13 meilleures offres (prep cook, sonora island, bc) (à pourvoir)

Food & Beverage Manager ( Relocate to Port Hardy, B.C)
Kwalilas Hotel —Colombie-Britannique
- De 68 000 $ à 74 500 $ par an
- Fins de semaine au besoin
- Microsoft Word
- Bar
- Microsoft Excel
- Programmes de Bien-être
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il y a 1 jour
Prep Cook
Moxies —Campbell River, BC
- À partir de 17,85 $ de l’heure
- Temps partiel
- Pas d'expérience requise
- En présentiel
- Restauration
- Heures d'arrivée et de départ flexibles
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Prep Cook/ Kitchen Opener
Boston Pizza International, Inc. —Campbell River, BC
- De 18,25 $ à 21,00 $ de l’heure
- Temps partiel
il y a 3 jours
Line Cook
Refuge Dockside Kitchen and Gallery —Refuge Cove, BC
- À partir de 22 $ de l’heure
- Temporaire
- Travail hybride
- Anglais
- En présentiel
- Compétences en communication
- Réductions Tarifaires
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White Spot Prep Cook - Open Availability
White Spot —Campbell River, BC
- De 18,25 $ à 20,00 $ de l’heure
- Temps partiel
- Sens de l'organisation
- Heures d'arrivée et de départ flexibles
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Experienced Line Cook
Merecroft Village Pub and Restaurant —Campbell River, BC
- De 19,00 $ à 21,50 $ de l’heure
- Temps partiel
- Contrôle de l'inventaire
- Préparation culinaires
- En présentiel
- Réductions Tarifaires
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Referral Cashier / Line Cook
McDonald's —Campbell River, BC
- À partir de 18,25 $ de l’heure
- Quart de nuit
- Pas d'expérience requise
- Service alimentaire
- Heures d'arrivée et de départ flexibles
Part-Time Cashier / Line Cook
McDonald's —Campbell River, BC
- À partir de 18,25 $ de l’heure
- Temps partiel
- Pas d'expérience requise
- Service alimentaire
- Heures d'arrivée et de départ flexibles
Full-Time Cashier / Line Cook
McDonald's —Campbell River, BC
- À partir de 18,25 $ de l’heure
- Temps plein
- Pas d'expérience requise
- Service alimentaire
- Heures d'arrivée et de départ flexibles
Line Cook
White Spot —Campbell River, BC
- De 18,25 $ à 21,50 $ de l’heure
- Heures d'arrivée et de départ flexibles
il y a 14 jours
Line Cook (Entry Level)
White Spot —Campbell River, BC
- De 18,25 $ à 19,50 $ de l’heure
- Heures d'arrivée et de départ flexibles
il y a 14 jours
Evening Line Cook
Moxies —Campbell River, BC
- À partir de 17,85 $ de l’heure
- Temps partiel
- En présentiel
- Restauration
- Compétences en communication
- Heures d'arrivée et de départ flexibles
Postuler rapidement
Morning Line Cook
Moxies —Campbell River, BC
- De 18,25 $ à 21,00 $ de l’heure
- Temps partiel
- Préparation culinaires
- En présentiel
- Restauration
- Heures d'arrivée et de départ flexibles
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : prep cook (sonora island, bc)

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Food & Beverage Manager ( Relocate to Port Hardy, B.C)

Kwalilas Hotel
Colombie-Britannique

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Détails du poste

Permanent | Temps plein
Il y a 1 jour

Avantages

Programmes de Bien-être

Compétences

Microsoft Word
Certification SIMDUT
Mention Sceau rouge
Microsoft Excel
Microsoft Outlook
FoodSafe
Assainissement
Serving It Right
Microsoft Office
Baccalauréat
Hôtellerie

Description complète du poste

Kwalilas Hotel is looking for an experienced and service-driven Food & Beverage Manager. Located in the beautiful coastal community of Port Hardy, British Columbia, Kwalilas Hotel offers a fast-paced and welcoming hospitality environment where great food, great service, and guest experience come first.

