JOB SUMMARY

The Food & Beverage Manager is responsible for overseeing all aspects of the food and beverage operations within our establishment. This role requires a dynamic leader who can ensure exceptional customer service, maintain high standards of food quality, and manage a team effectively. The ideal candidate will have a strong background in the food industry and hospitality, with a passion for creating memorable dining experiences.

SKILLS

• Proven experience in food service management within the hospitality or food industry.
• Strong customer service skills with the ability to foster a welcoming environment for guests.
• Excellent team management capabilities, with experience supervising diverse teams in a fast-paced setting.
• Proficiency in using POS systems for order processing and inventory management.
• Knowledge of food handling procedures and safety regulations is essential.
• Effective communication skills, both verbal and written, to interact with staff and customers effectively.
• Ability to work under pressure while maintaining attention to detail in a busy environment.
  This role is ideal for individuals who are passionate about the culinary arts, possess strong leadership qualities, and are committed to delivering exceptional dining experiences.
  Job Type: Full-time
  Pay: $85,000.00-$100,000.00 per year

Benefits:

• Company events
• Company pension
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Life insurance
• On-site parking
• RRSP match
• Store discount
• Vision care

Work Location: In perso

• Manage daily operations of the food and beverage department to ensure smooth service and high-quality offerings.
• Supervise kitchen staff and front-of-house team members, providing guidance and support to enhance performance.
• Implement and maintain food handling and safety standards in compliance with health regulations.
• Oversee inventory management, including ordering supplies and controlling costs to maximize profitability.
• Collaborate with chefs to develop menus that meet customer preferences while adhering to budgetary constraints.
• Train staff on customer service best practices, POS systems, and operational procedures.
• Address customer inquiries and complaints promptly to ensure satisfaction and loyalty.
• Monitor industry trends to innovate and improve service offerings continuously.