Director of Food & Beverage

Calypso Waterpark; Ottawa; On-site; CAD 90,000 - 140,000; Full time

Job summary

Calypso Waterpark is seeking an experienced Food & Beverage Director to lead all F&B outlets across the park, ensuring an exceptional guest experience while driving profitability and safety.

You will oversee operations, develop seasonal menus, manage budgets, train leaders, and partner with Marketing and Guest Services to support events and promotions. This role demands strong financial acumen and a commitment to high standards.

Responsibilities

• Oversee daily F&B operations across all outlets to ensure efficiency and guest satisfaction.
• Develop seasonal menus, promotions, and pricing aligned with guest preferences.
• Train and manage F&B managers, supervisors, and team members.
• Ensure strict adherence to food safety, sanitation, and health regulations.
• Monitor inventory levels, purchasing, and vendor relations to control costs.
• Drive revenue growth through upselling, menu optimization, and innovative offerings.
• Collaborate with Marketing and Guest Services to support park events, seasonal promotions, and group catering.
• Lead pre-season training and onboarding for seasonal staff, fostering a positive culture.
• Maintain compliance with all food handling, liquor licensing, and occupational safety regulations.

Job description

THE OPPORTUNITY

Calypso Theme Waterpark is a seasonal operation that hosts hundreds of thousands of visitors each summer. A key part of the guest experience is the service and variety they receive from our Food & Beverage sector. This is a unique opportunity for someone seeking an impactful career in the food business.

THE JOB

The Food & Beverage (F&B) Director is responsible for the strategic leadership and operational management of all food and beverage outlets across the water park. This includes quick-service restaurants, bars, catering, concessions, vending, and special events. The F&B Director ensures an exceptional guest experience while achieving profitability, quality, safety, and service standards consistent with the park’s brand values.

OPERATIONAL LEADERSHIP

• Oversee daily operations of all F&B outlets, ensuring high efficiency, consistency, and guest satisfaction.
• Develop and execute seasonal menus, promotions, and pricing strategies aligned with guest preferences.
• Implement effective scheduling, training, and performance management for F&B managers, supervisors, and team members.
• Ensure strict adherence to food safety, sanitation, and health regulations (e.g., EOHU).
• Monitor inventory levels, purchasing, and vendor relations to control costs and reduce waste.

FINANCIAL MANAGEMENT

• Develop and manage the F&B budget, forecasting revenues, labor costs, and cost of goods sold.
• Analyze financial performance reports and implement strategies to improve profitability.
• Drive revenue growth through upselling, menu optimization, and innovative offerings.

GUEST EXPERIENCE & QUALITY CONTROL

• Ensure consistent delivery of high-quality food and service across all venues.
• Respond to guest feedback and implement service recovery strategies when necessary.
• Partner with Marketing and Guest Services to support park events, seasonal promotions, and group catering.

TEAM DEVELOPMENT & CULTURE

• Recruit, train, and mentor F&B leadership staff to foster a culture of hospitality, accountability, and teamwork.
• Lead pre-season training and onboarding for seasonal staff.
• Promote a positive, safe, and inclusive work environment.

SAFETY & COMPLIANCE

• Maintain compliance with all food handling, liquor licensing, and occupational safety regulations.
• Conduct regular audits and inspections of food preparation, storage, and service areas.
• Ensure proper maintenance of equipment and cleanliness in all F&B facilities.