Banff Hospitality Collective

www.banffcollective.com

1 Job

122 Employees

About the Company

Banff Hospitality Collective or as we like to call it ‘BHC’, is a multi-concept restaurant and entertainment company with 16 venues and counting. All our venues are unique in their own right but have a few things in common: 1. They are all located in beautiful downtown Banff. 2. Serve amazing food and beverage 3. Have wicked atmospheres powered by even cooler people. Want to know more? Check us out here: banffcollective.com/our-venues Banff National Park inspires us with 6441 km² of protected canvas. This vast inspiration is the cornerstone of everything we create. 100% locally owned and operated.

Listed Jobs

Company Name: Banff Hospitality Collective
Job Title: Assistant General Manager - High Rollers
Job Description: Job Title: Assistant General Manager – High Rollers Role Summary: Support the General Manager in daily venue operations, ensuring exceptional guest service, cost control, and compliance with regulations. Lead staff, manage inventory and financial processes, and cultivate a strong team culture to deliver the High Rollers brand experience. Expectations: - Deliver consistent profit growth and operational efficiencies. - Maintain service standards that foster repeat business and positive reviews. - Demonstrate leadership by setting a visible floor presence and mentoring staff. Key Responsibilities: - Oversee all venue functions including food, beverage, and guest services. - Manage labor, food & beverage costs, and inventory ordering to meet budget targets. - Handle financial administration: invoice processing, payroll accuracy, and reporting. - Enforce food safety, sanitation, and cleanliness standards in kitchen and dining areas. - Ensure compliance with all local, provincial, and federal laws and company policies. - Represent the venue’s brand to guests and employees; manage guest complaints and retention efforts. - Lead by example with active floor presence during shifts. - Participate in weekly, monthly, quarterly, and semi‑annual planning meetings. Required Skills: - Proven leadership and team‑building ability. - Strong communication, problem‑solving, and decisiveness. - Proficiency with POS, inventory, and payroll systems; ability to train staff. - Understanding of financial statements and cost‑control strategies. - Sensitivity, diplomacy, and professionalism in all interactions. - Flexible schedule and willingness to work nights, weekends, and holidays. Required Education & Certifications: - Minimum high school diploma or equivalent; post‑secondary education preferred. - ProServe certification required. - Minimum 2 years of experience in the food and beverage industry preferred.