Front of House Assistant Manager

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Position: Front of House Assistant Manager - F&B Department

Location: Blue River, BC

Type: Seasonal, Full-Time

Reports to: FOH Manager

Overview:

Directly responsible for assisting alongside the Front of House Manager by guiding the FOH Supervisors and effectively leading the serving staff to provide a memorable guest experience. Ensuring that standards and processes are being maintained and the highest level of service is being provided for our clientele. Represent the company's brand in an exemplary manner demonstrating superior leadership and management in this complex and busy environment.

Responsibilities:

Reporting to the Front of House Manager, responsibilities and essential job functions include but are not limited to the following:

• Maximize revenues by communicating regularly with the Food and Beverage Team to implement agreed upon strategies, practices, and promotions
• Continuously analyze the Food and Beverage operations to develop and implement new proposals positively affecting revenues, expenses, productivity, and efficiencies.
• Working with the Front of House Manager, oversee the continuous review and updating of service training and leadership development
• Directly responsible for the following areas regarding guest satisfaction: employee engagement, shareholder return, and the health and safety of staff and guests
• Work with supervisors to ensure that the weekly schedule is completed accurately and in a timely fashion
• Work together with the Executive Chef on all areas pertaining to menus and food service
• Develop and maintain standards for all FOH food and beverage operations.
• Responsible for attaining beverage cost of sales goals by overseeing ordering, inventories and beverage controls for the entire division as well, alongside the Sommelier, maintaining the development of the resort's wine collection
• Be an active member of the F&B operation meetings; be an active member in the resort leadership group meetings
• Liaise with all departments to ensure that there is clear communication and understanding between the departments (Accounting, Front Desk, HR, Guest Services, etc.)
• Develop expertise in the point-of-sale system (Micros) and manage software as necessary
• ensuring front of house areas are clean and well maintained - maintain effective preventative maintenance program for all areas related to Food and Beverage
• Consistently offer professional, friendly, and engaging service
• Handle guest concerns and react quickly and professionally
• To assist in training all resort F&B colleagues
• Balance operational, administrative and colleague needs
• Attend regularly scheduled departmental meetings
• Have full knowledge of all menus
• Assist in managing and adhering to the departmental budget
• Oversee all liquor inventory, transfers and other procedures
• Embrace all policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Conduct month end inventory with beverage team
• Other duties as assigned

The accountabilities listed above are provided as examples of area of responsibility and are not intended to create limits to responsibility but to help understand the scope of the position. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Requirements:

• Energetic, enthusiastic and self-motivated
• Must possess excellent interpersonal and communication skills and possess the ability to handle many spinning plates while remaining calm
• Minimum 3 years of F&B management experience, preferably in a hotel/resort setting
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Computer literacy required in POS systems and Microsoft Office
• Strong organizational and administrative skills
• Hotel and Restaurant Management Diploma/Degree an asset
• Experience in banquet and event planning an asset
• Serving experience (3-5 years).
• Serving it Right certification.
• FOODSAFE certification.
• Demonstrated ability to lead and direct a team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques.
• Knowledge of a second language (preferably German): spoken & written
• WSET2 or equivalent experience an asset

Compensation: $26.25 per hour, plus auto gratuities, season completion bonus $1 per hour

**To be considered for this position, candidates must have a valid work permit for Canada. At this time, we are unable to sponsor work permits or immigration applications for new applicants.**