Food & Beverage Manager

Accountabilities

• Achieve the key objectives and targets established and outlined in the Food & Beverage Business Plan
• Ensure that all Food & Beverage outlets (Eagle's Eye, Heaven's Door Yurt, Whitetooth Grill, Golden Eagle Grill) have the necessary resources (staffing, equipment, supplies, inventory, maintenance and administration) to deliver on those objectives
• As a participating member of the Resort Management Team, ensure effective communication and partnership between the Food & Beverage team and other departments to fulfill the overall resort objectives
• Provide direction and guidance to the Food & Beverage Leadership Team to ensure productive and effective operations of the department
• Implement policies and directives needed to achieve key objectives
• Administer and track all labour costs, liquor, and food costs within budgets and proactively communicate variances
• Clearly describe, assign and delegate responsibility within the business unit
• Hire, train, retain and develop quality employees
• Evaluate team and provide productive performance feedback and progressive correction
• Oversee employee orientation, training and scheduling
• Oversee special events, weddings, corporate functions, and work in partnership with the Sales & Marketing team on delivery of resort-wide events
• Achieve predetermined revenue, cost and profit objectives
• Maintain desired standards of quality food, service, safety, and cleanliness
• Develop operating tools necessary for management principles (budgeting, forecasting purchase specifications, food production control)
• Assist in the development and presentation of menus
• Maintain effective inter-departmental communications throughout the resort
• Contribute to the long-term success of the department through market awareness and business development efforts
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Requirements

• 3 to 5 years experience in a leadership role in the restaurant, resort Food & Beverage, or related industry
• Back of House experience an asset
• Multi-unit management experience
• Proven fluency in MS Office tools (Word, Excel, and Outlook)
• Comprehensive knowledge of food, wines and service
• Proven track record in developing and maintaining service standards
• Previous experience administering an operating budget and managing operating/labour costs
• Post-secondary degree, diploma or certificate in related field an asset
• Valid First Aid ticket (OFA3) an asset

Essential Skills

• Execution and Results focused
• Financial Acumen
• Motivating Performance
• Meaningful Recognition
• Conflict Resolution
• Leadership
• Detail Orientation
• Service Excellence
• Communication
• Adaptability
• Teambuilding
• Leadership

Working Conditions

• Flexibility to work evening and weekend hours
• Physical skill and ability to ski or snowboard to mid-mountain food outlet
• May be exposed to severe weather conditions on resort (snow, cold, wind)
• Due to working location, may require physical ability to administer first aid to staff or guests (Occupational First Aid Level III certification may be necessary)
• This role is designated as a manager as defined by the Employment Standards Act of British Columbia