5 meilleures offres (executive chef, kananaskis, ab) (à pourvoir)

Food & Beverage Manager
GOODSTONEY FIRST NATION —Seebe, AB
- De 80 000 $ à 100 000 $ par an
- Fins de semaine au besoin
- Gestion des stocks
- Assainissement
- Gestion de restaurant
- Congés payés
- Assurance Vision
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15 h
Line Cook - Breakfast/Lunch/Dinner
H2 Canmore Lodging —Canmore, AB
- Temps plein
- Hôtel
- Restaurant
- Compétences en communication
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Sous Chef
Novara Human Capital Solutions —Canmore, AB
- Heures supplémentaires
- Hôtel
- Mentorat
- Sens de l'organisation
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il y a 8 jours
Chef de Partie - Hunter Canmore
Concorde Entertainment Group —Canmore, AB
- De 25 $ à 26 $ de l’heure
- Vente
- Gestion des stocks
- Anglais
Cook / Line Cook
Kananaskis Country Golf Course —Kananaskis, AB
- De 20 $ à 25 $ de l’heure
- Temporaire
- Port de charges lourdes
- Assainissement
- Nettoyage
- Réductions Tarifaires
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Food & Beverage Manager

GOODSTONEY FIRST NATION
Seebe, AB

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Détails du poste

Permanent | Temps plein
De 80 000 $ à 100 000 $ par an
Il y a 15 heures

Profil recherché

Gestion des coûts
Prévisions financières
Budgétisation et prévisions financières
Tarification
Centre de villégiature
Gestion des opérations
Gestion des stocks
Leadership d'équipe
Formation et mentorat du personnel de la restauration
Coaching
Assainissement
Gestion de restaurant
Préparation de rapports de gestion financière
Contrôle des coûts
Microsoft Office
Gestion du rendement
Expérience en supervision
Amélioration continue
POS
Recrutement
Achats
Formation et développement
Service aux visiteurs
Sécurité alimentaire
Manipulation d'argent
Leadership
Résolution des problèmes de la clientèle
Coordination d'équipe
Rapprochement de comptes

Description complète du poste

Food & Beverage Manager

Department: Food & Beverage
Reports to: Resort Manager
Location: Nakoda Lakeside Lodge
Position Type: Full-Time

Position Overview

The Food & Beverage Manager oversees all food and beverage operations across the resort, including the main restaurant, lounge, in-room dining, spa F&B, room drops, banquets, weddings, conferences, and resort events.

This is a hands-on leadership role responsible for delivering exceptional guest experiences while maintaining strong operational, financial, staffing, and service standards. The Food & Beverage Manager works closely with Sales & Events, Culinary, Rooms, Spa, Accounting, and other departments to ensure seamless resort operations.

Key Responsibilities

Food & Beverage Operations

Oversee daily operations of the restaurant, lounge, in-room dining, spa F&B, room drops, banquets, and resort events.
Maintain high standards for service, food quality, presentation, cleanliness, and guest satisfaction.
Ensure compliance with health, safety, sanitation, licensing, and property standards.
Develop and maintain effective operating procedures across all F&B areas.
Respond to guest concerns professionally and ensure effective service recovery.
Ensure all inventory is accurate. Place orders for food, beverage and supplies. Create and manage par stock of all items.

Events & Banquets

Oversee food and beverage execution for weddings, conferences, meetings, celebrations, and other events.
Work with Sales & Events and Culinary to coordinate menus, timelines, guest counts, dietary requirements, setups, and service standards.
Review and maintain accurate BEOs and ensure event requirements are communicated to all departments.
Monitor events throughout execution and resolve operational issues quickly.
Ensure event charges, upgrades, consumption, and ancillary services are accurately documented for billing.

Team Leadership

Lead, coach, train, and support restaurant, banquet, lounge, event, and F&B support teams.
Participate in daily operations meeting and weekly management meetings
Develop staffing plans and schedules based on occupancy, outlet volume, and event requirements.
Conduct pre-shift meetings and communicate priorities, service expectations, and guest requirements.
Support recruitment, onboarding, performance management, and team development.
Promote a positive, respectful, accountable, and team-oriented workplace.
Ensure staff are trained in food safety, responsible alcohol service, guest service, and emergency procedures.

Financial & Cost Management

Monitor revenue, labour, food and beverage costs, purchasing, waste, and departmental profitability.
Assist with budgets, forecasts, pricing, promotions, and revenue-generating initiatives.
Review sales, labour, inventory, and operational reports to identify trends and opportunities.
Ensure accurate cash handling, POS procedures, discounts, voids, comps, transfers, and reporting.
Work with Accounting to ensure accurate event billing and financial reconciliation.
Monitor portion control, purchasing, inventory usage, and waste reduction.

Inventory & Purchasing

Oversee food, beverage, service ware, supplies, and operating equipment.
Manage ordering, receiving, storage, rotation, replenishment, and inventory counts.
Maintain accurate inventory records and identify opportunities to reduce waste, loss, and spoilage.
Monitor equipment condition and coordinate maintenance or replacement as required.

Cross-Departmental Leadership

Partner with Sales & Events, Executive Chef, Rooms Division, Spa, Front Desk, Housekeeping, Maintenance, Security, and Accounting.
Ensure clear communication of guest requirements, events, operational priorities, and service standards.
Report regularly to the Resort Manager on performance, staffing, guest feedback, financial results, and priorities.
Support continuous improvement and property-wide guest experience initiatives.

Qualifications & Experience

3–5 years of food & beverage, restaurant, hotel, resort, or hospitality operations experience.
Previous supervisory or management experience in a hotel, resort, restaurant, conference centre, or multi-outlet environment.
Experience with banquets, weddings, conferences, events, and/or in-room dining is an asset.
Strong knowledge of staffing, inventory, purchasing, cost control, and guest service.
Excellent leadership, communication, organization, and problem-solving skills.
Strong financial awareness and attention to detail.
Ability to manage multiple priorities in a fast-paced resort environment.
Proficiency with Microsoft Office, POS, inventory, and hospitality management systems.
Food Safety and responsible alcohol service certification required or must be obtained.
Flexible availability, including mornings, evenings, weekends, holidays, and special events.

Key Performance Indicators

Success will be measured by:

Guest and client satisfaction.
Consistent service, food quality, and presentation standards.
Successful execution of events with minimal operational issues.
Revenue, labour, cost control, and departmental profitability.
Accurate inventory, purchasing, cash handling, billing, and financial reporting.
Effective staffing, training, team engagement, and retention.
Compliance with health, safety, sanitation, licensing, and property standards.
Strong collaboration across F&B, Sales & Events, Culinary, Rooms, Spa, and other departments.

Core Competencies

Leadership Hospitality Organization Communication Attention to Detail Financial Accountability Cost Control Coaching Problem Solving Teamwork Guest Relations Operational Excellence Adaptability

Pay: $80,000.00-$100,000.00 per year

Benefits:

Extended health care
Life insurance
On-site parking
Paid time off
Vision care

Work Location: In person

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executive chef emplois - kananaskis, ab

Food & Beverage Manager

Line Cook - Breakfast/Lunch/Dinner

Sous Chef

Chef de Partie - Hunter Canmore

Cook / Line Cook

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