Job Description
beBee Careers
Operations Leader - Hospitality Experiences
beBee Careers • Edmonton, AB, Canada • via BeBee CA
10 hours ago
Full–time
No Degree Mentioned
Apply on BeBee CA
Job description
Job Description
Lead the Operations of Dynamic Hospitality Experiences
Location: Jasper, AB
Job Overview
As the General Manager of the Columbia Icefields, you will lead the operations of dynamic Hospitality Experiences located between Banff and Jasper AB, on Highway +3 at the foot of the beautiful Athabasca Glacier.
Key Responsibilities
• Develop and implement strategies to enhance employee engagement and performance
• Provide feedback and recommendations to increase the success of marketing efforts and current marketing strategies
• Establish internal monitoring systems to create accountability, identify risks, and develop contingency plans
• Lead team meetings to discuss updates, issues, and create solutions to operational challenges
• Ensure capital and maintenance projects are completed on time and budget
• Develop and deliver strategic and tactical plans to grow the business based on Key Performance Indicators (KPI's)
• Support seasonal staff camp lifestyle and foster a culture of mutual trust and wellness
• Oversee training, growth, and engagement of team members, creating succession plans and growing talent accordingly
• Grow business through innovative new products and the active management of core experiences
• Support the growth of the Glacier View Lodge into a sustainable, top-tier, boutique lodging experience
• Maintain and grow superior Standard Operating Procedures (e.g., safety, hospitality, emergency procedures)
• Represent the company as requested through media, 'fam' visits, and V.I.P. visits
• Collaborate with Banff Jasper Teams and the company as a whole, supporting growth as a greater team and taking on special projects as assigned
Requirements
We're looking for someone with:
• A proven track record of leading successful operations and achieving business goals
• Excellent communication and interpersonal skills, with the ability to inspire and motivate teams
• Strong analytical and problem-solving skills, with the ability to make sound, data-driven decisions
• Able to work effectively in a fast-paced, dynamic environment, adapting to changing priorities and deadlines
• Experience in hospitality, attractions, travel, and lodging industries, with a proven safety record and expertise in SOPs, processes, and remote camp operations
• Able to build strong relationships across all organizational levels and cultural backgrounds
• Skilled in P&L management, driving employee and guest satisfaction, with broad experience across attractions, including F&B, retail, events, resort ops, maintenance, and capital projects
Report this listing
beBee Careers
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River Cree Resort & Casino
Sous Chef (Hotel Kitchen)
River Cree Resort & Casino • Spruce Grove, AB, Canada • via LinkedIn
16 hours ago
Full–time
Apply on LinkedIn
Apply on JobOffer.com
Job description
Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
Operations/Property Management
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Recognizes superior quality products, presentations and flavor.
• Maintains purchasing, receiving and food storage standards
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, provincial and federal regulations.
• Knows Food Specification changes.
• Understands and maintains all standard recipes on the Chef Tec software.
• Calculates accurate theoretical and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Maintains procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
• Conducts briefings with the Restaurant & Banquet staff for education on menu items including ingredients, preparation methods and unique tastes.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Represents hotel as culinary expert to community.
• Interacts with guests/customers, community, Company representatives, vendors and local education systems.
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Effectively investigates reports and follows-up on associate accidents.
• Assist in maintaining and managing daily payroll.
Guest Satisfaction
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
• Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.
Human Resources
• Assists with interviewing hourly associates with the appropriate skills to meet the business needs of the operation.
• Develops implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.
• Assists the Chef, manage associate progressive discipline procedures for areas of responsibility. Ensures policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to company standards.
• Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
• Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.
• Ensures self and direct report managers attend appropriate core training classes.
• Implements and manages training initiatives for current and new associates.
• Ensures associates maintain required food handling and sanitation certifications.
Sales and Revenue Management
• Assists Restaurant departments in developing and generating annual sales.
• Meets regularly with customers and restaurant guests to gather feedback.
• Interacts with the Executive Chef training regarding food knowledge and menu composition.
• Is involved in all menu development.
• Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
• Attends scheduled projection meetings to anticipate long term planning needs.
Financial Management
• Assists the Executive Chef with managing areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Assists the Executive Chef monitor and manage the payroll function.
• Participates in the development of department's capital expenditure goals; manages projects as needed.
• Participates in the budgeting process for areas of responsibility.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.
Other
• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.
• Previous leadership experience in the culinary field required
• 2 years of Sous Chef experience required.
• Journeyman’s papers or international equivalent required
• Diploma/Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
• Constant standing and walking throughout shift
The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.
WE OFFER
• A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.
