Food and Beverage Director (Cocotte Bistro)
at Gray Collection
Ottawa, ON K1P 5L9, Canada -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 08 May, 2025 | Not Specified | 08 Feb, 2025 | 5 year(s) or above | Computer Literacy,Email,Bilingualism,Communication Skills,Internet,Food Cost Management,Excel | No | No |
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Description:
Reporting directly to the Hotel General Manager, with a dotted line to the Home Office Director of Food & Beverage Operations, the Director of Food & Beverage is responsible for the overall operational and financial success of all F&B operations at the Metcalfe Hotel. This includes ensuring a seamless and memorable guest experience in both the restaurant and banquet operations. The Director will also cultivate a strong service culture by inspiring and empowering their teams, prioritizing the employee experience, and upholding the highest standards of hospitality and excellence.
QUALIFICATIONS:
- At least 5 years of leadership experience in restaurants and F&B.
- Prior experience in Hotel F&B operation, an asset.
- Strong financial acumen and knowledge in labor and food cost management.
- Ability to motivate and inspire a team through leading by example.
- Strong leadership and training skills.
- Excellent communication skills.
- Strong ability to multi-task and work in a fast-paced environment.
- Ability to work within a team environment but also under minimal supervision.
- Detail oriented with strong organizational skills.
- Strong literacy skills both verbal and written.
- Able to work evenings, weekends and holidays.
- Bilingualism, an asset
- Computer literacy (PMS, Excel, Word, internet, email, etc.)
Responsibilities:
- Responsible for managing the F&B operations including the restaurant, bar, room service and in-house event catering.
- Responsible for achieving the highest level of guest satisfaction, eliciting guest feedback and resolving complaints with empathy and grace.
- Lead, motivate, hire, coach, develop and mentor employees of the department; strive to achieve the highest level of employee satisfaction.
- Prepare weekly staffing schedules in collaboration with the Executive Chef based on hotel and restaurant operations, while managing labor costs.
- Conduct regular departmental meetings including daily meetings.
- Establish and maintain departmental budgets and forecasts to achieve desired profitability.
- Responsible for meeting industry standard success indicators.
- Work with the Marketing team to develop and implement business strategies including promotions and menu development.
- Drive restaurant revenue and ensure financial performance aligns with business goals. Financial awareness is an asset.
- Prepare and present monthly period-end performance reports to ownership, highlighting key metrics and opportunities for growth.
- Oversee and control labor costs, as well as liquor, wine, and beer costs, ensuring optimal profitability while maintaining quality standards.
- Ensure that all company policies and procedures are followed including those related to human resources, financial transactions, payroll and inventory.
- Work with the Human Resources on recruitment, employee relations and performance management when required.
- Work closely with the other departments of the hotel.
REQUIREMENT SUMMARY
Min:5.0Max:10.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Graduate
Proficient
1
Ottawa, ON K1P 5L9, Canada