Restaurant Assistant Manager - Whistler, Canada - Whistler Blackcomb

Whistler Blackcomb

Verified Company

Whistler, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Create Your Experience of a Lifetime

Come work and play in the mountains Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career.

From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Job Benefits

Ski/Mountain Perks Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
MORE employee discounts on lodging, food, gear, and mountain shuttles
RSP Options (after 12 months or 2000 cumulative hours of service)
Employee Assistance Program
Excellent training and professional development
Referral Program

Full Time roles are eligible for the above, plus:

Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
Free ski passes for dependents
Critical Illness and Accident plans

Job Summary:

A Food & Beverage Manager position requires a hard-working, dedicated, and enthusiastic individual to oversee the operations of the daily activities and processes of the restaurant.

This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

As the manager of a food and beverage outlet, you will be responsible for all activities involved with day to day operations, such as food inventory, sales goals, customer service, food quality checks, professionalism, employee conduct, financial activities, building maintenance, and marketing.

You will also be responsible for building guest relationships with the Resort and ensuring the success of the business by providing high-quality food that draws in new customers and retains current customers.

As the manager, you will be required to oversee and coach all employees regarding conduct, professionalism, job requirements, and scheduling.

The typical workday for a manager in the food and beverage industry can range anywhere from early in the morning to past midnight, depending on the shift being worked.

Job Responsibilities Include (but are not limited to):

The Food & Beverage Manager is responsible for the training and supervision of all staff including the leadership team.
Sets the example for all other staff for service standards, menu knowledge, wine and beverage education, and overall service excellence.
Works on the floor in the restaurant, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Read and understand COVID19 Pandemic Response
Mountain Lodges and F&B Locations Procedures.
Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Make employment and termination recommendations consistent with Company guidelines for review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in all areas of restaurant and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requir