FOOD AND BEVERAGE MANAGER

Banff Centre for Arts and Creativity aims to inspire everyone who attends our campus – artists, leaders, and thinkers – to unleash their creative potential.
We acknowledge, with deep respect and gratitude, our home on the side of Sacred Buffalo Guardian Mountain. In the spirit of respect and truth, we honour and acknowledge the Banff area, known as “Minhrpa” (translated in Stoney Nakoda as “the waterfalls”) and the Treaty 7 territory and oral practices of the Îyârhe Nakoda (Stoney Nakoda) – comprised of the Bearspaw, Chiniki, and Goodstoney Nations – as well as the Tsuut’ina First Nation and the Blackfoot Confederacy comprised of the Siksika, Piikani, Kainai. We acknowledge that this territory is home to the Shuswap Nations, Ktunaxa Nations, and Metis Nation of Alberta, Rockyview District 4. We acknowledge all Nations who live, work, and play, help us steward this land, and honour and celebrate this place.

THE OPPORTUNITY

Banff Centre for Arts and Creativity is one of the premier culinary destinations in the Bow Valley. We are proud to boast two fantastic restaurants (Maclab Bistro and Vistas Dining Room), where our menus have been inspired by fresh, local ingredients and are infused with creativity. We also hold numerous banquets and receptions throughout the year where our guests are able to experience creative, memorable and inspirational menus that leave a lasting impression.
The Food and Beverage department is looking for an experienced and enthusiastic Manager to assist in the smooth and efficient operation of food and beverage services across campus, ensuring the delivery of excellent customer service and strong manager of teams.

QUALIFICATION AND EDUCATIONAL REQUIREMENTS

• Minimum 3 years’ experience as a Manager/Assistant Manager in a multi-outlet food and beverage operation with knowledge in banquet/meeting set-ups, a la carte dining, fine dining, buffets, and cafeterias
• Degree in Hospitality Management considered an asset
• Previous experience in training and directing up to 25 employees in a food and beverage environment
• Knowledge of Alberta Serve Safe and Alberta ProServe is required
• Comfortable working knowledge of MS Office and point of sales machines
• Valid driver’s license
• Available for shift work, overtime, and split-shifts as needed

SPECIAL REQUIREMENTS

• Due to the nature of the job, this position requires the candidate to be available to work a flexible, irregular schedule and weekends.
• This position will be required to have emergency first aid; training will be provided.

Reporting to the Director, Food and Beverage, below are some key accountabilities:

• Direct the daily work of all food and beverage employees, ensuring adherence to company policies and the delivery of exceptional customer service
• Prepare a daily work plan, prepare and make decisions required for the planning of weekly requirements, and assess future service requirements for resources needed
• Coordinate banquets and special functions with the Kitchen, ensuring that the banquet functions rooms are set up according to the banquet event orders
• Participate in the recruitment, selection, training and scheduling of staff as needed
• Provide direction and feedback to staff in the form of coaching and performance management
• Maintain the cleanliness and upkeep of all food and beverage areas and equipment at all times
• Retail management, including; ordering and buying inventory, maintenance of inventory levels, display and promotion of inventory
• Assist the Director of Food and Beverage in setting budgetary requirements, while making recommendations regarding the annual operating and capital budget
• Daily issuing of cash floats, receiving reconciled cash-outs, and remitting to the Finance departmen

Reporting to the Director, Food and Beverage, below are some key accountabilities:

• Direct the daily work of all food and beverage employees, ensuring adherence to company policies and the delivery of exceptional customer service
• Prepare a daily work plan, prepare and make decisions required for the planning of weekly requirements, and assess future service requirements for resources needed
• Coordinate banquets and special functions with the Kitchen, ensuring that the banquet functions rooms are set up according to the banquet event orders
• Participate in the recruitment, selection, training and scheduling of staff as needed
• Provide direction and feedback to staff in the form of coaching and performance management
• Maintain the cleanliness and upkeep of all food and beverage areas and equipment at all times
• Retail management, including; ordering and buying inventory, maintenance of inventory levels, display and promotion of inventory
• Assist the Director of Food and Beverage in setting budgetary requirements, while making recommendations regarding the annual operating and capital budget
• Daily issuing of cash floats, receiving reconciled cash-outs, and remitting to the Finance department