JOB SUMMARY
Position: Food & Beverage Manager
Company: Royal Victoria Yacht Club
Job Location: Victoria, British Columbia, Canada
Job Types: Full-time, Permanent
Work Performed:
Service
- Working closely with the Head Chef to help plan menus for all areas of the Club considering current market conditions, seasons, holidays, dish popularity and variety of other factors.
- Ensure the efficient running of functions / events.
- To be the ‘On Duty Manager’ as required. This may involve opening and closing duties, including those related to afterhours security.
- To ensure that the servers are always correctly and smartly dressed, that they
- offer professional and courteous service to their customers.
- To attend timely to customer complaints.
- Comply with Serving it right and food safe standards.
- Staff scheduling and training, labour control and costs.
- Wine list - planning, training staff, inventory, specials.
- Oversee meeting room cleanliness and service standards.
Inventories
- Ensure that all stocks are ordered to the correct quantities, quality and price.
- Check that stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
- Establish controls to minimize food, liquor and supply waste / theft.
- Researches new products including an analysis of their costs and benefits.
Safety / Hygiene
- To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that if are ill or injured receive the correct treatment or are not allowed to work. Filling of WCB forms.
- To regularly hold maintenance checks with the Foreshore Manager to ensure that cleanliness, maintenance, safety and other standards are consistently attained.
- To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
- To ensure that all public areas are clean and well maintained.
- To ensure maximum security in all areas under your control and that staff are fully aware of key security.
Administrative Duties
- A working “hands on leader” of the Food and Beverage team. Prepare and maintain budget requirements including providing assistance in projecting annual food, liquor and labour costs and to take corrective action where necessary to help assure that financial goals are met.
- Provide daily, weekly, monthly reports and other reports as requested.
- To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
- To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the General Manager.
- Submitting Bi- weekly timesheets to the Payroll Clerk for servers and bartenders.
- Staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
- All documents are sent to the accounts department immediately for processing.
- To constantly update your knowledge and skills for the good of the establishment and the profession.
- POS layout, item keys, pricing adjustments within Jonas
- Assists the General Manager in developing and implementing long-range (strategic) plans.
Duties and responsibilities for Events:
Service
- Working closely with the Head Chef to help plan menus for group bookings and Special Events of the Club considering current market conditions, seasons, holidays, dish popularity and variety of other factors.
- Ensure the efficient running of function / events.
- To ensure that the servers are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
- Attend quickly to customer complaints. Follow up for feedback on events.
- Comply with Serving it right and food safe standards.
- Ensures that all departments of the Club are apprised of events at least two weeks in advance of the booking date.
- Ensures that setup of chairs, tables, stages, decorations, grounds and other equipment is in accordance with customer requirements.
- Is the customer advocate in all meetings, serving as the group planner’s primary contact on property and is responsible for the overall experience.
- Even if the Event is successfully planned, the Food and Beverage Manager should be present during the event and handle issues and problems that arise during the event.
Administrative Duties
- A working “hands on leader” of the Food and Beverage and Event team.
- Using the Clubs Caterease system for all events. Updating the system as needed.
- Prepare quotations and negotiate with clients if necessary. Close the deal with clients.
- Look for potential clients in the market place as well as maintain ongoing relations with old clients.
- Prepare function sheets at least two weeks prior to the event, including menu and floorplans.
- Prepare and maintain budget requirements including providing assistance in projecting annual food, liquor and labour costs and to take corrective action where necessary to help assure that financial goals are met.
- All documents are sent to the accounts department immediately for processing.
- Have weekly meetings with the marketing coordinator, Foreshore Manager and Head Chef.
- Maintain a follow up on each event and collect reviews from client. All reviews must be documented and presented to GM.
- To constantly update your knowledge and skills for the good of the establishment and the profession.
- Assist the accounts department as and when needed.
- Coordinating bookings / meetings for the Race calendar with the Racing Fleet Captain.
- Working with the administration department with the Club Annual calendar.
- The ability to manage and balance group, business and club based events.
- Updating wedding packages, event packages, floor plans, photos and menus.
- Working with the Swiftsure Committee in planning the onshore portions of the Race events.
- Attending Entertainment committee meetings if asked.
- Coordinating the Christmas decorating of Clubhouse and buildings.
Supervisory Responsibilities:
Training
Plan and carry out orientation and training.
Train and supervise all food service staff in the proper presentation of menu items according to established guidelines.
Train staff for safe and proper use of all equipment, chemicals & utensils.
- Identify ongoing training needs of staff throughout the year – one-on one, on the job, group training.
Plan and hold group meeting or prepare memos as needed.
Allow opportunities for communication within department.
- Staff Evaluations
- Meet with staff one on one every six months to discuss work performance and establish goals.
- Document all reviews and present to GM.
- Communication
- Communicate effectively and frequently with staff to give feedback about work performance and to convey necessary information about menu changes, guest meal counts, inventory and procedural changes.
- Communicate daily with Head Chef, Event Coordinator, servers and bartenders to ensure smooth running of the F and B department.
Qualifications:
Education and Experience
Five years intermediate/senior food and beverage experience with an undergraduate degree in a related discipline, or diploma in hospitality, or management and certification in hospitality, or a minimum of four years progressive related experience combined with progression towards a professional designation. Demonstrated experience working with JONAS is preferred or experience with similar computerized POS system.
Skills and Abilities:
- Ability to apply knowledge of Food and Beverage and Event Management;
- Ability to work with minimal supervision and demonstrate good judgement and creative problem solving abilities.
To Apply - Follow the link to the hiring website for further information.
