Food & Beverage Manager (Sommelier and Chef Jobs: Hotels)

  Emerald Lake Lodge

  BC, British Columbia

Duties and Responsibilities:

• Must be prepared to work all shifts and will cover for the Breakfast and Banquet Managers on days off.


• Must be prepared to oversee and to provide guidance and training as per our current schedule and mentorship program


• Working closely with the Conference Dept. , attending weekly BEO meetings, liaising with the kitchen to provide the service expected by our guests


• Maintaining the current process for inventory, ordering, wine list, menu printing, tastings, allocation of duty, personal and promo accounts, daily sales reports, ongoing communication with the Lodge Manager and other duties as assigned.


• Providing the Lodge manager with Monthly financial sales reports, splitting out with respect to top menu items, banquets, breakfast, lunch and dinner


• The F&B Manager is expected on the floor at all times and to be at the door or in the Function areas to greet the guests.


• 90% of the position is hands on - 10% administrative.  Hands on Manager who understands that working on the floor is required on a daily basis


• Weekly and Monthly staff meetings and communication sessions


• Ensuring that our dining room is clean, tidy, organized, and according to health and safety standards


• Provide guidance to the Breakfast and Banquet Managers when required


• Provide the example to all staff re: grooming policies, professionalism, and support throughout every shift


• Working sections, serving banquets and working breakfast when required


• Fostering a team attitude - supervising all staff members and to ensure that communication and standards are as indicated in training and operations manual


• Overseeing the Cilantro team when the outlet is opened (June through August)


• Various tasks are allocated to various managers within the department (i.e. - Breakfast Manager completes payroll and gratuity allocations , Banquet Manager allocates the Banquet gratuity on every biweekly payroll, Gratuity for all Managers is split equally)


• The Breakfast and Banquet Managers assist the F&B Manager with scheduling and allocation of shifts each week for staff members - to be approved by Lodge Manager prior to sending out


• Provide Lodge Manager with ongoing communication in the event of Performance issues or discussion and to notify HR right away with respect to incident reports etc.


• Ensure that staff shifts are allocated in a fair and equitable manner and to provide the hours required for retention of staff - therefore staff levels are constantly communicated to the Lodge Manager


• To be sure that the Manager is always the last person out of the lodge at night for Health and Safety reasons - If the F&B Manager is on a day off the Manager on duty will be required to stay until close


• Notifying the Lodge Manager of any promo bills, and providing explanations of any situations that required promotions


• Assist in menu planning if necessary and to consult with the chef on daily operations of specials


• All communication as it relates to F&B team with respect to pre and post discussions about to any menu changes, items changes, special etc.


• Provide all Conference set up and tear down as directed by the Conference Dept.


• Deal with client concerns and issues immediately and effectively


• Directions that are needed for the Front Desk is to be communicated to the FOM or FOS at all times.


• Provide fully trained staff and Managed with all emergency and power outage procedures and plans


• Follow Health and Safety regulations


• Consult with the Lodge Manager re: any stock, wares, wines, liquors, as per revenue allocations at the Lodge.


• Attend Department Meetings every second week or to provide a representative of the Dept. for the meetings


• Ongoing communication with all departments as required to provide a cohesive team at BML.


• All maintenance requests must be approved by Lodge Manager prior to calling in any outside companies.


• Any other duties as required or communicated by the Lodge Manager.

Requirements/Experience:

• Over 5 years of previous F&B Supervisory/Management Experience in a busy environment


• Excellent verbal and written English communication skills required


• Word, Excel and Outlook experience required


• Must have the ability to work in a team setting while providing professional direction to staff and other Managers in the Dept.


• Must have the ability to handle any guest issues or staffing issues with guidance from the Hotel Manager and HR. if required


• Previous F&B group training experience


• Knowledge of POS (Squirrel) an asset


• Sommelier certification is an asset


• PROSERVE certification required


• Excellent interpersonal skills


• Must have inventory experience and cost analysis experience


• Must have the ability to work all shifts and to provide support with all daily service, breakfast, lunch, dinner and banquets when required


• To be able to endure long periods of standing (sitting, bending and lifting may be required)


• Menu and culinary abilities are an asset


• Experience with scheduling and payroll

How To Apply

Please email your resume to [email protected].

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