Food and Beverage Manager

JOB SUMMARY

Position: Food and Beverage Manager

Company: Harrison Hot Springs Resort
Job Location: Harrison Hot Springs, BC
Job type: Full-time, Permanent

Salary range: $75,000–$80,000 a year

WORK PERFORMED

• Direct supervisory staff in the efficient and safe operation of all food and beverage outlets. (Copper Room, Lakeside Café, Miss Margaret’s, Islands Bar, Room Service)
• Ensure proper guest service is delivered in the outlets.
• Controls Labor Cost to the targets set.
• Make certain that all procedures, control systems and other established operating plans are understood and implemented by supervisors in the outlets.
• Inspect all Harrison Hot Springs Springs Resort and Spa food and beverage outlets on a daily basis.
• Take responsibility for all administrative functions in the food and beverage outlets.
• Coordinate and communicate all disciplinary actions within the food and beverage service outlets.
• Assume responsibility for the training and standards of the service personnel.
• Take responsibility that all service personnel are trained in Wine and Liquor Service.
• Take responsibility for the cleanliness of all Food and Beverage areas.
• Discuss any policy changes with the Food & Beverage Manager
• Assume responsibility for proper maintenance and repair of assets.
• Support and ensure compliance with the Company’s environmental initiatives.
• Critique and review of operations, answers to guest complaints, etc.
• Ensure all beverages inventory done accurately on a weekly basis.
• Perform other job related duties as required.

QUALIFICATIONS

• Minimum of 10 years food and beverage experience required.
• Must have strong verbal, written, and interpersonal skills.
• Must be able to read, write, speak, and understand English well.
• Must be able to read, write, and comprehend a wide variety of reports including capital project requests, critique and review of operations, answers to guest complaints, and other normal business communications.
• Must be Computer literate.
• Must have knowledge of food and wine service and preparation in a manner consistent with management of a wide variety of restaurant operations.
• Must be able to read and comprehend current union contract, Policy and Procedure manual, and Loss Control manuals.
• Requires a high level of concentration and attention to detail.
• Requires the ability to work independently, prioritize work, and make decisions regarding correct formatting of work.
• Flexible to a changing schedule to meet business requirements.
• Being multi-lingual is an asset.

 To Apply - Follow the link to the hiring company for further information