DoubleTree By Hilton West Kelowna - Food & Beverage Manager

Days-Hospitality-Limited; West Kelowna; On-site; CAD 60,000 - 80,000; Full time

Job summary

DoubleTree West Kelowna / TurtleJacks West Kelowna is seeking a Food & Beverage Manager to lead daily operations in a guest‑first environment. You will oversee service quality, menus, cost controls and staff development to ensure a high standard of dining and profitability.

The role requires strong leadership, budget experience, regulatory compliance, and the ability to create a positive, scalable workplace culture within our Days Hospitality standards.

Qualifications

• Minimum 2 years management experience in a comparable restaurant environment.
• Knowledge of computers and restaurant software programs.
• Provincially required certification for Food and Alcohol Service.
• Knowledge and understanding of managing budgets, labour and food costs.

Responsibilities

• Running and improving all operations at an excellent level while maintaining and abiding by Hilton, Turtle Jacks and Days Hospitality standards.
• Pleases customers by providing a pleasant dining experience.
• Maximize long term profitability through positive leadership and guest satisfaction.
• Recruit, select, orient, train, schedule, coach and develop team members.
• Forecast requirements, prepare budgets, monitor variances, and take corrective actions.
• Plan menus with the chef, estimate costs and profits, and adjust as needed.
• Control costs by portion control, waste minimisation and high presentation standards.
• Ensure compliance with provincial alcohol service regulations.
• Publicize the restaurant and engage with local businesses for events.
• Maintain sanitation standards and a safe working environment.

Skills

Leadership

Cost control

Guest relations

Staff development

Budget management

Communication

Tools

Restaurant software

Job description

Job Title: Food & Beverage Manager

Department: Food & Beverage

Summary

At DoubleTree West Kelowna/TurtleJacks West Kelowna, we embrace an All In attitude when it comes to providing our guests with a true cabin experience. Serving an abundance of fresh homemade signature items, dockside inspired cocktails, crisp cold draught and a fun relaxed atmosphere our guests are sure to relax, indulge and have a great time.

Positioning Statement:

The Food & Beverage Manager professionally represents the establishment through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

• Running and improving all operations at an excellent level while maintaining and abiding by all Hilton, Turtle Jacks and Days Hospitality standards, policies and procedures.

• Pleases customers by providing a pleasant dining experience.
• Maximize long term profitability through positive leadership. This includes boosting team morale, increasing guest satisfaction, building sales and training future leaders.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, and coaching of team members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
• Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Plans menus by consulting with the chef, estimating food costs and profits, and adjusting menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
• Avoids legal challenges by conforming to the Provincial regulations with regards to alcohol sales.
• Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; contacting local and regional publications with feature ideas; and encouraging local businesses to hold social events at the restaurant.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
• Meet all Health & Safety standards as per British Columbia standards.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.

• Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.

• Demonstrates excellent cost control skills, strong communication skills, and a detailed understanding of property operations and planning.
• Effectively resolves guest issues that arise.

• Maintains a professional image at all times through appearance and dress.
• Maintains a healthy social workplace free from bullying or prejudice
• Provides recommendations for personal and staff development and continuously works to maintain a progression plan for the department.
• Knowledgeable of hotel property, amenities, area attractions and transportation.
• Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.
• Other duties as assigned.

Certifications Required:

• Minimum 2 years management experience in a comparable restaurant environment.
• Knowledge of computers and restaurant software programs.
• Provincially required certification for Food and Alcohol Service.
• Knowledge and understanding of managing budgets, labour and food costs.

Brand and company required training as outlined during on boarding and as identified throughout your employment.