Food & Beverage Manager - Chateau Nova Yellowknife

Job DescriptionPRIMARY FUNCTIONSReporting 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 stocklevels 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 SkillsTo 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/PunctualityIs consistently at work and on time;
Ensures work responsibilities are covered when absent;
Arrives at meetings andappointments on time.
Customer-Serviceexceptional customer service skills. Being friendly and courteous to drive customer retention and positioning.
DependabilityFollows 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.
EthicsTreats people with respect;
inspires the trust of others;
Works with integrity and ethically;
Upholds organizational values.
Fiscally ResponsibleMaximizes organizational resources to drive the greatest efficiencies and profitability for the hotel.
InitiativeTakes independent actions and calculated risks;
Asks for and offers help when needed.
InnovationGenerates suggestions for improving work.
Interpersonal SkillsHigh 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 SkillsAbility 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 SupportFollows policies and procedures;
Completes administrative tasks correctly and on time;
supports organization’sgoals and values.
Planning/OrganizingPrioritizes 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 SkillsDealing 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.
ProfessionalismApproaches 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 ManagementLooks for ways to improve and promote quality;
Demonstrates accuracy, consistency and thoroughness. Must have attention to detail.
Security and SafetyObserves safety and security procedures;
Reports potentially unsafe conditions;
Uses equipment and materials properly.
TeamworkBalances team and individual responsibilities;
Exhibits objectivity and openness to others' views;
Gives and welcomes feedback;
Contributes to buildinga 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 DEMANDSLifting - 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 ENVIRONMENTThe 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.
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