WHO WE ARE

A member of Relais & Châteaux with Three MICHELIN Keys, Fogo Island Inn is a 29-room luxury hotel, built on principles of sustainability and respect for nature and culture. The Inn is a community asset, owned by the charity Shorefast, and 100 percent of operating surpluses are reinvested into Shorefast’s work to secure a resilient future for Fogo Island.
Our work has garnered significant international interest including a feature on 60 Minutes and in The New York Times’ 52 Places for a Changed World. The mission of Shorefast is to build, learn, and share economic development practices that catalyse the assets of local places, starting with Fogo Island.
Learn more about us: fogoislandinn.ca

• Assist in managing the day-to-day food and beverage operations, ensuring timely and efficient service.
• Support the recruitment, training, and supervision of staff, ensuring all employees adhere to company policies and provide excellent guest service.
• Resolve guest complaints and ensure that the highest level of customer service is maintained. Act as the point of contact for any guest concerns or special requests.
• Monitor and manage inventory levels of food, beverages, and supplies. Coordinate with suppliers to place orders and ensure timely delivery.
• Oversee food presentation, beverage preparation, and service to ensure all items meet quality standards. Ensure compliance with food safety and sanitation regulations.
• Assist in managing budgets, monitoring labor costs.
• Support the planning and execution of events, banquets, and private dining experiences.
• Ensure all employees follow health and safety regulations and maintain cleanliness and organization throughout the kitchen and dining areas.
• Assist in creating staff schedules and ensuring shifts are adequately staffed to meet demand.
• A minimum of 3 years experience in food and beverage management, hospitality, or a supervisory role in a similar restaurant or hotel environment.
• Formal food and beverage training or certification from an accredited hospitality school preferred.
• Experience working in Michelin-starred or awarded restaurants preferred.
• Certification from a recognized sommelier program (e.g., Court of Master Sommeliers, WSET 2) preferred.
• Strong leadership, organizational, and communication skills.
• An understanding of food and beverage operations, including menu development, food safety, and sanitation standards.
• Proficient in using point-of-sale (POS) systems, inventory management software, and Microsoft Office Suite.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by the business.