Food and Beverage Operations Manager

1 week ago

Vancouver, British Columbia, Canada Marriott Full time
Job Summary

The Stewarding Manager is responsible for managing the daily kitchen utility operations and staff. Key areas of responsibility include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.

About This Role

This position requires a high school diploma or equivalent, with four years of experience in procurement, food and beverage, culinary, or a related field. Alternatively, a two-year degree in hotel and restaurant management, hospitality, business administration, or a related major, with two years of experience in the same field, is also acceptable.

Main Responsibilities
  1. Orders and manages necessary supplies, ensuring that workers have the necessary equipment, tools, and uniforms to perform their jobs effectively.
  2. Schedules events, programs, and activities, as well as the work of others.
  3. Monitors the inflow of ordered materials and the maintenance of current materials.
  4. Informs and/or updates executives, peers, and subordinates on relevant information in a timely manner.
  5. Supervises dishroom shift operations.
  6. Performs all duties of utility employees as necessary.
  7. Manages all equipment, china, glass, and silver, and ensures adequate clean supplies of each.
  8. Coodinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
  9. Operates and maintains all department equipment and reports malfunctions.
  10. Enforces proper breakdown procedures for banquets, restaurants, room service, and employee cafeteria.
  11. Conducts china, glass, and silver inventories.
  12. Purchases appropriate supplies and manages inventories according to budget.
  13. Interacts with vendors and Health Department representatives as required.
  14. Ensures employees maintain required food handling and sanitation certifications.
  15. Comprehends budgets, operating statements, and payroll progress reports as needed to assist in the financial management of the department.
  16. Schedules employees to business demands and tracks employee time and attendance.
  17. Manages payroll administration.
  18. Ensures compliance with all Food & Beverage policies, standards, and procedures.
  19. Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  20. Controls inventories of food, equipment, smallware, and liquor, and reports shortages to designated personnel.
About You
  • You are passionate about delivering exceptional customer service and creating memorable experiences for guests.
  • You possess strong leadership skills, with the ability to motivate and inspire your team to achieve exceptional results.
  • You are highly organized and able to prioritize tasks effectively, managing multiple projects and deadlines simultaneously.
  • You have excellent communication and interpersonal skills, with the ability to build strong relationships with colleagues, guests, and stakeholders.
  • You are committed to ongoing learning and professional development, with a desire to stay up-to-date with industry trends and best practices.
Salary Range

$58,000 - $77,000 annually, depending on experience and qualifications.

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