Front of House Manager

at  Mike Wiegele Helicopter Skiing

POSITION:

Front of House (Food & Beverage) Manager
Type: Full-Time, Seasonal
Location: Main Lodge Dining Room, Blue River, BC
Reports To: Director of Resort Operations
Posts Supervised: Front of House Assistant Manager, Dining Room & Bar Supervisors, Sommelier, Bartenders, Servers

REQUIREMENTS:

• 3-5 years of direct work experience in a Food and Beverage management capacity
• Experience in all aspects of guest service
• Demonstrated ability to effectively lead and direct a large team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
• Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
• Exceptional conflict resolution, negotiation, and objection handling skills
• Able to respond quickly in a dynamic and changing environment
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Good training, coaching, and mentoring skills are essential
• Able to build and maintain lasting relationships with corporate departments, key business partners, and guests
• Knowledge of cost analysis, fiscal management, and budgeting techniques
• Able to effectively communicate in English - both verbally and in writing
• Ability to coordinate and organize meetings, exhibits, and other events

• Ensure the prompt and efficient service of all meals, snacks, and beverages to the required standards within the main dining room and lounge, private chalets and function rooms.
• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, liquor and room service menu costs and that LWB inventory controls are in place.
• Ensure that dining room, lounge, chalets with private service, and main lodge areas are clean and well maintained, that table appointments, including flower arrangements are impeccable.
• Ensure that servers are always correctly and smartly dressed, that they offer professional and courteous service to their guests.
• Ensure that the lounge, bar, and private chalets are clean and stocked with the stipulated requirements.
• Ensure that bartenders and servers are well trained and serve their guests in a professional and friendly manner.
• Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the appropriate departments.
• Ensure maximum security in all areas under their control and that staff are fully aware of the importance of key security.
• Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
• Ensure that company and statutory hygiene standards are maintained in all areas.
• Respond to guest concerns while guests are on property.
• Take all necessary steps in the event of theft, burglary or fire, and adhere to the assigned role in the Resort Crisis Management Procedures
• Ensure that reports, time sheets, cash outs and any other administration requirements are submitted promptly.
• Conduct regular performance evaluations with all staff, identifying areas for development and training needs, and ensuring that this training is completed.
• Ensure the use of fair and consistent discipline for all employees.
• Ensure that the causes of staff grievances are investigated, and the appropriate action taken in conjunction with the Human Resources department.
• Ensure that bands and musicians are available when required.
• Maintain a working knowledge of and ensure compliance with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are applied for in a timely fashion and that the conditions effecting the issuing of a liquor license are not jeopardized.
• Ensure that Liquor, wine, beer and operating supply inventories are maintained, counted and controlled.
• Prepare and submit an accurate budget.
• Ensure that the grouping list and past precedence are used to create and assign table configurations. Training will be provided prior to season commencement.
• Circulate throughout the dining room and lounge, maintaining a positive profile with guests and staff.
• Hold regular staff meetings.
• Maintain an up-to-date knowledge of trends in the industry and make suggestions for improvement of the Front of House operation.
• Attend management and department head meetings as required.
• Carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
• Ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.
  The accountabilities listed above are provided as examples of area of responsibility and are not intended to create limits to responsibility but to help understand the scope of the position. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.