Restaurant General Manager

RESTAURANT GENERAL MANAGER

Luxurious Waterfront Resort & Marina

 Gulf Islands in British Columbia

We are currently seeking a Restaurant GM for a high end, Waterfront Resort & Spa & Marina, Gulf Islands in British Columbia.

Our client is an internationally well-known boutique Resort & Spa catering to sophisticated international clients. This Resort offers a unique guest experience focused on luxury in a one-of-a-kind setting.

This is a 9 month/year position, live in one of the most desirable Island communities in British Columbia.

This award winning Resort operates spring to fall only (March to beginning of November. Combine your experience and your passion of Island living by joining the team at this internationally renowned Resort & Marina in British Columbia.

The Resort includes a very popular fine dining Restaurant and a Bistro operation, featuring authentic & contemporary, local Pacific Northwest cuisine. The well-known Chef’s creation reflect a farm-to-table philosophy.

We are looking for an inspired Restaurant GM who believes in success through commitment and pride to join this beautiful Resort.

The ideal candidate is a highly seasoned and intelligent restaurant professional with excellent wine knowledge, outstanding management skills and hands-on experience.

The Restaurant GM will oversee the day-to-day operations of all Food & Beverage related areas of the Resort. The Restaurant GM will report directly to the Resort General Manager and will be in charge for the strategic planning, staff training and development of crew so that they are capable of delivering a superb service to ensure overall guest satisfaction.

The Restaurant GM will be working closely with the event planner.

This inspirational leader is responsible for driving, communicating and supporting all departmental processes within operations and is also accountable for positively influencing the operations through an effective leadership approach.

This position encompasses all aspects of the Resort Food & Beverage operations, including ensuring the success of small events as well as keeping strong positive relations with the Island’s community. 

The Restaurant Manager should be competent in troubleshooting skills, time management, organization and an exceptional eye for detail. 

Key Accountabilities

  • With a hands-on approach, manage, direct and take part in all

aspects of the resort daily food & beverage operations to deliver exceptional resort experiences for guests, employees and other stakeholders.

  • Build, engage and empower a strong service-oriented team and create a positive work environment at all times.
  • Implement and continuously improve the wine & beverage systems, standards and initiate and implement up-selling techniques
  • Develop and implement annual operating plans including financial forecasts, service strategies and operations delivery

Qualifications

  • Minimum 3 to 5 years Restaurant Manager, upscale Restaurant experience
  • Demonstrated ability to lead a team and achieve results
  • High-End Food & Beverage management experience, including fine dining and upscale wine knowledge, sommelier certification an asset
  • Working knowledge and use of current technology including MS Office(Word, Excel, Outlook), POS, and able to adapt to new systems
  • Experience in financial control, planning and reporting in a hospitality environment

Excellent Working Atmosphere, very positive professional environment. Picturesque setting.

The Boutique Resort operates March to November

Very well known, desirable Island community to live in.

Accommodation provided for Single or Couple, at a very reasonable cost. Excellent Salary and Bonus Package.

Interested candidates please forward complete CV in confidence to: info@dietzelintl.com

Confidentiality assured to all interested candidates!



Executive Sous Chef & Sous Chef

Do you want to be part of a super creative, dynamic, cutting edge,

International focused culinary team?

Our client is one of the world’s largest, international Foodservice Companies, opening up production facilities in Canada, with Vancouver being the first location.

The Food Production varies: different food styles from 5 Star gourmet menues to casual snacks.

This Internationally focused kitchen is developing cutting edge food production and creating fantastic, incredible new food trends, setting the culinary standards for the future in this foodservice sector.

The ideal candidate is passionate about food, a creative, talented chef, who is in tune with food trends and is experienced in high-end, high-volume food production.

Large volume, plated food experience in first class food production facilities, 4/5 star hotel, cruise ships and/or convention center or similar is an asset.

Asian food knowledge and Asian culinary trend awareness an asset

Excellent working atmosphere! Be part of the pre-opening management team!!

Excellent Salary, Bonus, Benefits and Pension Plan

POSITION SUMMARY:


Reporting to the Corporate Executive Chef the Executive Sous Chef  & Sous Chef are partly responsible for the overall operation of the culinary department. This leadership position works effectively within the team environment towards the goals of operational execution, customer service and employee satisfaction.

The Executive Sous Chef  & Sous Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including menu developing, training and development of culinary staff.

The Executive Sous Chef  & Sous Chef will play a vital role in the pre-opening phase of the new food production facilities in Vancouver.

  1. Responsibilities
  • Participate, oversee and direct all food productions, ensuring quality standards and specifications are met
    • Assists with ideas in developing and creation of new menue designs and concepts in corporation with the Corporate Chef
    • In charge of preparation and production of all food items
    • Direct staff under company guidelines including performance and disciplinary issues when required.
    • Maintain positive relationships with culinary team and other departments
  • Job Requirements
  • Education in culinary management from an accredited institute or university
  • Red Seal certification
  • Minimum 5 years culinary experience across a broad range of dining levels and must include fine dining experience
  • Adept at sourcing local products
  • Experience with international cuisine (a strong asset)
  • Experience in high volume environment required
  • (Cruise Ships, Hotels, Convention Center etc.) a strong asset
  • Minimum 2 years’ experience as Lead/Sous Chef in a larger kitchen
  • Proven experience and understanding of various cooking methods, ingredients, equipment and procedures
  • Ability to lead effectively with a wide range and diverse community

Exceptional Career Opportunity

Be part of a super creative, trend setting, dynamic team with great people!

Excellent Salary, Bonus, Benefits and many Perks

Interested candidates please forward complete Resumé in confidence to: info@dietzelintl.com