Chef - Food and Beverage Manager

GENERAL SUMMARY:

The Chef - Food andBeverage Manager is responsible for overseeing the overall success of dailykitchen operations and ensuring the efficient delivery of food and beverageservices to guests. This role combines culinary expertise with strongleadership, as the Chef - Food and Beverage Manager is actively involved infood preparation while also guiding and managing the kitchen and food andbeverage service staff. The position focuses on continually improving guest andemployee satisfaction while maximizing financial performance in all areas ofresponsibility. As the leader of the food and beverage team, you will superviseall kitchen, restaurant, and banquet operations to ensure consistentlyhigh-quality products and service are delivered. You will be responsible fortraining, developing, and motivating staff, ensuring compliance with foodsafety and sanitation standards, and maintaining an organized, productive workenvironment.

CANDIDATE PROFILE:

Education and Experience

• High schooldiploma or GED; 5 years’ experience in the culinary, food and beverage, orrelated professional area.

OR

• 2-year degreefrom an accredited university in Culinary Arts, Hotel and RestaurantManagement, or related major; 4 years’ experience in the culinary, food andbeverage, or related professional area.

Preferred:

• Food & beverage experience in limitedor full-service property with major hotel brand (Marriott / Hilton / Accor /IHG / Hyatt)

• Certification as Executive Chef, CertifiedMaster Chef by a government accredited agency and Red Seal certificationrequired

•Excellentknowledge and understanding of all food & beverage policies and procedures

• Ability and willingness to work flexiblehours including weekends, holidays, and late nights

• COP/First Aid Certifications and trainingan asset

• Capability to communicate and write in bothEnglish and French

• Excellent interpersonal and communication skills, witha passion for guest satisfaction

• Experience in pre-opening and hotel opening(an asset)

• Knowledgeof Oracle, FOSSE, Delphi, Marriott GXP, Employer D, Adaco, Microsoft OfficeSuite (an asset)

ESSENTIALFUNCTIONS AND RESPONSIBILITIES:

RestaurantOperations

•Lead kitchen andrestaurant teams and provide directions for day-to-day operations.

•Review of brandguest satisfaction results. Implement action plans to improve scores indetermined areas of responsibility.

•Understand associateduties positions to perform duties in their absence or determine appropriate alternativesto fill gaps.

•Provide guidanceand direction to subordinates, including setting performance standards andmonitoring performance.

•Utilizeinterpersonal and communication skills to lead, influence, and encourageothers; advocate sound financial/business decision making; demonstratehonesty/integrity; lead by example.

•Encourage andbuild mutual trust, respect, and cooperation among team members.

•Serve as a rolemodel to demonstrate appropriate behavior.

•Ensure propertypolicies are administered fairly and consistently.

•Review staffinglevels to ensure that guest service, operational needs and financial objectivesare met.

•Establish andmaintain open, collaborative relationships with associates and ensure they dothe same within the team.

•Solicit associate feedback,practice an "open door" policy and review associate engagement resultsto identify and address areas of concern.

•Supervise andcoordinate activities of cooks and workers engaged in food preparation anddelivery.

•Demonstrate newcooking techniques and equipment to staff.

•Develop proceduresto ensure guest expectations are exceeded during the entire process of service delivery.

Settingand Maintaining Goals for Department Function and Activities

•Develop andimplement guidelines and control procedures for food and drinks purchasing andreceiving areas.

•Establish goalsincluding performance goals, budget goals, team goals, etc.

•Communicate theimportance of safety procedures, detailing procedure codes, ensuring associate understandingof safety codes, monitoring processes and procedures related to safety.

•Manage department operatingexpenses including food/drink costs, supplies, uniforms and equipment.

•Participate in thebudgeting process for areas of responsibility.

•Knows, implements andconducts quarterly brand GFSA audit.

•Conduct quarterlymenu engineering and cost analysis to ensure profitable contribution.

EnsuringCulinary Standards and Responsibilities are Met

•Provide directionsfor menu execution.

