Job Description

A collection of heritage-driven, neighbourhood-centric hotels.



Archive Hospitality Group began with a mission: Revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location and welcome travelers and locals alike to share memorable experiences. From the people and places we encounter to the connections we make; we aim to create space for all. We strive to bring the same level of quality, commitment, and dedication we give to our properties to the Archive Team.

Position: Food and Beverage Manager -

Restaurant Outlets and Events

The Role at a Glance:

Reporting to the General Manager, this position plays a key role within the hotel, to maximize guest satisfaction and hotel profitability by ensuring that food & beverage services, outlets, banquets and operations are functioning in the most optimal manner possible. This includes supporting and supervising front of house team members while on duty, coaching and developing the F&B team as well as maintaining an organized internal operation. This position requires a people-first leader to ensure an empathetic and inclusive working environment for the entire F&B department.

Your Day To Day Duties:

Act as a Front of House (FOH) service leader by consistently demonstrating exceptional guest service standards and actively supporting team members on the floor during service in both banquet and restaurant settings. Maximize guest satisfaction and hotel profitability by ensuring food & beverage services, banquet events, restaurant outlets, and operations function at the highest level. Perform Manager on Duty (MOD) responsibilities for the entire property when required. Ensure guests receive outstanding service by addressing inquiries, accommodating special requests, and resolving concerns promptly and professionally. Interview, hire, train, mentor, and lead FOH team members with a focus on growth, development, accountability, and performance through regular evaluations and coaching. Plan and manage the layout and setup of banquet venues based on guest count and event type, and determine appropriate staffing needs. Partner closely with the Sales team to understand program requirements and effectively plan and execute events. Collaborate with the Culinary team to ensure accurate and timely service of meal courses for both banquets and outlets. Oversee FOH team members during daily operations to ensure consistency, service excellence, and adherence to standards in all food & beverage areas. Communicate effectively with all departments to ensure a seamless, coordinated, and elevated guest experience. Review guest feedback platforms and provide relevant insights and suggestions to team members and management to support continuous improvement. Manage reservations for all banquet events and restaurant outlets, ensuring accuracy and guest satisfaction. Maintain full compliance with all company (Archive) standards, policies, and procedures at all times. Assist in identifying and implementing strategies to increase food & beverage revenue across all outlets and banquet operations. Uphold and reinforce service standards as established by the General Manager. Manage daily cash handling procedures, including reconciliation of F&B petty cash, floats, and the Drop Safe. Create and manage weekly FOH staff schedules for banquets, and support restaurant scheduling as needed based on operational demands. Oversee and maintain cleaning schedules and operational checklists to ensure cleanliness, safety, and preparedness of all banquet and dining spaces. Assist with inventory management by placing supply orders and conducting weekly inventory counts for both banquet and outlet operations. Implement and facilitate ongoing training programs to elevate and maintain service levels throughout the banquet and restaurant teams. Perform additional duties and responsibilities as assigned by management.

YOU HAVE:

Minimum 3 years' experience in a similar leadership role. Ability to communicate with team members, co-workers, management and guests in a clear, professional, and courteous manner which fosters a positive and enthusiastic environment. Ability to prioritize, organize and complete work assignments. Strong leadership skills including ability to problem solve, motivate team members and exude excellent guest service practice at all times. Ability to work efficiently in fast paced environment and handle stress effectively. Outstanding communication skills. Strong competency in Microsoft office, POS systems and timekeeping. Strong beverage background, with knowledge of cocktail theory, wine and spirits. Knowledge of classic service styles and Event/Banquet service essential. Knowledge of costing, pricing, and menu construction; as well as awareness of current industry trends. Ideal candidate should be well versed in the following systems: Silverware (hospitality software), ADP (employee platform) and Optimal Control (inventory control software).

SPECIAL REQUIREMENTS:

* Smart Serve Certification