Manager, Food And Beverage

This position is responsible in executing the departments’ daily, weekly and monthly operating plan and provides coaching and support to Supervisors and front-line team members. As a Service leader in the Woodbine Hospitality Department, the Manager leads and assists in overseeing the business and provides support to Supervisors and team Members to operate in a manner consistent with established departmental policies and procedures. The Manager will develop and implement innovative programs, operational processes and procedures that reduce short- and long-term operating costs and increase sales and profitability. Key responsibilities include ensuring day to day operational excellence and supporting the team members to ensure we are delivering winning experiences to our guests and leading in a manner that’s consistent with the company’s values and beliefs.
Responsibilities

• Monitoring proper ordering and receiving of goods to Hospitality Outlets from the Warehouse/Kitchen department.
• Address and investigate any employee issues such as performance management, attendance management, grievances, disciplinary outcomes, etc. of all team members.
• Ensure that all food and beverage products are executed 100% to the standards of performance -recipe builds and merchandizing planograms.
• Lead by example to exhibit, encourage and motivate WEG’s Values and Beliefs
• Support the Supervisors on delivering high energy / detailed pre-shift & post-shift meetings.
• Review and approve weekly payroll through the time and attendance system
• Collect and organize daily administrative duties that all daily responsibilities are carried out by Supervisors & Team Captains.
• Monitor the planning, organizing of efficient preparation, production of food and beverage and the merchandising plans for Hospitality outlets.
• Organize and manage the overall staffing schedule templates
• Communicate and train Supervisors on the departments’ SOP’s, standards and policies and procedures and ensure that all Supervisors fully understand all SOP standards and pass on the information and coach team members accordingly.
• Be the 2nd level in the escalation process for handling guest complaints and make necessary adjustments to create winning experiences for both the guest and the team member. Empower all team members and supervisors to make guest-based decisions to ensure all guest have a positive and enjoyable experience.
• Creation of weekly schedules within the approved labour budget
• Train, coach and assist Supervisors in all aspects of the operation to ensure that peak periods (i.e. meal period) runs flawlessly.

Qualifications

• General knowledge in financial reports and operational impacts to results
• Minimum grade 12 education
• Competent knowledge in inventory control systems
• Experience managing people required.
• Advanced knowledge in safe food handling practices
• Advanced knowledge in food preparation techniques, production requirements and merchandising
• Advanced knowledge in safe alcoholic beverage practices
• Competent in resolving conflicts, coaching and training.
• Advanced knowledge of QSR and F&B operations
• Recognized course in Hotel / Restaurant Administration / Management
• Certified in WHMIS, Food Handler & Smart Serve
• 3-4 years practical experience in managing a multi unit F & B operation
• Advanced knowledge of collective agreements and leading in a unionized environment