•Monitor thequality of raw and cooked food products to ensure that standards are met.

•Determine how foodshould be presented and create modern food presentations.

•Recognize superiorquality products, presentations and flavor.

•Ensure compliancewith food handling and sanitation standards (Government and Brand).

•Follow properhandling and the right temperature of all food products.

•Ensure employeesmaintain the required food handling and sanitation certifications.

•Maintainpurchasing, receiving and food storage standards.

•Prepare and cook foodof all types, either on a regular basis or for special guests or functions.

EnsuringExceptional Customer Service

•Provide andsupport service behaviors that are above and beyond for personalized customersatisfaction.

•Improve service bycommunicating and assisting individuals to understand guest needs, providingguidance, feedback, and individual coaching when needed.

•Manage day-to-dayoperations, ensuring the quality, standards and meeting the expectations of thecustomers daily.

•Display leadershipin guest hospitality, exemplifies excellent personalized service and creates apositive atmosphere for guest relations.

•Interact withguests to obtain feedback on product quality and service levels.

•Respond to andhandles guest problems and complaints.

•Empowers associatesto provide personalized customer service. Establishes guidelines so associates understandexpectations and parameters. Ensures associates receive on-going training to supportguest expectations.

Managingand Conducting Human Resource Activities

•Identifies thedevelopmental needs of others and coaching, mentoring, or otherwise helpingothers to improve their knowledge or skills.

•Ensure associates aretreated fairly and equitably.

•Train kitchen and outletassociates on the fundamentals of good cooking, excellent plate presentationand service.

•Administer theperformance appraisal process for direct report managers.

•Interact with the SousChef and Catering department on training regarding food knowledge and menucomposition.

•Observe servicebehaviors of associates and provide feedback to individuals and or managers.

•Manage associates progressivediscipline procedures for areas of responsibility.

•Ensuredisciplinary procedures and documentation are completed according to StandardOperating Procedures (SOPs).

•Provideinformation to executive teams, managers and supervisors, co-workers, andsubordinates by telephone, in written form, e-mail, or in person.

• Analyze information and evaluate results to choose thebest solution and solve problems.

Financial/Sales

•Review financialtransactions and monitor budget/forecast to ensure efficient operation andadherence to budget, without sacrificing quality and service.

•Prepare monthlylabor and revenue forecasts for the division.

•Maximize revenueopportunities through pricing, volume strategies and upselling.

•Maintain purchasingsystem and only purchase approved items.

•Monitor actual andprojected sales daily.  Review mealperiod covers, room capture ratios and average cheques to ensure revenue goalsare met or exceeded.

•Ensure cashcontrol and liquor control policies are in place for department is followed byall.

•Initiate andimplement promotions in AC Kitchen/Lounge and Room Service.

•Develop the annualadvertising and promotions calendar to support revenue expectations.

•Partner withsuppliers to create promotions towards developing the F&B offering andrevenue.

•Participate inindustry events to market the F&B products.

•Participate in thedevelopment and execution of a strategic business plan for assigned outlets byproviding and analyzing projected market data.

•Complete quarterlyfood and beverage menu engineering and beverage cost analysis.

•Establish KPI forcost %, contribution and CVRS/HR.

•Implement andevaluate an equitable gratuity distribution system for F&B associates.

* Our organization is an employer aware ofprofessional fairness and committed to recruiting a diverse workforce andmaintaining an inclusive culture. The use of the masculine is used for thepurpose of lightening the text. We do not discriminate based on gender,ethnicity, religion, sexual orientation, age, disability, or any other basisprotected by provincial or federal laws.

* Our organization is an employer aware ofprofessional fairness and committed to recruiting a diverse workforce andmaintaining an inclusive culture. The use of the masculine is used for thepurpose of lightening the text. We do not discriminate based on gender,ethnicity, religion, sexual orientation, age, disability, or any other basisprotected by provincial or federal laws.