Food & Beverage Manager - North Vancouver, Canada - Capilano Group

Capilano Group

Verified Company

North Vancouver, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position:
Food & Beverage Manager

Reports to:
Director, Food & Beverage Operations

Department:
Food & Beverage Operations

Dedicated to creating experiences our guests and team members are amazed by the Capilano Suspension Bridge Park is searching for an experienced Food & Beverage Manager who is passionate about the world of Hospitality and enthusiastic about delivering a total guest experience.

Within the grounds of one of Vancouver's top tourist destinations, this position will give you the opportunity to work in the heart of an iconic location.

If you have a broad understanding and experience in the day-to-day operation of a multi-units Food & Beverage department, then we would love to hear from you.

Capilano Suspension Bridge Park (CSBP) Food & Beverage Department includes Loggers' Grill, Beary Yogurt, The Cabin, and Cliffhouse Restaurant & Bar that operate year-round, and experiences significant peaks of business from season to season.

This hands-on leadership position requires a high level of adaptability, agility, business acumen, and ability to train and develop Team Members.

The focus is on delivering the best and consistent Food & Beverage experience for both Guests and Team Members alike, all the while ensuring alignment with the established profitability model.

Key Duties (but not limited too):

Managing all aspects of the day-to-day F&B Operation at Capilano Suspension Bridge Park within the budgetary parameters, and in adherence to the established products and service standards.
Delivering experiences guests are amazed by:
Recruiting.
Identifying, acquiring, and developing talent.
Team Engagement.
Establish departmental recognition program and participate and champion existing Capilano recognition initiatives.
Create a fun and rewarding team culture.
Implement Performance Management plan for F&B leadership team, and feedback schedule for front line team members.
Create opportunities for team member growth.
Training for success.
Capilanotude; high energy, attention to detail, guest engagement (making the connection).
Maintain excellent levels of internal and external customer service, positive customer relationships, tending to guests concerns, and responding to needs.
Showcase/upselling; product knowledge.
Presentation; full display, cleanliness, tidiness.
Assisting with marketing initiatives and events.
Holding daily briefings with F&B Managers, Supervisors, Sous-Chef, and Team Members.
Establish and communicate revenue goals with the team.
Create friendly competition/contests.
Rewards top performers.
Share learning experiences.
Identify learning opportunities within the team, dispense ongoing training and coaching to Team Members, Supervisors and Assistant Manager.
Monitoring financial performance and aligning with F&B profitability model.
Daily monitoring and reporting of labour cost.
Efficient scheduling.
Schedule as business requires, maximize productivity.
Enter F&B schedule in When I Work.
Daily editing of AVANTI entrees (payroll software).
Maintain labour cost within budgetary parameters.
Daily monitoring of food, beverages, and operational supply costs.
Purchasing of beverage and operational supplies.
Review and approval of all F&B invoices.
Perform monthly inventory count.
Products and services improvement and development.
Identifying guests' needs and opportunities.
Research and develop new products with the Director of F&B Operations.
Monitoring of equipment performance, and inventory level.
Ensuring adequate glassware, chinaware, flatware, and kitchenware inventory level
Seeking equipment inventory replacement quotations from vendors and submitting them to F&B Director for review and approval.
Contribute to the creation of the annual F&B budget with the Director of F&B Operations.
Program Profitek (POS) as business require.
Liaising with the various departments of CSBP.
Maintaining compliance with all rules and regulations related to our industry and business.
Daily monitoring and compliance with HACCP program and regulations.
Daily monitoring and compliance with liquor service regulations.
Quality assurance.
Monitoring of food & beverage products quality.
Monitoring of cleanliness and tidiness of Food & Beverage venues.
Monitoring and updating of opening and closing checklists.
Daily monitoring of F&B equipment performance and report any malfunctions to the F&G Team.
Attend weekly meetings with Director of Food & Beverage Operation.
Review of financial performance.
Rev$
Ave. Guest Check.
Conversion Rate.
Review of initiatives
What works, and what doesn't.
Review of progress on strategic goals.
Review of overall performance.
Hold weekly meetings with Managers and Sous-Chefs.
Set objectives.
Clarify expectations.
Monitor performance.
Perform all other duties as assigned.