Job Description

PRIMARY FUNCTIONS

Reporting to the General Manager, the Food & Beverage Manager is responsible for the overall Food & Beverage operations at the Chateau Nova Yellowknife. This hands-on position is required to plan, organize, direct, control and evaluate the operations of the restaurant, lounge, room service and banquet and catering business at the hotel.

The Food & Beverage Manager is required to maintain a flexible schedule and be available to work shift work including evenings, weekends and holidays

Provide leadership in exceptional customer service and innovation while providing a working environment that fosters career growth and development for our Associates.

Responsible for the overall profitability for the Food & Beverage Division while working as a team within the hotel.

The position requires a strong background in Kitchen Management.

DUTIES AND RESPONSIBILITIES

• Actively promotes an environment conducive to high quality customer service and Associate relations by being a positive leadership example.
• Encourages up-selling of all products through coaching and sets up daily up-sell targets
• Conducts pre-shift meetings with Associates, identifying areas of focus, addressing immediate concerns, and ensuring the Associates’ awareness of daily specials, promotions, etc.
• Trains and coaches the Associates on all service and cleanliness standards, ensuring 100% compliance.
• Ensures all Associates comply with the hotel uniform and grooming standards.
• Ensure Associates are ready for their shifts and are following policies on appearance standards.
• Responsible for the cleanliness of all outlet areas and ensures proper completion of the daily task lists. Signs off daily lists upon completion.
• Document any discrepancies or violations of Nova Standards and Policies. Works with the General Manager to prevent reoccurrences.
• Sets, monitors and conducts Associate performance reviews.
• Ensures Associates are recognized regularly for their contribution
• Using a "hands-on" approach, assists and supervises Associates in their duties .
• Interacts daily with guests during the peak periods to ensure their satisfaction within the outlet.
• Ensures customer concerns are addressed in a timely and professional manner
• Works effectively, as a team, with the kitchen team
• Advises kitchen of food quality/presentation concerns.
• Conducts inventories of and places orders for liquor & supplies; maintains optimum stock levels to meet demands.
• Responsible for effective payroll management practices
• Maximizes customer service and minimizes labour cost through effective shift management.
• Responsible for scheduling, payroll, disciplinary actions, training and mentoring for Associates.
• Assist with the planning, preparation, and execution of ongoing promotions and events.
• Understands and enforces Health & Safety policies and security requirements.
• Programming and management of Point of Sales Systems (POS).
• Supports the Health & Safety policies and security requirements.
• Other duties may be assigned.

Weekly Expectations:

• Conducts weekly audits to ensure all standards are adhered to. Communicates and works with F&B Manager to effectively address immediate concerns and proactively address potential concerns.
• Conducts weekly inventories for liquor and supplies and maintains optimum stock levels to meet customer demand.
• Ensures all scheduling completed and posted in a timely manner.
• Takes proactive action to address any potential concerns
• Communicates challenges and successes with the hotel’s leadership team and offers suggestions for improvement.

Monthly Expectations:

• Actively participates in the review of the monthly GSI scores and assists with action plans to enhance score within outlets.
• Conducts monthly inventories for liquor and supplies and maintains optimum stock levels to meet customer demand.
• Ensures all work related accidents are documented & ensures proper training is in place for Associates to avoid all hazards.
• Participates in all department and relevant hotel scheduled meetings

Quarterly Expectations:

• Participates, communicates & encourages attendance to Hotel functions.

As Required:

• Adheres to all brand standards, including Uniform, Hygiene and Grooming, Health and Safety, Fire Safety, and Guest Interactions.
• Ensures ALL team members are trained on fire safety plan and the procedures within.
• Informs General Manager of all safety and security issues in a timely manner.
• Documents all incidents & ensures proper training is in place for associates to avoid all hazards.
• Conducts interviews for potential new team members.
• Assists with training new Associates by CLEARLY outlining expectations & effective training with brand standards.
• Ensures regular training is conducted with Associates for new promotions, menus, etc.
• Assists the General Manager and Corporate Office execute on sales and marketing initiatives.
• Other projects/duties as assigned.

Job Specifications and Skills:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Customer-Service: exceptional customer service skills. Being friendly and courteous to drive customer retention and positioning.

Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Commits to required hours of work when necessary to reach goals. Flexible to work a variety of shifts.

Ethics: Treats people with respect; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

Fiscally Responsible: Maximizes organizational resources to drive the greatest efficiencies and profitability for the hotel.

Initiative: Takes independent actions and calculated risks; Asks for and offers help when needed.

Innovation: Generates suggestions for improving work.

Interpersonal Skills : High energy, positive and friendly. Focuses on solving conflict, Maintains confidentiality; actively listens to others without interrupting or distractions; Maintains a positive attitude even in negative situations; Remains open to others' ideas and tries new things. Must be able to work well under pressure. Takes pride in a job well-done.

Language and Communication Skills: Ability to read, write, and comprehend simple instructions, short correspondence, and memos. Ability to present information in one-on-one and small group situations to other employees of the organization. Ability to respond to common inquires or complaints from guests. Strong telephone abilities.

Organizational Support : Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values.

Planning/Organizing : Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a food and beverage manager's job. Being able to come up with a solution quickly is a needed skill.

Professionalism : Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Quality Management : Looks for ways to improve and promote quality; Demonstrates accuracy, consistency and thoroughness. Must have attention to detail.

Safety and Security : Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.

Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Able to work in a diverse work environment.

PHYSICAL DEMANDS:

Lifting - Under 20lbs 50% of work time, Carrying - Under 20lbs 50% of work time, Pulling – Under 20lbs 10% of work time, constant walking, bending, standing, reaching, and kneeling.

WORK ENVIRONMENT:

The work environment is a setting, which has the following conditions: high noise environment; high traffic area for internally and external guests, exposure to equipment such as trolleys, carts, dishes, AV equipment, etc. There is a potential exposure to theft and/or belligerent guests.