Front of House Manager - Jobs in Blue River, BC

Job Description

Position:Front of House (Food & Beverage) ManagerType: Seasonal (October 15 – April 30)Location: Blue River, BCReports To: General ManagerPosts Supervised: Dining Room Assistant, Lounge Supervisor, Sommelier, Lodge ServersCompensation: Salary based position, auto gratuitiesAbout the CompanyWhen 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 are able to 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 attitude, 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.SummaryThe Front of House (FOH) Manager will be responsible for the supervision and control of all Front of House service operations in the Main Dining Room and lounge, private chalet service, and Glacier Room Functions. The FOH Manager will be required to follow all required standards within agreed budgetary limits and parameters of the law, particularly liquor law. Areas of responsibility for food and beverage will include meeting the requirements of all front of house staff recruitment, training, scheduling, and performance assessment.Core Competencies

• Guest Focus
• Strong communication skills, written and verbal
• Team work within the FOH department and all partner departments
• Time Management
• Adaptability/ Flexibility
• Creative and Innovative Thinking
• Decision Making and Judgement
• Planning and Organizing
• Problem Solving
• Accountability and Dependability
• Ethics and Integrity
• Leadership
• Coaching and Mentoring
• Staff Management
• Enforcing Laws, Rules and Regulations

Job Duties

• Ensure the prompt and efficient service of all meals, snacks, and beverages to the required standards within the main dining room and lounge, private chalets and function rooms.
• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, liquor and room service menu costs and LWB inventory controls are in place.
• Ensure that dining room, lounge, chalets with private service, and main lodge areas are clean and well maintained, that table appointments, including flower arrangements are impeccable.
• Ensure that servers are always correctly and smartly dressed, that they offer professional and courteous service to their guests.
• Ensure that the lounge, bar, and private chalets are clean and stocked with the stipulated requirements.
• Ensure that bartenders and servers are well trained, correctly and smartly dressed and serve their guests in a professional and friendly manner.
• Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the appropriate departments.
• Ensure maximum security in all areas under their control and that staff are fully aware of the importance of key security.
• Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
• Ensure that company and statutory hygiene standards are maintained in all areas.
• Attend to guest complaints in a timely fashion.
• Take all necessary steps in the event of theft, burglary or fire, and adhere to the assigned role in the Resort Crisis Management Procedures
• Ensure that reports, time sheets, cash outs and any other administration requirements are submitted in a timely fashion.
• Conduct regular performance evaluations with all staff, identifying areas for development and training needs, and ensuring that this training is completed.
• Ensure the use of fair and consistent discipline for all employees.
• Ensure that the causes of staff grievances are investigated and the appropriate action taken in conjunction with the Human Resources department.
• Ensure that bands and musicians are available when required.
• Maintain a working knowledge of, and ensure compliance with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are applied for in a timely fashion and that the conditions effecting the issuing of a liquor license are not jeopardized.
• Ensure that Liquor, wine, beer and operating supply inventories are maintained, counted and controlled.
• Prepare and submit all information necessary for budgeting purposes accurately and in a timely fashion.
• Ensure that the grouping list and past precedence are used to create and assign table configurations. Training will be provided prior to season commencement.
• Circulate throughout the dining room and lounge, maintaining a positive profile with guests and staff.
• Hold regular staff meetings.
• Maintain an up-to-date knowledge of trends in the industry and make suggestions for improvement of the Front of House operation.
• Attend meetings as required.
• Carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
• Ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.

Requirements

• University Degree or College Diploma in a field relative to the industry.
• 3-5 years of direct work experience in a management capacity
• Experience in all aspects of guest service and people management
• Demonstrated ability to lead and direct a team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
• Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
• Exceptional conflict resolution, negotiation, and objection handling skills
• Able to respond quickly in a dynamic and changing environment
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Good training, coaching, and mentoring skills are essential
• Able to build and maintain lasting relationships with corporate departments, key business partners, and guests
• Knowledge of cost analysis, fiscal management, and budgeting techniques
• Able to effectively communicate both verbally and in writing
• Ability to coordinate and organize meetings, exhibits, and other events

Working Conditions

• Some travel may be required
• Ability to attend and conduct presentations
• Manual dexterity required to use desktop computer and peripherals
• Overtime as required

Benefits of employment include

• Subsidized staff accommodation in private room or residence
• Fitness center
• Staff rate for on-site massage therapy
• Family and friends’ discounts
• Opportunities to helicopter ski
• Ski passes to Marmot Basin
• Recreation opportunities such as cross-country skiing, snow shoeing, and hiking
• In-house training and development programs prior to season start
• Discounted rates at various hotels in Kamloops, Jasper and Vernon
• Staff meal plan
• 30% off retail items in our specialized boutique
• Guaranteed adventure!

Quick Apply

• Terms & Conditions
• New Privacy
• Privacy Center
• Accessibility

For Job Seekers

• Browse Jobs
• Advanced Job Search
• Emplois Quebec

For Employers

• Post a Job

Stay Connected