Director - Food & Beverage, The Postmark Hotel

A collection of heritage-driven, neighbourhood-centric hotels.

Archive Hospitality Group began with a mission: Revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location and welcome travelers and locals alike to share memorable experiences. From the people and places we encounter to the connections we make; we aim to create space for all. We strive to bring the same level of quality, commitment, and dedication we give to our properties to the Archive Team.

Position: Food and Beverage Director, The Postmark Hotel

THE ROLE AT A GLANCE:

Reporting to the hotel General Manager, this position plays a key role within the hotel, to maximize guest satisfaction and hotel profitability by ensuring that all food & beverage services and operations are functioning in the most optimal manner possible. The Food and Beverage Director will be responsible for the management of all hotel outlets, banquets/events as well as in-room F&B offerings. This position requires a people-first leader to ensure an empathetic and inclusive working environment for the entire F&B department.

Guest Satisfaction and Operations:

• Maximize guest satisfaction and hotel profitability by ensuring that Food & Beverage services, outlets, banquets/events and operations are functioning in the most optimal manner possible.
• Lead all F&B departments to monitor, engage, support and embrace Guest Satisfaction daily, monthly & yearly results and rankings (such as but not limited to Medallia, OpenTable, Google, TripAdvisor) to ensure there is a consistent focus of continued improvement and provide appropriate feedback and suggestions to team members and management.
• Provide a singular and cohesive voice across F&B outlets and banquets/events. Managing the quality of customer service and care in line with Archives expectations of excellence. The Director must be a role model in all of these regards, leading by example and working alongside managers and unionized staff whenever necessary to see things through.
• Bring leadership and ongoing review of metrics each week with department leaders department wide alongside the FOH F&B counterpart. Identify goals and targets and work with managers to understand strengths and weaknesses in any given week and devise strategies to bring consistent improvement to the operations in an effective and timely manner
• Consistently review and revise the way that all F&B offerings are delivered across the hotel. Redevelop F&B structure in menu planning, design and execution as necessary to ensure highest level of guest satisfaction while remaining in line with or exceeding corporate profit expectations.
• Prioritize and deeply focus to realize the necessary investment in time that will be demanded in order to develop and manage all the new operational systems and software initiatives as directed from Archive and Hotel General Management.
• Ensure an orderly and professional approach to monitoring and managing all aspects of the F&B operations regularly which includes keeping systems, reports and the corporate team updated daily and weekly to effectively review against targets and making timely decisions regarding necessary operational improvement as necessary.
• Partner with the Executive Chef in all aspects of the hotel's F&B operations. The two will work closely with the broader corporate team to develop visions and goals for the hotel and will also directly oversee the implementation and ongoing execution in line with our renewed vision of excellence.
• Contribute to and have oversight in menus design, staffing, beverage programming, standards of service building, operational systems building and the continued refinement of all of the above. The director will be responsible for ensuring that standards in excellence are met and maintained in all areas.
• Actively involved in Health & Safety and all team member committees with a focus on enhancing culture for hotel team members and leaders
• Partner closely with the sales team to understand program offerings in order to effectively plan, manage and execute on events. Oversee and plan the layout and set up of venue according to the number of guests and type of event, and determine staffing needs. Controlling cost and quality of services, preparing the venue, and coordinating the service of meals.

Leadership:

• Act as Manager on Duty tasks for the entire property when required by demonstrating exceptional guest service standards and supporting the FOH service team members on the floor at all times when on duty.
• Hire, Train, Develop and oversee all FOH F&B team members during daily operations of all Food and Beverage outlets and Banquets/Events to ensure guest satisfaction.
• Implement and continuously conduct team member training to improve service standards.
• Manage the FOH F&B managers - inclusive of events. Ensures flexibility, collaboration and shared vision between all managers within outlets and events. Evaluate management performance, give clear direction and provide support
• Streamlining many aspects between the hotel outlets teams and events teams operationally with a goal of reducing friction, bring departmental cohesion and having a management team in place with a vested interest in the excellence and success of all revenue streams at all times.
• Creation and a focus on hotel F&B staffing structure inclusive of long term staff development vision, opportunities for growth and a more formal top down structure that will provide resilience in future when various management roles are vacated.

Financials:

• Responsible for managing and overseeing any tasks related to the team that impact financial reports and payroll for all outlets and events. These tasks must be completed by the deadlines provided and in line with established standards and corporate expectations.
• Inventory management, including costing, ordering and weekly inventory counts.
• Responsible for achieving the Food & Beverage budget and re-forecasted sales revenue, as well as controlling expenses related to the outlets.

YOU HAVE:

• Minimum 7 years' experience in a similar leadership role within hospitality management, banquet/event management.
• Accredited certificate or diploma in catering, culinary arts, hospitality or similar.
• Strong leadership skills including ability to problem solve, motivate team members and exude excellent guest service practice at all times.
• Ability to work efficiently in fast paced environment and handle stress effectively.
• Outstanding communication skills.
• Strong competency in Microsoft office, POS systems and timekeeping.
• Strong beverage background, with knowledge of cocktail theory, wine and spirits.
• Knowledge of classic service styles and Event/Banquet service essentials.
• Knowledge of costing, pricing, and menu construction; as well as awareness of current industry trends.
• Ideal candidate should be well versed in the following systems: Silverware (hospitality software), ADP (employee platform) and Optimal Control (inventory control software).

SPECIAL REQUIREMENTS:

• Smart Serve Certification