Food and Banquet Manager
Crest Hotel in Prince Rupert
222 1 Avenue West Prince Rupert BCDescription
The Crest Hotel is seeking a skilled and service-driven Food and Banquet Manager to join our leadership team in beautiful Prince Rupert, British Columbia. This role is a full-time position with 40 hours per week of work and ideal for a hospitality professional with a strong background in food & beverage service, event coordination, and staff leadership.
As a key department head, the Food and Banquet Manager is responsible for overseeing all banquet operations, catering services, room service execution, and overall food service coordination for the hotel. Working closely with the Executive Chef and reporting to senior leadership, the successful candidate will ensure seamless service delivery, high guest satisfaction, and efficient departmental performance across events, in-room dining, and banquets.
The Food and Banquet manager needs to be highly organized with the ability and experience to maintain standard operating procedures for banquet and room service operations as well as track inventory and manage ordering in a cost-effective way. This financial acumen will also be needed in supporting the growth of the departmental budget, monitoring operating costs, and helping to identify cost savings and revenue growth opportunities.
We’re looking for a hands-on leader with at least 3 years of experience in managing food and beverage or banquet operations as well as excellent communication, operational knowledge, and a passion for creating memorable dining and event experiences. Preference will be given to candidates with post-secondary education in hospitality or culinary management.
All candidates must be 19 years of age or older and capable of passing a criminal record check. Maintaining and enforcing health and safety procedures for the benefit of our staff and guests is a significant responsibility for this position, which is why if the successful candidate does not already have WHMIS, Serving It Right, and Food Safe Level 1 certifications, they must be willing to obtain them once hired.
Duties
- Banquet & Event Operations: Coordinate and manage the setup, execution, and breakdown of all hotel-hosted events, including weddings, meetings, and special functions. Ensure all events are delivered to a high standard of service and professionalism.
- Food & Beverage Service Oversight: Supervise daily operations for banquet service, catering, and in-room dining. Ensure quality control in food presentation, timing, and guest interaction.
- Team Leadership: Recruit, train, and supervise banquet captains, servers, bartenders, and support staff. Foster a positive, guest-focused team culture and ensure appropriate staffing levels.
- Guest Relations: Work directly with clients and guests to plan and execute successful events, addressing concerns and feedback in a timely and professional manner.
- Executive Chef Support: Collaborate with the Executive Chef on food costing, menu planning, portion control, and pricing strategies to maintain profitability and guest satisfaction.
- Room Service Execution: Oversee the delivery of efficient and timely in-room dining experiences, maintaining consistency and presentation standards.
- Inventory and Supplies: Manage ordering, inventory control, and cost-effective use of banquet and service supplies, linens, and equipment.
- Budget & Financial Management: Support the development of departmental budgets, monitor operating costs, and help identify opportunities for cost savings and revenue growth.
- Health & Safety Compliance: Ensure compliance with all food safety, liquor service, and workplace safety regulations.
- Standard Operating Procedures (SOPs): Develop and enforce SOPs for banquet and room service operations to ensure consistent service delivery.
- Interdepartmental Collaboration: Work closely with Sales, Front Desk, Kitchen, and Maintenance teams to ensure smooth coordination of events and food service delivery.
Qualifications
- Minimum of 3 years of supervisory or management experience in banquet or food & beverage operations, preferably in a full-service hotel or catering environment.
- Strong knowledge of event logistics, food service best practices, and guest service standards.
- Proven leadership and staff management capabilities, including training, scheduling, and performance development.
- Excellent communication and organizational skills, with the ability to multitask in a fast-paced setting.
- Financial acumen including experience with food costing, inventory management, and budgeting.
- Experience with banquet event orders (BEOs), catering software, or property management systems is an asset.
- Post-secondary education in hospitality or culinary management is preferred.
- WHMIS, Serving It Right, and Food Safe Level 1 certifications are required or must be obtained upon hire.
- Must be 19+ years of age and successfully complete a criminal record check.
About The Company
Crest Hotel in Prince Rupert
222 1 Avenue WestPrince Rupert BC V8J 1A8 CA
Embark on an exciting journey with us at The Crest Hotel in Prince Rupert, where your career in hospitality and tourism means becoming part of a family that cherishes community spirit and the breathtaking charm of British Columbia’s rugged coastal landscape.
Job Details
-
Location222 1 Avenue West Prince Rupert BC
-
TypeFull-Time
-
Wage$65000 - $75000 per Year
-
Hours40 Hours Per Week
-
Experience3 Years
-
Start DateJune 23, 2025
-
Closing DateJune 16, 2025
-
Posted8 days ago