Hotel Food And Beverage Service Manager Posted on Jan 30, 2018 by Heritage Inn Hotel & Convention Centre Pincher Creek
Location Pincher Creek, AB
Earnings $3,000.00 monthly
Work Hours 40 hours per week
Position Permanent Full Time
Vacancies 1 Vacancy
Closing Date Mar 25, 2018
Heritage Inn Hotel & Convention Centre Pincher Creek
Secondary (high) school graduation certificate
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Occupational Health and Safety Certificate
- ProServe program
2 years to less than 3 years
Business Equipment and Computer Applications
- Enforce provincial/territorial liquor legislation and regulations
- Conduct performance reviews
- Organize and maintain inventory
- Address customers' complaints or concerns
- Recruit, train and supervise staff
- Participate in marketing plans and implementation
- Monitor revenues and modify procedures and prices
- Ensure health and safety regulations are followed
- Provide customer service
- Set staff work schedules and monitor staff performance
- Plan, organize, direct, control and evaluate daily operations
Security and Safety
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
Work Location Information
- Effective interpersonal skills
- Team player
- Excellent oral communication
- Excellent written communication
- Client focus
How to Apply
Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.
Mar 25, 2018
Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.
Interest in co-ordinating information to direct, control and evaluate the operation of food and beverage service establishments, to implement and modify operational procedures, to assign staff duties and to oversee staff training
Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed
Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions
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A code in all lowercase letters means the fit is weaker.