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Executive Chef and Operations Manager

2 months ago

Regina, Saskatchewan, Canada The Atlas Hotel Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef and Operations Manager to join our team at The Atlas Hotel. As a key member of our leadership team, you will be responsible for overseeing the day-to-day operations of our food and beverage outlets, including the kitchen, banquets, and room service.

Key Responsibilities
  • Leadership and Direction: Provide strategic leadership and direction to the food and beverage team, ensuring that our culinary operations are running smoothly and efficiently.
  • Performance Evaluation and Feedback: Evaluate the performance of the food and beverage team and provide constructive feedback to identify areas for improvement and development.
  • Revenue Growth and Cost Control: Develop and execute strategies to meet or exceed revenue targets for food and beverage outlets and banquets, while maintaining control over operational costs.
  • Marketing and Promotions: Collaborate with our marketing and sales teams to drive promotions and special events that attract and retain guests.
  • Operational Excellence: Continuously evaluate and improve operational procedures to enhance productivity and customer satisfaction.
  • Budgeting and Financial Management: Develop and manage budgets for the food and beverage department, ensuring cost control and profitability.
  • Service Recovery: Develop and implement service recovery protocols to promptly address customer complaints and issues.
  • Industry Trends and Innovations: Stay abreast of industry trends and innovations to enhance the guest experience.
Requirements
  • Experience: Prior experience in the food and beverage industry with at least 3 to 5 years in a leadership or managerial role.
  • Industry Knowledge: Familiarity with industry-standard software and tools for inventory management, point of sale (POS) systems, and financial reporting.
  • Financial Management: Solid understanding of financial management, budgeting, and profitability analysis.
  • Problem-Solving Skills: Strong problem-solving skills and experience in service recovery.
  • Culinary Expertise: Proven experience in implementing new F&B concepts, strong leadership skills, and a Serve It Right certificate.
  • Education: A hotel or hospitality degree is beneficial but not mandatory.
  • Schedule: We need someone with a fluid schedule, ideal for the hotel industry's varied demands.
About Us

As an independent, locally owned establishment, we invest in our hotel, foster an exceptional team, and strive for unparalleled guest experiences. Our Core Values—Above & Beyond, Fastidiousness, Got This, Unconventional, and Neighbourly—steer us toward service excellence. Our offerings include free parking, daily team lunches, health benefits, engaging staff events, and other fantastic perks.