Build a sustainable food service and cateringoperation for the territory.

Líl̓watBusiness Group is investing in the future of its food and hospitalityoperations. As Food & Beverage Manager, you will lead the day-to-daykitchen and catering operation while building the systems, team andcapabilities needed for sustainable growth.

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

As Food & Beverage Manager, you will leadthe day-to-day operation of the kitchen while helping shape its future. You'llplay a key role in strengthening systems, improving profitability, developingemployees, expanding catering services, and identifying new revenueopportunities. This is a hands-on leadership position suited to someone whoenjoys building teams, creating structure, solving operational challenges, andgrowing a business.

You'll have the chance to influenceeverything from production planning and customer service to catering strategyand government procurement opportunities, helping create a kitchen operationthat 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 ofDuties

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

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

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

KeyDeliverables and Expectations

Lead all kitchen, deli, prepared-food, andcatering operations

Establish and maintaina trained Kitchen Lead/relief structure to provide coverage for plannedabsences, evenings, weekends and peak catering periods.]

Provide day-to-day leadership, direction,



andsupport to kitchen employees

Participate directly in food preparation andproduction activities as required

Establish and maintain clear productionschedules, 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 labourhours, schedules and overtime parameters established by the GeneralManager.

Recruit, onboard, train, coach, and evaluatekitchen employees.

Address employee performance, attendance, andconduct matters in accordance with organizational policies

Monitor labour utilization, overtime, staffinglevels, and operational capacityandassess staffing/capacity before accepting work that could exceed availableresources.

Develop profitable catering menus, offerings,and service packages.

Prepare or oversee catering quotes, pricing,and customer proposals within the approved pricing, discounting andcatering-margin authority matrix.

Ensure catering orders are accurately planned,produced, delivered, invoiced, and reconciled , and assess operationalcapacity before accepting commitments.

Establish and maintain catering pricing,costing, lead-time, and service standards in accordance with approved minimummargin and pricing authority.

Monitor catering revenue, profitability, andcustomer satisfaction

Build and maintain relationships with cateringcustomers and community partners

Identify, assess, and pursue suitablegovernment and institutional catering opportunities; assess opportunities for safety, capacity,feasibility and profitability before recommending pursuit.

Monitor government procurement websites, bidopportunities, and request-for-proposal postings

Coordinate operational and costing informationrequired for proposals and submissions,with GM/administrative support for formal bid submissions.

Work with the General Manager and otherdepartments on bid preparation and awarded contracts– formal contractual/bid authority remainssubject to the approved authority matrix.

Develop operational plans for successfuldelivery of awarded contracts and catering commitments

Review sales, food costs, labour costs,



waste,margins, and other key performance indicatorsincludingregular review of catering margins, labour productivity, waste andcapacity.

Identify and implement improvements thatenhance efficiency, profitability, quality, and consistency

Monitor inventory levels, purchasingpractices, waste reduction initiatives, and supplier performance

Coordinate with grocery and retail teams toidentify opportunities for cross-promotion and value-added food production

Develop and implement initiatives thatincrease kitchen and catering revenue

Support new menu development, promotionalactivities, special events, and future service offerings

Maintain accurate operational records,reports, and documentation

Provide regular updates and performanceinformation to the General Manager

Participate in business improvementinitiatives, strategic projects, and organizational growth activities

Build a capable and sustainable team structure, including trainedrelief/lead coverage so the operation does not depend on any singleemployee.]

Perform other dutiesreasonably related to the responsibilities of the position, as assigned.

Experienceand Attributes

Experience leading kitchen, catering,food-service, hospitality, or restaurant operations

Demonstrated leadership andemployee-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 operationaldemands with longer-term planning and business growth initiatives

Strong organizational skills with the abilityto 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 whilecontributing positively to a team setting

Experience responding to RFPs, tenders,government procurement opportunities, or commercial bids is considered anasset

Experience in retail food service,institutional food service, catering, or multi-site operations isconsidered an asset

Entrepreneurial mindset with a focus onservice, growth, and continuous improvement

Highly professional in all aspects ofbusiness, presentation, and interaction with customers, partners,stakeholders, and Members

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📌 Food & Beverage Manager (British Columbia)
🏢 Lilwat Business Group
📍 British Columbia