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1.403.410.7417
1.403.410.7417
[email protected]
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Outlets Manager

  • Emerald Lake Lodge, Field BC
  • Food Beverage
Primary Function

The Outlets Manager plays a crucial role in supporting the Sr F&B Operations Manager in overseeing the culinary landscape of our dining establishments. This position involves active participation in daily operations, team leadership, and collaboration with various departments to ensure exceptional guest experience.

Reports to
Senior F&B Operations Manager
Hours
As required
Duties & Responsibilities
  1. Operational management:
  • Lead the day-to-day operations of all food and beverage outlets, ensuring efficient service and operational excellence in line with CRMR standards.
  • Maintain an active presence on the restaurant floor during peak service periods, providing hands-on support, guidance, and leadership to the service team.
  • Coordinate with the culinary department to streamline service, maintain consistency, and ensure timely delivery of food and beverages.
  • Oversee banquet operations, collaborating with the sales and events teams to deliver successful events.
  • Create, monitor and manage staffing levels, schedules, and daily shifts in alignment with business needs and labor budgets.
  • Create and assist in the development and implementation of SOPs.
  • Enforce procedures regarding payments, voids, and deletions.
  • Fluency in Squirrel operations.
  • Ensure compliance with health, safety, and hygiene standards throughout all venues.

 

  1. Team leadership & Development:
  • Lead, train, and develop a team of front-of-house staff, including servers, host, and support staff, maintaining high morale and motivation.
  • Conduct performance reviews, provide feedback, and implement training programs for staff development.
  • Ensure all staff are well-versed in food and beverage service standards, guest interaction, and operational procedures.
  • Foster a positive, collaborative team environment through effective communication and motivation.

 

  1. Guest service & Experience:
  • Engage with guests, actively seeking feedback to enhance service levels and personalize the guest experience.
  • Handle guest inquiries, complaints, and special requests to ensure satisfaction.
  • Ensure consistency in high-quality guest service across all venues, promoting a seamless and memorable dining experience.

 

  1. Financial & Budget management:
  • Assist in managing and meeting financial targets, including revenue generation, cost control, and profitability.
  • Monitor daily revenues, covers, and payroll to ensure efficiency and alignment with budgets.
  • Assist in the planning and implementation of promotions, special events, and menu engineering to drive sales and enhance guest satisfaction.

 

  1. Cross-departmental collaboration:
  • Assume department head leadership responsibilities in the absence of Senior Food & Beverage Operations Manager, overseeing all aspects of the department’s operations.
  • Collaborate with Executive Chef to ensure the highest quality in menus and beverage offerings.
  • Liaise with other hotel departments (e.g., Front Office, Housekeeping, Maintenance) to ensure cohesive and seamless operations.
  • Work closely with the Head Office team including, but not limited to Human Resources & Recruitment, Systems & Applications, Sales & Marketing, Laundry & Logistics. Ensure alignment on operational strategies, staffing, technology integration, and marketing to enhance performance and support seamless operations.
Experience
  • Minimum of 3 years of experience in a leadership role within the food and beverage department of a hotel or fine dining establishment.
  • Solid understanding of food and beverage operations, service standards, and culinary trends.
  • Demonstrated leadership abilities with a focus on team motivation, development, and collaboration.
  • Excellent communication, interpersonal, and problem-solving skills.
  • Ability to thrive in a fast-paced and dynamic environment.
  • Valid Serving It Right certification.
  • Knowledge of Squirrel POS system (asset).
  • Demonstrates strong skill and understanding of Microsoft Office.
  • Relevant certifications in hospitality or culinary arts (advantageous).

 

Please note that only applicants selected for further consideration will be contacted.

Canadian Rocky Mountain Resorts (CRMR) is committed to building a workplace where everyone can succeed and belong. As Bow Valley Workplace Inclusion Charter signatory, we are working to build a diverse, equitable, and inclusive team environment. We value a wide range of skills, experiences, and backgrounds; and encourage all qualified candidates to apply. CRMR is continuously evolving our systems and practices to remove barriers so all equity seeking groups can succeed. 

If you can’t apply online or request accommodation during the application or hiring process, please contact our Human Resources Department at 1-403-760-4474.

We look forward to receiving your application.

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© 2024
Canadian Rocky Mountain Resorts.
All rights reserved.
© 2024
Canadian Rocky Mountain Resorts.
All rights reserved.
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In the spirit of respect, truth and reconciliation the Canadian Rocky Mountain Resorts would like to acknowledge that we live, work and play on the traditional territories of Stoney Nakoda, Blackfoot, Tsuut’ina Nations as well as the Ktunaxa, Secwepemc, Mountain Cree, Metis Region 3, Metis Nation BC located within Yoho and Banff National Parks (Banff, Lake Louise and Field British Columbia).
We believe it is important to understand this land and to foster relationships and reconciliation with celebrating the place we value and respect today.
We are learning and look forward to developing more to our Land Acknowledgment message to add to our lodges and information. 

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