40% Dining Management
• Support F&B manager with all regulatory requirements for food and alcohol service (Health PEI, PEI l Liquor Commission, Fire Marshalls etc.)
• Coordinate with manager to monitor develop and review department policies, programs and procedures ensuring that operational requirements are being met and/or enhanced.
• Develop and maintain relationships with vendors to establish positive channels of communication, product information, selection and promotions.
• Daily server support in all food outlets (7+ areas in peak season) including mentoring, hosting, event setup, bussing, takeout orders etc.
• Interaction with kitchen staff to ensure food quality and order accuracy.
• Vending machine and Grab n Go, product selection and rotation.
• Work closely with Sales & Events Lead to ensure success of all scheduled events.
• Manage, develop and engage staff to meet and exceed customer service expectations by establishing and maintaining a fun, customer service driven, positive team environment and effective employee relations.
• Model the desired leadership behaviors while creating and maintaining an environment that fosters high employee engagement for front line staff and Assistant Supervisors.
• Contribute to a clean and safe work environment by complying and educating staff on safety procedures including the use of safety equipment, identifying, and reporting unsafe practices and conditions.
20% Employee Management
• Department Hiring Planner; lead on recruiting, interviewing, hiring, training
• Effectively supervise employees to be accountable for their roles and responsibilities and manage results generated from the performance of these accountabilities through formal coaching and counselling.
• Embed a mindset of continuous improvement into all aspects of operations and interactions.
• Preparing and delivering all performance management documents including discipline.
• Manage sick calls, time off requests and scheduling errors or omissions as needed.
• Maintain all annual sign offs (Health & Safety, Harassments, Social Responsibility, FINTRAC etc.)
15% Budget Management
• Bi-weekly payroll for F&B staff.
• Maintain operations budget by monitoring use of overtime, tracking of schedules, hours, managing expenses etc.
• Inventory orders; Bulk purchasing power, inventory trends.
• Vending machines cash management and balancing
15% Events:
• Review of BEO planning and execution for internal and external guests with Sales & Events Lead.
• BEO requirements
 food/beverage suggestion, purchasing
 staffing
 identifying and ordering external set up items such as glassware, staging etc.
 setup (floor plan layout, decorating, purchasing, COVID requirements, sound system and computer requests)
 identifying and stocking of portable bars & tents as requested
 tear down & clean up
 billing and gratuities
• Host support and ongoing monitoring throughout event (on call)
10% Policy
• Implement F&B departmental standards to safeguarded Red Shores assets and manage risks.
• Educate and ensure compliance with Red Shores ICM, PEI Liquor Control Act, and other applicable provincial and federal laws and regulations.
• Educate and ensure strong liquor inventory controls are being followed with regular monitoring.
• Educate and ensure proper handling and storage practices of products are upheld in accordance with regulatory guidelines.