Senior Manager, Food & Beverage - River Rock Casino Resort at Great Canadian Enterprises Ltd

Richmond, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

15 Apr, 26

Salary

0.0

Posted On

15 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Management, Conflict Resolution, Customer Satisfaction, Team Leadership, Performance Reviews, Cost Management, Communication, Marketing, Compliance, Menu Development, Wine Knowledge, Cocktail Knowledge, Training, Guest Relations, Health And Safety, IT Systems Management

Industry

Gambling Facilities and Casinos

Description

Position Summary: Reporting to the Director, Gordon Ramsay Restaurants, the Senior Manager of Food and Beverage is responsible for managing the entire food and beverage department, including but not limited to, restaurants, floor service, grab & go Quick Service Restaurants (QSR), hotel, banquet facilities, buffet, and overall guest dining experience. The Senior Manager of Food and Beverage is accountable for ensuring all areas are operating smoothly and efficiently. Responsible for providing support and guidance with any arising issues within their designated areas with prompt response times. Provides the highest level of customer satisfaction while effectively contributing to a safe and welcoming work environment for all team members. Motivates, leads by example, and provides a learning environment. Ensures adherence to all policies and procedures. Key Accountabilities: Manages the food and beverage department, including restaurants, floor service, QSR, hotel, banquet facilities, buffet and guest dining experience; Strong knowledge and experience in conflict resolution and resolving complaints and/ or issues; Ensures policies and regulations are adhered and practiced; Promotes and demonstrates strong knowledge of restaurant menus and maximizes revenue opportunities, including promoting and marketing menu items; Ensures all IT systems, fixtures, fittings, etc., meet the required standards; Reports all issues affecting departmental operations, including but not limited to defects, repairs, hazards, etc. Effectively manages the Food and Beverage Shift Managers and Banquets Manager, including conducting performance reviews, corrective actions, attendance management, training, identifying development opportunities and provides support to guide, motivate and direct respective team members; Manages costs and resources within company budgets and reporting any discrepancies; Conducts retinal departmental inspections; Develops communication implementation plans to optimize performance of entertainment, promotions and special events; maximizes awareness and participation from team members and guests. Liaises with marketing operations team members to report on site marketing results (e.g., event revenue, implementation strategies, best practices, guest and team member feedback, etc.) Liaises and communicates effectively with all appropriate operational department heads. Develops and cultivates strong working relationships with all stakeholders: guests, ownership, team members, vendors and regulators. Ensures compliance with licensing laws, health and safety and other statutory regulations. Performs other duties as assigned or directed. Educational and Functional Requirements: High School Diploma; Post secondary education in marketing, tourism, hospitality, public relations, advertising or management is an asset; Minimum 6 years of hospitality and restaurant experience; 2 in a leadership position Experience with P&L creation and reporting WHIMIS Certification and/ or Food Safety Training is required; Serving it Right Certification is required; Must have experience in managing staff within a service environment, preferably with 200+ Experience supervising in an unionized environment is an asset; Fluent in English, both written and verbal; Computer literacy in MS Office; Menu development and wine/cocktail knowledge is an asset

Responsibilities

The Senior Manager of Food and Beverage is responsible for managing the entire food and beverage department, ensuring smooth and efficient operations. This includes overseeing restaurants, floor service, QSR, hotel, banquet facilities, and the overall guest dining experience.