Restaurant Manager jobs in Alberta

Food & Beverage Manager

Department: Food & Beverage
Reports to: Resort Manager
Location: Nakoda Lakeside Lodge
Position Type: Full-Time

Position Overview

The Food & Beverage Manager oversees all food and beverage operations across the resort, including the main restaurant, lounge, in-room dining, spa F&B, room drops, banquets, weddings, conferences, and resort events.

This is a hands-on leadership role responsible for delivering exceptional guest experiences while maintaining strong operational, financial, staffing, and service standards. The Food & Beverage Manager works closely with Sales & Events, Culinary, Rooms, Spa, Accounting, and other departments to ensure seamless resort operations.

Key Responsibilities

Food & Beverage Operations

• Oversee daily operations of the restaurant, lounge, in-room dining, spa F&B, room drops, banquets, and resort events.
• Maintain high standards for service, food quality, presentation, cleanliness, and guest satisfaction.
• Ensure compliance with health, safety, sanitation, licensing, and property standards.
• Develop and maintain effective operating procedures across all F&B areas.
• Respond to guest concerns professionally and ensure effective service recovery.
• Ensure all inventory is accurate. Place orders for food, beverage and supplies. Create and manage par stock of all items.

Events & Banquets

• Oversee food and beverage execution for weddings, conferences, meetings, celebrations, and other events.
• Work with Sales & Events and Culinary to coordinate menus, timelines, guest counts, dietary requirements, setups, and service standards.
• Review and maintain accurate BEOs and ensure event requirements are communicated to all departments.
• Monitor events throughout execution and resolve operational issues quickly.
• Ensure event charges, upgrades, consumption, and ancillary services are accurately documented for billing.

Team Leadership

• Lead, coach, train, and support restaurant, banquet, lounge, event, and F&B support teams.
• Participate in daily operations meeting and weekly management meetings
• Develop staffing plans and schedules based on occupancy, outlet volume, and event requirements.
• Conduct pre-shift meetings and communicate priorities, service expectations, and guest requirements.
• Support recruitment, onboarding, performance management, and team development.
• Promote a positive, respectful, accountable, and team-oriented workplace.
• Ensure staff are trained in food safety, responsible alcohol service, guest service, and emergency procedures.

Financial & Cost Management

• Monitor revenue, labour, food and beverage costs, purchasing, waste, and departmental profitability.
• Assist with budgets, forecasts, pricing, promotions, and revenue-generating initiatives.
• Review sales, labour, inventory, and operational reports to identify trends and opportunities.
• Ensure accurate cash handling, POS procedures, discounts, voids, comps, transfers, and reporting.
• Work with Accounting to ensure accurate event billing and financial reconciliation.
• Monitor portion control, purchasing, inventory usage, and waste reduction.

Inventory & Purchasing

• Oversee food, beverage, service ware, supplies, and operating equipment.
• Manage ordering, receiving, storage, rotation, replenishment, and inventory counts.
• Maintain accurate inventory records and identify opportunities to reduce waste, loss, and spoilage.
• Monitor equipment condition and coordinate maintenance or replacement as required.

Cross-Departmental Leadership

• Partner with Sales & Events, Executive Chef, Rooms Division, Spa, Front Desk, Housekeeping, Maintenance, Security, and Accounting.
• Ensure clear communication of guest requirements, events, operational priorities, and service standards.
• Report regularly to the Resort Manager on performance, staffing, guest feedback, financial results, and priorities.
• Support continuous improvement and property-wide guest experience initiatives.

Qualifications & Experience

• 3–5 years of food & beverage, restaurant, hotel, resort, or hospitality operations experience.
• Previous supervisory or management experience in a hotel, resort, restaurant, conference centre, or multi-outlet environment.
• Experience with banquets, weddings, conferences, events, and/or in-room dining is an asset.
• Strong knowledge of staffing, inventory, purchasing, cost control, and guest service.
• Excellent leadership, communication, organization, and problem-solving skills.
• Strong financial awareness and attention to detail.
• Ability to manage multiple priorities in a fast-paced resort environment.
• Proficiency with Microsoft Office, POS, inventory, and hospitality management systems.
• Food Safety and responsible alcohol service certification required or must be obtained.
• Flexible availability, including mornings, evenings, weekends, holidays, and special events.

Key Performance Indicators

Success will be measured by:

• Guest and client satisfaction.
• Consistent service, food quality, and presentation standards.
• Successful execution of events with minimal operational issues.
• Revenue, labour, cost control, and departmental profitability.
• Accurate inventory, purchasing, cash handling, billing, and financial reporting.
• Effective staffing, training, team engagement, and retention.
• Compliance with health, safety, sanitation, licensing, and property standards.
• Strong collaboration across F&B, Sales & Events, Culinary, Rooms, Spa, and other departments.

Core Competencies

Leadership Hospitality Organization Communication Attention to Detail Financial Accountability Cost Control Coaching Problem Solving Teamwork Guest Relations Operational Excellence Adaptability

Pay: $80,000.00-$100,000.00 per year

Benefits:

• Extended health care
• Life insurance
• On-site parking
• Paid time off
• Vision care

Work Location: In person