Food & Beverage Manager

Build a sustainable food service and catering operation for the territory.

Líl̓wat Business Group is investing in the future of its food and hospitality operations. As Food & Beverage Manager, you will lead the day-to-day kitchen and catering operation while building the systems, team and capabilities needed for sustainable growth.

From our kitchen, deli, prepared foods, and catering services to new opportunities with government and institutional clients, we are building a food business that delivers great products, dependable service, and sustainable growth.

As Food & Beverage Manager, you will lead the day-to-day operation of the kitchen while helping shape its future. You'll play a key role in strengthening systems, improving profitability, developing employees, expanding catering services, and identifying new revenue opportunities. This is a hands-on leadership position suited to someone who enjoys building teams, creating structure, solving operational challenges, and growing a business.

You'll have the opportunity to influence everything from production planning and customer service to catering strategy and government procurement opportunities, helping create a kitchen operation that can support the organization's long-term growth.

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Title: Food & Beverage Manager
Department: Retail Operations - Tsi' pun Grocery Store
Status: Full-time, Permanent
Salary: $48,000 to $60,000
Reporting to: General Manager, Retail Operations

Summary of Duties

The Food & Beverage Manager is responsible for the leadership, planning, production, financial performance, and growth of the kitchen, deli, prepared-food, and catering operations.

The role combines hands-on food production with operational leadership, employee development, financial management, and business development responsibilities. Working closely with the General Manager and kitchen team, the Food & Beverage Manager ensures reliable daily operations while building catering into a profitable and growing revenue stream. The role includes protected administrative/planning time each week for costing, scheduling, financial review, customer proposals, RFP preparation and other management responsibilities.

The role is expected to evolve alongside the business, supporting operational improvements, new service opportunities, government procurement initiatives, and the continued development of the food and beverage operation.

Key Deliverables and Expectations

• Lead all kitchen, deli, prepared-food, and catering operations
• Establish and maintain a trained Kitchen Lead/relief structure to provide coverage for planned absences, evenings, weekends and peak catering periods.]
• Provide day-to-day leadership, direction, and support to kitchen employees
• Participate directly in food preparation and production activities as required
• Establish and maintain clear production schedules, operating procedures, and kitchen standards
• Develop and maintain menus, recipes, portions, yields, and presentation standards
• Ensure consistent food quality, food safety, sanitation, and regulatory compliance
• Plan production quantities based on demand, inventory levels, catering commitments, and historical sales
• Prepare and manage employee schedules within approved labour hours, schedules and overtime parameters established by the General Manager.
• Recruit, onboard, train, coach, and evaluate kitchen employees.
• Address employee performance, attendance, and conduct matters in accordance with organizational policies
• Monitor labour utilization, overtime, staffing levels, and operational capacity and assess staffing/capacity before accepting work that could exceed available resources.
• Develop profitable catering menus, offerings, and service packages.
• Prepare or oversee catering quotes, pricing, and customer proposals within the approved pricing, discounting and catering-margin authority matrix.
• Ensure catering orders are accurately planned, produced, delivered, invoiced, and reconciled , and assess operational capacity before accepting commitments.
• Establish and maintain catering pricing, costing, lead-time, and service standards in accordance with approved minimum margin and pricing authority.
• Monitor catering revenue, profitability, and customer satisfaction
• Build and maintain relationships with catering customers and community partners
• Identify, assess, and pursue suitable government and institutional catering opportunities; assess opportunities for safety, capacity, feasibility and profitability before recommending pursuit.
• Monitor government procurement websites, bid opportunities, and request-for-proposal postings
• Coordinate operational and costing information required for proposals and submissions , with GM/administrative support for formal bid submissions.
• Work with the General Manager and other departments on bid preparation and awarded contracts– formal contractual/bid authority remains subject to the approved authority matrix.
• Develop operational plans for successful delivery of awarded contracts and catering commitments
• Review sales, food costs, labour costs, waste, margins, and other key performance indicators including regular review of catering margins, labour productivity, waste and capacity.
• Identify and implement improvements that enhance efficiency, profitability, quality, and consistency
• Monitor inventory levels, purchasing practices, waste reduction initiatives, and supplier performance
• Coordinate with grocery and retail teams to identify opportunities for cross-promotion and value-added food production
• Develop and implement initiatives that increase kitchen and catering revenue
• Support new menu development, promotional activities, special events, and future service offerings
• Maintain accurate operational records, reports, and documentation
• Provide regular updates and performance information to the General Manager
• Participate in business improvement initiatives, strategic projects, and organizational growth activities
• Build a capable and sustainable team structure, including trained relief/lead coverage so the operation does not depend on any single employee.]
• Perform other duties reasonably related to the responsibilities of the position, as assigned.

Experience and Attributes

• Experience leading kitchen, catering, food-service, hospitality, or restaurant operations
• Demonstrated leadership and employee-management experience
• Strong understanding of food production, inventory management, menu planning, and food safety practices
• Experience managing labour scheduling, staffing, and operational workflows
• Strong financial acumen, including budgeting, costing, pricing, margin management, and performance analysis
• Experience developing and growing catering, hospitality, or customer-service operations
• Ability to balance day-to-day operational demands with longer-term planning and business growth initiatives
• Strong organizational skills with the ability to manage multiple priorities and deadlines
• Proven ability to improve systems, processes, and operational performance
• Strong customer-service, relationship-building, and communication skills
• Comfortable preparing estimates, quotes, proposals, and business cases
• Ability to work independently while contributing positively to a team environment
• Experience responding to RFPs, tenders, government procurement opportunities, or commercial bids is considered an asset
• Experience in retail food service, institutional food service, catering, or multi-site operations is considered an asset
• Entrepreneurial mindset with a focus on service, growth, and continuous improvement
• Highly professional in all aspects of business, presentation, and interaction with customers, partners, stakeholders, and Members