Food and Beverage Director at Eldorado Resort

Kelowna, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

0.0

Posted On

17 Jan, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Leadership, Teamwork, Problem Solving, Time Management, Attention to Detail, Food Quality, Inventory Control, Menu Planning, Financial Management, Guest Satisfaction, Employee Engagement, Safety Compliance, Culinary Knowledge, Service Culture, Adaptability

Industry

Hospitality

Description

Director of Food and Beverage Job Description Department: Food and Beverage Reports to: Director of Hospitality Position Summary: The Director of Food and Beverage will be responsible for the food and beverage operations, which includes all Banquet, Restaurant, and room service operations. You will be responsible for overseeing guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals, menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality and demonstrate knowledge of food and beverage laws and regulations. Develops and implements business plan for food and beverage. Principal Duties and Responsibilities Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for food and beverage operations. Oversee all food and beverage operations to ensure that all operations meet or exceed organizational goals, and competitive benchmark standards. Ensure that all food and beverage outlets meets or exceeds budgeted revenue and profitability. Create and ensure outstanding and passionate standards of food and beverage product and service in all food and beverage operations. To work closely with the Chefs de Cuisine in the design of menus, buffets and other F&B service offers. Responsible for managing food costs, upholding menu standards, and controlling inventory. Contribute to the profitability and guest satisfaction perception of all hotel properties. Involved with all of the day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. To conduct monthly communication meetings to ensure an effective flow of information occurs within the department. Ensure compliance with the operational standards regards to safety and sanitation codes and laws, food storage, loss prevention, and licensing. Understands the brand's service culture and complies with brand standards. Ensure the efficiency and maintenance of the purchase order process, meeting the budget and goals across all hotel properties. Creates and sustains an engaging environment with staff, and address any issues by utilizing interpersonal and communication skills to lead, influence, and create an environment motivating teamwork and continuous passion for providing service. Supervises and manages employees. Oversees all of the day-to-day operations and understands employee positions well enough to perform duties in employees' absence. Provides proactive coaching, and direction to employees including setting performance standards and conducting performance reviews. Conduct daily line checks, food reviews, and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team and food service staff and management. Be visible in the outlet and events providing recognition to guests, promoting food-positive public relations, and handling special requests. Work with team members, assist in the management of existing projects at various stages of development. Works with other departments to ensure alignment of company goals, as set by senior management. To regularly report to the General Manager on the state of the department. Minimum Qualifications Culinary Certificate or Degree by an accredited culinary agency preferred. Food Safe Certification. 15+ years experience in food and beverage industry. 10+ years of managerial experience with a minimum of 5 years leading in a kitchen. Strong communication skills, both written and oral; communicating with employees and third-party service providers. Knowledge of budget and planning. Strong preference for a chef who already locally sources their ingredients. Able to deliver and exceed the expectations of a highly demanding clientele. Ability to obtain and/or maintain any government-required licenses, certificates, or permits. Professional appearance and manner, good character to work in a fast-paced team. Positive, honest, and energetic work ethic. Solid track record of success. demonstrating upward career tracking. Able to work ten-hour-plus shifts plus the ability to stand, sit, or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs as needed. Finger/hand dexterity to operate kitchen machinery, knives, etc. Able to withstand changes in temperature, occasional smoke, steam, and heat and work in a confined area. Must possess hearing, visual and sensory abilities to observe and detect emergency situations. also, to distinguish product, taste texture, temperature, and presentation and preparation. Able to handle dynamic business levels and prioritize in crunch times while ensuring that service levels stay consistent. Knowledge, Skills, and Abilities Strong communication skills. Strong leadership skills, and ability to motivate teams to produce consistently great food. Adept at working effectively in high-energy and busy environments and working well under pressure. Willing and able to work evenings, weekends, and holidays. Can work on own as well as part of a team. Must love and enjoy working with food. Passionate about providing outstanding food and beverage service to guest; A proactive planner and negotiator that possess strong problem solving skills; Analytical capabilities and business acumen in leading and planning for events and projects; A demonstrated thoroughness and attention to detail as well as the ability to consider the bigger picture in alignment with corporate strategic objectives; The ability to prioritize tasks and work on multiple assignments in a team environment; A motivator and collaborative team player; Demonstrates honesty, integrity and leads by example; Ability to multitask and think quickly under pressure. Key Competencies Key competencies include employee management, time management well, communication, giving clear and effective direction producing large quantities of food well, attention to detail, integrity, honesty, problem-solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, respectful, proactive, accountable, learning, and sustainable. As a manager, you are also held accountable for our Management Principles: communicate, lead, achieve, delegate, improve, mentor and inspire.

Responsibilities

The Director of Food and Beverage oversees all food and beverage operations, ensuring guest and employee satisfaction while meeting financial goals. This includes managing menu planning, food quality, and compliance with safety regulations.