POSITION SUMMARY

Reporting to the general manager at Sky 360, the assistant general manager must be a strategic business partner who is accountable for the overall performance of the business. This individual is responsible with assisting the general manager for driving results aimed at achieving the company’s goals while adhering to company policies and procedures. Cultivating a fun and engaging work environment that complies with all relevant laws, and where the guest experience always exceeds expectations regardless of volume, are top priorities. Superior leadership, critical forward-thinking planning ability and decision-making skills are vital to thriving in this position, and a passion for delivering continual training and coaching is key to team success.

RESTAURANY SUMMARY

Standing over 600 feet above the downtown core, the Calgary Tower has been an icon in the city skyline for over 40 years. Offering uncompromising views in every direction, visiting the tower has become a proud tradition for Calgarians and their guests.

Calgary’s own revolving restaurant on top of the Calgary Tower offers more than just magnificent views of the City of Calgary & the Rocky Mountains. Unforgettable food, an award-winning wine list and a contemporary design all come together to make this unique dining destination a step above the rest.

COMPENSATION

• Compensation package includes competitive annual salary.
• Gratuities.
• Paid leave for sick and bereavement.
• Performance pay program and discretionary bonuses eligibility.
• Professional development financial support.
• Duty meals.
• Comprehensive extended health and insurance benefits package.
• 2 weeks’ vacation.
• Cell phone allowance.
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials.

DUTIES & ESSENTIAL RESPONSIBILITIES

• Assist the general manager in executing operational strategy.
• 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.
• Quality control – food and beverage are consistently prepared and served according to the restaurant’s recipes, portioning, preparing, and serving standards.
• Assist the general manager to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.
• Review financial statements and prepare financial reports as required by Concorde head office, undertaking actions to ensure all financial reporting and operations are compliant with applicable regulatory requirements and legislation.
• Assist the general manager with preparation for monthly cross-venue GP meeting
• Stay on top of all learning, development and training being administered by Head Office departments and ensure all necessary team members attend.
• Ensure active venue participation in the company health & safety program and have at least one salary and one hourly employee represent the venue on the cross-venue Health & Safety Committee.
• Make recruitment, hiring, onboarding, succession planning and termination decisions in compliance with the Alberta Human Rights Act and internal company policies
• Time management and effective management scheduling; fill in where needed to ensure the highest guest service standards and efficient operations but understand that this position is not full-time floor manager plus administrative responsibilities.
• Continually strive to develop staff in all areas of managerial and professional development through ongoing training programs and regular performance feedback.
• Ensure all required paperwork, including forms, reports and schedules is prepared and submitted in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance schedules.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Schedule hourly labour as required using anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
• Be knowledgeable of HR policies regarding employees and administer prompt, fair and consistent performance management for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, provincial, and municipal regulations that pertain to Occupational Health and Safety, Employment Standards and Human Rights requirements.
• Work with the Business Development, Events, and Marketing teams to develop, plan, and carry out restaurant marketing, entertainment bookings, advertising and promotional activities and campaigns.
• Execute ad-hoc administrative and operational duties are 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 2 years preferred).
• 5+ years of hospitality experience preferred, but not required.
• Extensive wine and cocktail knowledge are considered an asset.
• Well organized with a keen eye for detail and the ability to identify, analyze and solve technical and theoretical problems.
• Advanced writing and grammatical proficiency.
• Recognized ability to build and maintain positive and collaborative working relationships with staff at all levels.
• Working knowledge of applicable employment related legislation.
• Integrity, discretion and judgment with tact and diplomacy on confidential matters.
• Intermediate skills with Microsoft Office Suite preferred.
• Experience with any payroll, HRMS and/or LMS (specifically Sage), and Hot Schedules is considered an asset.
• Comfortable with team delegation and holding others accountable for tasks.

BEHAVIOURS REQUIRED

• Strong focus setting and accomplishing venue priorities.
• Excellent communication skills both written and oral – approachable and genuine.
• Takes pride in their work and respects the responsibilities and time of others.
• Knows how to maintain a work life balance that works for them and the business.
• Lead by example on and off duty.
• Easily build rapport.
• High personal and business ethics driven by an authentic and caring personality.
• Take ownership of duties, show initiative, proactive and learns from mistakes.
• Naturally positive attitude, great personal hygiene, and a high level of deportment.
• Possess good judgment and problem-solving mindset.
• Tactful, uses discretion and keeps confidential information secure.
• Builds up the comradery of their team and inspires teamwork.
• Determination to always improve, doesn’t shy away from difficult conversations, openly gives, and receives positive and critical feedback well.