Assistant Manager

Job Description

Flower & Wolf, located in the Sheraton Suites Calgary Eau Claire (managed by Accor), offers locals and travelers a familiar yet refreshing restaurant and bar experience in a sophisticated space. As the Assistant Manager, you will play a key role in leading the day-to-day operations of the venue, ensuring exceptional guest experiences while cultivating a team culture rooted in service, hospitality, and accountability. With a strong focus on operational excellence, team engagement, and guest satisfaction, you will help drive both the performance and reputation of the venue. This position requires strong leadership, hands-on management, and a commitment to delivering consistent, high-quality service.

Below is a summary of your key responsibilities, along with any additional duties that may arise.

1. Operational Leadership:

• Oversee the daily operations of the restaurant and patio, ensuring efficiency and adherence to service standards.

• Champion the use of systems including Open Table and Silverware POS, ensuring they are utilized effectively to optimize operations.

• Maintain and adjust the venue's ambiance according to time of day and season to enhance the overall guest experience.

• Ensure compliance with all local and corporate policies, procedures, and health & safety regulations.

2. Guest Experience:

• Foster a culture of service excellence by engaging the team and driving high levels of guest satisfaction.

• Ensure every guest interaction reflects the venue's hospitality standards.

• Proactively handle guest concerns in a timely and professional manner, ensuring appropriate follow-up and communication.

• Monitor guest satisfaction scores and implement strategies to exceed expectations.

3. Team Management & Development:

• Lead, coach, and support team members to perform at their best while holding them accountable to their roles and responsibilities.

• Oversee ongoing training programs to ensure service standards are consistently met and exceeded.

• Promote a positive and productive work environment, focusing on employee morale and team cohesion.

• Conduct performance management practices including feedback, coaching, and progressive discipline when necessary.

4. Financial & Productivity Management:

• Assist in achieving financial targets by maximizing revenue opportunities and managing labor and other operational expenses.

• Monitor productivity metrics and make data-informed decisions to improve efficiency and profitability.

• Support cost control initiatives without compromising service quality.

Qualifications

• Service focused personality is essential and previous food & beverage front of house leadership experience, minimum 1 year of leadership experience in a comparable setting is required
• Computer literate with knowledge of Microsoft Office; prior experience working with Silverware or a related system is an asset
• Excellent communication skills, both written and verbal
• Ability to lead by example and create strong relationships within the team and hotel
• Results orientated, positive outlook, attention to detail with ability to work within a fast paced environment
• Ability to consistently stand and walk throughout shift
• Available to work a schedule that reflects the business levels and needs of the venue/hotel