Food and Beverage Director (Cocotte Bistro)

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.

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.

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.)

Other details

• Pay Type Salary
• Employment Indicator Permanent
• Min Hiring Rate $78,000.00

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