Job 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.
Resume * please attach resume in MS-Word format More information
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- Allowed file types: doc docx.
Cover Letter please attach cover letter in MS-Word format More information
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