Post Hotel & Spa
Alberta
From $70,000 a year - Full-time
 
Job details
Pay
From $70,000 a year
Job type
Full-time
Shift and schedule
8 hour shift
Weekends as needed
Evening shift


Location
Alberta

Benefits
Pulled from the full job description
Casual dress
Company events
Dental care
Discounted or free food
Extended health care
On-site parking
Store discount

Full job description
The Relais & Chateaux Post Hotel & Spa is hiring for an Outlets Manager. Situated in the village of Lake Louise on the banks of the Pipestone River, the historic Post Hotel & Spa has been welcoming guests for over 80 years. Surround yourself with rustic charm and refined touches that make this the ideal place to relax and the perfect base for your Rocky Mountain adventures.

Position Overview:

The Outlets Manager is instrumental in supporting the Director of Food & Beverage by managing and overseeing all food and beverage outlets, including restaurants, bars, banquets/events, catering, and in-room dining. This role is responsible for upholding exceptional service standards, providing effective team leadership, and ensuring efficient operations across all venues, all while maintaining high levels of guest satisfaction and profitability in line with The Post’s vision.

Duties and Responsibilities:

1. Operational management:

· Lead the day-to-day operations of all food and beverage outlets, ensuring efficient service and operational excellence in line with Post Hotel & Spa and Relais & Châteaux standards.

· Coordinate with the culinary department to streamline service, maintain consistency, and ensure timely delivery of food and beverages.

· Oversee banquet operations, collaborating with the sales and events teams to deliver successful events.

· Monitor and manage staffing levels, schedules, and daily shifts in alignment with business needs and labor budgets.

· Ensure compliance with health, safety, and hygiene standards throughout all venues.

2. Team leadership & Development:

· Lead, train, and develop a team of front-of-house staff, including servers, host/esses, baristas/bartenders, sommeliers, and support staff, maintaining high morale and motivation.

· Hire, train, mentor, and evaluate team members, ensuring alignment with The Post’s standards.

· Conduct performance reviews, provide feedback, and implement training programs for staff development.

· Ensure all staff are well-versed in food and beverage service standards, guest interaction, and operational procedures.

· Foster a positive, collaborative team environment through effective communication and motivation.

3. Guest service & Experience:

· Engage with guests, actively seeking feedback to enhance service levels and personalize the guest experience.

· Handle guest inquiries, complaints, and special requests to ensure satisfaction.

· Ensure consistency in high-quality guest service across all venues, promoting a seamless and memorable dining experience.

4. Financial & Budget management:

· Assist Director of Food & Beverage in managing and meeting financial targets, including revenue generation, cost control, and profitability.

· Monitor daily revenues, covers, and payroll to ensure efficiency and alignment with budgets.

· Assist in the planning and implementation of promotions, special events, and menu engineering to drive sales and enhance guest satisfaction.

5. Cross-departmental collaboration:

· Assume department head leadership responsibilities in the absence of Director of Food & Beverage, overseeing all aspects of the department's operations.

· Collaborate with Executive Chef and Wine Director to ensure the highest quality in menus and beverage offerings.

· Liaise with other hotel departments (e.g., Front Office, Housekeeping, Maintenance) to ensure cohesive and seamless operations.

· Work closely with the Head Office team including, but not limited to Human Resources & Recruitment, Systems & Applications, Sales & Marketing, Laundry & Logistics. Ensure alignment on operational strategies, staffing, technology integration, and marketing to enhance performance and support seamless operations.

Qualifications

· Proven experience in a managerial role within food and beverage, preferably in a luxury or fine dining environment.

· Strong leadership and interpersonal skills with the ability to build and motivate a high-performing team.

· Solid understanding of food and beverage operations, including service standards, menu planning, and guest satisfaction strategies.

· Experience with financial management, including budgeting, labor control, and revenue generation.

· Excellent communication skills with a focus on guest engagement and team collaboration.

· Knowledge of health and safety regulations in the food and beverage industry.

· Flexibility to work early mornings, late evenings, weekends, and holidays as business requires.

· Proficiency in hotel and restaurant software (e.g., Opera, Squirrel, Open Table, Tripleseat) and knowledge of Relais & Châteaux standards are an asset.

Please note that only applicants selected for further consideration will be contacted.

Canadian Rocky Mountain Resorts (CRMR) is committed to building a workplace where everyone can succeed and belong. As Bow Valley Workplace Inclusion Charter signatory, we are working to build a diverse, equitable, and inclusive team environment. We value a wide range of skills, experiences, and backgrounds; and encourage all qualified candidates to apply. CRMR is continuously evolving our systems and practices to remove barriers so all equity seeking groups can succeed.

If you can’t apply online or request accommodation during the application or hiring process, please contact our Human Resources Department at 1-403-760-4474.

We look forward to receiving your application.

Job Type: Full-time

Pay: From $70,000.00 per year

Additional pay:

Tips
Benefits:

Casual dress
Company events
Dental care
Discounted or free food
Extended health care
On-site parking
Store discount
Schedule:

8 hour shift
Day shift
Evening shift
Holidays
Monday to Friday
Weekends as needed
Application question(s):

Have you worked at fine dining restaurant or luxury hotel before?
Are you able to relocate full time to Lake Louise, AB for this role? (accommodation available)
Experience:

Restaurant management: 1 year (required)
Supervising experience: 1 year (required)
Guest services: 1 year (required)
Leadership: 1 year (required)
Work Location: In person