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Director of Food and Beverage

2 weeks ago

Ottawa, Canada Marriott Ottawa Full time

**Director of Food & Beverage**

**Reports To**:General Manager

**BE PART OF MARRIOTT OTTAWA’S FUTURE**

Are you a passionate Food & Beverage leader ready to make your mark on the future of hospitality in Ottawa? Look no further—the Ottawa Marriott Hotel is your next career destination.

Located just steps from Parliament and currently undergoing an **exciting transformation**, our hotel is redefining modern hospitality. With reimagined guestrooms, revitalized event spaces, and a **bold new restaurant concept** on the horizon, this is your opportunity to shape food, service, and guest experience at one of the city’s most iconic hotels.

We’re looking for a visionary Director of Food & Beverage—a leader who lives for creativity, thrives on consistency, and inspires excellence at every level. If you’re energized by innovation, driven by high standards, and passionate about leading teams to deliver unforgettable dining experiences, this is your moment.

**This is more than a role—it’s a chance to be part of a global brand, a transformative vision, and a culinary journey just beginning.**

**In this role, you will**:

- Lead all Food & Beverage operations across multiple outlets within the hotel
- Oversee daily culinary and service operations, ensuring consistency, creativity, and excellence in every guest touchpoint
- Champion bold, innovative food and beverage concepts that reflect Canada’s rich culinary landscape
- Drive service quality, profitability, labor efficiency, and operational excellence
- Develop, inspire, and mentor a high-performing culinary and service team
- Ensure food safety and HACCP standards are strictly maintained
- Collaborate cross-functionally to deliver seamless, high-impact guest experiences
- Be a visible, engaged leader—interacting with guests, setting the tone, and leading with heart

**YOUR RESPONSIBILITIES MAY INCLUDE**:

- Direct and oversee all aspects of the hotel’s Food & Beverage Division, including a new concept restaurant and bar and all outlets.
- Act as a visible, hands-on leader, maintaining a consistent presence on the floor to ensure exceptional guest experiences and operational excellence.
- Convey the hotel’s image and service philosophy through a warm, welcoming, and professional demeanor.
- Serve as a key member of the Executive Committee, helping to define, uphold, and bring the hotel's mission and values to life.
- Champion interdepartmental collaboration and communication to ensure alignment and clarity across all F&B outlets.
- Lead culinary and beverage innovation, staying ahead of trends and setting a high standard within the National Capital region.
- Engage regularly with guests to gather feedback and ensure consistent satisfaction with food, beverage, and service.
- Monitor market trends and competitors to identify and implement new concepts and products that drive revenue and maintain a competitive edge.
- Ensure full compliance with all food safety, sanitation, and health regulations (e.g., HACCP).
- Oversee purchasing, inventory control, storage, and proper use of all food and beverage supplies and equipment.
- Foster a respectful and equitable workplace by supporting Human Resources in upholding hotel policies and addressing team issues fairly.
- Lead, coach, and develop a high-performing team, with a focus on employee engagement, satisfaction, and retention.
- Collaborate with Event Management, Banquets, and Culinary teams to ensure seamless execution of group and catering functions.
- Monitor daily financial performance, ensuring adherence to budgets while maximizing revenue and profitability.
- Analyze sales, covers, average checks, and capture ratios to identify opportunities and meet or exceed financial targets.
- Perform other duties as assigned in support of the hotel's success and strategic objectives.Other reasonable duties as required.

**JOB SPECIFICATIONS**:

- **Education/Experience and skills**_
- Proven experience leading culinary and beverage innovation in a fast-paced, high-expectation environment.
- Demonstrated ability to identify, implement, and evolve concepts based on industry trends and guest feedback.
- Demonstrated progressive experience leading a multi-outlet, culinary and banquet environment.
- Completed college degree in hospitality or related field.
- Fluency in English; bi-lingual in French and multi-lingual an asset.
- Experience in a large, upper-upscale or luxury branded hotel preferred.
- Previous experience with a union preferred.
- Sommelier certification of equivalent experience preferred.
- Strong computer knowledge of Excel, CITY, Micros.
- **Complexity/Analysis**_
- A warm and hospitable personality with a entrepreneurial drive to assist the needs of others.
- Desire to learn, grow and develop within the hospitality industry.
- Ability to effectively deal with internal and external customers with tact and diplomacy to defuse anger and resolve conflicts.
- People focused, with deep knowledge of what makes both