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DoubleTree By Hilton West Kelowna - Food & Beverage Manager
Days Hospitality Limited
Source: Headcount Labs · original listing ↗
Job data: Headcount Labs, ODbL 1.0. Job descriptions belong to their employers.
Posted 7 days ago
About this role
Job Title: Food & Beverage Manager Department: Food & Beverage Summary At DoubleTree West Kelowna/TurtleJacks West Kelowna, we embrace an All In attitude when it comes to providing our guests with a true cabin experience. Serving an abundance of fresh homemade signature items, dockside inspired cocktails, crisp cold draught and a fun relaxed atmosphere our guests are sure to relax, indulge and have a great time. Positioning Statement: The Food & Beverage Manager professionally represents the establishment through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner. Essential Day to Day Duties & Responsibilities: Running and improving all operations at an excellent level while maintaining and abiding by all Hilton, Turtle Jacks and Days Hospitality standards, policies and procedures. Pleases customers by providing a pleasant dining experience. Maximize long term profitability through positive leadership. This includes boosting team morale, increasing guest satisfaction, building sales and training future leaders. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, and coaching of team members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Plans menus by consulting with the chef, estimating food costs and profits, and adjusting menus. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation. Avoids legal challenges by conforming to the Provincial regulations with regards to alcohol sales. Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges. Publicizes the restaurant by designing and placing advertisements; contacting local and regional publications with feature ideas; and encouraging local businesses to hold social events at the restaurant. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures. Meet all Health & Safety standards as per British Columbia standards. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service. Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report. Demonstrates excellent cost control skills, strong communication skills, and a detailed understanding of property operations and planning. Effectively resolves guest issues that arise. Maintains a professional image at all times through appearance and dress. Maintains a healthy social workplace free from bullying or prejudice Provides recommendations for personal and staff development and continuously works to maintain a progression plan for the department. Knowledgeable of hotel property, amenities, area attractions and transportation. Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report. Other duties as assigned. Certifications Required: Minimum 2 years management experience in a comparable restaurant environment. Knowledge of computers and restaurant software programs. Provincially required certification for Food and Alcohol Service. Knowledge and understanding of managing budgets, labour and food costs. Brand and company required training as outlined during on boarding and as identified throughout your employment.