#INDHP
Operations Leader - Hospitality Experiences
beBee Careers • Edmonton, AB, Canada • via BeBee CA
10 hours ago
Full–time
No Degree Mentioned
Apply on BeBee CA
Job description
Job Description
Lead the Operations of Dynamic Hospitality Experiences
Location: Jasper, AB
Job Overview
As the General Manager of the Columbia Icefields, you will lead the operations of dynamic Hospitality Experiences located between Banff and Jasper AB, on Highway +3 at the foot of the beautiful Athabasca Glacier.
Key Responsibilities
• Develop and implement strategies to enhance employee engagement and performance
• Provide feedback and recommendations to increase the success of marketing efforts and current marketing strategies
• Establish internal monitoring systems to create accountability, identify risks, and develop contingency plans
• Lead team meetings to discuss updates, issues, and create solutions to operational challenges
• Ensure capital and maintenance projects are completed on time and budget
• Develop and deliver strategic and tactical plans to grow the business based on Key Performance Indicators (KPI's)
• Support seasonal staff camp lifestyle and foster a culture of mutual trust and wellness
• Oversee training, growth, and engagement of team members, creating succession plans and growing talent accordingly
• Grow business through innovative new products and the active management of core experiences
• Support the growth of the Glacier View Lodge into a sustainable, top-tier, boutique lodging experience
• Maintain and grow superior Standard Operating Procedures (e.g., safety, hospitality, emergency procedures)
• Represent the company as requested through media, 'fam' visits, and V.I.P. visits
• Collaborate with Banff Jasper Teams and the company as a whole, supporting growth as a greater team and taking on special projects as assigned
Requirements
We're looking for someone with:
• A proven track record of leading successful operations and achieving business goals
• Excellent communication and interpersonal skills, with the ability to inspire and motivate teams
• Strong analytical and problem-solving skills, with the ability to make sound, data-driven decisions
• Able to work effectively in a fast-paced, dynamic environment, adapting to changing priorities and deadlines
• Experience in hospitality, attractions, travel, and lodging industries, with a proven safety record and expertise in SOPs, processes, and remote camp operations
• Able to build strong relationships across all organizational levels and cultural backgrounds
• Skilled in P&L management, driving employee and guest satisfaction, with broad experience across attractions, including F&B, retail, events, resort ops, maintenance, and capital projects
Report this listing
beBee Careers
Glassdoor
4.8/5
35 reviews
Zippia
3.7/5
3 reviews
bebee.com
More jobs at beBee Careers
See web results for beBee Careers
River Cree Resort & Casino
Sous Chef (Hotel Kitchen)
River Cree Resort & Casino • Spruce Grove, AB, Canada • via LinkedIn
16 hours ago
Full–time
Apply on LinkedIn
Apply on JobOffer.com
Job description
Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
Operations/Property Management
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Recognizes superior quality products, presentations and flavor.
• Maintains purchasing, receiving and food storage standards
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, provincial and federal regulations.
• Knows Food Specification changes.
• Understands and maintains all standard recipes on the Chef Tec software.
• Calculates accurate theoretical and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Maintains procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
• Conducts briefings with the Restaurant & Banquet staff for education on menu items including ingredients, preparation methods and unique tastes.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Represents hotel as culinary expert to community.
• Interacts with guests/customers, community, Company representatives, vendors and local education systems.
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Effectively investigates reports and follows-up on associate accidents.
• Assist in maintaining and managing daily payroll.
Guest Satisfaction
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
• Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.
Human Resources
• Assists with interviewing hourly associates with the appropriate skills to meet the business needs of the operation.
• Develops implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.
• Assists the Chef, manage associate progressive discipline procedures for areas of responsibility. Ensures policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to company standards.
• Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
• Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.
• Ensures self and direct report managers attend appropriate core training classes.
• Implements and manages training initiatives for current and new associates.
• Ensures associates maintain required food handling and sanitation certifications.
Sales and Revenue Management
• Assists Restaurant departments in developing and generating annual sales.
• Meets regularly with customers and restaurant guests to gather feedback.
• Interacts with the Executive Chef training regarding food knowledge and menu composition.
• Is involved in all menu development.
• Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
• Attends scheduled projection meetings to anticipate long term planning needs.
Financial Management
• Assists the Executive Chef with managing areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Assists the Executive Chef monitor and manage the payroll function.
• Participates in the development of department's capital expenditure goals; manages projects as needed.
• Participates in the budgeting process for areas of responsibility.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.
Other
• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.
• Previous leadership experience in the culinary field required
• 2 years of Sous Chef experience required.
• Journeyman’s papers or international equivalent required
• Diploma/Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
• Constant standing and walking throughout shift
The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.
WE OFFER
• A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.
#INDHP
💡 Quick Summary
Seeking a career-building opportunity? The Sous Chef (Hotel Kitchen) position is now open for candidates interested in the Hotel Jobs sector. This role in Edmonton offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
