Food and Beverage Manager

Food & Beverage Manager

Seasonal Position | August to April | Compensation Based on Experience

The Granite Curling Club is seeking an experienced Food & Beverage Manager to lead all aspects of our food and beverage operations for the upcoming curling season. This role oversees staff, vendor relationships, event execution, and day-to-day bar and dining operations, working closely with the General Manager, the Board's F&B Chairperson, and the Head Chef.

Position Overview

The Food & Beverage Manager is responsible for the overall leadership, financial performance, and service quality of the Club's F&B operations. This includes staff supervision, inventory and vendor management, event planning support, cost control, and ensuring a consistently positive guest experience for members and visitors. The role works in close partnership with the Head Chef on menu and ordering matters, and reports to the General Manager.

Staff Leadership & Development

• Lead day-to-day employee relations for all F&B staff.
• Recruit, schedule, and supervise staff in collaboration with the General Manager, including participation in interviews.
• Create and manage schedules for all F&B staff.
• Monitor staff performance and address operational issues through team meetings, coaching, and feedback as needed.
• Provide training on food handling and customer service standards.

Operations & Inventory

• Coordinate F&B ordering with the Head Chef, with final purchasing decisions resting with the F&B Manager.
• Manage inventory and ordering of beverages and bar supplies.
• Monitor and control the bar float and daily cash-out procedures.
• Monitor costs and control waste in collaboration with the Head Chef and General Manager.
• Set bar specials and promotions (bar menu pricing and specials fall under the F&B Manager's authority; the food menu is led by the Head Chef).
• Use the Club's POS system (Toast) to manage orders, sales tracking, and reporting.

Financial Management

• Track revenue and expenses related to all food and beverage services.
• Operate within the F&B budget as set by the Board and/or General Manager; budget authority rests with the Board and General Manager.
• Identify opportunities to increase revenue or enhance the guest experience.

Vendor & Supplier Relations

• Negotiate supplier and vendor contracts jointly with the General Manager.
• Evaluate vendor performance and service agreements; escalate significant or unresolved matters to the General Manager.

Event Planning & Execution

• Plan and execute F&B services for Club events from start to finish, working with the General Manager and Head Chef.
• Support development of menus for events and special functions in partnership with the Head Chef.
• Assign staff roles and responsibilities for event service.
• Accommodate dietary restrictions, allergies, and special requests for events and regular service.

Guest Experience & Service Standards

• Maintain consistent service quality standards across all F&B operations.
• Ensure a positive guest experience for members, visitors, and event attendees.

Seasonal Close-Out

• Coordinate end-of-season bar close-out with vendors, including the return or removal of empties.
• Support the General Manager in confirming liquor licensing requirements are met at season's end; ongoing liquor licensing compliance is managed by the General Manager.
• Other duties as assigned.

Qualifications

• Minimum 5 years of experience in a food and beverage management role, ideally in a hospitality, club, or licensed establishment setting.
• Required certifications: responsible beverage service (e.g., Manitoba Smart Choices), Food Handler Certification, and WHMIS.
• Post-secondary education in Business Administration, Hospitality, and/or Culinary Arts is an asset, but not required.
• Demonstrated experience with staff scheduling, supervision, and performance coaching.
• Knowledgeable with digital POS software; experience with Toast is an asset.
• Strong organizational and budget-tracking skills.
• Knowledge of, or willingness to learn, Manitoba liquor licensing and food safety regulations.

Availability

• This is a seasonal position running approximately September through April, aligned with the Club's curling season, including pre-season and post-season duties.
• A flexible work schedule is required to support regular league hours, bonspiels, and special events.
• Evening, weekend, and holiday availability is required.

Physical Demands & Work Environment

• Must be able to lift items up to 50 lbs.
• Must be able to stand for long periods.
• Must be available for evening, weekend, and holiday shifts as required by the event and league schedule.

Health & Safety Compliance

• Must complete and maintain compliance with provincial food safety regulations and relevant health authority standards.
• Must complete WHMIS training.
• Responsible for ensuring safe food handling practices are followed across the F&B team, beyond standard staff training on food handling standards.

Reporting Relationship

This position operates within the following organizational hierarchy:

• Granite Executive Board
• General Manager
• Food & Beverage Manager
• Head Chef
• General F&B Leads
• General F&B Employees