Food & Beverage Manager
Capilano Suspension Bridge Park (CSBP) is nationally
recognized as a best business, innovator and leader in the Canadian
tourism industry. With over 1,000,000 guests annually, our five food and
beverage venues guarantee eats and treats for everyone. Our cafés serve
locally roasted organic coffee, gourmet sandwiches and fresh baked
goods. Our grill serves up BBQ classics, such as Ocean Wise salmon
burgers, Canadian sirloin beef burgers, foot-long bridge dogs and veggie
burgers. Our new Cliff House Restaurant, (opened in February 2018)
offers casual West Coast inspired meals focused on fresh ingredients,
Ocean Wise seafood product and pairings of regional craft beers or BC
wines on tap.
We are seeking a motivated, energetic Food & Beverage Manager to join our leadership team and provide support and direction to all Food & Beverage Operations within Capilano Suspension Bridge Park. The ideal candidate will have both front and back of house industry experience, the ability to support a team of dynamic, creative team members, and a focus on exceeding our guest expectations and sales targets. This role reports to the General Manager of Operations and has four direct reports: The Manager of Quick Serve, the Manager of the Cliff House Restaurant, The Cliff House Chef and the Commissary Sous Chef.
We are seeking a motivated, energetic Food & Beverage Manager to join our leadership team and provide support and direction to all Food & Beverage Operations within Capilano Suspension Bridge Park. The ideal candidate will have both front and back of house industry experience, the ability to support a team of dynamic, creative team members, and a focus on exceeding our guest expectations and sales targets. This role reports to the General Manager of Operations and has four direct reports: The Manager of Quick Serve, the Manager of the Cliff House Restaurant, The Cliff House Chef and the Commissary Sous Chef.
Property: Capilano Suspension Bridge Park
Position Title: Food & Beverage Manager
Application Deadline: 2020-02-21
Responsibilities:
- Plans, organizes, directs, controls and evaluates all Food and Beverage operations (multiple locations/outlets).
- Provide regular coaching and support to the Restaurant Manager, Quick Serve Manager, Cliff House Chef and the Commissary Sous Chef.
- Formulates, reviews, implements, and monitors operational budgets with the GM of Operations, CEO and CFO to ensure profitability.
- Maintain aggressive financial returns while providing good value to our guests.
- Possess a hands-on approach to leadership, stepping into front line operations as needed.
- Attend weekly operations meetings to facilitate strong, clear communication and interaction between the park operations and all other services and amenities.
- Work closely with the Sales and Events Teams in order to drive sales and profitability of our events and Group Sales.
- Create schedules that match the budget and are optimized for guest service and sales generation.
- Create and support a strongly engaged front of house team and back of house team through effective recruiting, training, and recognition.
- Oversee monthly inventory count and manage discrepancies.
- Oversee the Culinary team in review of training, food costing and portion control.
- Ensure the standards for both food service and production are consistently high.
- Develop, innovate and deliver a product mix which is quality driven.
- Communicates daily with the F&B team to ensure sales goals are met and discover where they can be exceeded.
- Ensure food quality standards are established, trained and coached in all food venues.
- Further develop and enhance department training, performance reviews and recognition programs within the F&B department.
- Work with Suppliers and all Capilano Group locations; secure orders, seek out discounts through bulk opportunities, etc.
- Supports the ordering of food.
- Work closely with Sales & Marketing, HR and Events for internal company events.
- Understand and communicate all health and safety requirements and regulations and ensure they are followed.
Qualifications:
- Minimum 5 years of progressive management experience in the Food & Beverage industry, with proven success in coaching, developing and motivating teams.
- Experience coaching and supporting a back of house team that includes a Commissary Kitchen.
- University or College degree in Tourism & Hospitality Management or in related discipline is an asset.
- Intermediate knowledge of Microsoft Office (Word, Excel, Outlook) and POS systems.
- “Food Safe” certification Level II, “Serving it Right” certification, First Aid Level 1, or open to further education.
- Experience analyzing financial reports (daily, weekly, monthly, yearly results statements).
- Able to work a variety of shifts including evenings, weekends and holidays, or as required to meet the needs of the business.
