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Food and Beverage Director

1 month ago

Montreal Quebec GF, CA Tidan Inc. Full time

Workplace: 1050 Rue De La Gauchetière W, Montreal, QC H3B 4C9

Status: Full-time

Salary: $90,000 / year

Acquired in 2018 by Tidan, this hotel is located in the heart of the Montreal metropolis. The Marriott Château Champlain is a 1-minute walk from the metro, accessible by an underground route, adjacent to the Bell Centre. This iconic Montreal hotel was completely renovated in 2021, with 36 floors, 614 rooms, 13 suites, 25 meeting rooms, and can accommodate up to 1,000 guests. If you are looking for a stylish and modern work environment, join the inspiring team of one of the largest hotels in downtown Montreal.

Reporting to the Director of Operations, the Food and Beverage Director is responsible for the overall management of the establishment's food and beverage outlets and banquet operations. You will work closely with the management team to develop and implement strategies aimed at optimizing service quality and customer experience, revenue optimization, and profitability.


Main responsibilities:


  • Operations Management: Oversee and coordinate all food and beverage activities, including restaurant, bar, terrace, room service, and banquets, ensure compliance with quality, hygiene, and safety standards, and ensure the implementation of standardized operational procedures.
  • Team Management: Recruit, train, supervise, and evaluate the food and beverage management team (directors and supervisors), foster a positive and motivating work environment, and develop staff skills through ongoing training.
  • Financial Management: Prepare and manage food and beverage budgets, analyze financial reports, and adjust strategies to optimize profits and control operating costs, including food and labor costs.
  • Customer Relations: Maintain a high level of customer satisfaction through exceptional service, proactively handle customer complaints and suggestions, and create and maintain relationships with loyal and VIP customers.
  • Offer Development: Collaborate with the head chef to develop attractive and innovative menus, analyze market trends and adapt the food and beverage offer accordingly, and implement marketing strategies to promote food and beverage outlets.
  • Inventory Management: Ensure efficient availability and management of inventory and ensure the quality and availability of products necessary for food and beverage operations.

Required skills:


  • Human resource management skills (team management, conflict management, etc.)
  • Sales, marketing, negotiation, and customer service skills
  • Professional attitudes and behaviors (teamwork skills, autonomy, dynamism, interpersonal skills, honesty, versatility, sense of initiative, organizational skills, etc.)
  • Knowledge of French and English. Proficiency in other languages is an asset.
  • Knowledge of the tourism sector and customer needs
  • Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation
  • Written and verbal communication skills
  • Knowledge of basic principles of relevant computer systems operation
  • Leadership and decision-making ability

Languages: Bilingualism (French-English) is required for this position, as we serve an international clientele.


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