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/ hour (
$70,000 - $74,500
) Details
Full Job Description
Company Overview:
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.
Summary:
Kwa'lilas Hotel is seeking a Food and Beverage Manager to join our team in scenic, Port Hardy B.C. 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 include discounted gym membership and free in-person counselling services.
1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island.
2 weeks of Vacation.
Responsibilities:
Operations Management
• Oversee 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 with a focus 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 or low staffing periods.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Work closely with 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 preference, and operational efficiency.
• Provide advice on food quality, preparation standards, and kitchen productivity.
• Support culinary team with scheduling, cost control, and hiring when necessary.
• Monitor and improve kitchen sanitation and food handling practices.
• Interact with guests to obtain 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 and control measures 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 training.
• 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.
• Work with the front desk and departmental teams to ensure smooth communication and follow-up.
• Coordinate and execute at least one monthly promotional event 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 obtain feedback and enhance the guest experience.
• Represent the F&B department in community and cultural engagement when applicable.
Performance Indicators:
• Guest satisfaction ratings (internal and external feedback).
• Department budget adherence and labor 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 the manager
Job Type: Full-Time
Pay: $70,000.00-$74,500.00 per year
Benefits:
Casual dress
Company events
Discounted or free food
Extended health care
Paid time off
Relocation assistance
Vision care
Wellness program
Application question(s):
Are you willing to relocate to Port Hardy, BC?
Do you have Serving it Right license?
How many total years of experience do you have in Hospitality Management?
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Company Overview:
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.
Summary:
Kwa'lilas Hotel is seeking a Food and Beverage Manager to join our team in scenic, Port Hardy B.C. 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 include discounted gym membership and free in-person counselling services.
1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island.
2 weeks of Vacation.
Responsibilities:
Operations Management
• Oversee 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 with a focus 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 or low staffing periods.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Work closely with 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 preference, and operational efficiency.
• Provide advice on food quality, preparation standards, and kitchen productivity.
• Support culinary team with scheduling, cost control, and hiring when necessary.
• Monitor and improve kitchen sanitation and food handling practices.
• Interact with guests to obtain 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 and control measures 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 training.
• 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.
• Work with the front desk and departmental teams to ensure smooth communication and follow-up.
• Coordinate and execute at least one monthly promotional event 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 obtain feedback and enhance the guest experience.
• Represent the F&B department in community and cultural engagement when applicable.
Performance Indicators:
• Guest satisfaction ratings (internal and external feedback).
• Department budget adherence and labor 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 the manager
Job Type: Full-Time
Pay: $70,000.00-$74,500.00 per year
Benefits:
Casual dress
Company events
Discounted or free food
Extended health care
Paid time off
Relocation assistance
Vision care
Wellness program
Application question(s):
Are you willing to relocate to Port Hardy, BC?
Do you have Serving it Right license?
How many total years of experience do you have in Hospitality Management?
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Qualifications & Experience
Education and/or Work Experience Requirements:
• Minimum 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
• 3 years Hospitality Management or equivalent culinary university degree.
• Strong knowledge of both front of house and basic kitchen operations.
• Proficiency in Microsoft Office (Word, Ecel, Outlook) and POS systems.
• Strong interpersonal, leadership, and coaching skills.
• Flexible availability (evenings, weekends, holidays as needed).
• Food Safe Level 1 and Serving It Right certifications.
• Highly organized, results-oriented with the ability to be flexible and work well under pressure
• Red Seal certification or 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.
Physical Requirements:
• Must be able to lift and carry up to 50 lbs
• Must be able to talk, listen and speak clearly on telephone
• Fast paced, hands on environment with seasonal fluctuations.
• Requires standing for extended periods and occasional lifting.
• Must be willing to support staff by filling operational roles when short staffed.
• Minimum 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
• 3 years Hospitality Management or equivalent culinary university degree.
• Strong knowledge of both front of house and basic kitchen operations.
• Proficiency in Microsoft Office (Word, Ecel, Outlook) and POS systems.
• Strong interpersonal, leadership, and coaching skills.
• Flexible availability (evenings, weekends, holidays as needed).
• Food Safe Level 1 and Serving It Right certifications.
• Highly organized, results-oriented with the ability to be flexible and work well under pressure
• Red Seal certification or 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.
Physical Requirements:
• Must be able to lift and carry up to 50 lbs
• Must be able to talk, listen and speak clearly on telephone
• Fast paced, hands on environment with seasonal fluctuations.
• Requires standing for extended periods and occasional lifting.
• Must be willing to support staff by filling operational roles when short staffed.