Company Description
Experience luxury, adventure, and the great outdoors at Fairmont Jasper Park Lodge—where the stunning Canadian Rockies are your backyard. Take your career to new heights while surrounded by breathtaking landscapes, world-class hospitality, and endless opportunities to explore. This is more than just a job—it’s a chance to live, work, and thrive in a place like no other. Join us and make every day an unforgettable adventure!
Job Description
Our Assistant Director of Food & Beverage will have a strong entrepreneurial spirit, be innovative, creative, results driven with a desire to exceed customer expectations in this luxury environment. The successful candidate is highly energetic, strategic, and front facing. We are looking for a leader who will work alongside our Director of Food & Beverage to rally the team and create vibrancy, style and buzz with our unique product and exceptional service. This position requires consistent attention to detail and outstanding organizational skills to ensure flawless execution. The scope includes multiple outlets including outdoor venues and banquets. Previous related experience in a luxury setting is required.
Salary Range: $85,000 - $95,000 per annum based on experience

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Previous Food & Beverage experience in a senior leadership role in restaurant operations and banquet operations.
• Multi-unit experience an asset.
• Excellent wine and beverage knowledge required, sommelier diploma preferred
• Computer literate in Microsoft Window applications required
• University/College degree in a related discipline preferred
• Excellent communication and organizational skills
• Strong interpersonal and problem solving abilities
  Additional Information
  Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Reporting to the Director, Food and Beverage, responsibilities and essential job functions include but are not limited to the following:

• Lead, mentor and train the Food & Beverage Operations team
• Ensure Food & Beverage relevant brand standards are maintained
• Strategize on new products and service offerings
• Create unforgettable experiences for our guests
• The ability to layout goals and develop strategies to accomplish said goals
• Awareness of departmental needs as they relate to production and staffing, including the need to forecast necessary staffing and its related dollar expenditure
• The ability to forecast workloads and checks work schedules prepared by direct reports for all Heartists in the division
• The ability to assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance; updating as required
• Oversight of the initial and continual training of all new and current food and beverage Heartists, through personal mentorship as well as through coaching of their departmental managers, conducting training classes for both management and hourly staff on a regular basis
• The ability to control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc., according to established policies
• Conduct annual performance reviews for leadership team, as well assist direct reports with their performance reviews, providing support and recommendations to help improve Heartists performance and teamwork
• Effective communication, the necessity being to keep employees informed about hotel policies and changes in a timely manner
• Manages and controls overall expenses of the outlets focusing on higher revenue and profit
• Ensure that Department Heads regular convene with their Heartists to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of wine list
• Accountability as it related to weekly payroll, providing oversight and support to ensure accuracy
• The ability to work in co-operation and collaboration with the Executive Chef and Sous-Chefs to ensure top quality, and to see that below standard items are never accepted or served
• The ability to conduct quarterly menu analysis and menu engineering to maximize revenue generation and profitability
• The ability to create annual marketing and promotional plans while working with the Sales & Marketing Teams for support
• The ability to drive revenue generating initiatives across Food and Beverage to maximize revenues and profits
• The ability to review log e-mails produced by departmental managers on a daily basis
• The ability to keep the waste factor in the hotel at a minimal level
• The ability to ensure that Department Heads maintain inventories and par stocks
• The ability to ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department
• The ability and skills to manage wine stock properly as well as wine list elaboration and maintenance
• Strong financial acumen; must have working knowledge of Profit and Loss statement
• Ability to produce divisional budget, revenues and expenses, translating in the ability to control, monitor and pivot as required
• Responsible for assisting and participating in all facets of the hiring, retention and disciplinary processes
• The ability to handle all guest complaints in the food and beverage area and in charge of obtaining maximum results in the utilization and appearance of the division including the quality levels, performance and standards of service; develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
• The ability to develop new and analyze existing procedures and special promotions that will improve guest patronages
• The ability to develop and maintain effective communications between all operating departments
• Networks with peers in the CWMR region & within our industry; reviews industry trends for new and innovative service and product opportunities
• Promotes health, safety and wellbeing of our guests and co-workers by having in-depth knowledge of the Hotel’s crisis and emergency procedures; responsible for crisis management planning & execution within the Food & Beverage division; member of hotel crisis management team; understands and implements the corporate crisis communication procedures within the F&B division
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Other duties as assigned

Qualifications