Food and Beverage Manager

Kwalilas Hotel is looking for an experienced and service-driven Food & Beverage Manager. Located in the beautiful coastal community of Port Hardy, British Columbia, Kwalilas Hotel offers a fast-paced and welcoming hospitality environment where great food, great service, and guest experience come first.

This is an exciting opportunity for a hands-on leader who thrives in operations, team development, and delivering consistent, high-quality dining and event experiences while enjoying the lifestyle and outdoor adventure Port Hardy is known for. The Food & Beverage Manager is responsible for the overall daily operations of the hotel's café, restaurant, pub, catering, and banquet services. This includes supervising staff, maintaining service standards, ensuring food and beverage quality, managing inventory, supporting culinary operations, and achieving financial goals. The role is both hands on and administrative, with a strong focus on guest satisfaction, staff development, and operational efficiency.

What We Offer

• Company benefits after 6 months.
• Career growth and development opportunities.
• Wellness incentives, including a discounted gym membership and free in-person counselling services.
• One month of covered accommodations for individuals relocating from outside Northern Vancouver Island.
• Two weeks of vacation.

Essential Duties and Responsibilities:

Operations Management

• Oversee the day-to-day operations of the café, restaurant, pub, banquets, and catering departments.
• Ensure consistent food and beverage quality, presentation, and service across all outlets.
• Maintain SOPs for production, productivity, sanitation, and guest service.
• Implement service recovery procedures and resolve guest complaints tactfully and professionally.
• Monitor compliance with safety, sanitation, and licensing regulations.
• Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.

Staff Leadership & Development

• Recruit, train, schedule, and supervise front-of-house and kitchen staff, including servers, bartenders, banquet staff, and line cooks.
• Conduct regular staff meetings, briefings, and performance evaluations.
• Foster a positive and professional work environment focused on coaching, mentorship, and accountability.
• Coordinate training on food safety, WHMIS, liquor service, and workplace safety.
• Step into operational roles (serving, hosting, bartending) as needed during peak periods or staffing shortages.
• Safeguard food preparation employees by implementing training to strengthen knowledge of safety, sanitation, and accident prevention principles.
• Work closely with the Human Resources team to assess and fulfill staffing needs.
• Ensure all staff adhere to food and beverage policies and procedures.

Culinary & Menu Coordination

• Work closely with the Executive Chef (or kitchen leads) to approve menus based on cost, guest preferences, and operational efficiency.
• Provide guidance on food quality, preparation standards, and kitchen productivity.
• Support the culinary team with scheduling, cost control, and hiring when necessary.
• Monitor and improve kitchen sanitation and food handling practices.
• Interact with guests to gather feedback on food quality, presentation, and service levels.

Financial Management & Inventory

• Meet and maintain beverage COGS targets (≤ 35%) and labor cost targets (≤ 15%).
• Oversee purchasing and inventory for all bar and service-related supplies (excluding kitchen ingredients).
• Conduct monthly beverage inventory counts and implement controls to prevent loss and waste.
• Support annual budget planning and track department KPIs.
• Take corrective action to ensure financial targets are consistently met.

Technology & Systems

• Manage and update the POS system, troubleshoot issues, and ensure staff are properly trained.
• Use reports and system analytics to identify trends, address inefficiencies, and improve guest experiences.

Events & Promotions

• Manage banquet and catering inquiries, proposals, and event execution.
• Collaborate with the front desk and departmental teams to ensure smooth communication and follow-up.
• Coordinate and execute at least one promotional event per month in the restaurant or pub.
• Ensure all event services align with the hotel’s service standards and brand.

Marketing & Guest Relations

• Collaborate with marketing and sales teams to promote hotel dining outlets and events.
• Interact regularly with guests during service to gather feedback and enhance the guest experience.
• Represent the Food & Beverage department in community and cultural engagement initiatives, when applicable.

Performance Indicators

• Guest satisfaction ratings (internal and external feedback).
• Department budget adherence and labour cost control.
• Inventory accuracy and waste reduction.
• Staff engagement, retention, and performance growth.
• Successful execution of events and banquets.
• All other duties as assigned by management.

Education and/or Work Experience Requirements:

• Minimum of 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
• A 3-year Hospitality Management diploma/degree or an equivalent culinary university degree.
• Strong knowledge of front-of-house operations and basic kitchen operations.
• Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems.
• Strong interpersonal, leadership, and coaching skills.
• Flexible availability (evenings, weekends, and holidays as needed).
• Food Safe Level 1 and Serving It Right certifications.
• Highly organized and results-oriented, with the ability to remain flexible and perform well under pressure.
• Red Seal certification or a culinary background is an asset, but not required.

Visa Requirements

• Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.