The Kwa'lilas Hotel is located in the traditional territories of the Kwakiutl people. Meaning “a place to sleep”, the “Kwa'lilas” hotel was named by the Gwa'sala-‘Nakwaxda'xw elders in hopes that guests may find peaceful rest after a day of exploration on North Vancouver Island.

What We Offer:

• Company benefits after 3 months
• Growth and development opportunities
• Wellness incentives including free smoothies and fitness classes, discounted gym membership, and access to free in-person counselling
• 1 month of covered accommodations for individuals relocating from outside of Northern Vancouver Island.
• Company events and holiday parties

Duties and Responsibilities:

Operations Management

· Oversee day to day operations of the café, restaurant, pub, banquets, and catering departments.

· Ensure consistent food and beverage quality, presentation, and service across all outlets.

· Maintain SOPs for production, productivity, sanitation, and guest service.

· Implement service recovery procedures and resolve guest complaints tactfully and professionally.

· Monitor compliance with safety, sanitation, and licensing regulations.

· Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.

Staff Leadership & Development

· Recruit, train, schedule, and supervise front of house and kitchen staff, including servers, bartenders, banquet staff, and line cooks.

· Conduct regular staff meetings, briefings, and performance evaluations.

· Foster a positive and professional work environment with a focus on coaching, mentorship, and accountability.

· Coordinate training on food safety, WHMIS, liquor service, and workplace safety.

· Step into operational roles (serving, hosting, bartending) as needed during peak or low staffing periods.

· Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.

· Work closely with Human Resources Team to assess and fulfill staffing needs.

· Ensure all staff adhere to food and beverage policies and procedures.

Culinary & Menu Coordination

· Work closely with the Executive Chef (or kitchen leads) to approve menus based on cost, guest preference, and operational efficiency.

· Provide advice on food quality, preparation standards, and kitchen productivity.

· Support culinary team with scheduling, cost control, and hiring when necessary.

· Monitor and improve kitchen sanitation and food handling practices.

· Interact with guests to obtain feedback on food quality, presentation, and service levels.

Financial Management & Inventory

· Meet and maintain beverage COGS targets (≤35%) and labor cost targets (≤15%).

· Oversee purchasing and inventory for all bar and service-related supplies (excluding kitchen ingredients).

· Conduct monthly beverage inventory and control measures to prevent loss and waste.

· Support annual budget planning and track department KPIs.

· Take corrective action to ensure financial targets are consistently met.

Technology & Systems

· Manage and update the POS system, troubleshoot issues, and ensure staff training.

· Use reports and system analytics to identify trends, address inefficiencies, and improve guest experiences.

Events & Promotions

· Manage banquet and catering inquiries, proposals, and event execution.

· Work with the front desk and departmental teams to ensure smooth communication and follow-up.

· Coordinate and execute at least one monthly promotional event in the restaurant or pub.

· Ensure all event services align with the hotel's service standards and brand.

Marketing & Guest Relations

· Collaborate with marketing and sales teams to promote hotel dining outlets and events.

· Interact regularly with guests during service to obtain feedback and enhance the guest experience.

· Represent the F&B department in community and cultural engagement when applicable.

Performance Indicators:

· Guest satisfaction ratings (internal and external feedback).

· Department budget adherence and labor cost control.

· Inventory accuracy and waste reduction.

· Staff engagement, retention, and performance growth.

· Successful execution of events and banquets.

· All other duties as assigned by the manager.

Qualifications

· Minimum 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.

· 3 years Hospitality Management or equivalent culinary university degree.

· Strong knowledge of both front of house and basic kitchen operations.

· Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems.

· Strong interpersonal, leadership, and coaching skills.

· Flexible availability (evenings, weekends, holidays as needed).

· Food Safe Level 1 and Serving It Right certifications.

· Highly organized, results-oriented with the ability to be flexible and work well under pressure

· Red Seal certification or culinary background is an asset but not required.

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Physical Requirements

· Must be able to lift and carry up to 50 lbs.

· Must be able to talk, listen and speak clearly on telephone.

· Fast paced, hands on environment with seasonal fluctuations.

· Requires standing for extended periods and occasional lifting.

· Must be willing to support staff by filling operational roles when short staffed.

Job Types: Full-time, Permanent

Pay: $70,000.00-$74,500.00 per year

Benefits:

• Company events
• Discounted or free food
• Extended health care
• Paid time off
• Relocation assistance

Application question(s):

• Are you willing to relocate to Port Hardy, BC?

Experience:

• Hospitality Management: 3 years (preferred)

Licence/Certification:

• Serving It Right (preferred)

Work Location: On the road