Restaurant, Bars & Day-Lodge Manager

Panorama Mountain Resort
Published
October 5, 2020
Location
Panorama, Canada
Category
Job Type
Job Board Website
www.panoramaresort.com/employment

Description

The Food and Beverage manager position is an integral part of the resort F&B team.  They will plan, organize, direct, control and evaluate the front of house operations of Alto Kitchen and Bar, the T-bar, Greathall Day-lodge, Fireside Café and the Jackpine Pub.  The Food and Beverage manager is an enthusiastic leader they will nurture both year-round and seasonal employees to create an above and beyond service team. This diverse position requires flexibility in your approach as the seasons change. 

 

Essential functions:

  • Must excel in training, development, and leadership of 60 + employees during peak demand periods.
  • Proven track record managing multiple budgets; responsible for revenue maximization , COG, Labour, controls and meeting contribution targets.
  • Ensuring that all service standards are always kept high and met.
  • Lead by example and develop a vibrant team that delivers industry best service and product quality at all times.
  • Engage employees, encourage their ideas and act on them.  Stimulate and develop positive morale and team spirit that will lead to high productivity
  • Create and deliver Standard Operating Procedures and ensure that they are adhered to
  • Work directly with our Resort Chef to ensure we are continually exceeding Health & Safety regulations as required by the Interior Health Board of British Columbia.
  • Scheduling – Ensure schedules are written within the labour budget guidelines while maintaining adequate coverage in all areas. 
  • Develop and maintain a training schedule with the staff to ensure all are well versed in the business.
  • Participate in staff training to increase business knowledge
  • Work directly with our Risk Manager to ensure industry leading workplace safety standards are being consistently achieved.
  • On-going review and programming of industry leading brand analysis, monitoring of vendor pricing, and utilizing vendor product sales.
  • Regular pricing reviews on local, provincial, and national trends, paying particular attention to our local market.
  • In conjunction with Senior Management, set an annual calendar highlighting timelines for planning, training, and programming.
  • Participate in required operational meetings as directed.
  • Perform weekly 1 on 1 meeting’s with your key direct reports.
  • Work closely with Senior Management to achieve all revenue targets and Cost of Goods targets set out by our budget.
  • As a leader, you will effectively communicate with all management, employees and guests.
  • Ensure property, facilities and equipment remains in good repair and appearance.
  • Make recommendations on replacement, additions or deletions of facilities and equipment when needed or economically justified.
  • Maintain clean and orderly workplace.  Develop and execute a plan for deep cleaning to promote clean work areas and preventative maintenance.

 

Special Skills & Experience Requirements:

  • Serving It Right and Food Safe Level One certifications are required.
  • Minimum (5) years management experience with proven track record of financial results.
  • Strong verbal, written, analytical, and interpersonal skills.
  • Strong computer literacy especially with Microsoft Word, Excel and Outlook. 
  • Experience with F&B POS systems is essential.
  • Knowledge of wine, beer, and related spirits is essential.
  • Ability to lead through company mission, vision and values.
  • Able to be on feet throughout a ten-hour day.
  • Completion of secondary school should be required
  • Diploma or degree in business management or tourism related field would be an asset
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