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Food and Beverage Manager
2 weeks ago
The Kwa’lilas Hotel is located in the traditional territories of the Kwakiutl people. Meaning “a place to sleep”, the “Kwa’lilas” hotel was named by the Gwa’sala-‘Nakwaxda’xw elders in hopes that guests may find peaceful rest after a day of exploration on North Vancouver Island.
**What We Offer**:
- Company benefits after 3 months
- Growth and development opportunities
- Wellness incentives including free smoothies and fitness classes, discounted gym membership, and access to free in-person counselling
- 1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island.
- Company events and holiday parties
**Duties and Responsibilities**:
**Operations Management**
- Oversee day to day operations of the café, restaurant, pub, banquets, and catering departments.
- Ensure consistent food and beverage quality, presentation, and service across all outlets.
- Maintain SOPs for production, productivity, sanitation, and guest service.
- Implement service recovery procedures and resolve guest complaints tactfully and professionally.
- Monitor compliance with safety, sanitation, and licensing regulations.
- Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.
**Staff Leadership & Development**
- Recruit, train, schedule, and supervise front of house and kitchen staff, including servers, bartenders, banquet staff, and line cooks.
- Conduct regular staff meetings, briefings, and performance evaluations.
- Foster a positive and professional work environment with a focus on coaching, mentorship, and accountability.
- Coordinate training on food safety, WHMIS, liquor service, and workplace safety.
- Step into operational roles (serving, hosting, bartending) as needed during peak or low staffing periods.
- Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Work closely with Human Resources Team to assess and fulfill staffing needs.
- Ensure all staff adhere to food and beverage policies and procedures.
**Culinary & Menu Coordination**
- Work closely with the Executive Chef (or kitchen leads) to approve menus based on cost, guest preference, and operational efficiency.
- Provide advice on food quality, preparation standards, and kitchen productivity.
- Support culinary team with scheduling, cost control, and hiring when necessary.
- Monitor and improve kitchen sanitation and food handling practices.
- Interact with guests to obtain feedback on food quality, presentation, and service levels.
**Financial Management & Inventory**
- Meet and maintain beverage COGS targets ( 35%) and labor cost targets ( 15%).
- Oversee purchasing and inventory for all bar and service-related supplies (excluding kitchen ingredients).
- Conduct monthly beverage inventory and control measures to prevent loss and waste.
- Support annual budget planning and track department KPIs.
- Take corrective action to ensure financial targets are consistently met.
**Technology & Systems**
- Manage and update the POS system, troubleshoot issues, and ensure staff training.
- Use reports and system analytics to identify trends, address inefficiencies, and improve guest experiences.
**Events & Promotions**
- Manage banquet and catering inquiries, proposals, and event execution.
- Work with the front desk and departmental teams to ensure smooth communication and follow-up.
- Coordinate and execute at least one monthly promotional event in the restaurant or pub.
- Ensure all event services align with the hotel's service standards and brand.
**Marketing & Guest Relations**
- Collaborate with marketing and sales teams to promote hotel dining outlets and events.
- Interact regularly with guests during service to obtain feedback and enhance the guest experience.
- Represent the F&B department in community and cultural engagement when applicable.
**Performance Indicators**:
- Guest satisfaction ratings (internal and external feedback).
- Department budget adherence and labor cost control.
- Inventory accuracy and waste reduction.
- Staff engagement, retention, and performance growth.
- Successful execution of events and banquets.
- All other duties as assigned by the manager.
**Qualifications**
- Minimum 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
- 3 years Hospitality Management or equivalent culinary university degree.
- Strong knowledge of both front of house and basic kitchen operations.
- Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems.
- Strong interpersonal, leadership, and coaching skills.
- Flexible availability (evenings, weekends, holidays as needed).
- Food Safe Level 1 and Serving It Right certifications.
- Highly organized, results-oriented with the ability to be flexible and work well under pressure
- Red Seal certification or culinary background is an asset but n
