Summary of Responsibilities
Reporting to the General Manager of ARC Restaurant and In Room Dining, the Restaurant and Bar Manager is responsible for the overall leadership, performance, and continued development of ARC Restaurant and Lounge as well as supporting In Room Dining. This role works closely with the General Manager and contributes to the strategic, operational, and financial goals established by the Director of Food and Beverage.
The position combines strong restaurant operations with a particular focus on cocktail programming, bar management, wine knowledge, revenue generation, and exceptional luxury service.
The successful candidate will be an engaging and visible leader who creates memorable guest experiences while building a high performing, motivated, and accountable team. With an entrepreneurial mindset, the Restaurant and Bar Manager will identify opportunities to grow revenue, enhance programming, improve operational performance, and strengthen ARC’s position within Vancouver’s competitive dining scene.
- Lead the daily operations of ARC Restaurant and Lounge, as well as In Room Dining operations, ensuring consistent service, food, beverage, and presentation standards.
- Support the F&B Division in achieving the financial, operational, colleague engagement, and guest experience goals.
- Oversee the bar operation, including cocktail development in compliance to corporate guidelines, purchasing, inventory, beverage costs, quality control, and colleague training.
- Analyze sales, menu performance, operating expenses to identify revenue and profitability opportunities.
- Create and execute effective promotions, events, partnerships, pricing strategies, and beverage activations in collaboration with culinary, marketing, and hotel leadership.
- Actively contribute to achieve financial targets through effective forecasting, scheduling, labour management, inventory control, purchasing, and expense management.
- Lead, coach, and inspire restaurant and bar colleagues while supporting recruitment, onboarding, training, recognition, and performance management.
- Maintain a visible leadership presence during service, engaging with guests, supporting colleagues, and resolving concerns with professionalism.
- Ensure all experiences align with Fairmont expectations following LQA standards, and personalized luxury hospitality.
- Conduct daily briefings, menu tastings, cocktail training, product education, and ongoing performance coaching.
- Collaborate closely with culinary leadership to ensure strong communication and consistent execution between front and back of house.
- Maintain exceptional standards of cleanliness, ambiance, organization, maintenance, and attention to detail throughout the restaurant and bar.
- Monitor guest feedback, online reviews, and service results, implementing action plans where required contributing to Service Excellence.
- Ensure compliance with hotel policies, liquor regulations, responsible beverage service, food safety, health and safety requirements, and provincial legislation.
- Maintain relationships with wineries, distilleries, breweries, suppliers, and local hospitality partners.
- Remain informed about Vancouver’s culinary and beverage scene, competitor activity, and emerging trends.
- Act as Manager on Duty and support other Food and Beverage operations when required.