Food & Beverage Manager
Lakes Golf Resort (assuming this is for Lakes Golf Resort)
Position Summary
The Food & Beverage Manager is responsible for overseeing the daily operations, service standards, staffing, and financial performance of all food and beverage outlets across the resort, including the restaurant, event space, beverage cart, and halfway hut.
This role works closely with the Executive Chef and Sales & Events Manager to ensure exceptional guest experiences, efficient operations, strong team culture, and profitability across all areas of the department.
The ideal candidate is a hands-on hospitality leader who thrives in a fast-paced resort environment and is passionate about guest service, team development, and operational excellence.
Key Responsibilities
Department Leadership
- Oversee day-to-day food & beverage operations across all outlets
- Maintain high service standards and guest satisfaction
- Lead, coach, and support front-of-house teams
- Foster a positive and professional workplace culture
- Participate in strategic planning and operational development of the department
Restaurant Operations
- Oversee daily restaurant service operations
- Ensure smooth execution of lunch, dinner, and special service periods
- Work the floor during busy or quiet periods
- Monitor guest experience and resolve service issues professionally
- Assist in developing and maintaining service standards and procedures
Events & Banquets
- Work collaboratively with the Sales & Events Manager on execution of tournaments, weddings, banquets, and resort events
- Ensure staffing and service standards are in place for all events
- Assist with operational planning and communication between departments
Beverage Operations
- Oversee beverage cart operations and staffing
- Manage liquor inventory, ordering, controls, and reconciliation
- Ensure responsible alcohol service standards are maintained
- Assist in beverage program development and profitability
Kitchen & Culinary Coordination
- Work collaboratively with the Executive Chef to ensure alignment between front-of-house and back-of-house operations
- Support departmental goals related to food quality, service standards, efficiency, and profitability
- Assist in monitoring food cost performance, operational consistency, and communication between service and culinary teams
- Participate in service execution discussions and operational improvements alongside the culinary leadership team
- Help ensure banquet, restaurant, and golf operations are properly coordinated between kitchen and service departments
Staffing & Scheduling
- Recruit, train, schedule, and supervise front-of-house and beverage staff
- Assist outlet leaders with labour management and staffing efficiencies
- Develop team training and onboarding systems
- Monitor labour costs and scheduling effectiveness
Financial & Administrative Responsibilities
- Assist in managing departmental budgets and profitability
- Monitor labour percentages and operational efficiencies
- Support inventory management and cost controls
- Participate in menu and pricing discussions alongside the Executive Chef
- Generate operational reports and assist management with departmental analysis
Qualifications
- Previous hospitality or resort food & beverage management experience preferred
- Strong leadership and team management skills
- Experience with restaurant, banquet, and bar operations
- Knowledge of inventory management and labour controls
- Strong organizational and communication skills
- Ability to work evenings, weekends, and holidays during peak season
- ProServe/Serve Right certification is required
Pay: $21.00-$25.00 per hour
Benefits:
- Discounted or free food
- Extended health care
- On-site parking
- Store discount
Work Location: In person
