Director of Food & Beverage

Skillhub Solutions Inc.; Rossland; Presencial; CAD 108 000 - 132 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Benefit plan

RRSP matching

Property discounts

Seasonal ski pass

Flexible scheduling

Resumo da oferta

Crescent Hotels & Resorts in Rossland, BC is hiring a full-time Director of Food & Beverage to lead dining, beverage, banquet and events across RED Mountain Resort and The Josie Hotel.

Compensation includes a CA$120,000 annual salary with benefits such as an RRSP plan, property discounts, and a seasonal ski pass. Flexible scheduling is available.

Qualificações

• 7+ years of progressive food and beverage leadership experience in full-service hotel/resort settings.
• Experience managing multiple outlets, budgets, forecasts, labour, inventory, and cost controls.
• Banquet, wedding, conference, group business, or resort experience preferred.

Responsabilidades

• Lead planning, budgets, forecasting and operating priorities for two properties with separate financial accountability.
• Oversee restaurant, lounge, banquet, culinary, stewarding and beverage leaders; develop stable teams and standards.
• Improve guest service, outlet presentation, culinary quality and beverage programs; respond to guest feedback.

Conhecimentos

F&B leadership

Budgeting & forecasting

Menu costing

Formação académica

Post-secondary education in business / hospitality

Ferramentas

Serving It Right

FoodSafe

Descrição da oferta de emprego

Rossland, BC Full-time CA$120,000 - CA$120,000 / year

Employee Discounts

Flexible Schedule

Crescent Hotels & Resorts is hiring a full-time Director of Food & Beverage to lead food and beverage operations at RED Mountain Resort and The Josie Hotel in Rossland, BC.

Compensation: $120,000 annual salary. Benefits for eligible associates include a benefit plan, RRSP matching, property discounts, and a seasonal ski pass benefit. Flexible scheduling is offered.

Role

Lead dining, beverage, banquet, and event operations across both properties, maintaining each property's distinct positioning while improving guest experience, team capability, revenue, and profitability.

Key responsibilities

• Lead business planning, budgets, forecasting, service strategy, and operating priorities, with separate financial accountability for each property.
• Oversee restaurant, lounge, banquet, culinary, stewarding, and beverage leaders; develop stable teams and consistent operating standards.
• Improve guest service, outlet presentation, culinary quality, beverage programs, and response to guest feedback.
• Manage menus, pricing, purchasing, inventory, labour, food and beverage costs, and financial controls.
• Lead food and beverage execution for weddings, meetings, groups, and events; collaborate with Sales, Events, Marketing, and Revenue Management.
• Ensure compliance with food safety, liquor service, employment, accessibility, privacy, fire, and occupational safety requirements.
• Identify suitable shared purchasing, staffing, training, and operational efficiencies across the two businesses.

Qualifications

• Seven or more years of progressive food and beverage leadership experience, preferably in a full-service hotel, resort, or multi-outlet operation.
• Experience managing multiple outlets and leaders, budgets and forecasts, labour, inventory, menu costing, and financial performance.
• Banquet, wedding, conference, group business, and hotel or resort experience are strongly preferred.
• Serving It Right and FoodSafe certifications are required, or must be obtained within the employer's timeframe.
• Post-secondary education in business, hospitality, tourism, culinary arts, or a related field is preferred; equivalent experience is considered.
• Must be able to work on property across both locations, with flexibility for mornings, evenings, weekends, holidays, events, and peak periods.