Food and Beverage Manager

Description

We're hiring two Food & Beverage Managers for the Crest Hotel in Prince Rupert, BC. The Food & Beverage Manager is a hands-on leader responsible for daily service execution, staffing, training, guest experience, and cost control for the Waterfront Restaurant & Lounge and related food and beverage service. Two positions are available to provide consistent management coverage across different shifts, but both managers will need to be available to work some days, nights, weekends, and holidays.

Specific responsibilities for this role include leading daily front-of-house operations such as floor leadership, shift execution, opening and closing, service recovery, and guest communication as well as upholding service standard for hospitality pace, cleanliness, and consistency. Coordinating with culinary leadership to align timing, quality control, and execution standards is also an important part of a Food & Beverage Manager's responsibilities.

As such, we're looking for someone with 5 - 15 years of experience in the food and beverage industry and proven leadership experience, especially as this is a fast-paced, guest-facing environment with frequent interruptions and time-sensitive demands. Experience with hiring, training, and scheduling staff as well as maintaining standard operating procedures, shift checklists, training materials, and incident documentation is also important.

As a Food & Beverage Manager, you'll need a strong working knowledge of food, wine, spirits, beer, cocktails, and service fundamentals and the ability to lead product and service training. You'll also support inventory controls by helping to track receiving, storing, and rotating food for waste reduction, so any successful candidates will need to have strong culinary competency at an operational level, including quality control and execution standards.

Maintaining cost awareness, labour discipline, purchasing, controls, and inventory practices is critical to supporting budget and forecasting goals. You'll use POS reporting to track performance, identify issues, and implement improvements. You'll need to be competent in dealing with hotel operations, including cross-department coordination and management coverage duties as part of your responsibilities will include working effectively with other hotel departments to support the full guest experience, providing manager-on-duty coverage, and supporting hotel operational duties as scheduled.

We require an active Food Safe Level 1 Certification or equivalent and a BC Serving It Right Certification, which must be current or obtained within 30 days of hire. These certifications are necessary as you will be expected to uphold food safety, liquor service, and workplace safety requirements. Part of your role will also involve supporting incident reporting and safe work practices.

There is a physical component to this position, which requires an ability to stand and walk for extended periods throughout the shift and lift and carry up to 50 kilograms. If you are interested in one of these positions, please submit your cover letter and resume through the form on this page. We look forward to reviewing your application!

• Progressive food and beverage experience.
• Proven leadership experience in hiring, staffing, scheduling, training, and performance management.
• Competence in hotel operations, including cross-department coordination and management coverage duties.
• Strong knowledge of food, wines, beverages, cocktails, and service operations.
• Culinary competency at an operational level, including quality control and execution standards.
• Personable, guest-focused presence with clear communication and calm leadership under pressure.
• Availability to work days, nights, weekends, and holidays.

• FOODSAFE Level 1 (or equivalent): required and must be current at time of hire.
• Serving It Right (BC): required and must be current, or obtained within 30 days of hire.

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift and carry up to 50 kilograms.
• Ability to work in a fast-paced, guest-facing environment with frequent interruptions and time-sensitive demands.