Food & Beverage Management - Talent Pool
$65,000–$80,000 year
On-siteSun Peaks, British Columbia, Canada
Job Summary
Oversee day-to-day operations of multiple resort outlets, ensuring smooth service, addressing staffing needs, and resolving guest concerns in real-time. Provide ongoing coaching and performance feedback to team members while liaising with back-of-house leadership to maintain food quality standards. Develop and execute seasonal business strategies, manage annual budgets, and analyze sales trends to drive profitability and operational efficiency. Lead and mentor outlet supervisors, oversee recruitment and training programs, and champion exceptional guest service standards across all F&B venues. Requires 1-4 years of progressive F&B experience with leadership exposure; full job description provided upon interview selection.
Required Qualifications
- 1-4 years of progressive F&B experiences
- 1-2 years in a leadership/management role
- Diploma or degree in Hospitality Management, Business Administration, or related field
- Food Safe Level 1 (minimum)
- Flexibility to work evenings, weekends and holidays
- Good working knowledge of current WSBC regulations
Desired Qualifications
- Food Safe Level 2 or equivalent
- Serving it Right certification
- First Aid certification
- Additional leadership or supervisory training
- Experience overseeing multiple outlets or a high-volume environment (i.e. resorts, cruise ships, large hotels)
- Proven ability to lead and inspire diverse teams, including seasonal and returning staff
- Strong team building, conflict resolution and mentorship abilities
- Strong communication skills
- Strong financial acumen with proven experience managing budget, labor and food cost controls
- Previous experience working in seasonal or remote operations
- Experience with both front of house and back of house operations
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