Assistant Food & Beverage Manager

• Winter/Summer Season Lift, Trail and Golf passes
• Initial entitlement to three weeks of paid vacation
• Benefits plan and additional wellness components, including Health Spending Account and EFAP
• Participation in our RRSP and matching DPSP programs
• Company supported training and professional development opportunities
• Dining discounts within our hotel & Resort-owned outlets
• Retail discounts in our Resort-owned outlets
• Friends and family rates at the Sun Peaks Grand Hotel
• Reciprocal programs with partnering ski areas & hotels
• Eligibility for our 'Pay for Performance' incentive bonus program (after qualifying period), awarded to top performers

• Minimum 3-5 years of progressive F&B experience, including 2 years in a leadership/management role.
• Diploma or certificate in Hospitality Management, Culinary Arts, or a related field (equivalent work experience may be considered in place of formal education).
• Food Safe Level 1 (minimum); Food Safe Level 2 or equivalent preferred.
• Serving it Right certification.
• First Aid certification.
• Additional leadership or supervisory training is a strong asset.
• Hands-on experience in high-volume or multi-outlet environments (e.g., lodges, restaurants, cafés, quick service, etc.).
• Strong leadership presence with the ability to coach, motivate, and delegate to diverse teams.
• Strong team building, conflict resolution and mentorship abilities.
• Excellent communication and interpersonal skills - able to work effectively with staff, guests, and upper management.
• Demonstrated ability to remain calm and decisive in fast-paced, high-pressure service environments.
• A team player who brings energy, positivity, and accountability to the workplace.
• Proficiency with point-of-sale systems (e.g., Silverware, Micros, or similar).
• Basic understanding of inventory control, cost of goods sold (COGS), and daily cash reconciliation.
• Comfortable with common computer tools like Microsoft Office or Google Workspace (e.g., Sheets/Excel for scheduling or checklists).
• Familiarity with staff scheduling and payroll platforms.
• Previous experience working in seasonal or remote operations is an asset (understanding of logistical challenges, staffing cycles, etc.).
• Experience with both front of house and back of house operations.
• Passion for hospitality and guest service, with an interest in mountain or resort culture.

• Act as the daily point of contact for outlet supervisors and frontline teams across all F&B outlet locations.
• Ensure smooth daily operations, addressing staffing needs, service issues, and guest concerns in real-time.
• Maintain a strong leadership presence on the floor during peak service times, events, and holidays.
• Support recruitment, onboarding, and training of seasonal and permanent staff in collaboration with the F&B Manager and HRBP.
• Provide ongoing coaching and performance feedback to team members and supervisors.
• Assist with scheduling and managing daily coverage to optimize service levels and labor efficiency.
• Champion high service standards across all outlets through presence, and real-time coaching.
• Respond to and resolve guest complaints or concerns promptly, escalating issues as needed.
• Conduct regular walk-throughs of all outlets to identify and resolve service or cleanliness issues.
• Support outlet managers with opening and closing procedures, cash handling, and POS system functionality.
• Ensure daily checklists, shift logs, and departmental standards are followed consistently.
• Assist in organizing product transfers, deliveries, and inventory replenishment between outlets.
• Monitor compliance with food safety, liquor licensing, and health regulations in all outlets.
• Ensure staff follow proper hygiene, cleaning, and safety procedures during all shifts.
• Support documentation for audits, inspections, and incident reports.
• Assist in monitoring stock levels and conducting inventory counts in collaboration with outlet leads.
• Help track waste, portion control, and quality assurance in day-to-day operations.
• Support purchasing and receiving processes to maintain stock accuracy.
• Help foster a positive and inclusive team environment through recognition, coaching, and corrective action in partnership with the HRBP.
• Lead by example in upholding resort values, service standards, and team expectations.
• Provide daily updates and operational reports to the F&B Manager, including service highlights, team issues, and guest feedback.
• Act as liaison between frontline staff and leadership to ensure timely and accurate communication.
• Support pre-shift briefings and contribute to operational planning during events and peak times.
• Manage staffing and flow during large-scale guest periods (e.g., long weekends, school breaks, holiday rush).

Sun Peaks