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F&B Lead – Concession Operation -- $38 – $40K

Location: Mississauga, ON
Department: Food and Beverage
Updated at: January 11, 2019
id: 29110001

Overview

The Food and Beverage Manager is a passionate and organised professional responsible for planning, supervising and administering the Food & Beverage department, which includes Thirsty Penguin Bar & Grill along with facility concessions. Through quality procedures, team development, and budget maintenance they ensure high quality service and products are delivered to the enjoyment of our guests and to meet or exceed the objectives for the F&B department determined by the annual operating plan.

Responsibilities

LEADERSHIP COMPETENCIES AND RESPONSIBILITIES

Influencing through Developing others and Managing Resources and Conflict

  • Maintain an effective management and support structure that reflects the facility's requirements
  • Effectively recruit, select and hire Assistant Managers and other food and beverage staff as required
  • Manage and develop team within the department (inclusive of ongoing learning and development initiatives and related follow up / follow through)
  • Conduct team performance reviews in-line with policy, and establishing effective, measurable goals and objectives for each staff member
  • Provide positive feedback and recognition for solid performance and implement corrective action, using Performance Improvement Plans, and documents as required
  • Ensure effective communication and working relationships with all stakeholders and resolve conflicts between stakeholders when required
  • Substitute / cover for team member roles / shifts as required
  • Follow and ensure all team members adhere to
  • Canlan's policies, standard operating procedures, best practices and reporting systems 

  •  Job expectations as detailed in their Job Descriptions

Team Development and Customer Relationship

  • Ensure consistent delivery of Canlan's products and services to exceed established levels through a variety of ways including regular audits and strict adherence to standard operating procedures
  • Ensure team is optimally scheduled to create positive customer service experience
  • Through a variety of methods including regular departmental meetings, communicate goals, objectives and expectations to department staff and monitor performance against them
  • Listen effectively to all concerns and conflicts with an open mind and customer focus
  • Defuse emotionally charged situations and strive to create a win/win outcome
  • Troubleshoot customer service issues, questions and concerns in a timely manner
  • Proactively resolve or escalate any guest, staff member or personal concerns to manager as required

Business Goals, Ongoing Planning and Work Management

  • Ensure that department priorities are aligned to and that the full team supports
  • The Canlan Mission, Vision and Culture Statements
  • The Customer Service Charter
  • Corporate priorities
  • Create the Annual Operating Plan for the F&B Department and assist the General Manager in developing forecasts
  • Ensure department assets are maintained according to manufacturer specifications to ensure life expectancy
  • Compile and submit department regular cost reporting accurately and within established deadlines
  • Assist with the planning and execution of specials, special events and promotions
  • Collaborate and share best practices with other Corporate Managers and/or National Directors
  • Ensure team members accurately and completely perform closing procedures and nightly cash outs and reports

Sales Leadership and Ability

  • Provide in house / on the floor team leadership ensuring sales growth and customer satisfaction
  • With the facility Sales & Marketing Manager and corporate personnel maximise sales by ensuring proper execution and delivery of restaurant promotions, banquets, birthday parties and other events
  • With the Sales and Marketing Manager identify new sales opportunities through cross promotions with other departments such as
  • 3rd party tournament planning and support
  • Regional championships
  • Canlan Classic Tournament event support

Decision Making and Results

Manage Financial Accountability and Administrative Requirements

  • Ensure the implementation, delivery and achievement of the Annual Operating Plan through monitoring performance and expenses, identifying variance and suggesting/applying corrective measures
  • Review and process supplier invoices, adjustments and payroll hours before submitting to the General Manager for approval
  • Manage actual labour costs and sales by entering them into the Weekly Tracking Spreadsheet
  • Review monthly financial statements for the restaurant against internal statements produced in Optimum control identifying any variances
  • Develop, maintain and enforce control systems for cash and inventory

OPERATIONAL RESPONSIBILITIES

Safety

  • Adhere to all Risk Management policies and procedures
  • Enforce Health and Safety Standards with team members to ensure a safe working environment and a safe customer environment for the facility as detailed in the Risk Management checklist
  • Ensure all department staff are trained in emergency response (as relevant to their role) including implementation, location and use of Facility Emergency Plan,  Incident Reports, First Aid Kit, Eye Wash Station and Defibrillator
  • Ensure maintenance and cleanliness of department and escalate any unsafe Health & Safety conditions
  • Is and ensures team are "WHMIS" and "Workplace Violence" trained before working first shift
  • Uphold and implement appropriate use Personal Protective Equipment (PPE) when required

Energy & Environmental Management

  • Ensure consideration for best practices in energy use management and environmental impact are employed in all projects

Requirements

QUALIFICATIONS AND EDUCATION

  • Diploma or Degree in Hospitality Management or a combination of experience and education
  • Industry Accreditation (National Food Safety Training Program or equivalent) preferred
  • Responsible Beverage Service Certification (Smart Serve/ Serving It Right or equivalent) and / or Food Safety Certification (Food Safe / Food Handler or equivalent)

ABILITIES, ATTRIBUTES AND EXPERIENCE

  • At least 5 years of Food and Beverage experience
  • At least 3 years team leadership experience
  • Willingness and ability to work flexible hours (evenings & weekends)
  • Previous experience within a sports/recreational environment would be an asset
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