Food & Beverage – Manager
Overview:
- Oversees the preparation and compliance of budgets for Food and Beverage outlets
- Develops and executes departmental plans and goals for all areas under direct control.
- Forecasts revenue projections and monitors cost controls.
Responsibilities:
- Assists in budget variance explanations in conjunction with the Food and Beverage team at monthly meetings
- Assists in presenting improvement proposals and justification for capital expense items for equipment and other major purchases and projects
- Establishes and maintains effective communication between Food and Beverage Departments to ensure that staff is aware and prepared for all daily and special event activities
- Ensures maintenance of safety and sanitation standards and policies, assuring compliance with Alberta Health guidelines, standards and regulations
- Works closely with Marketing to develop menu and restaurant advertising, keeps current with all special events and promotional activities
- Manages inventory of all Food and Beverage equipment and products
- Oversees and participates in interviewing process for key staff members
- Interviews, reviews and evaluates performance of departmental supervisors
- Negotiates programs with vendors to maximize product value
- Promotes continuing improvement in the performance of the department and its employees
- Monitors all departmental disciplinary action
- Such other job-related duties as may be assigned by instruction from executive management
- Sets a positive leadership example
- Hires, trains, disciplines and supports employees and supervisors under direct control.
- Ensures quality service and product at all food and beverage areas and outlets
Requirements:
- Demonstrated success in the operation and management of a multi-outlet food and beverage facility
- Demonstrated ability to effectively lead a large, multi-cultural, and diverse workforce
- Demonstrated ability to manage cost controls and minimize food and beverage costs while maximizing quality and delivery of product
- Demonstrated ability to coordinate staff effectively and elevate service levels
- Demonstrated knowledge of cost-effective food preparation, beverage selection, service, sanitation, and employee relations
- Demonstrated ability to manage inventory control
