Food & Beverage Manager - Maternity Leave Coverage

• Winter/Summer Season Lift, Trail and Golf passes
• Initial entitlement to three weeks of paid vacation
• Benefits plan and additional wellness components, including Health Spending Account and EFAP
• Participation in our RRSP and matching DPSP programs
• Company supported training and professional development opportunities
• Dining discounts within our hotel & Resort-owned outlets
• Retail discounts in our Resort-owned outlets
• Friends and family rates at the Sun Peaks Grand Hotel
• Reciprocal programs with partnering ski areas & hotels
• Eligibility for our 'Pay for Performance' incentive bonus program (after qualifying period), awarded to top performers

• Minimum 3-5 years of progressive F&B experiences, including 2 years in a leadership/management role.
• Diploma or degree in Hospitality Management, Business Administration, or related field.
• Food Safe Level 1 (minimum); Food Safe Level 2 or equivalent preferred.
• Serving it Right certification.
• First Aid certification.
• Additional leadership or supervisory training considered a strong asset.
• Experience overseeing multiple outlets or a high-volume environment (i.e. resorts, cruise ships, large hotels).
• Proven ability to lead and inspire diverse teams, including seasonal and returning staff.
• Strong team building, conflict resolution and mentorship abilities.
• Strong communication skills - able to liaise effectively across departments and with executive leadership.
• Strong financial acumen with proven experience managing budget, labor and food cost controls.
• Previous experience working in seasonal or remote operations is an asset (understanding of logistical challenges, staffing cycles, etc.)
• Experience with both front of house and back of house operations.

• Develop and execute seasonal and year-round F&B business strategies aligned with the resort's operational goals.
• Monitor and analyze sales trends, guest feedback, and labor costs to identify opportunities for improvement and innovation.
• Ensure alignment of F&B operations with resort-wide service standards and brand values.
• Prepare and manage annual F&B budgets in collaboration with the F&B Director.
• Track financial performance of each outlet; ensure profitability through cost controls, revenue generation, and operational efficiency.
• Analyze P&L statements, forecast revenue, manage inventory, and control waste.
• Lead and mentor the Assistant F&B Manager and outlet supervisors, creating a cohesive leadership team.
• Oversee recruitment, onboarding, and training programs in collaboration with HR and the resort's seasonal staffing strategy.
• Ensure proper scheduling, performance management, and succession planning.
• Champion exceptional guest service standards across all F&B venues.
• Address guest concerns promptly and using feedback to drive continuous improvement.
• Support team presence on the floor during peak periods to ensure service consistency and visibility of leadership.
• Ensure all F&B outlets comply with food safety regulations, liquor laws, occupational health and safety standards, and environmental sustainability practices.
• Maintain proper documentation for inspections, certifications, and licenses.
• Regularly visit each outlet to assess operations, support managers, and address performance or process gaps.
• Lead pre-season planning and post-season wrap-up for each outlet, including renovations, capital projects, and layout planning.
• Promote consistency while allowing outlet-level customization where appropriate.
• Ensure POS systems, inventory tools, and operational software are optimized, updated, and used consistently across outlets.
• Leverage data and reporting tools for informed decision-making.

Sun Peaks