with payroll and monitor payroll against budget and sales.
- Assist the General Manager in meeting with wine, beer and spirit representatives.
- Supervise staff to ensure high standards of service.
- Ensure all service staff are using appropriate dialogue with guests.
- Implement and monitor all dress code and uniform policies.
- Conduct all interviews alongside the General Manager and assist in the hiring process.
- Publish FOH schedules and approve shift changes and time off requests.
- Facilitate quarterly one on one discussions with every FOH team members.
- Ensure all staff are aware of expectations and follow through with all duties before finishing their shift.
- Prepare and host motivational daily pre shifts.
- Ongoing product knowledge training.
- Work with GM to develop and maintain employee manuals including duties and expectations, product books, wine bibles, food syllabus, spirit manuals and employee handbook.
- Prepare and host staff development sessions a minimum of two times a year.
- Organize and implement training for all new FOH staff.
- Daily pass-on to ensure communication between all management.
- Update pre shift notes between shift and after.
- Collaborate with the culinary team to communicate shortages or 86’d items with the FOH team.
- Coach and communicate with employees in a fair and consistent manner.
- Identify opportunities for increasing revenue and communicate to upper management.
- Make sure all FOH equipment is in good working order.
- Maintain a high level of cleanliness for all equipment – schedule routine maintenance for all equipment.
- Help educate and implement recycling and compost program.
- Maintain overall appearance of the restaurant.
- Communicate painting, burnt out light bulbs, chalkboards, tables, chairs, banquets issues with the maintenance department (issuing tickets).
- Ensure that all daily and weekly cleaning duties are met to R&H standards.
- Ensure that all AHS guidelines are met and upheld, and that the restaurant is operating to their standards.
- Be aware of monthly health inspections and follow ups to limit infractions.
- All cleaners must be labeled clearly for staff both, FOH and BOH.
- Ensure all prep stations have labeled, visible cleaners.
- Communicate hand soap and paper towel shortages to the housekeeping department.
- Follow all Covid19 cleaning and safety procedures.
- Business and customer development; including promotion of in-house events and features through social media, staff communications and other four-walls marketing techniques (printed billfold cards, posters, in-room ads etc.).
- Work with marketing team regarding event details and advertising of promotional deals and daily updates on social media.
- Communicate with all service staff to get to know regulars, their dining habits, and preferences.
- Identify and implement employee recognition and incentive programs.
- Ensure that the hosts and servers are updating OpenTable customer notes daily.
- Be aware of guest issues or complaints on the floor and dealing with them according to R&H standards.
- Ensure that all servers are providing exceptional service to all guests and that everyone leaves happy regardless of their experience.
- Provide “extras” for repeat guests, industry etc. With complimentary desserts, glass of bubbles etc.
- Restaurant management experience, preferably in a leadership role, with a strong understanding of industry operations.
- Proven ability to lead and motivate teams to deliver exceptional customer service.
- Proficient in implementing standard operating procedures, managing inventory, and controlling costs.
- Excellent organizational and multitasking skills in a fast-paced environment.
- Attention to detail and commitment to cleanliness and presentation standards.
- Flexibility to work varying shifts, including weekends and holidays.
- Strong communication skills for effective interaction with staff, customers, and vendors.
- Knowledge of industry trends and health/safety regulations.
