Job Description: F & B Manager/Supervisor

Reports to: General Manager

Overall Objectives:

As an integral member of the food and beverage management team, your responsibility is to provide a consistent level of service excellence to the Resort Guests and their guests, possess a positive attitude and an attentive approach, with a regard for health and safety in accordance with the Occupational Health and Safety Act and the health and safety policies and procedures of Port Cunnington Lodge.

Requirements:

• Hospitality Management certificate (an asset)
• Passionate about the hospitality industry with a strong desire to enhance your skills
• Valid Driver’s License (an asset)
• 2 – 3 years’ experience in a similar position
• Smart Serve certified
• Able to work all areas of Food and Beverage including within each of our potential spaces throughout the property
• Ability to communicate in English with guests, co-workers and management to their understanding
• Basic knowledge and understanding of food and beverage cost controls
• Ability to provide legible communication in a timely manner
• Enjoy working with the public

Responsibilities and Job Overview:

PCL F&B Manager/Supervisor will perform all supervisory/managerial duties in a safe manner, in accordance with the Occupational Health and Safety Act and the Health and Safety Policies and Procedures of Port Cunnington Lodge.   It is critical that this role monitors the efficient use of food and beverage staff maximizing excellent service while achieving the desired budget line expenses as well as the approved labour and food and beverage costs.

As the role of F& B Manager/Supervisor, responsibilities include assisting Guest Service Manager in booking of various functions and organize all necessary arrangements with Resort Guests and visiting guests as per Guest Service Manager instructions. He/she is to ensure that all functions reflect a high standard of quality and service. He/ She is also responsible to assist and supervise the execution of functions and provide follow-up when necessary.

• Provide a consistent level of efficient, friendly, safe and professional service to Resort guests and visiting guests
• To represent high personal and company standards
• To arrive punctually for work following dress code guidelines; be clean and professional in appearance
• To have comprehensive knowledge of all food and beverage menu items being offered
• Provides, oversee and supervise the efficient delivery of guest services by all staff including but not limited to servers, buss staff, bartenders
• A full understanding of the features and operating procedures of our POS system
• Provide full Spring Training to all Food and Beverage staff members and continued support and training which will be ongoing throughout the entirety of the season, as well as conducting periodical reviews of performance
• To balance End of Shift Reports as per PCL Dining Room and Food Truck plus Banquet Event space like Historic Barn
• Ensure a clean and professional appearance of the PCL Dining Room, Bar & Veranda, and other F & B outlet spaces
• Participate in Job Fairs and oversee the recruitment of staff during the winter and spring
• When required manage staff of all Food and Beverage Outlets in a safe and efficient manner
• Provide Weekly schedule for Staff to be posted by Thursday of each week applying fair shifts and hours in accordance to various positions and Days of Requests, review with General Manager prior to posting
• Track submission of hours for each Server/Bartender and F & B Employees ( Busser/Dishwasher/Chef to calculate the Gratuity Pooling disbursement and ensure equality of tip pooling and sharing within each Outlet
• Ordering and receiving of stock (Alcoholic, Non-Alcoholic, Condiments, Napkins, Take Out Containers & etc.) on a regular weekly or daily basis
• Oversee all deliveries of non-alcoholic, alcoholic, and sundry items and dry goods related to the service of food and beverage products provided in the Lodge and Food Truck
• Participates in ongoing meetings when required, whether it relates to the Resort, product upgrades, events, etc.
• Inventory maintenance of stock in the Stockroom at all times and continued monitoring of inventory request sheets

Health & Safety Risk Factors:

1. Sprains & Strains: On your feet for long periods of time; Moving Dining Room tables & chairs, Set up at Boathouse and Dock plus Food Truck
2. Slips & Falls: Spilled food, fast-paced environment, uneven surfaces, inappropriate footwear
3. Burns & Scalds: Hot foods, proximity to hot surfaces
4. Stress: Fast paced environment
5. Environment:
   1. Extreme Temperatures: Heat generated from cooking in kitchen
   2. Lighting: Dim lighting
   3. Odours: Food, Strong perfumes, and Colognes
   4. Noise: Generated by fan and equipment in kitchen and bar area
   5. Carrying heavy containers, pushing, and pulling Food & Beverage Carts

