Food and Beverage Director (Cocotte Bistro)

at  Gray Collection

Ottawa, ON K1P 5L9, Canada -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate08 May, 2025Not Specified08 Feb, 20255 year(s) or aboveComputer Literacy,Email,Bilingualism,Communication Skills,Internet,Food Cost Management,ExcelNoNo
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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