Director of Food and Beverage Operations

4 weeks ago

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

The Director of Food and Beverage Operations is a key member of the Inn at Laurel Point's Senior Leadership team, responsible for the long-term planning and daily operations of the Food and Beverage division. This role oversees the daily operations of Aura Waterfront Restaurant & Patio, In-Room Dining, Duo Bakery, Banquets, and Culinary, as well as the supervision of 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 food presentation in consultation with the Executive Chef
  • Approve beverage menus and beverage presentation in consultation with the Restaurant and Banquet Manager
  • Ensure schedules, payroll, and forecasts are completed in a timely manner
  • Complete payroll and expense budgets for all areas of responsibility and ensure expenses are in line with the approved financial plan and forecasts
  • Manage expenses to achieve maximum profitability
  • Participate in inventory controls to ensure team members have the required equipment and products while keeping expenses in line
  • Implement and review processes and systems to ensure costs and inventories are maintained
  • Participate in the design and implementation of marketing initiatives to drive business levels
  • Resolve and handle customer complaints in a timely manner
  • Ensure colleagues follow all Hotel policies and procedures, including Health and Safety, house rules, and the collective bargaining agreement
  • Develop colleagues through hotel and departmental training programs on service standards, selling techniques, and food and beverage education
  • Ensure completion of probationary and annual performance appraisals for all areas of responsibility
  • Performance manage colleagues, including coaching and disciplining, and resolve any colleague issues
  • Participate in and contribute to management meetings
  • Minimum of 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 (maintaining, counting, tracking, and 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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