Director of Food and Beverage Hotel

Description

• Lead the day-to-day operation of the food and beverage division, which includes restaurants and banquets, and drive a culture of performance and high engagement through the development and implementation of recognition, training, mentoring and coaching programs that produce confident, skilled, and well-rounded hospitality professionals.
• Establish, implement, and communicate guest satisfaction targets for food & beverage and lead the team toward exceeding the targets. This is a hands-on role, and the Director of Food & Beverage should be prepared to jump in and assist with daily operations as needed.
• Work with the General Manager and Corporate Director of Food & Beverage to develop the
• annual strategic plan that will drive guest satisfaction, team member engagement and food and beverage revenue at the property.
• Demonstrate exceptional leadership through a hands-on approach working alongside team members, creating a positive work environment by leading through example, counselling team members and a professional approach to managing a team and promoting the hotel’s vision, mission, values, and culture.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of each event with a focus on guest experience.
• Prepare annual revenue and expense budgets for the food and beverage division.
• Ensure food & beverage budgets and targets are achieved or exceeded, by capitalizing on revenue opportunities and appropriately managing labour, and expenses.
• Manage the weekly payroll administration for the food and beverage departments.
• Direct the monthly inventory process in accordance with established procedures.
• Work in partnership with marketing, and the Executive Chef to develop promotional activities to support revenue generation in all areas of food and beverage.
• Demonstrate a high level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences.
• Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the hotel’s operation.
• Recruit, hire, train, mentor, and supervise food and beverage team members, focusing on career growth. Develop training programs and operating procedures to support the team's development.
• Oversee food and beverage inventory, purchasing, and management processes. Ensure that inventory for functions, including opening and closing inventories, bar summaries, and cash deposits, is accurately prepared.
• Develop, cost, and implement menus that demonstrate the culinary vision for the property in partnership with the Executive Chef and Corporate Director of Food & Beverage.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Identify and resolve all guest concerns and complaints to ensure the brand promise is delivered while coaching and empowering team members to do the same.
• Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions to ensure department equipment is maintained and operated in a safe manner.
• Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring the vision of passionate people creating exceptional experiences is at the forefront of every interaction.
• Perform other reasonable job duties as requested by the General Manager including assisting team members with their roles during peak periods.

Requirements

• 5 years experience in a Food and Beverage leadership role within a full-service hotel environment.
• University or College diploma in a culinary or hospitality field, with preference given to individuals who are Red Seal certified.
• Current Food-Safe and Smart Serve Certification
• Brings a hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
• Proven experience in menu and service design.
• Experience working in a unionized environment is an asset.
• Strong computer skills and a knowledge of Microsoft Office and Hotel Property Management Systems are essential.
• Organized, results orientated, proven time management skills and ability to work under pressure.
• Proven experience motivating and inspiring a team to achieve strong performance results.
• Demonstrates strong leadership, team, communication, and coaching skills.
• Strong problem-solving and creative thinking skills.
• Thrives in a fast-paced environment with composure and objectivity with guests and team members.
• Available to work nights, weekends and/or holidays as required, including occasional Manager-On Duty shifts.
• Must be legally authorized to work in Canada.