Food Services Manager

又见炊烟

Position: Food Services Manager (NOC: 0631)
Company: SilverBirch No. 16 Operations LP, DBA the Ramada Conference Centre
# @% `  k$ c' Y4 O# i4 O/ J$ Z- l               o/a Ramada Conference Centre
# }$ `+ B' p0 ~8 n/ Z4 @& JLocations: 11834 Kingsway Avenue, Edmonton, Alberta Canada               
Wages: $ 21 per hour, 40 hours a week
Shift: Varies based on the needs of the business
; E  S! e8 d. n0 k' v) x8 m5 ~Benefit: Medical, Dental, Short Term Disability, Long Term Disability, Accidental Death, Employee Family Assistance Program; RRSP matching after one year; Management Incentive Program based on
% I1 S6 Q1 Z7 `specific target set by SilverBirch Hotels & Resorts
Vacancy: 1

The Food Services Manager is responsible for maximizing customer satisfaction and hotel profitability by overseeing the food and beverage outlets and banquet departments and ensuring that they are in accordance with the standards of SilverBirch Hotels & Resorts.

6 N& E/ D$ ?, }6 yRESPONSIBILITIES AND ESSENTIAL DUTIES:

) R7 O5 F$ T/ WDaily Expectations:
•        Provides hands on support to the associates to ensure the smooth operation of the outlet(s) and banquet department on a daily basis  
6 p, K) `+ ^" ?6 j& K•        Coaches and trains the associates on the hotel food & beverage standards approved methods of service and cleanliness
•        Manages expenses, maximizes revenues, encourages up selling through incentives, and works at staying ahead of the competition
•        Implements strategies and promotions to maximize the profitability of the food & beverage department
•        Conducts daily pre-shift walk through of all outlets and banquet area;  notes any deficiencies and follows up with maintenance and/or kitchen
•        Interacts daily with guests during the peak periods to ensure their satisfaction  
" J) w8 D' {% R( I$ |•        Deals with customer concerns while on shift and listens to their feedback to improve service  
•        Approves daily update for payroll and labor tool and ensures accuracy & proper tracking  
•        Ensures overtime is managed within the outlets and banquets
- b: l' `3 K, J! v  ~9 H0 G3 e& C•        Reviews daily inventories for liquor and supplies and maintains optimum stock levels to meet customer demand
+ ^+ o; I* v: w4 Q3 E•        Conducts associate performance management with associates
•        Conducts weekly audits to ensure all standards are adhered to and provides coaching to associates during each shift
! h3 H/ C% s/ D( H4 }, E& {•        Reviews and approves associate schedules on a weekly basis
7 u& ^/ V$ r: c0 o  i% K•        Ensures proper communication with shift challenges & suggestions for improvement with F&B team
•        Ensures and audits cash-handling procedures with associates  
•        Conducts weekly F&B management communication meeting  
% l. V4 f. P/ P6 j+ x•        Develops and maintains budgeting and forecasting for food and beverage departments
•        Ensures regular training is conducted with associates with new promotions, menus, etc.
•        Assists HR in the recruitment and selection of new team members
- n% X1 D6 _6 S8 e  a•        Other projects/duties as assigned

) p6 Z6 ~5 l0 s7 i$ W) ~Education:  Diploma in hospitality management or equivalent. Previous training in hospitality industry is considered an asset.  ProServe certification is required.  Food Safe certification is required.
  |/ i( H5 `/ rExperience: A minimum of 2-5 years experience working within a food and beverage department.  Physically fit and able to push, pull, lift up to 20+ lbs and to bend and kneel with comfort.  Demonstrated working knowledge of Computerized Catering System, Property Management system, Microsoft Word and Excel
  g9 C) E, n: a0 T  m: }! r

Please send resume to abauer@silverbirchhotels.com