Director of FB SLS

Key Responsibilities:

• Supports the preopening and the operation team to set hotel objectives and make sure they are understood and implemented in the operations.
• Lead manage and inspire the Food & Beverage Division including Outlets Banquets Culinary and stewarding ensuring all service standards are followed.
• Drive innovative promotions menus and concepts creating a destination of choice for both Hotel and external guests.
• Ensuring optimal performance by being a consistent presence on the floor to support and lead the team to deliver service excellence.
• Work closely and in partnership with the culinary & stewarding teams to ensure that all food & beverage service aspects exceed guest expectations and promote teamwork as a strong component of the luxury service culture.
• Follow up on guest complaints with the leadership team and ensure appropriate internal follow up including implementing training resolutions and effective performance management where applicable.
• Maintain a first class and positive visual impact within the outlets including ambiance cleanliness orderliness dcor and service flows.
• Ensure the implementation and adherence of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits.
• Consistently offer professional friendly and engaging service.
• Liaise with other all the Food & Beverage departments to ensure that all resources are being effectively utilized and that the entire division operates as a unified force.
• Analyze Food & Beverage business trends to develop accurate forecasts and strategies to maximize profits.
• Prepare annual budgets and administer in a fiscally responsible manner.
• Assist in the preparation of the Hotels annual strategic plan and achieve the goals and targets therein.
• Provide vision and creativity in renovation opportunities.
• Lead and support all Food & Beverage departments in the achievement of their financial and operational targets.
• Drive revenue and profit through the development and implementation of strategies practices and promotions while maintaining the integrity of the overall concept.
• Implement effective control of food beverage labour and operating expenses throughout the Food & Beverage division.
• Manage the beverage inventory and ensuring cost controls are in place. Effectively monitor and continue to develop Food & Beverage controls.
• Ensure the effective scheduling practices to ensure adequate staffing levels that satisfy guest and business needs while following the Collective Agreement.
• Demonstrate and hold the team accountable to the highest standards of internal and external luxury customer service at all times.
• Have a great knowledge of the Collective Agreement and its applications within the department and hotel.
• Demonstrate a talentbased approach to recruitment including creating evaluating and executing effective recruitment training retention development and leadership strategies for the department.
• Drive and promote the growth and development of internal talent.
• Effective performance management through focus on development training problem resolution maintain uptodate records on performance and audits attendance grooming service deficiencies schedules labor costs/payroll and late/absenteeism.
• Participate in regularly scheduled departmental meetings.
• Ensure the achievement of Employee Engagement Survey objectives. Foster and maintain high team spirit within the different departments.
• Coordinates on a daytoday basis with outlet managers the smooth running of the operation.
• Develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety standards.
• Ensure the safety repair maintenance and sanitation of both front and heart of house restaurant operations per provincial health regulations & Enclosure standards.
• Ensures that all policies and standards of the other departments (personnel accounting engineering etc.) which affect F&B are implemented understood communicated within the department and adhered to by all F&B personnel.
• Work a flexible schedule that meets business demands including evenings/nights weekends and holidays.
• Analyze data and trends to create strategies for improvement while being innovative and upholding the standards.
• Develops and supports Profit Centers in supporting Centre Managers honoring their Management Charters and allowing them independence and authority necessary true Centre Manager status.
• Provide leadership and participate in relevant community events and hotel events.
• Assures that standards of quality and procedures established for the Food & Beverage Department are understood and implemented in all food and beverage outlets and departments.
• Supports the General Manager in insuring that professional development opportunities are made available to members of the F&B management group whether in the form of cross training special courses advancement and promotion or in some other form.
• Ensures that high standards of professional conduct and ethics are adhered to by yourself and your staff in dealing with colleagues employees customers vendors contractors and the community in which the hotel is located.

Qualifications :

• Bachelors degree.
• 5 years experience in Luxury Hotels.
• Computer literate in Microsoft Window applications required.
• Strong interpersonal communication and problemsolving abilities.

Remote Work :

No

Employment Type :

Fulltime