Director of Food and Beverage Operations

6 days ago

Victoria, British Columbia, Canada Inn at Laurel Point Full time

Job Summary:

The Director of Food and Beverage is a key member of the Inn at Laurel Point's senior leadership team, responsible for the overall strategy and direction of the hotel's food and beverage operations. This includes overseeing the daily operations of the Aura Waterfront Restaurant & Patio, In-Room Dining, Duo Bakery, Banquets, and Culinary departments.

Key Responsibilities:

  • Develop and implement long-range plans for the F&B division, ensuring alignment with the hotel's overall vision and goals.
  • Oversee the supervision of colleagues and leaders within the F&B outlets, providing guidance and support to ensure excellent service standards.
  • Approve menus and presentation in consultation with the Executive Chef, ensuring a high-quality dining experience for guests.
  • Manage schedules, payroll, and forecasts, ensuring timely completion and accuracy.
  • Develop and manage budgets for all areas of responsibility, ensuring expenses are in line with approved financial plans and forecasts.
  • Implement and review processes and systems to ensure cost control and inventory management.
  • Actively participate in the design and implementation of marketing initiatives to drive business levels.
  • Resolve customer complaints in a timely and professional manner.
  • Ensure colleagues follow all hotel policies and procedures, including Health and Safety, house rules, and collective bargaining agreements.
  • Develop colleagues through training programs on service standards, selling techniques, and food and beverage education.
  • Conduct performance appraisals and manage colleague performance, including coaching and disciplining.
  • Participate in and contribute to management meetings.
  • Minimum of 5 years of management/supervisory experience in hospitality Food & Beverage Management.
  • Sound working knowledge of Microsoft Windows applications.
  • Valid Food Safe Certificate required.
  • College/University degree in a related discipline an asset.
  • Previous upscale casual or fine dining restaurant experience.
  • Inventory management experience (maintaining, counting, tracking & ordering).
  • Sound product knowledge of food, wine, and spirits with a proven ability to sell.
  • Experience in a unionized environment an asset.
  • Excellent time management skills and a resourceful personality.
  • Highly organized, results-oriented with the ability to be flexible and work well under pressure.
  • Ability to work varying shifts, weekdays, weekends, and statutory holidays.

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