Food and Beverage Manager - Emerald Lake Lodge

  • Canadian Rocky Mountain Resorts
  • British Columbia 93, Field, BC, Canada
  • Aug 07, 2018
Full time Hospitality-Hotel

Job Description

Duties and Responsibilities:

  • Must be prepared to work all shifts, and to cover for the Breakfast and Banquet Managers on days off
  • Must be prepared to oversee training and mentorship for all members of Department
  • Work closely with the Meetings & Events Department, attending weekly BEO meetings; liaising with the Kitchen to provide the service expected by our guests
  • Oversee daily inventory of liquor and beer counts
  • Overseeing the process for inventory, ordering, wine list, menu printing, tastings, allocation of Duty, Personal and Promo accounts, daily sales reports, ongoing communication with the Hotel Manager, and other duties as assigned
  • Providing the Hotel Manager/Operations Manager with monthly financial sales reports
  • F&B Manager is expected on the floor regularly, and to greet the guests in function areas (40% of the position is hands-on, 60% administrative)
  • To conduct regular staff meetings and communication sessions
  • Oversee Supervisors to ensure Dining Room, Lounge, and function facilities are clean, tidy, organized, and follow Health & Safety standards; conduct spot-checks to ensure standards are being met
  • To provide guidance and mentorship to all other members of the F&B Management/Supervisory team
  • To provide the example to all staff re: grooming policies, professionalism, and verbiage; supporting staff throughout every shift
  • To foster a team attitude, overseeing all staff members, and ensuring that communication and standards are as indicated in Operations Manual
  • Oversee the Cilantro-on-the-Lake team, when the Outlet is open (seasonal)
  • To complete bi-weekly payroll for the Department in an accurate and timely manner, and to oversee allocation of function gratuities
  • To assign tasks to members of Management/Supervisory team
  • To prepare schedule, ensuring staff shifts are allocated in a fair and equitable manner, and provide the hours required for retention of staff; provide copies of schedule to Hotel Manager/Operations Manager
  • To provide Hotel Manager with ongoing communication in the event of performance issues, and to notify HR right away with respect to incident reports
  • Provide explanations to the Hotel Manager for any situations that required use of a Promo account
  • To assist in menu planning, if necessary, and to consult with the Chef on daily specials
  • Oversee all communication as it relates to F&B team (pre/post discussions regarding menu changes, items changes, specials, etcetera)
  • To oversee all set up and tear down for Meetings & Events
  • To address client concerns/issues immediately and effectively
  • To communicate any information/direction required by the Front Desk to the FOM/FOS
  • To ensure staff is fully trained in emergency and power outage procedures
  • To ensure Health & Safety regulations are strictly maintained
  • Inform Hotel Manager re: the purchase of any stock, wares, wines, liquors, as per revenue allocations at the Lodge; consult with Hotel Manager/Operations Manager concerning larger purchases
  • To attend bi-weekly Department Head Meetings, or to provide a representative to attend in their place
  • Ongoing communication with all departments to provide a cohesive team at the Lodge
  • Working sections when required
  • Serving banquets when required
  • Working breakfast when required
  • Arrive on time and groomed appropriately, as per CRMR Employee Handbook
  • Other duties, as required
  • Assist other departments, as needed

 

Requirements/Experience:

  • Excellent interpersonal and communication skills, both verbal and written
  • A passion for customer service; previous experience is an asset
  • Highly organized and detail oriented, with the ability to multitask
  • Able to cope in high pressure situations
  • Knowledge of Squirrel an is an asset
  • Microsoft Office and Outlook is required
  • Previous hotel experience mandatory
  • Must be willing to work all shifts (AM, PM, and mid-shifts) and provide support with daily service when required
  • Previous F&B Supervisory/Management Experience, including Banquets, is required
  • Must be able to work in a team setting, while providing professional direction to staff and other Managers in the Department
  • Must have the ability to handle any guest issues, with guidance from the Hotel Manager, if required
  • Must have the ability to handle any staffing issues, with guidance from the Hotel Manager and HR, if required
  • Sommelier certification is an asset
  • Serving It Right certification is required
  • Must have inventory and cost analysis experience
  • Menu and culinary abilities are an asset
  • Must be able to work independently and remain calm in the event of an emergency
  • Ability to endure long periods of standing (sitting, bending, and lifting to 45 pounds may be required)

 Please email your resume to hr@crmr.com