This is an exciting opportunity for a hands-on leader who thrives in operations, team development, and delivering consistent, high-quality dining and event experiences while enjoying the lifestyle and outdoor adventure Port Hardy is known for. The Food & Beverage Manager is responsible for the overall daily operations of the hotel's café, restaurant, pub, catering, and banquet services. This includes supervising staff, maintaining service standards, ensuring food and beverage quality, managing inventory, supporting culinary operations, and achieving financial goals. The role is both hands on and administrative, with a strong focus on guest satisfaction, staff development, and operational efficiency.

What We Offer

Company benefits after 6 months.
Career growth and development opportunities.
Wellness incentives, including a discounted gym membership and free in-person counselling services.
One month of covered accommodations for individuals relocating from outside Northern Vancouver Island.
Two weeks of vacation.

Essential Duties and Responsibilities:

Operations Management

Oversee the day-to-day operations of the café, restaurant, pub, banquets, and catering departments.
Ensure consistent food and beverage quality, presentation, and service across all outlets.
Maintain SOPs for production, productivity, sanitation, and guest service.
Implement service recovery procedures and resolve guest complaints tactfully and professionally.
Monitor compliance with safety, sanitation, and licensing regulations.
Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.

Staff Leadership & Development

Recruit, train, schedule, and supervise front-of-house and kitchen staff, including servers, bartenders, banquet staff, and line cooks.
Conduct regular staff meetings, briefings, and performance evaluations.
Foster a positive and professional work environment focused on coaching, mentorship, and accountability.
Coordinate training on food safety, WHMIS, liquor service, and workplace safety.
Step into operational roles (serving, hosting, bartending) as needed during peak periods or staffing shortages.
Safeguard food preparation employees by implementing training to strengthen knowledge of safety, sanitation, and accident prevention principles.
Work closely with the Human Resources team to assess and fulfill staffing needs.
Ensure all staff adhere to food and beverage policies and procedures.

Culinary & Menu Coordination

Work closely with the Executive Chef (or kitchen leads) to approve menus based on cost, guest preferences, and operational efficiency.
Provide guidance on food quality, preparation standards, and kitchen productivity.
Support the culinary team with scheduling, cost control, and hiring when necessary.
Monitor and improve kitchen sanitation and food handling practices.
Interact with guests to gather feedback on food quality, presentation, and service levels.

Financial Management & Inventory

Meet and maintain beverage COGS targets (≤ 35%) and labor cost targets (≤ 15%).
Oversee purchasing and inventory for all bar and service-related supplies (excluding kitchen ingredients).
Conduct monthly beverage inventory counts and implement controls to prevent loss and waste.
Support annual budget planning and track department KPIs.
Take corrective action to ensure financial targets are consistently met.

Technology & Systems

Manage and update the POS system, troubleshoot issues, and ensure staff are properly trained.
Use reports and system analytics to identify trends, address inefficiencies, and improve guest experiences.

Events & Promotions

Manage banquet and catering inquiries, proposals, and event execution.
Collaborate with the front desk and departmental teams to ensure smooth communication and follow-up.
Coordinate and execute at least one promotional event per month in the restaurant or pub.
Ensure all event services align with the hotel’s service standards and brand.

Marketing & Guest Relations

Collaborate with marketing and sales teams to promote hotel dining outlets and events.
Interact regularly with guests during service to gather feedback and enhance the guest experience.
Represent the Food & Beverage department in community and cultural engagement initiatives, when applicable.

Performance Indicators

Guest satisfaction ratings (internal and external feedback).
Department budget adherence and labour cost control.
Inventory accuracy and waste reduction.
Staff engagement, retention, and performance growth.
Successful execution of events and banquets.
All other duties as assigned by management.

Education and/or Work Experience Requirements:

Minimum of 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
A 3-year Hospitality Management diploma/degree or an equivalent culinary university degree.
Strong knowledge of front-of-house operations and basic kitchen operations.
Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems.
Strong interpersonal, leadership, and coaching skills.
Flexible availability (evenings, weekends, and holidays as needed).
Food Safe Level 1 and Serving It Right certifications.
Highly organized and results-oriented, with the ability to remain flexible and perform well under pressure.
Red Seal certification or a culinary background is an asset, but not required.

Visa Requirements

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Job Types: Full-time, Permanent

Pay: $68,000.00-$74,500.00 per year

Application question(s):

Are you legally entitled to work?
How many years of experience do u have?
Are you able to relocate port hardy?

Work Location: On the road

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