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Restaurant jobs in Membertou, NS

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    • Help ensure banquet, restaurant, and golf operations are properly coordinated between kitchen and service departments.
    • Pay: $21.00-$25.00 per hour.
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    • What you’ll be doing*.
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    • We are currently seeking a motivated and reliable individual to join our kitchen team on a **full-time basis**.
    • # Now Hiring: Full-Time Kitchen Help.
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Job Post Details

Food and Beverage Manager - job post

The Lakes Resort
5153 East Bay Highway, Ben Eoin, NS B1J 1P1
$21–$25 an hour - Seasonal, Full-time

Job details

Pay

  • $21–$25 an hour

Job type

  • Seasonal
  • Full-time

Shift and schedule

  • Weekends as needed
  • Holidays

Location

5153 East Bay Highway, Ben Eoin, NS B1J 1P1

Benefits

Pulled from the full job description

  • Store discount
  • Discounted or free food
  • Extended health care
  • On-site parking

Full job description

Food & Beverage Manager

Lakes Golf Resort (assuming this is for Lakes Golf Resort)

Position Summary

The Food & Beverage Manager is responsible for overseeing the daily operations, service standards, staffing, and financial performance of all food and beverage outlets across the resort, including the restaurant, event space, beverage cart, and halfway hut.

This role works closely with the Executive Chef and Sales & Events Manager to ensure exceptional guest experiences, efficient operations, strong team culture, and profitability across all areas of the department.

The ideal candidate is a hands-on hospitality leader who thrives in a fast-paced resort environment and is passionate about guest service, team development, and operational excellence.

Key Responsibilities

Department Leadership

  • Oversee day-to-day food & beverage operations across all outlets
  • Maintain high service standards and guest satisfaction
  • Lead, coach, and support front-of-house teams
  • Foster a positive and professional workplace culture
  • Participate in strategic planning and operational development of the department

Restaurant Operations

  • Oversee daily restaurant service operations
  • Ensure smooth execution of lunch, dinner, and special service periods
  • Work the floor during busy or quiet periods
  • Monitor guest experience and resolve service issues professionally
  • Assist in developing and maintaining service standards and procedures

Events & Banquets

  • Work collaboratively with the Sales & Events Manager on execution of tournaments, weddings, banquets, and resort events
  • Ensure staffing and service standards are in place for all events
  • Assist with operational planning and communication between departments

Beverage Operations

  • Oversee beverage cart operations and staffing
  • Manage liquor inventory, ordering, controls, and reconciliation
  • Ensure responsible alcohol service standards are maintained
  • Assist in beverage program development and profitability

Kitchen & Culinary Coordination

  • Work collaboratively with the Executive Chef to ensure alignment between front-of-house and back-of-house operations
  • Support departmental goals related to food quality, service standards, efficiency, and profitability
  • Assist in monitoring food cost performance, operational consistency, and communication between service and culinary teams
  • Participate in service execution discussions and operational improvements alongside the culinary leadership team
  • Help ensure banquet, restaurant, and golf operations are properly coordinated between kitchen and service departments

Staffing & Scheduling

  • Recruit, train, schedule, and supervise front-of-house and beverage staff
  • Assist outlet leaders with labour management and staffing efficiencies
  • Develop team training and onboarding systems
  • Monitor labour costs and scheduling effectiveness

Financial & Administrative Responsibilities

  • Assist in managing departmental budgets and profitability
  • Monitor labour percentages and operational efficiencies
  • Support inventory management and cost controls
  • Participate in menu and pricing discussions alongside the Executive Chef
  • Generate operational reports and assist management with departmental analysis

Qualifications

  • Previous hospitality or resort food & beverage management experience preferred
  • Strong leadership and team management skills
  • Experience with restaurant, banquet, and bar operations
  • Knowledge of inventory management and labour controls
  • Strong organizational and communication skills
  • Ability to work evenings, weekends, and holidays during peak season
  • ProServe/Serve Right certification is required

Pay: $21.00-$25.00 per hour

Benefits:

  • Discounted or free food
  • Extended health care
  • On-site parking
  • Store discount

Work Location: In person

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