The Ptarmigan Inn (Hay River, NT) is currently recruiting for an experienced Assistant Food and Beverage Manager to take its F&B operations to a whole new level, where dining becomes an experience! The ideal candidate will take a hands-on approach to managing, mentoring, directing and organizing the Food and Beverage Department, including the Restaurant & Lounge, Banqueting, and kitchen operations.

Assistant Food and Beverage Manager Duties and Responsibilities

Reporting to the Food & Beverage Manager, this position:

• Support the activities of the Food and Beverage Manager to maximize profits by establishing and achieving objectives in cost controls, productivity, food quality, service, innovation and promotion.
• Coordinates promotional and special events to increase awareness, business and revenues in conjunction with F&B Manager
• Regularly reviews and evaluates the degree of guest satisfaction, recommends and implements marketing and/or operational procedures when necessary
• Assists with menu menu planning process by reviewing menus and prices. Recommends changes, incorporates market trends and implements price changes as needed.
• Is a presence in outlets, kitchen and banquets during peak periods.
• Mentors, trains and manages team members in consultation with H.R.D., coaches, counsels and develops team members to reach their full potential.
• Establishes a rapport with all clientele and V.I.P.’s to ensure that hotel facilities are selected for business and personal functions.
• In addition to the core job requirements, skill sets and work-related experience; the ideal candidate will illustrate the ability and drive to:
• Drive the corporate culture, personifying it in daily interactions with both guests and team members.
• Be an engaging leader who is highly inclusive, inspiring and able to relate to all levels.
• Create a fun and supportive working environment where team members aspire to do what is right and are given the empowerment to execute

Assistant Food and Beverage Manager Qualification and Skills

• Post-secondary Food and Beverage/Hospitality/culinary education preferred with a minimum of five years experience in restaurant, catering, or related professional area; equivalences will be accepted
• Knowledge and experience with menu costing and food and beverage cost control
• Established relationships with local food and beverage suppliers an asset
• Prior experience in both restaurants and banqueting in a hotel environment.
• Strong track record in menu and service design;
• Hands-on approach to training and a leadership style committed to developing and motivating the F&B team to attain a superior level of guest service;
• Strong communication and organizational skills with the ability to multi-task and work well under pressure;
• Ability to achieve deadlines while focusing on departmental/hotel fiscal results;
• Proficient in EXCEL, Microsoft Word/Office/Outlook;
• Ability to work cohesively with all team members in all departments

Job Type: Full-time

Salary: From $45,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• RRSP match

Schedule:

• 8 hour shift
• Weekend availability

Supplemental pay types:

• Tips

Work Location: In person

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