Job overview
Manages food and beverage operations to ensure quality service and standards while delivering a unique guest experience.
Ensure compliance with all federal, provincial, and local regulations concerning health, safety, or other requirements.
Duties and Responsibilities
Financial Returns :
- Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
- In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.
- Ensure all credit and financial transactions are handled securely.
People :
Manage day-to-day staffing requirements, plan, and assign work and establish performance and development goals for team members.
Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
Educate and train all team members in compliance with federal, provincial, and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.
Guest Experience :
- Ensure all food and beverage equipment is in proper operational condition and is cleaned regularly.
- Ensure that all food and beverage facilities including banquet / convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.
Notify Engineering immediately of any maintenance and repair needs.
Establish and achieve quality and guest satisfaction goals. Respond courteously and promptly to all guest questions, complaints and / or requests to ensure a high level of guest satisfaction.
Responsible Business :
Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.
Monitor local competitors and industry trends. Review and approve menu design and concepts with the Executive Chef.
- Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
- Ensure the security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste.
- Perform other duties as assigned. May also serve as the manager on duty.
QUALIFICATIONS AND REQUIREMENTS
- Some college and / or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience or an equivalent combination of education and experience.
- Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred.
- Must speak fluent English.
- Alcohol awareness certification and / or food service permit or valid health / food handler card, as required by local law.
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