Chef \ Food and Beverage Manager

1 month ago

Ottawa, Canada AC Marriott Ottawa Full time

RIMAP Hospitality, an innovative hotel management company founded in 2007, has quickly established itself as Montreal’s largest hotel operator, managing internationally recognized brands such as Marriott, Hilton and IHG.

AC Hotels by Marriott celebrates the beauty of classic modern design with a European soul and Spanish roots, inspired by the ambitious spirit of renowned hotelier Antonio Catalan. The brand offers turnkey customization, focussing on the design of rooms and public spaces. With flexible open spaces, focused design, signature moments, and no unnecessary extras, AC Hotels aloe guests to maximize their stay with style and intention.

RIMAP Hospitality proudly opened the first AC Hotels Marriott in Canada with the AC Hotels Marriott MONTREAL DOWNTOWN. Following this success, RIMAP is set to open its second AC Hotels by Marriott in Ottawa Downtown in 2024.

**GENERAL SUMMARY**:
The Chef - Food and Beverage Manager is responsible for overseeing the overall success of daily kitchen operations and ensuring the efficient delivery of food and beverage services to guests. This role combines culinary expertise with strong leadership, as the Chef - Food and Beverage Manager is actively involved in food preparation while also guiding and managing the kitchen and food and beverage service staff. The position focuses on continually improving guest and employee satisfaction while maximizing financial performance in all areas of responsibility. As the leader of the food and beverage team, you will supervise all kitchen, restaurant, and banquet operations to ensure consistently high-quality products and service are delivered. You will be responsible for training, developing, and motivating staff, ensuring compliance with food safety and sanitation standards, and maintaining an organized, productive work environment.

**Education and Experience**
- High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.

Preferred:

- Food & beverage experience in limited or full-service property with major hotel brand (Marriott / Hilton / Accor / IHG / Hyatt)
- Certification as Executive Chef, Certified Master Chef by a government accredited agency and Red Seal certification required
- Excellent knowledge and understanding of all food & beverage policies and procedures
- Ability and willingness to work flexible hours including weekends, holidays, and late nights
- COP/First Aid Certifications and training an asset
- Capability to communicate and write in both English and French
- Excellent interpersonal and communication skills, with a passion for guest satisfaction
- Experience in pre-opening and hotel opening (an asset)
- Knowledge of Oracle, FOSSE, Delphi, Marriott GXP, Employer D, Adaco, Microsoft Office Suite (an asset)

**ESSENTIAL FUNCTIONS AND RESPONSIBILITIES**:
**Restaurant Operations**
- Lead kitchen and restaurant teams and provide directions for day-to-day operations.
- Review of brand guest satisfaction results. Implement action plans to improve scores in determined areas of responsibility.
- Understand associate duties positions to perform duties in their absence or determine appropriate alternatives to fill gaps.
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Serve as a role model to demonstrate appropriate behavior.
- Ensure property policies are administered fairly and consistently.
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establish and maintain open, collaborative relationships with associates and ensure they do the same within the team.
- Solicit associate feedback, practice an "open door" policy and review associate engagement results to identify and address areas of concern.
- Supervise and coordinate activities of cooks and workers engaged in food preparation and delivery.
- Demonstrate new cooking techniques and equipment to staff.
- Develop procedures to ensure guest expectations are exceeded during the entire process of service delivery.

**Setting and Maintaining Goals for Department Function and Activities**
- Develop and implement guidelines and control procedures for food and drinks purchasing and receiving areas.
- Establish goals including performance goals, budget goals, team goals, etc.
- Communicate the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring pr

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