Front of House Assistant Manager

4 months ago

Blue River, Canada Mike Wiegele Helicopter Skiing Full time

Detailed Job Description

Job Description:

Position: Frontof House Assistant Manager – F&B Department

Location: Blue River, BC

Type: Seasonal, Full-Time

Reports to : Front of House Manager

Aboutthe Company:

When you work atMike Wiegele Helicopter Skiing you become part of a larger family of motivatedpeople who thrive in a natural environment that promotes safe practices andgood health.

At Mike WiegeleHelicopter Skiing we know that our employees are our most valuable asset. Ourwages are highly competitive, and our subsidized housing and food services meanthat our employees can save money while working in Blue River throughout theyear. We offer opportunities for advancement in all departments andensure that each employee is supported in their effort to provide excellentcustomer service every day.

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

Benefits of Employment Include:

Subsidizedstaff accommodation in private or shared residence Fitnesscenter Staff ratefor on-site massage therapy Family andfriends’ discounts Opportunitiesto helicopter ski Ski passesto Marmot Basin in Jasper, AB Recreationopportunities such as cross-country skiing, snow shoeing, and skating In-housetraining and development programs EmployeeAssistance Program Discountedrates at various hotels in Kamloops, Jasper, and Vernon Staff mealplan 30% offretail items in our specialized boutique Guaranteedadventure

A day in the life of a FOH Assistant Manager:

Maximizerevenues by communicating regularly with the Food and Beverage Team toimplement agreed upon strategies, practices, and promotions Continuouslyanalyze the Food and Beverage operations to develop and implement new proposalspositively affecting revenues, expenses, productivity, and efficiencies. Workingwith the Front of House Manager, oversee the continuous review and updating ofservice training and leadership development Directlyresponsible for the following areas regarding guest satisfaction: employeeengagement, shareholder return, and the health and safety of staff and guests Workwith supervisors to ensure that the weekly schedule is completed accurately andin a timely fashion Worktogether with the Executive Chef on all areas pertaining to menus and foodservice Developand maintain standards for all FOH food and beverage operations. Responsiblefor attaining beverage cost of sales goals by overseeing ordering, inventoriesand beverage controls for the entire division as well, alongside the Sommelier,maintaining the development of the resort’s wine collection Bean active member of the F&B operation meetings; be an active member in theresort leadership group meetings Liaisewith all departments to ensure that there is clear communication andunderstanding between the departments (Accounting, Front Desk, HR, GuestServices, etc.) Developexpertise in the point-of-sale system (Micros) and manage software as necessary ensuringfront of house areas are clean and well maintained - maintain effectivepreventative maintenance program for all areas related to Food and Beverage Consistentlyoffer professional, friendly, and engaging service Handleguest concerns and react quickly and professionally Toassist in training all resort F&B colleagues Balanceoperational, administrative and colleague needs Attendregularly scheduled departmental meetings Havefull knowledge of all menus Assistin managing and adhering to the departmental budget Overseeall liquor inventory, transfers and other procedures Embraceall policies, procedures and service standards Followall safety and sanitation policies when handling food and beverage Conductmonth end inventory with beverage team  Otherduties as assigned

The accountabilities listed above areprovided as examples of area of responsibility and are not intended to createlimits to responsibility but to help understand the scope of the position. All staff are expected to be team orientedand maintain confidentiality of all information gained while working with thecompany.

Qualificationsand Requirements:

Energetic,enthusiastic and self-motivated Mustpossess excellent interpersonal and communication skills and possess theability to handle many spinning plates while remaining calm Minimum3 years of F&B management experience, preferably in a hotel/resort setting Excellentknowledge of food and beverage products, marketplace trends and servicestandards essential Computerliteracy required in POS systems and Microsoft Office Strongorganizational and administrative skills Hoteland Restaurant Management Diploma/Degree an asset Experiencein banquet and event planning an asset Servingexperience (3-5 years). Servingit Right certification. FOODSAFEcertification. Demonstratedability to lead and direct a team Strongworking knowledge of hospitality industry principles, methods, practices, andtechniques. Knowledgeof a second language (preferably German): spoken & written WSET2or equivalent experience an asset

Compensation:

Starting at $26 perhour based on qualifications and experience, plus auto gratuities, season completion bonus $1 per hour

Equal Opportunity:

Mike Wiegele Helicopter Skiing is committed toproviding equal treatment with respect to employment according to theprohibited grounds of discrimination as established under human rightslegislation. Mike Wiegele Helicopter Skiing ensures that all employees havemeaningful employment that is ethical, fair, and free from discrimination orharassment. This commitment extends to the hiring process and throughout thecourse of employment.

  **ONLY CANDIDATES SELECTED FOR THE NEXT STAGE OF THERECRUITMENT PROCESS WILL BE CONTACTED**

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