Food and Beverage Manager - Best Western Valemount

Vantage Hotels•Valemount, BC

7d•Onsite

About The Position

The Food and Beverage Manager is responsible for overseeing the full scope of food and beverage operations, including the restaurant, lounge, and banquet services. This role ensures the consistent delivery of exceptional guest experiences through high-quality service, operational efficiency, and strong team leadership. The Manager plays a critical role in driving both service excellence and financial performance by effectively managing inventory, controlling costs, and aligning operations with business demand. As a hands-on leader, the Food and Beverage Manager leads, coaches, and develops a team of servers and bartenders, fostering a culture of accountability, professionalism, and continuous improvement. The role requires maintaining a visible presence on the floor to support staff, engage with guests, and ensure service standards are consistently met. In addition to daily operations, the Manager is accountable for administrative and financial functions including scheduling, budgeting, forecasting, and performance analysis. They work closely with other departments, including the Executive Chef and hotel leadership, to coordinate events, optimize staffing, and deliver seamless guest experiences across all outlets. Overall, this position is instrumental in balancing guest satisfaction, employee development, and operational profitability, while upholding the organization’s service standards, culture, and values.

Requirements

Minimum one year of experience in managing a team in the food and beverage sector.
Excellent knowledge of food and beverage operations.
Strong communication skills (verbal, listening, writing).
Experience with food and liquor costing, purchasing, and inventory controls.
Proficiency in monitoring and reporting on inventory items accurately.
Leadership, training, and team-building skills.
Food Safe and Serving it Right certification (or equivalent).
Advanced proficiency in Point of Sale (POS) systems and hospitality management software (e.g., TouchBistro, Micros, or Opera)
Exceptional conflict-resolution skills for handling high-pressure guest service recoveries.
Scheduling F&B and assist Chef with administrative tasks.

Nice To Haves

Proven experience as a Food and Beverage Manager in a top-tier setting.
A deep love for mountain life and a desire to settle in the Canadian Rockies.
Strong leadership with a skill for fostering a positive, caring work environment.
A creative flair with a passion for delivering exceptional guest experiences.

Responsibilities

Lead and mentor the Food and Beverage team, fostering continuous improvement, workflow and attention to detail.
Develop team members through training, coaching, and mentoring to enhance operational performance.
Conduct formal performance evaluations and cross-train to build a versatile service team capable of transitioning between the lounge, restaurant, and banquet operations.
Demonstrate and promote Best Western Valemount's culture and values through exemplary behavior and interactions.
Motivate team members and encourage empowerment to enhance guest satisfaction.
Assist in all areas of food and beverage outlets as needed.
Manage administrative tasks related to scheduling, budgeting, and reporting.
Participate in preparing budgets for the kitchen, restaurant and lounge operations.
Monitor and manage expenses, inventory, and operational costs effectively.
Analyze revenue and expense reports and take appropriate actions to optimize financial performance.
Ensure compliance with labor tracking and cost control measures.
Utilize hotel occupancy forecasts to dynamically adjust purchasing volumes and labor schedules, mitigating waste and minimizing overtime.
Ensure consistent delivery of high-quality food and beverage services to all guests.
Maximize customer satisfaction by delivering superior service and addressing customer complaints promptly and accurately.
Establish and enforce quality standards for guest service practices.
Train staff on proper customer service practices and ensure adherence.
Conduct regular table touches and floor presence during peak hours to engage with guests and support the service team.
Establish clear performance expectations with all employees and conduct regular team meetings.
Train and manage serving personnel in banquet, restaurant, and lounge settings.
Ensure staff are trained and certified in safe food handling and liquor service.
Ensure compliance with food safety regulations and health and safety standards in all areas of operations.
Organize and execute all banquet and catering events, directing service staff and cooperating with the Executive Chef and all hotel departments to ensure successful event delivery.
Monitor service levels and manage employee performance effectively.
Create a safe and supportive working environment for all team members.
Assist with recruiting and hiring talented service team members as needed.