Kelowna Yacht Club
  • 22-Sep-2017 to 21-Oct-2017 (PST)
  • Kelowna, BC, CAN
  • Salary
  • Full Time

 

Immediate Opening for

Food and Beverage Manager

At our lakefront location in downtown Kelowna, we provide our members with top-quality moorage in Canada's largest fresh-water marina, excellent food and beverage service, social events and opportunities to assist others in the community. A not-for-profit organization, Kelowna Yacht Club has been supporting boater education and safe, responsible enjoyment of Okanagan Lake since 1945.

Our Guiding Principles

  • Provide a welcoming and positive experience to our valued members and guests in everything we do.
  • Recruit, develop and retain highly skilled staff who are able to deliver on our brand promise of consistent high-quality and personable service.
  • Ensure that our long standing traditions and boating excellence are preserved and passed onto future generations of members.
  • Offer educational, social and recreational opportunities using our facilities, staff and volunteers.
  • Encourage participation and membership pride, fostering a spirit of camaraderie, community and sense of belonging.
  • To be financially viable and effectively market the yacht club services to enhance our image, brand and economic strength.This position is dynamic and challenging, the successful candidate will have a positive attitude and be a problem solver, building a strong team of staff empowered to solve problems and provide exceptional service to the members.

 

  • Kelowna Yacht Club currently has an opening for a Food and Beverage Manager. This position is an integral position within the Club and is part of the senior management team. Therefore this position will work with other senior managers to ensure a smooth and seamless service model for the members between all departments.

Key Responsibilities

Operation

 

  • Manages the entire food & beverage service
  • Works with Chef to manage seasonal menu expectations
  • Respond and resolve complaints in a prompt, courteous way. Seeks constant feedback from members concerning quality of food and service.
  • Provides recommendations to the General Manager regarding any capital expenses or renovations, with a cost analysis and business case.
  • Provides recommendations to the General Manager for changes in service model to meet budget targets or goals and objectives. 
  • Budget and Cost Control
  • Accountable for kitchen achieving budgeted food cost percentage. Takes all necessary steps to ensure inventory and cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc.
  • Provides daily, weekly and monthly reporting to the finance department and General Manager.
  • Accountable for all liquor inventory for loss or theft.
  • Creates forecasts based upon historical data and monitoring of daily traffic. Be alert for special events that may impact level of business.
  • Ensures scheduling of various staffs in the most cost effective way to accomplish necessary work for both BOH and FOH Scheduling to maintain within budgeted ratios for labour costs.
  • Accountable for all departmental costs food, alcohol, payroll, janitorial, supplies and repairs and maintenance.
  • In conjunction with Chef, plans, costs and prices menus.
  • Benchmarks all areas of the food service operation in detail.  
  • Staff Leadership and Administration Responsiblities
  •  
  • Provides a strong emphasis on member service.
  • Establishes and maintains high standards of service, quality and job performance for staff
  • Supervises staff, ensuring that all standards, policies, and procedures are followed.
  • Respond to all employee inquiries, complaints and issues with professionalism and diplomacy and a sense of urgency.
  • In collaboration with FOH and Chef hires, disciplines, and discharges staff.
  • Respond to seasonal fluctuation in business with appropriate scheduling of staff.
  • Ensure cash outs are completed accurately and train all servers on proper process.
  • Ensure all HR forms are completed and payroll reports filed.
  • Ensure all staff are aware of safety regulations and requirements.
  • Establishes standards, policies, and procedures for the efficient operation of all food service venues.
  • Establishes and delivers ongoing training program to meet standards of food preparation, presentation, and service for all areas of responsibility.
  •  

 

Requirements:

    • Must demonstrate effective leadership skills, with demonstrated and measurable results
    • Professional Hospitality credentials at a University or College an asset
    • Three years' experience in a club or similar environment
    • Proven experience in working closely with the Chef in developing food programs, assuring quality control, freshness and consistency of dishes
    • Superior knowledge of wines, beers and spirits, and the BC Liquor License requirements
    • Ability to work under pressure, make good decisions and have strong problem-solving skills
    • Excellent computer skills, knowledge of JONAS POS system an asset
    • Serving it Right certificate
    • Must be able to work a flexible schedule, including: weekends, holidays and special events, irregular days off and start times
    • First Aid, CPR and AED certified (or willing to attain)
    •  

Employment status:

  • Permanent full-time
  • Hours of work vary according to season, flexibility required to work evenings, weekends and public holidays/event days.
  • Competitive salary and benefits package including parking, cell phone or allowance, extended medical plan and paid vacation.   
  • Closing date October 09, 2017, however the application review will begin upon receipt of resumes and a successful candidate may be discovered earlier. Please submit your resume soon than later. Kelowna Yacht Club is an equal opportunity employer.
  • We thank all applicants; however only those candidates selected for an interview will be contacted.

 

 

Kelowna Yacht Club
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