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Director of Food and Beverage Operations

1 month ago

Victoria, British Columbia, Canada Inn at Laurel Point Full time
Director of Food and Beverage Operations

The Director of Food and Beverage is a key member of the Inn at Laurel Point's Senior Leadership team, responsible for the strategic planning and day-to-day operations of the Food and Beverage division. This includes overseeing the daily operations of Aura Waterfront Restaurant & Patio, In-Room Dining, Duo Bakery, Banquets, and Culinary, as well as supervising colleagues and leaders within these F&B outlets.

Key Responsibilities:
  • Provide leadership in accordance with the Hotel's vision and values
  • Approve food menus and presentation in consultation with the Executive Chef
  • Approve beverage menus and presentation in consultation with the Restaurant and Banquet Manager
  • Ensure schedules, payroll, and forecasts are completed on time
  • Complete payroll and expense budgets for all areas of responsibility
  • Manage expenses to achieve maximum profitability
  • Participate in inventory controls to ensure team members have the required equipment and products
  • Implement and review processes to maintain costs and inventories
  • Contribute to the design and implementation of marketing initiatives to drive business levels
  • Resolve customer complaints and follow up in a timely manner
  • Ensure colleagues follow Hotel policies and procedures
  • Develop colleagues through training programs on service standards, selling techniques, and food and beverage education
  • Complete probationary and annual performance appraisals
  • Performance manage colleagues, including coaching and disciplining

Requirements:

  • Minimum 5 years management/supervisory experience in hospitality Food and 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
  • Sound product knowledge of food, wine, and spirits
  • 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