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/ hour (
$70,000–$79,500 a year
) Details
Job Types: Full-time, Permanent
Pay: $70,000.00-$79,500.00 per year
Benefits:
Company events
Discounted or free food
Extended health care
On-site parking
Paid time off
Relocation assistance
Wellness program
Schedule:
8 hour shift
Application question(s):
Are you willing to relocate to Port Hardy, B.C.?
Education:
Bachelor's Degree (preferred)
Experience:
Hospitality Management: 5 years (preferred)
Licence/Certification:
Red Seal (preferred)
Pay: $70,000.00-$79,500.00 per year
Benefits:
Company events
Discounted or free food
Extended health care
On-site parking
Paid time off
Relocation assistance
Wellness program
Schedule:
8 hour shift
Application question(s):
Are you willing to relocate to Port Hardy, B.C.?
Education:
Bachelor's Degree (preferred)
Experience:
Hospitality Management: 5 years (preferred)
Licence/Certification:
Red Seal (preferred)
Qualifications & Experience
Full job description
Kwa'lilas Hotel is seeking an experience Food and Beverage Director to join our team. The Kwa’lilas Hotel is located in the traditional territories of the Kwakiutl people. Meaning “a place to sleep”, the “Kwa’lilas” hotel was named by the Gwa’sala-‘Nakwaxda’xw elders in hopes that guests may find peaceful rest after a day of exploration on North Vancouver Island.
The Food and Beverage Director is responsible for all food and beverage production and service for Na’xid Pub, Café, H’ame Restaurant, and Camp Services. The Food & Beverage Director will supervise the Executive Sous Chef, Events Coordinator and other supervisors within the department. The Food and Beverage Director will also plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of the pub, café and the restaurant are consistently exceeded.
What We Offer:
1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island
Enrollment in company benefits after 3 months of employment
Wellness incentives including counselling services at company cost, discounted gym membership, and weekly free smoothies
Growth and development opportunities
Relocation assistance
Essential Duties and Responsibilities:
Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Create a culture of successful practices through stability and consistency.
Provide direction for each profit center in line with goals of the business and hotel while developing and maintaining a unified operation.
Provide an established standard of quality to be met and continuously improved.
Set sales goals and milestones for management and provide the tools necessary to achieve them such as training and supply.
Manage budget to ensure that sales and expense margins are met for each department.
Work closely with Human Resources Manager to assess and fulfill staffing needs.
Work directly with marketing to drive sales and promote our hotel and the services offered.
Constantly monitor and resolve any issues regarding food and beverage services through procedure adjustment, training, and/or corrective action.
Ensure all staff adhere to food and beverage policies and procedures.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilize interpersonal and communication skills to lead, influence, and kitchen staff.
Advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.
Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interact with guests to obtain feedback on food quality, presentation, and service levels.
Identifies the developmental needs of kitchen staff/Apprentices and provide coaching, mentoring, and helping them to improve their knowledge or skills.
Manage Camp Services staff, through recruitment, training, and performance management. Ensure monthly visits to camps to ensure that OHS and company policies are being adhered to.
All other duties as assigned by the manager
Education and/or Work Experience Requirements:
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
5 Years Hospitality Management or equivalent Culinary university degree.
Red Seal certification required.
With a minimum of 3 years experiences in a similar capacity / function in a quality restaurant with strong background in Canadian food safety procedures and application.
Kwa'lilas Hotel is seeking an experience Food and Beverage Director to join our team. The Kwa’lilas Hotel is located in the traditional territories of the Kwakiutl people. Meaning “a place to sleep”, the “Kwa’lilas” hotel was named by the Gwa’sala-‘Nakwaxda’xw elders in hopes that guests may find peaceful rest after a day of exploration on North Vancouver Island.
The Food and Beverage Director is responsible for all food and beverage production and service for Na’xid Pub, Café, H’ame Restaurant, and Camp Services. The Food & Beverage Director will supervise the Executive Sous Chef, Events Coordinator and other supervisors within the department. The Food and Beverage Director will also plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of the pub, café and the restaurant are consistently exceeded.
What We Offer:
1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island
Enrollment in company benefits after 3 months of employment
Wellness incentives including counselling services at company cost, discounted gym membership, and weekly free smoothies
Growth and development opportunities
Relocation assistance
Essential Duties and Responsibilities:
Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Create a culture of successful practices through stability and consistency.
Provide direction for each profit center in line with goals of the business and hotel while developing and maintaining a unified operation.
Provide an established standard of quality to be met and continuously improved.
Set sales goals and milestones for management and provide the tools necessary to achieve them such as training and supply.
Manage budget to ensure that sales and expense margins are met for each department.
Work closely with Human Resources Manager to assess and fulfill staffing needs.
Work directly with marketing to drive sales and promote our hotel and the services offered.
Constantly monitor and resolve any issues regarding food and beverage services through procedure adjustment, training, and/or corrective action.
Ensure all staff adhere to food and beverage policies and procedures.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilize interpersonal and communication skills to lead, influence, and kitchen staff.
Advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.
Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interact with guests to obtain feedback on food quality, presentation, and service levels.
Identifies the developmental needs of kitchen staff/Apprentices and provide coaching, mentoring, and helping them to improve their knowledge or skills.
Manage Camp Services staff, through recruitment, training, and performance management. Ensure monthly visits to camps to ensure that OHS and company policies are being adhered to.
All other duties as assigned by the manager
Education and/or Work Experience Requirements:
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
5 Years Hospitality Management or equivalent Culinary university degree.
Red Seal certification required.
With a minimum of 3 years experiences in a similar capacity / function in a quality restaurant with strong background in Canadian food safety procedures and application.