Food and Beverage Manager - Best Western Plus

Valemount Inn & Suites

Last Updated: July, 2017    
 
Company:  Best Western PLUS Valemount Inn & Suites.
 
Hours: This position is full time, and may require split shifts, weekends and evenings, as well as holidays and AM
shifts.  Must be flexible.
 
Job Duties: The Food & Beverage Manager is responsible for leading the Summit Grill and Cranberry
Lounge service staff.  Ensure the highest level of service by overseeing all aspects of service and the service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.
  • Develop a cleaning and organization schedule and be sure it is adhered to. 
  • Be sure all employees have Food Safe certification, and if not, schedule with the Learning Centre.
  • Be sure all employees who work the bar, have their Serving it Right, and if not, schedule them to take it online.
  •  Training of staff for all positions. 
  • Continuing education for all staff (World Host, Food Safe, Serving it Right, any F&B Courses you think would be appropriate to assist them in their positions).
  • Minimize glass breakage.
  • Must have the ability to work shifts.
  • Must be on call, or have designated person to cover for you if not available. 
  • Maintain an open relationship with morning and evening supervisors. 
  • Primary duty is management and leadership, but will be required to fill in as server, host, bartender, etc. to relieve/back-up staff during peak periods or when short-staffed. 
  • Full knowledge of computer program (Touch Bistro), how to change pricing, descriptions, what to do when system crashes, how to add and delete employees, reports, etc. 
  • Able to troubleshoot with Moneris system (Interac/Credit Card Machine) when required.
  • Maintain proper inventories of food items used in the front end, as well as liquor, beer, wine, and any beverages, glassware, etc.
  • Responsible for liquor inventory, theft, spillage, over pouring. 
  • Fill liquor inventories as required with requisitions from all departments. 
  • Do month-end inventory, spillage, by the 5th of the month following (be sure to update all pricing as required). 
  • Ensure resolution of all guest complaints. 
  • Maintain a rapport with other managers within the hotel, conversation is key. 
  • Confidentiality is key in a Management position (conversations with your employees, and with other management). 
  • Approve schedules if someone else has been designated to complete them.  Be sure adequate strengths are on the floor or behind the bar as required. 
  • Menu costing along with the Kitchen Manager. 
  • Work closely with the Executive Chef/Kitchen Manager, to be sure food quality is at its highest level, create, along with the Chef, menus and menu pricing as requested.
  • Meet with Chef/Kitchen Manager on a regular basis regarding issues, guest complaints, staff problems, food quality, etc.
  • Liquor costing and sales comparisons. 
  • Be proactive in all aspects of the position. 
  • Provide incentives and implement as required, be sure to follow through, and have instructions posted for all staff to follow. 
  • Labour costs - maintain and be prepared to explain overages. 
  • Planning and implementation of new ideas and menu specs. 
  • Be "up" on the latest food trends. 
  • Provide leadership and empowerment to Supervisors and staff.
  • Provide an environment of openness and trust. 
  • Be a performance coach. 
  • Order tools required for the restaurant to run efficiently. 
  • Hold regular staff meetings and provide minutes. 
  • Establish disciplinary procedures and be aware of hotel policies, as well as labour standards act. 
  • Attend management meetings as required, provide positive input.
  • Create and implement job descriptions of each person in your department.
  • Banquets - be present at all functions (if required) and be in constant contact with the Sales Manager, order required liquor for all conferences and events. 
  • Maintain high standards of service. 
  • Maintain a high level of morale and professionalism amongst your staff. 
  • In house promotions.
  • Create a positive atmosphere on the patio Spring to early fall, and promote this area to our guests.
  • Be aware of restaurant and lounge hours and prepare for the changes of seasons - be sure all departments and staff know of the changes.
  • Staff evaluations done at 3 months, one year and yearly.
  • Staff verbal and written warnings documented correctly and paperwork completed for employee files held in GM office.
  • Emails checked daily and responded to within 24 hours.
  • Phone messages checked daily and responded within 24 hours.
  • Identify customers needs and respond proactively to all of their concerns.
  • Comply with all health and safety regulations.
  • Ability to spot and resolve problems efficiently.
  • Confirm all service staff are in proper uniform and adhere to our appearance standards.
  • Communicate with service and kitchen staff regarding any reservations or special events.
Other: All applicants will receive a response whether an interview will be requested, or a Thank you letter will be 
sent.  Interviews will be scheduled for the week of July 25th, with the position hoping to start on July 31st,  Interviews will be conducted by a panel of 2-5 people.
 
How to apply: Please submit resume to: christine@bestwesternvalemount.com.
All resumes or applications received will be kept in strict confidence.  Please indicate why you would be perfect for this position, and what you have to offer the Food & Beverage team.
Closing Date: Monday July 24th at 12:00 pm for all applications.
 
Reference #: 1336
                                                                                                                                  Date Posted: July 12, 2017