Food & Beverage Manager
Department: Food & Beverage
Reports to: Resort Manager
Location: Nakoda Lakeside Lodge
Position Type: Full-Time
Position Overview
The Food & Beverage Manager oversees all food and beverage operations across the resort, including the main restaurant, lounge, in-room dining, spa F&B, room drops, banquets, weddings, conferences, and resort events.
This is a hands-on leadership role responsible for delivering exceptional guest experiences while maintaining strong operational, financial, staffing, and service standards. The Food & Beverage Manager works closely with Sales & Events, Culinary, Rooms, Spa, Accounting, and other departments to ensure seamless resort operations.
Key Responsibilities
Food & Beverage Operations
- Oversee daily operations of the restaurant, lounge, in-room dining, spa F&B, room drops, banquets, and resort events.
- Maintain high standards for service, food quality, presentation, cleanliness, and guest satisfaction.
- Ensure compliance with health, safety, sanitation, licensing, and property standards.
- Develop and maintain effective operating procedures across all F&B areas.
- Respond to guest concerns professionally and ensure effective service recovery.
- Ensure all inventory is accurate. Place orders for food, beverage and supplies. Create and manage par stock of all items.
Events & Banquets
- Oversee food and beverage execution for weddings, conferences, meetings, celebrations, and other events.
- Work with Sales & Events and Culinary to coordinate menus, timelines, guest counts, dietary requirements, setups, and service standards.
- Review and maintain accurate BEOs and ensure event requirements are communicated to all departments.
- Monitor events throughout execution and resolve operational issues quickly.
- Ensure event charges, upgrades, consumption, and ancillary services are accurately documented for billing.
Team Leadership
- Lead, coach, train, and support restaurant, banquet, lounge, event, and F&B support teams.
- Participate in daily operations meeting and weekly management meetings
- Develop staffing plans and schedules based on occupancy, outlet volume, and event requirements.
- Conduct pre-shift meetings and communicate priorities, service expectations, and guest requirements.
- Support recruitment, onboarding, performance management, and team development.
- Promote a positive, respectful, accountable, and team-oriented workplace.
- Ensure staff are trained in food safety, responsible alcohol service, guest service, and emergency procedures.
Financial & Cost Management
- Monitor revenue, labour, food and beverage costs, purchasing, waste, and departmental profitability.
- Assist with budgets, forecasts, pricing, promotions, and revenue-generating initiatives.
- Review sales, labour, inventory, and operational reports to identify trends and opportunities.
- Ensure accurate cash handling, POS procedures, discounts, voids, comps, transfers, and reporting.
- Work with Accounting to ensure accurate event billing and financial reconciliation.
- Monitor portion control, purchasing, inventory usage, and waste reduction.
Inventory & Purchasing
- Oversee food, beverage, service ware, supplies, and operating equipment.
- Manage ordering, receiving, storage, rotation, replenishment, and inventory counts.
- Maintain accurate inventory records and identify opportunities to reduce waste, loss, and spoilage.
- Monitor equipment condition and coordinate maintenance or replacement as required.
Cross-Departmental Leadership
- Partner with Sales & Events, Executive Chef, Rooms Division, Spa, Front Desk, Housekeeping, Maintenance, Security, and Accounting.
- Ensure clear communication of guest requirements, events, operational priorities, and service standards.
- Report regularly to the Resort Manager on performance, staffing, guest feedback, financial results, and priorities.
- Support continuous improvement and property-wide guest experience initiatives.
Qualifications & Experience
- 3–5 years of food & beverage, restaurant, hotel, resort, or hospitality operations experience.
- Previous supervisory or management experience in a hotel, resort, restaurant, conference centre, or multi-outlet environment.
- Experience with banquets, weddings, conferences, events, and/or in-room dining is an asset.
- Strong knowledge of staffing, inventory, purchasing, cost control, and guest service.
- Excellent leadership, communication, organization, and problem-solving skills.
- Strong financial awareness and attention to detail.
- Ability to manage multiple priorities in a fast-paced resort environment.
- Proficiency with Microsoft Office, POS, inventory, and hospitality management systems.
- Food Safety and responsible alcohol service certification required or must be obtained.
- Flexible availability, including mornings, evenings, weekends, holidays, and special events.
Key Performance Indicators
Success will be measured by:
- Guest and client satisfaction.
- Consistent service, food quality, and presentation standards.
- Successful execution of events with minimal operational issues.
- Revenue, labour, cost control, and departmental profitability.
- Accurate inventory, purchasing, cash handling, billing, and financial reporting.
- Effective staffing, training, team engagement, and retention.
- Compliance with health, safety, sanitation, licensing, and property standards.
- Strong collaboration across F&B, Sales & Events, Culinary, Rooms, Spa, and other departments.
Core Competencies
Leadership Hospitality Organization Communication Attention to Detail Financial Accountability Cost Control Coaching Problem Solving Teamwork Guest Relations Operational Excellence Adaptability
Pay: $80,000.00-$100,000.00 per year
Benefits:
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Vision care
Work Location: In person
