Food and Beverage Manager - Jobs in Iqaluit, NU

Job Description

SCOPE AND GENERAL PURPOSEPlan and manage the Restaurant, Room Service, Banquets and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and federal, provincial and local regulations while meeting/exceeding financial goals.MAIN DUTIES1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.2. Implement company programs and manage the operations of the Restaurant, Room Service, Banquets and any other food and beverage outlets as required to ensure compliance with policies, safety regulations and federal, provincial and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).3. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.4. Abide by all Provincial, Federal and Corporate requirements pertaining to serving alcoholic beverages. Achieve service of all beverage items in accordance with licensing regulations ensuring all staff involved in service of alcohol are trained and certified.5. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.6. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.7. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.8. Ensure pleasant greeting/prompt seating of all guests in accordance with guest requirements while facilitating fast and professional service by fair distribution of tables/guests to team members.9. Ensure wait staff are proficient in order taking and up-selling in order to achieve or exceed average spends on food and liquor.10. Delegate/perform as necessary routine opening, ‘mise en place’ and closing duties in order to contribute to the efficiency of the department.11. Ensure team members seek feedback from guests.12. Ensure all staff are aware of and comply with food service standards.13. Perform/organize cashiering duties ensuring accurate billing of items and correct handling/security of cash/credit cards and guestroom charges.14. Ensure prompt clearing/resetting of tables assisting as necessary in order to maximize on covers and guest satisfaction.15. Control liquor inventory regularly with a designated team member, achieving accurate recording and calculation of information with a proactive response to any adverse trends.16. Prepare liquor orders for authorization ensuring inventory is received and reconciled.17. Ensure team members are proficient in prompt and professional answering of the telephone and taking of telephone reservations/messages.18. Work on planned marketing and implementation of new menus.19. Ensure up to date pricing and proper use of computer systems by all staff.20. Review daily menu specials and offer feedback to Chef, Sous Chef and cooks.21. Review banquet event orders and make note of any changes.22. Communicate both verbally and written to provide clear direction to staff.23. Take physical inventory of specified food items for daily inventory.24. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received.25. Review equipment needs for F&B outlets.26. Ensure that staff report to work as scheduled; document any late or absent employees.27. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.28. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.29. Ensure that all staff prepares menu items following recipes and yield guides.30. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.31. Observe guest reactions and confer with service staff to ensure guest satisfaction.32. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.33. Develop new menu items, test and write recipes.34. Assist Catering department with developing special menus for functions; meet with clients as requested.35. Review sales and food cost daily; resolve any discrepancies with the General Manager.36. Ensure that excess items are utilized efficiently.37. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever/whenever necessary.38. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.39. Ensure that all food items are correctly stored, cooked and presented achieving department standards and as required by health & safety regulations.40. Order dry and perishable food items in accordance with forecasted business achieving minimum wastage and inventory.41. Ensure team members are trained and recognize the importance of portion control to achieve food cost percentage.42. Liaise closely with the Front of House staff to achieve timely and professional service of food for complete guest satisfaction.43. Ensure opening and closing procedures are carried out by all team members with a concise hand-over in order to maintain security, health and safety and the efficiency of the department.44. Ensure all food items served are correctly.45. Ensure proper response to dietary/special requests and minimize the impact of a returned food item by prompt corrective action.46. Ensure professional preparation, storage and send out of banquet meals.47. Be alert to specific menu requests, market trends and customer profile and utilize the skill of menu engineering to achieve profitability and guest satisfaction.48. Achieve a trained and organized kitchen steward/wash-up team in order to maintain a clean kitchen environment in accordance with health and safety legislation and minimize breakage of china and glassware.49. Conduct health and safety inspections of the kitchen/food storage areas.50. Ensure preparation of appetizing and nutritious staff meals where applicable.51. Comply with attendance rules and be available to work on a regular basis.52. Perform any other job-related duties as assigned.REQUIRED SKILLS AND ABILITIES:1. Completion of a college or other program related to hospitality or food and beverage service management is required.2. Several years of experience in the food service sector, including supervisory experience3. Requires thorough knowledge of restaurant/hotel practices and procedures in order to perform non-repetitive analytical work.4. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy.5. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.6. Ability to move throughout all food and beverage areas and continuously perform essential job functions.7. Must have the ability to communicate in English.8. Always maintain a professional appearance and manner.Job Types: Full-time, PermanentSalary: From $80,000.00 per yearBenefits:

• Dental care
• Employee assistance program
• Extended health care
• Housing allowance
• Life insurance
• On-site gym
• On-site parking
• Paid time off
• Vision care
• Wellness program

Schedule:

• 8 hour shift
• Day shift
• Evening shift

Ability to commute/relocate:

• Iqaluit, NU: reliably commute or plan to relocate before starting work (required)

Work Location: One locationQuick Apply

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