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 opportunity 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 current 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 environment
- 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

📌 Food & Beverage Manager (Mount Currie)
🏢 Lilwat Business Group
📍 Mount Currie