Food & Beverage Manager - Jobs in Victoria, BC

Job Description

Coast Victoria Hotel & Marina by APA, 146 Kingston St, Victoria, British Columbia, Canada Req #78Friday, May 21, 2021Your company, your values, your career!Coast Hotels is a dynamic and growing brand. Our culture is rooted in our values, leadership accountability, and the growth and development of our ambassadors.Reporting to the General Manager, the Food & Beverage Manager will oversee all F&B operations at the Coast Victoria Hotel & Marina by APA, which will include the Blue Crab Seafood House, Lounge, Banquet and our seasonal Slip 53 Patio. We are looking for a dynamic, innovative, and creative individual who will provide a high level of customer service to our guests and who will seek and negotiate new business opportunities for the Hotel. This role ensures the continued growth and development of the Food & Beverage team and to maximize customer service and profitability.Duties and Responsibilities:Establishes and maintains Standard Operating Procedures in alignment with Coast Hotels Operating Standards Manual to communicate policies and practices related to food and beverageDevelops and maintains new Ambassador on-boarding and training programs for food and beverage positions; oversees operational managers and supervisors who deliver the training program and audits the effectiveness of the training programEnsure that the appropriate communication between shifts and other departments take place regarding any changes and conduct daily shift briefings as well as conduct monthly Food & Beverage meetingsEffectively liaise with the Culinary and Sales & Catering teamsCreates and implements departmental plans and measurable objectives for food and beverage that support the Company’s overall strategy; communicates these objectives to team members and other departmental leaders as requiredMonitors food and beverage revenues and expenses, ensuring the department is fiscally responsible and maximizing revenue opportunities; ensures Squirrel POS System items and costing is accurate for the entire food and beverage operationOversees weekly schedule generation for multiple departments and approves draft schedules generated by operational managers and supervisors to ensure hours follow collective agreement requirements and fit within budgetary constraintsCompletes final review of payroll submissions generated by operational supervisors and managers and provides payroll commentary to the accounting team in accordance with deadlines on a semi-monthly basisHolds team meetings in the Blue Crab restaurant and lounge, and the Banquets departmentPerformance manages the food and beverage team using the Coast Hotels performance management process and provides regular positive and constructive feedback to team members to support high performance; coaches and advises operational managers and supervisors on informal and minute-to-minute leadership of the food and beverage teamOversees the occupational health and safety program for the food and beverage operation, ensuring that program and legislative requirements are metNegotiates supplier arrangements for food and beverage products where corporate supplier arrangements do not exist; oversees work of operational managers and supervisors to ensure product inventory levels are maintained and ordering systems are efficient and cost-effectiveCommunicates change initiatives and monitors implementation, clearly articulating the rationale for change and impacts on the department, and operations, more generallyResolves guest service issues, and identifies potential barriers to guest services; works with others to remove barriers to service excellenceOversees numerous delegated food and beverage administrative duties performed by operational supervisors and line ambassadors including, but not limited to: guest correspondence, ordering, inventory management, menu maintenance, online presence maintenance, facilities maintenance, social media, etc.Collaborates with the Sales & Catering to execute food and beverage marketingPartners with Executive Chef to plan menu changes and menu costingLeads project management for seasonal projects and annual community and marketing eventsPerform any other duties as requiredQualifications & Skill Requirements:Bachelor’s Degree or Diploma in Hospitality Management or equivalent combination of education and experience4 years’ experience in F&B in a comparable hotel, plus 2 years of experience leading others and experience in both Restaurant and CateringFood Safe Level 2 and Serving It Right certifications are requiredExperience managing in a unionized environment is considered an assetA passion for customer service – able to create and deliver on guest experiencesMenu creation and costing skills / excellent knowledge of food and food trendsAble to effectively forecast and manage budget to maximize revenue and meet service expectationsAptitude for maximizing revenue opportunities and proven ability to source and secure new businessAdvanced level in the use of MS Office Suite, Delphi and Squirrel POSStrong oral and written communication, leadership, problem solving and conflict resolution skillsSelf-motivated team player with demonstrated organizational and interpersonal skillsDemonstrated ability to work in a fast paced, multi-tasking and team environmentUnderstanding of provincial, federal and local Food & Beverage legislations and regulations (i.e., WCB, employment standards, collective agreement, etc.)Able to work flexible shifts including evening shifts, weekends, and holidaysHepatitis A vaccination is requiredAble to meet physical demands of the position, including standing for long period of time, lifting to 30 lbs., and bendingCoast Hotels offers a variety of benefits, including competitive wages & benefits, employee discounts, training & development, career advancement opportunities & more!Coast Hotels is an Equal Opportunity EmployerCoast Hotels would like to thank all interested applicantsOnly those selected for an interview will be contactedNO PLACE LIKE COAST !Other detailsPay Type Salary