Company Description
Located in the heart of Canada’s capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Director of Food and Beverage.

WHAT IS IN IT FOR YOU:

• Wonderful company culture - our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package
  Job Description
  Reporting to the General Manager, the Director, Food & Beverage is responsible for the overall success of the Food & Beverage Division, which includes the performance of our 3 outlets as well as In-Room Dining Service, In-Room Refreshment Centre, Café, Banquets, Kitchen and Stewarding operations. The successful candidate must be the driver behind our food and beverage becoming the hottest place in town! He/she must be creative, dynamic, enthusiastic and passionate about food and beverage. He/She will work to achieve maximum sales and profits as well as guest satisfaction and employee engagement while adhering to established company policies and standards. He/She will form a close working relationship with the members of the Executive Committee and Department Heads. Proven ability to drive revenue forecast accurately and enhance profitability as well as strong coaching and leadership development talents are a pre-requisite.

Responsibilities and essential job functions include but are not limited to the following:

• The mandate of the Director, Food & Beverage is to plan and direct the Hotel’s food and beverage operations ensuring the balance between delivering excellent guest service, maximizing profitability and supporting the development of all colleagues to their highest potential;
• Strong floor presence and visibility at all times;
• Participate actively at Executive Committee and Revenue Management meetings;
• Assist in the preparation, presentation and subsequent achievement of the hotel’s Business Plan, which includes the annual Operating Budget, Marketing & Sales Plan and Capital Budget as well as the Strategic Plan;
• Ownership and implementation of the Hotel’s strategic plan and accompanying tactics for success;
• Ensure the development and accuracy of monthly, quarterly and annual financial outlooks for the Food & Beverage Division;
• Use Watson labour management and other available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability;
• Coordinate the planning and implementation of Food & Beverage capital projects;
• Role models our service promises and Heartist culture, ensures all reporting departments have a keen focus on delivery of our service essentials;
• Ensure highest Guest Service Satisfaction results through monitoring and analysis of VOG reports and LQA standards, and implementation of appropriate action plans;
• Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance on a regular basis;
• Develop menus, wine lists, promotions, specifications and standards for all food and beverage operations.
• Work with the food & beverage team to develop signature services for each outlet and Banquets Department;
• Lookout for food and beverage trends and implement the best of them to remain the leader of the industry;
• Seek opportunities to create awareness and positioning through community involvement and exposure in local media and local scene;
• Ensure the smooth operation and coordination of the food and beverage operating departments through their respective Department Heads;
• Active involvement in the recruitment process for all food & beverage positions to ensure the hiring of the very best candidates;
• Support, guide, direct and develop Department Heads and Managers in providing direction;
• Ensure regular, effective communication with all food & beverage colleagues through daily shift briefings, individual departmental communication meetings, Fairmont Fundamentals development and daily interaction in all departments;
• Key member of the Leadership and Crisis Management teams;

Qualifications

• 5 to 7 years of progressive management experience in hotels, restaurants & bars operations management;
• Degree/Diploma from a recognized Hotel and Restaurant Management Program;
• Excellent culinary and beverage knowledge;
• Familiarity of general accounting principles and policies;
• Ability to analyze data and trends and create strategies for improvement;
• Knowledge of the Silverware system, Microsoft Word, Excel and Outlook;
• Excellent interpersonal skills and a team player attitude;
• Innovative, creative and willing to take risks;
• Results-oriented with the ability to be flexible and work well under pressure;
• Bilingual in both official languages an asset;

Additional Information

• Frequent standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, lifting
• Occasional ascending or descending stairs and ramps

• The mandate of the Director, Food & Beverage is to plan and direct the Hotel’s food and beverage operations ensuring the balance between delivering excellent guest service, maximizing profitability and supporting the development of all colleagues to their highest potential;
• Strong floor presence and visibility at all times;
• Participate actively at Executive Committee and Revenue Management meetings;
• Assist in the preparation, presentation and subsequent achievement of the hotel’s Business Plan, which includes the annual Operating Budget, Marketing & Sales Plan and Capital Budget as well as the Strategic Plan;
• Ownership and implementation of the Hotel’s strategic plan and accompanying tactics for success;
• Ensure the development and accuracy of monthly, quarterly and annual financial outlooks for the Food & Beverage Division;
• Use Watson labour management and other available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability;
• Coordinate the planning and implementation of Food & Beverage capital projects;
• Role models our service promises and Heartist culture, ensures all reporting departments have a keen focus on delivery of our service essentials;
• Ensure highest Guest Service Satisfaction results through monitoring and analysis of VOG reports and LQA standards, and implementation of appropriate action plans;
• Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance on a regular basis;
• Develop menus, wine lists, promotions, specifications and standards for all food and beverage operations.
• Work with the food & beverage team to develop signature services for each outlet and Banquets Department;
• Lookout for food and beverage trends and implement the best of them to remain the leader of the industry;
• Seek opportunities to create awareness and positioning through community involvement and exposure in local media and local scene;
• Ensure the smooth operation and coordination of the food and beverage operating departments through their respective Department Heads;
• Active involvement in the recruitment process for all food & beverage positions to ensure the hiring of the very best candidates;
• Support, guide, direct and develop Department Heads and Managers in providing direction;
• Ensure regular, effective communication with all food & beverage colleagues through daily shift briefings, individual departmental communication meetings, Fairmont Fundamentals development and daily interaction in all departments;
• Key member of the Leadership and Crisis Management teams