Fairmont Jasper Park Lodge Food & Beverage Assistant Director

The Fairmont Jasper Park Lodge; Municipality of Jasper; On-site; CAD 60,000 - 80,000; Full time

Job summary

A luxury resort in Alberta is seeking an Assistant Director of Food & Beverage to lead the operations team in delivering exceptional guest experiences. The ideal candidate will have strong leadership skills, deep wine knowledge, and financial expertise to manage departmental budgets. Join us to thrive in a unique environment surrounded by the Canadian Rockies.

Qualifications

• Experience in a senior leadership role within restaurant and banquet operations.
• Multi-unit experience is an asset.
• Excellent communication and organizational skills.

Responsibilities

• Lead, mentor, and train the Food & Beverage Operations team.
• Ensure Food & Beverage brand standards are maintained.
• Create unforgettable experiences for guests.
• Manage overall outlet expenses to drive revenue and profit.

Skills

Leadership

Wine and beverage knowledge

Communication skills

Organizational skills

Problem-solving abilities

Education

University/College degree in a related discipline

Sommelier diploma

Tools

Microsoft Windows applications

Job description

Fairmont Jasper Park Lodge Food & Beverage Assistant Director

Fairmont Jasper Park Lodge, 1 Old Lodge Rd, Jasper, AB T0E 1E0 • Full-time

Experience luxury, adventure, and the great outdoors at Fairmont Jasper Park Lodge—where the stunning Canadian Rockies are your backyard. This is more than just a job—it’s a chance to live, work, and thrive in a place like no other. Join us and make every day an unforgettable adventure!

Overview

Our Assistant Director of Food & Beverage will have an entrepreneurial spirit, be innovative, results-driven, and focused on exceeding guest expectations in a luxury environment. The successful candidate will be energetic, strategic, and front-facing, and will work with the Director of Food & Beverage to lead the team and create vibrancy, style, and high-quality service across multiple outlets, including outdoor venues and banquets.

Responsibilities

• Lead, mentor, and train the Food & Beverage Operations team.
• Ensure Food & Beverage brand standards are maintained.
• Strategize on new products and service offerings.
• Create unforgettable experiences for guests.
• Set goals and develop strategies to achieve them.
• Forecast staffing needs and related expenditures; develop work schedules for all Heartists.
• Assist Department Heads in developing and reviewing job descriptions; update as required.
• Oversee ongoing training of new and current Heartists; conduct regular training for management and hourly staff.
• Control standards, performance, conduct, dress, sanitation, and related policies.
• Conduct annual performance reviews for the leadership team and support direct reports with their reviews.
• Communicate hotel policies and changes in a timely manner.
• Manage overall outlet expenses to drive revenue and profit.
• Ensure department heads and their Heartists have thorough knowledge of menus and wine lists.
• Monitor payroll accuracy and provide oversight as needed.
• Collaborate with the Executive Chef and Sous-Chefs to maintain top quality and reject substandard items.
• Conduct quarterly menu analysis and menu engineering to maximize revenue and profitability.
• Develop annual marketing and promotional plans with Sales & Marketing support.
• Drive revenue-generating initiatives across Food & Beverage.
• Review departmental email logs daily and maintain low waste levels; ensure inventories and par stocks are managed.
• Maintain equipment in working condition and address deficiencies.
• Manage wine stock and wine list elaboration and maintenance.
• Demonstrate strong financial acumen with working knowledge of Profit & Loss statements; prepare divisional budgets and manage revenues/expenses.
• Participate in hiring, retention, and disciplinary processes as needed.
• Handle guest complaints effectively to maximize guest satisfaction while controlling costs.
• Develop and refine procedures and promotions to improve guest patronage.
• Maintain effective communications between operating departments.
• Collaborate with peers regionally and within the industry to identify service and product opportunities.
• Promote health, safety, and wellbeing; understand crisis and emergency procedures and participate in crisis management for the F&B division.
• Adhere to ALLSAFE health and safety protocols and ensure colleagues are trained and held accountable.

Qualifications

• Experience in Food & Beverage in a senior leadership role within restaurant and banquet operations.
• Multi-unit experience is an asset.
• Excellent wine and beverage knowledge; sommelier diploma preferred.
• Computer literacy in Microsoft Windows applications.
• University/College degree in a related discipline preferred.
• Excellent communication and organizational skills; strong interpersonal and problem-solving abilities.