Position title
F&B Manager
Description

Position Summary: Reporting to the Assistant General Manager, the Food & Beverage manager leads the food & beverage team in providing a high standard of service excellence to Members in a multi-lodge, private ski club setting; responsible for all food & beverage functions within the Club and associated lodge functions, including interior presentation and general housekeeping; provides leadership to and supervises staff; maintains relationships with Members, food & beverage suppliers, vendors, service providers, and contractors.

 

Position Description: The Food & Beverage Manager is a key leadership role at the Caledon Ski Club, one of Ontario’s premier private ski clubs located in the beautiful Caledon hills, 45-minutes from the GTA. Members, their guests, and others come to the Club to enjoy both the skiing and the social environment, which includes a range of dining experiences from breakfast, lunch, weekly après gatherings, and marquee Club events and other celebrations. The Food & Beverage Manager is responsible for the team that delivers these experiences, as well as any events that take place during the Green Season. This role requires an individual with exceptional customer service skills, someone who excels in people management and can mentor staff, and who has qualifications and experience in managing a complex food and beverage operation, including: budgeting, costing, pricing, menu planning, training in appropriate food handling regulations and legislation. Chef’s papers are an asset, as is previous private Club experience. The Caledon Ski Club’s Food & Beverage Department is a fast-paced, multi-lodge environment with a large, seasonal team, the ideal candidate must be an inspiring communicator and capable of fostering a positive environment of learning and excellence.

Responsibilities

•  Managing all aspects of employee engagement within the department, including recruiting, onboarding, training, leadership, and performance management of a large, seasonal Food & Beverage team, including Bar staff and Lodge Attendants; manages the department’s long-range staffing needs.
•  Develops the department’s annual operating and capital budgets, is responsible for pricing, costing, menu planning and achieving budgeted cost-of-sales margins on all menus, including event menus.
•  Manages all aspects of the Club’s Bar and Alcohol Service, including staffing, regulatory compliance, inventory, and supplier relationships.
•  Audits and approves schedules and bi-weekly payroll; coordinate’s business processes to ensure adequate cash handling and other required accounting practices are always up-to-date and compliant; continually reviews process to ensure a best practice approach is always adhered to.
•  Works with the Lead Cook(s) and Lodge Supervisors to negotiate supplier agreements for Food & Beverage orders and ensures key relationships are maintained.
•  Works with the Lead Cook(s) to develop menus and recipes including ensuring the Food & Beverage team is trained in all offerings to provide consistency between lodges.
•  Coordinating and planning the timely ordering of all applicable inventories and conducting regular, scheduled inventories.
•  Coordinates all Food & Beverage needs for Member and Club Events in conjunction with the Event Manager.
•  Provides consistently high-quality Food & Beverage service to the Club’s Members and guests in day-to-day dining, Club events and private functions.
•  Promotes Food & Beverage offerings to the Membership in a timely manner through regular communication.
•  Ensures that all Food & Beverage employees are knowledgeable and compliant with Club policy, general operating procedures, service standards, and workplace health & safety protocols.
•  Consistently seeks out ways to enhance service, increase volumes and efficiency through effective and innovative management, including expanding the number of events that take place in the Green Season.

Qualifications

Education:
•  Post Secondary, Culinary School (preferred), Chef’s Papers (an asset)
• Event Planning experience an asset

Experience:
•  Hospitality Industry: 5-years progressive leadership experience (required)
•  Event Planning experience an asset

Licence/Certification:
•  Smart Serve, Food Handler Certification (required)

Ability to Commute and Work Location:
•  Caledon Ski Club, 17431Mississauga Road, Caledon, Ontario
•  In person

Job Benefits

Background: Food & Beverage services are offered at both Caledon Ski Club’s lodges, the West Lodge and the Main Lodge. The kitchens and the building spaces in both lodges are designed to accommodate cafeteria service, table service when required, and bar services. The West Lodge has a dedicated bar called the T-Bar, while the Main Lodge has a portable bar. Events can be corporate, private or Club events, and occur primarily during the ski season, with some in the Green Season. Each lodge has a dedicated kitchen staff, including cooks, bartenders, and cashiers, as well as lodge attendants who provide general indoor maintenance and perform daily housekeeping duties. The Club also offers food & beverage services at its Alpine Centre during ski competitions, and at its West Deck, which has a food hut and commercial barbecue.

Benefits:
•  Competitive compensation package
•  RRSP Match
•  Health benefits plan
•  Disability insurance
•  Extended health care
•  Life insurance
•  Access to a range of activities, including skiing and snowboarding

Contacts

If you believe you have the skills and qualifications required for this role at the Caledon Ski Club, we encourage you to apply and become part of our exceptional team. Please email your cover letter and resume detailing your relevant experience and why you would be a great fit for this position to Assistant General Manager Maria Canton at mcanton@caledonskiclub.on.ca. We look forward to hearing from you.

Employment Type
Full-time
Job Location
Base Salary
$80000-$95000
PDF Export
Close modal window

Thank you for submitting your application. We will contact you shortly!