Food and Beverage Manager

• Oversee the day-to-day operations of the outlets and food and beverage service offerings resort wide
• Establish and maintain open, collaborative relationships with leadership and the food and beverage team
• Provide guidance and direction, including setting and monitoring performance standards
• Ensure inventory control measures are adhered to for all service areas of the resort to include daily, weekly and monthly inventory of beverage items.
• Coach and support food and beverage leadership team to effectively manage food and beverage cost and variable controllable expenses
• Develop a food and beverage strategy that is aligned with the brand’s business strategy and lead its execution, collaborating work with our marketing team
• Provide the leadership, vision and direction to bring together and prioritize the Food and Beverage goals in a way that will be efficient and effective
• Understand associate positions well enough to perform duties in associates’ absence
• Develop and manage food and beverage budget through measurable performance indicators
• Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
• Maintain service standards and enhance quality of service and offerings in partnership with the Director and culinary leadership team
• Assist in development and implementation of food and beverage training and development of food and beverage associates
• Improve service by communicating and assisting individuals to understand guest needs, providing feedback and individual coaching when needed
• Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviours
• Responsible for food and beverage compliance and create action plans for guest satisfaction improvement
• Work with leadership team to determine areas of concern and develop strategies to improve financial performance
• Establish challenging, realistic and obtainable goals to guide operations and performance
• Focus on maintaining profit margins without compromising guest or employee satisfaction
• Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities
• Ensure that all legal requirements are consistently adhered to in licensing including alcohol purchase, storage, service of and inventory control measures are monitored and controlled
• Ensure that regular, on-going communication occurs in all areas of food and beverage
• Stay aware of market trends and introduce new food and beverage products and concepts to exceed customer expectations, generate increased revenue and ensure a competitive position in the market
• Monitor the actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
• Develop relationships with key suppliers, in alignment with business plan
• Coach and develop associates through career development and advancement opportunities
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

• Degree or diploma in hotel and restaurant management or related major
• 5 years’ experience in the food and beverage, culinary or related professional area
• 2 years’ experience in a comparable position in a luxury hotel or resort operation
• International Wine Education Guild (IWEG) or the Wine & Spirit Education Trust (WSET) levels 1 and 2 will be considered an asset
• Excellent knowledge of all aspects of food and beverage operations including inventory controls and menu compilation
• Smart Serve certification
• Comprehensive knowledge of fine food, wine and service
• Excellent knowledge of all aspects of food and beverage operations
• Excellent guest service and problem resolution skills
• Must possess excellent customer service skills
• Must be computer literate. Previous experience with Silverware and Maestro will be considered an asset
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

• Must be able to work flexible hours including evenings, weekends and holidays
• Required to move, lift, carry, pull and place objects weighing less than or equal to 30 pounds without assistance
• Stand, sit or walk for an extended period or for an entire shift
• Reach overhead and below the knees, including bending, twisting and pulling

Friday Harbour Resort