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full time Director of Food & Beverage (Canada)

at Jobs in Toronto in Toronto

Position Overview:

The Director of Food & Beverage is responsible for planning and managing the Operations of the Food and Beverage division to achieve customer (guest, associate, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Duties & Responsibilities:
• Direct day to day operations for all restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects
• Market the Food and Beverage outlets; together with Executive Chef develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives
• Oversee the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulations, all federal, provincial, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
• Training and managing of Front of House Management
• Estimating the food consumption, together with Executive Chef
• OS&E procurement, as needed
• Direct the day-to-day activities of the catering team and develop, train and motivate a catering team
• Responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies
• Establishes a client base of organizations, associations and commercial business through direct outside sales efforts for the purpose of securing business for the operation
• Achieve budgeted revenues and personal sales goals while assisting management in the preparation of the annual departmental operating budget, and financial plans which support the overall objectives of the operation
• Complete forecasts, plans, and sales production reports
• Oversee and communicate, if necessary all catering scheduling through in house Banquet Event Order (BEO) process
• Review all service charge distributions
• Review and follow up on all client billing
• Handle all guest interactions with the highest level of hospitality and professionalism.
• Abide by the policies and procedures as set out in the Associate Handbook and any other applicable policies.
• Must adhere to the appearance and grooming policy.
• Perform other duties/tasks and projects as assigned.

Job Requirements:
• Fluency in English both written and verbal. Proficiency in other languages would be an asset.
• Ability to work flexible hours including days, evenings, weekends and holidays, as required
• Ability to follow all safety policies and procedures within work area and respond properly to any hotel emergency or safety situation.
• Ability to work well under pressure.
• Ability to work harmoniously and professionally with all associates
• Ability to sit/stand for extended period of time to continuously perform essential job functions
• Mathematical skills, including basic math, budgeting, food costing, percentages, and variances
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Self-starter, self-motivated, hardworking.
• Ability to remain calm and courteous even in difficult situations and to turn a guest complaint into an outstanding experience
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.

Education & Experience

• Completion of post-secondary education in food/beverage/hospitality studies (hospitality degree preferred)
• Degree in Hospitality Management preferred
• Minimum of 3 years progressive experience in management in deluxe property
• Prior background in catering and other F&B outlets
• Thorough knowledge of first class food and beverage operations
• Thorough knowledge of food and beverage cost controls
• Thorough knowledge of imported and domestic wines, alcoholic beverages and mixers
• Thorough knowledge of all aspects of service

Please apply online at Many more positions are available.

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Published at 14-12-2011
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