Business Title: Food & Beverage Manager
Company: Kwalilas Hotel
Job Location: Port Hardy, BC
Full/Part Time: Full-time, Permanent
Report to the Hotel General Manager. Responsible for managing kitchen and serving staff, coordinating food inventory, booking conferences and events and managing quality of food items for the Ha’me Restaurant, Nax’id Pub, and Banquet Rooms.
WORK PERFORMED
Food Service:
- Plan menus for all food outlets in the Hotels, including catering
- Meet with GNN First Nation Elders and traditional knowledge keepers to research and develop culturally appropriate menu items when planning and executing menus
- Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and minimize food costs
- Exercise portion control for all items served and assist in establishing menu prices
- Evaluate food products to assure that quality standards are consistently attained
- Cook or directly supervise the cooking of items that require skillful preparation
Inventory Management:
- Order all inventory for restaurant, pub and banquet service, excluding all food and kitchen supplies. It is expected that Ha’me Restaurant and Nax’id pub will feature many house-made cocktails, as well as regionally inspired beer and wine.
- Conduct monthly beverage inventories.
- Approve the requisition of products and other necessary food supplies
Cost & Quality Management:
- Create a genuine, authentic service culture in the restaurant, pub and conference rooms where guests feel like they are truly and sincerely valued.
- Prepare necessary data for applicable parts of the Hotels’ budgets;
- Project annual food, labor and other costs and monitors actual financial results;
- Take corrective action as necessary to help assure that financial goals are met;
- Meet projected beverage cost-of-goods sold target of 35%, and serving staff wage target of 15%.
- Control food and payroll costs to achieve maximum profitability;
- Evaluate products to assure that quality, price and related aspects are consistently met;
- Develop policies and procedures to enhance and measure quality;
Staff Coordination and Management:
- Provide, develop, train, and maintain a professional work force;
- Hire, train, supervise, evaluate and schedule all kitchen and serving staff, including chefs, cooks, servers, bartenders, bus persons, hosts, banquet staff, and other kitchen employees.
- Interview, select, train, supervise, counsel and discipline all employees in the kitchen and food and beverage department
- Schedule and coordinate the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals;
- Ensure proper kitchen staffing for maximum productivity and high standards of quality;
- Lead staff and inter-departmental meetings;
- Ensure that representatives from the food and beverage staff attend service lineups and meetings;
- Oversee kitchen team and assist in maintaining a high level of service principles in accordance with established standards;
- Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles;
- Provide training and professional development opportunities for all staff, including ensuring all license and qualifications are held and up to date;
Administration
- Meet weekly with the executive Chef and discuss issues affecting the restaurant, pub and banquet space.
- Update SkyWire POS system and repair problems as they arise.
- Develop and continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
- Establish controls to minimize food, liquor and supply waste and theft;
- Support safe work habits and a safe working environment at all times;
- Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment;
- Ensure a safe working environment and attitude on the part of all employees in areas of responsibility; and
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times;
- Customer Service & Event Management
- Handle all guest complaints in person or on social media in a tactful and graceful manner.
- Be responsible for all food and beverage service and preparation to assure that food and beverage production consistently meets or exceeds the expectations of Hotels’ guests;
- Periodically visit dining area when it is open to welcome guests;
- Ensure all services to guests are conducted in a highly professional and efficient manner;
- Manage all conference and catering bookings. Potential clients will contact the hotel and request information, and front desk agents will forward these requests to the Food and Beverage Manager. These requests must be answered in a timely manner.
- Plan, coordinate and execute all special events and promotions in the pub and restaurant. It is expected that a minimum of one event per month will be featured in either establishment.
- Consult with the sales and catering and other departments about food production aspects of special events;
- Serve tables, bartend and host during seasonal low periods when hotel is not busy.
QUALIFICATIONS
- The ability to interact positively with other supervisors, management, coworkers, guests, and the public to promote a team effort and maintain a positive and professional approach;
- The ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality; and
- The ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Note: This job description in no way implies that these are the only job-related tasks the employee will be required to perform. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. Management reserves the right to change, rescind, add, or delete the functions of this position at any time.
HOW TO APPLY
Apply via the website HERE.
