Hotel Food & Beverage Manager

Sunshine Village Corporation•Banff, AB

18d

About The Position

The Hotel Food and Beverage Manager is in a visible, dynamic role, overseeing the day-to-day operations of consistent, high-quality service in their assigned outlet(s). This role focuses on leadership, planning, and ensuring the highest standards of food and service are met, and the ideal candidate has a strong background in hospitality management and excellent leadership skills. The Food and Beverage Manager works under the supervision of the Food and Beverage GM or designate, and closely with all culinary, warehouse, and operations departments.

Requirements

Several years management experience in a fast-paced food service, culinary, or related professional area.
ProServe required, ServSafe training an asset, Health & Safety Certification an asset.
Good computer knowledge (MS WORD and Excel), company HRIS systems
Strong communication & supervisory skills
Outgoing, positive, friendly and mature attitude.
Able to foster a positive and collaborative work environment through effective communications and team-building.
Calm under pressure and patient, able to exercise good decision making.
Communicate effectively in English, both written and verbally.
Prepared to work flexible schedules (weekends, evenings, holidays).
Maintain professional conduct when in uniform, on or off-duty, and online.
Effectively provide training, support, and assistance to coworkers.
Attend and actively participate in meetings and training.
Must be neat, punctual, and dependable.
Strong analytical abilities.

Nice To Haves

A Bachelor's Degree in Hospitality Management, Business Administration, or a related field is preferred.
ServSafe training an asset
Health & Safety Certification an asset.

Responsibilities

Managing the day-to-day front of house operations of restaurant and banquet facilities, ensuring seamless and efficient service, and staying visible on the floor during peak service times to engage with guests and staff.
Developing and implementing operational policies and procedures to enhance guest satisfaction and operational efficiency.
Leading and supervising the service team, monitoring and managing guest reservations, dining room layouts, and table assignments to optimize seating and service flow.
Ensuring that all food service standards, health and safety regulations, responsible alcohol service and guest safety, and quality requirements and standards are followed consistently and thoroughly, via regular inspections, checklists, audits, and adherence to standard operating procedures.
Ensuring high levels of guest satisfaction by maintaining quality standards in service, hospitality, and dining experiences.
Event coordination, including collaboration with other departments to plan and execute banquet and catering functions, supervising set-up and service of events, and ensuring timely, efficient delivery and guest satisfaction is an important aspect of this role.
Timely and accurate incident and deficiencies reporting.
Assisting with recruiting front-of house staff, including servers, hosts, bartenders, and attendants.
Managing the scheduling, training and development of employees, including conducting regular performance evaluations, providing coaching and development opportunities, enhancing staff skills and career growth.
Managing aspects of budgets and financial performance, implementing cost control measures to achieve revenue and profitability targets.
Overseeing inventory management (ordering, receiving, maintaining adequate stock levels of supplies and beverages).
Analyzing sales reports to identify trends and opportunities for improvement.
Completing quality assurance.
Resolving issues and responding to guest feedback, promptly and professionally.
Communicating and adhering to company initiatives, policies, and procedures.
Other duties may be requested and assigned from time to time.