Food and Beverage

Food and Beverage

Human Resources Coordinator

The Human Resources Coordinator typically reports to a more senior HR position (such as Human Resources Manager or Director of Human Resources). This role has responsibilities that are more transactional and less strategic, and often works closely with managers and supervisors to ensure that HR processes (such as hiring, benefits administration, payroll, and other general… Continue reading Human Resources Coordinator

Food and Beverage

Sous Chef – Ski Resort

Sous chefs are an integral part of the food and beverage facilities at any ski hill. These active employees plan and direct food preparation and cooking activities, as well as oversee staff and assist with inventories and inventory controls. This position is often considered an entry level management position.

Food and Beverage

Sous Chef

Sous chefs plan and direct food preparation and cooking activities. Sous chefs prepare and cook meals and specialty foods. They are employed in restaurants and hotels and similar establishments on cruise ships. Sous chefs are often considered an entry level management position. The position of sous-chef generally demands 25% of their time in the office and 75%… Continue reading Sous Chef

Food and Beverage

Kitchen Helper

A kitchen helper cleans and sanitizes kitchen equipment, assists in basic food preparation, and with receiving and storing products in kitchens, restaurants, clubs, fast food outlets and catering companies. They have knowledge of general kitchen operations and of general food storage guidelines. This position gives kitchen helpers the opportunity to learn about kitchen and restaurant… Continue reading Kitchen Helper

Food and Beverage

General Manager

Photo Credit: Tourism Vancouver / Robert Kent The General Manager is the most senior executive of a tourism business; although, they might report to the owner or executive of the establishment. A general manager is responsible for operational, marketing, human resources and other business planning. They develop the budget for each department, approve expenses and… Continue reading General Manager

Food and Beverage

Food Service Counter Attendant

A food service counter attendant prepares, heats and finishes simple food items. These simple food items are served to customers at food counters. Food service counter attendants are employed in food and beverage establishments where servers are not used or the dining experience is more casual, buffet or fast food in style.

Food and Beverage

Food & Beverage Supervisor

The food and beverage service supervisor directs and schedules kitchen, bar staff and food and beverage servers. During peak hours they may assist in seating or serving customers and ensure the cleanliness and general look of the dining room. The food and beverage service supervisor may also maintain inventory and control costs.

Food and Beverage

Food & Beverage Server

Food & Beverage servers process orders and serve food & beverage items to customers, ensure customers are satisfied with their dining experience, process customer payments, and immediately handle complaints and concerns as they occur. They are employed in restaurants, dining rooms, fast food outlets, hotels, private clubs, convention centres and on cruise ships. They have knowledge of service… Continue reading Food & Beverage Server

Food and Beverage

Food & Beverage Manager

Food and beverage managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage. Food and beverage managers may be employed by restaurants, bars, hotels and resorts etc. Food and beverage managers still require great customer skills but apply management skills ensuring the labour and financial goals of… Continue reading Food & Beverage Manager

Food and Beverage

Executive Chef

Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. The executive chef also… Continue reading Executive Chef