Location: Mill River, PEI
Reports to: Chief Operations Officer
Employment Type: Full-time, Permanent (with seasonal fluctuations)

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Position Overview

The Food & Beverage Manager is responsible for overseeing all dining, bar, and banquet operations at Mill River Resort. This role ensures exceptional guest experiences by managing service staff, coordinating with the culinary team, and maintaining the highest standards of hospitality. The successful candidate will combine strong leadership with hands-on management to deliver seamless service across the clubhouse restaurant, golf course service outlets, banquets, and special events.

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Key Responsibilities

Operational Leadership

• Oversee daily operations of all F&B outlets including Callaghans dining room, lounge/bar, on-course service, and banquet facilities.
• Ensure consistent, high-quality service that reflects the resort’s hospitality standards.
• Collaborate with the Head Chef to align food and service, creating a cohesive guest experience.
• Develop and enforce standard operating procedures (SOPs) for service, bar, and event operations.

Guest Experience & Service Excellence

• Engage with members and guests to anticipate needs, resolve issues, and exceed expectations.
• Implement guest feedback mechanisms and use insights to improve service delivery.
• Create and promote memorable dining experiences that reflect PEI’s hospitality culture.

Financial & Business Management

• Develop, monitor, and manage F&B budgets, including sales forecasting, labor scheduling, and expense control.
• Track key performance indicators (KPIs) including food and beverage cost percentages, labor efficiency, and revenue per cover.
• Implement strategies to maximize profitability, including upselling, menu engineering, and efficient inventory control.
• Maintain strong supplier relationships and negotiate contracts for beverages and service-related products.

Staff Management & Training

• Recruit, train, and manage all F&B service staff, including servers, bartenders, banquet staff, and supervisors.
• Conduct ongoing training in service techniques, wine/beer/spirits knowledge, and health & safety compliance.
• Create scheduling systems that balance labor costs with service needs, especially during peak seasons and events.
• Conduct performance reviews and foster a culture of teamwork, accountability, and professional development.

Event & Banquet Coordination

• Partner with the Events team to plan, coordinate, and execute weddings, tournaments, banquets, and private functions.
• Ensure seamless communication between kitchen and service teams for high-volume events.
• Oversee event setup, service, and breakdown, maintaining quality and efficiency at all times.

Compliance & Standards

• Ensure compliance with provincial liquor licensing laws, health and safety regulations, and resort policies.
• Maintain cleanliness, safety, and organization across all F&B outlets.
• Uphold brand standards in presentation, guest interaction, and service quality.

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Qualifications

Education & Training

• Diploma or degree in Hospitality Management, Business Administration, or related field preferred.
• Responsible Beverage Service Certification (or equivalent) required.
• Food Safety Certification an asset.

Experience

• Minimum 5 years of progressive leadership in hospitality, preferably in golf resorts, hotels, or high-volume restaurants.
• Proven track record managing both casual dining and large-scale banquet/event operations.
• Experience in budgeting, financial reporting, and P&L management.

Skills & Attributes

• Strong leadership, communication, and interpersonal skills.
• Ability to balance guest service with operational efficiency.
• Knowledge of wine, beer, and spirits; experience with beverage program development a strong asset.
• Problem-solving and conflict resolution skills.
• Flexibility to adapt to seasonal business demands and rural resort living.

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Compensation & Benefits

• Competitive salary (based on experience and regional benchmarks).
• Performance-based incentives.
• Housing assistance or relocation support may be available for the right candidate.
• Staff meals, golf privileges, and access to resort amenities.
• Professional development and training opportunities.