F&B Director

Position Summary

What will I be doing?

Job Overview

Manage Food and Drink operations to ensure quality service and standards while delivering a unique guest experience. Ensure compliance with all federal, provincial, and local regulations concerning health, safety or other requirements.

Responsibilities and Duties

• Assist in the management of all Food and Drink operations to include, but not limited to, guest service, Food and Drink quality, inventory management, outlet reservations and occupancy, systems management, budget forecasting, marketing, report generation, department management and meeting participation and facilitation.
• In partnership with the catering office, identify additional sales opportunities to enhance revenue.
• Manage OpenTable and other accounts related to food and drink department.
• Drive promotions that deliver great dining experiences for guests at a good value.
• Ensure all credit and financial transactions are handled securely.
• Manage local Food and Drink marketing programs to drive best practices to influence world-class Food and Drink within our Lifestyle outlets.
• Design protocols for programming initiatives for marketing, partnerships, and strategic programming efforts.
• Monitor local competitors and industry trends. Review and approve menu design and concepts with the Lead Culinary Enthusiast and the Chief Enthusiast.
• Conduct proper Food and Drink inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Ensure the security and proper storage of Food and Drink products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste.

• Manage day-to-day staffing requirements, plan and assign work and establish performance and development goals for team members.
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
• Educate and train all team members in compliance with federal, provincial and local laws and safety regulations.
• Complete departmental payroll on or before the deadline.

• Ensure all Food and Drink equipment is in proper operational condition and is cleaned regularly.
• Ensure that all Food and Drink facilities including banquet/convention space are cleaned and properly stocked according to anticipated business volume.
• Notify Engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals.
• Respond courteously and promptly to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

This position represents the senior leadership role within the Food and Beverage department of a small to medium-sized hotel. The individual in this role oversees a team across one or two dining outlets, as well as banquet services catering to up to 150 guests. Responsibilities may include supervising one or more assistant managers or supervisors to ensure seamless operations and exceptional service delivery.

QUALIFICATIONS AND REQUIREMENTS

Some college and/or advanced training in Food and Drink management plus 2 years of related experience, including supervisory experience or an equivalent combination of education and experience. Bachelor’s degree/higher education qualification in Hotel Management, culinary arts or related field preferred. Must speak fluent English. Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.