Essential Skills:

• Ability to perform job functions with attention to detail.
• Ability to enforce the Resort standards, policies and procedures with all Food and Beverage employees.
• Ability to promote positive work relationships with kitchen personnel and other departments.
• Ability to be a clear thinker, to analyze and resolve problems exercising good judgment.
• Ability to prioritize, organize and delegate work assignments.
• Ability to motivate Service Staff and maintain a cohesive team.
• Ability to promote positive work relationships with kitchen brigade and other departments.
• Ability to ascertain staff training needs and to provide such training.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to be a clear thinker, to analyze and resolve problems exercising good judgment.
• Ability to assist in planning and executing theme / event nights.
• Ability to maintain good coordination.
• Ability to perform job functions without direct supervision.
• Ability to direct performance of Service Staff and follow up with corrections where needed.
• Ability to work well under pressure.
• Ability to maintain good coordination and communication.
• Ability to work a minimum eight-hour shift five to six days per week in a fast-paced environment.
• Ability to ensure security of club’s products and property.

Staff Evaluations

• Staff performance evaluations for all staff will be conducted mid-season and end of season.  Steps include: each staff member will be given the evaluation form to complete a self-evaluation before the stated review period; Lead Supervisor will complete a review for each staff member prior to the review; the staff member and supervisor will then meet to go over the review; both parties will then sign off on the review and copies of all employee reviews will be kept on file in the Food and Beverage Manager Office and a copy submitted to their HR file

• Informal chats / coaching for new and returning employees should be conducted weekly or bi-weekly and/or as a need is identified (very important during the first four weeks of the spring operating season)

Occurrence Reports

If any incident occurs worthy of reporting, an occurrence report must be filled out and submitted immediately to the Supervisor. Further to this report please inform your supervisor if the occurrence requires immediate attention.

Achieving our F & B Team Goals & Objectives

As we continue to increase the staff size and evolve in our newly renovated surroundings at PCL it is imperative that we communicate and work together to provide the best service levels on a consistent basis.  Our common “team goal” is developing customer service environments that routinely meet and exceed our Resort guests and visiting guest expectations.  A well working team makes this part of the workplace culture. As the F & B Manager/ Supervisor and a lead team coach it is imperative that you familiarize yourself with the PCL Employee Manual and by “setting by example” execute and demonstrate the importance of following company policies and procedures.  As well, embrace the importance of everyone’s role is an integral part of achieving common objectives.

Customer Service in Summary

Customer service is what makes the Port Cunnington Lodge experience such a truly memorable one. In the hospitality industry superb cuisine and customer service is one of the elements that set apart the industry leaders. Port Cunnington Lodge is and will continue to be a service model and an industry leader offering each Resort guests and visiting guest the most enjoyable experience while visiting the Lodge!

Understanding the customer and fulfilling their needs requires extra effort.  Be aware of your surroundings and ensure you follow these tips to enhance the PCL experience:

• Read/understand your Guests; determine how you can exceed their expectations
• Make sure your tools and your working knowledge of the Resort and F & B offerings is up to date
• Smile and be considerate
• Get out of your comfort zone and become a key team member
• Minimize wait and maximize enjoyment; provide fast and efficient service
• Take responsibility and follow through – always find a solution
• Add your own personal touch to everything you do, and don’t forget the WOW factor!
• Stay connected with your Guest at all times

Notes

• A review of this job description may have excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
• This document does not substitute an employment contract, implied or otherwise, other than an “at will” employment relationship.
• Have a full understanding of our Employee Manual outlining policies and procedures.

I understand and acknowledge my duties and responsibilities as described in the following job description as F & B Manager/Supervisor within Port Cunnington Lodge.  I understand that I am expected to fulfill the duties summarized, and that my job may not be limited to the outlined duties and responsibilities.

For more information or to apply with a resume noting your preferred position and dates of availability: jsiddall@portcunningtonlodge.com