Director Of Food And Beverage

Director of Food & Beverage - Elevate Your Culinary Career at Hotel Arts!

Are you a passionate and seasoned leader in the world of food and beverage, ready to take on an exhilarating challenge? We have an exciting opportunity for a visionary and dynamic individual to join our team as the Director of Food & Beverage at Hotel Arts. As the Director, you will play a pivotal role in elevating our culinary offerings and solidifying Hotel Arts as the premier destination for food and beverage experiences in retail, catering, and off-site events.

The Purpose

Your primary mission will be to oversee, direct, and inspire the entire Food and Beverage Division of Hotel Arts. Collaborating with all departments, you will create an environment that supports our culture, strategic objectives, and financial goals. Your keen eye for synergy will ensure seamless coordination among all operational units, creating an efficient and cohesive team.

Your Responsibilities

• Monitor and optimize Open Table and POS operations for special events and regular guests.
• Anticipate business levels in all outlets and ensure peak-time support availability.
• Take charge of personnel remediation and performance appraisal documentation.
• Be actively involved in staff promotions and transfers.
• Lead emergency handling, ensuring staff is trained and prepared.
• Work closely with the Banquet Manager and the Director of Catering and Conference Services to ensure seamless coordination.
• Collaborate closely with our Executive Chef, ensuring a harmonious partnership in all culinary endeavours.
• Attend management and shift meetings, providing updates and coordinating staff activities.
• Cultivate strong relationships with external partners while respecting existing culinary, events, and outlet team connections.
• Enforce controls on food and beverage costs, working closely with the Executive Chef on food costs.
• Plan and coordinate holidays and special events.
• Coach, support, and direct food and beverage line managers to optimize the efficiency of our operations.
• Engage with all operational activities to maintain a constant understanding and oversight of department happenings, even participating in the execution of events.
• Oversee profiling of repeat guest information and log it in the management information systems.
• Oversee training procedures, ensuring compliance with hotel policies and specific needs of culinary and food and beverage operations.
• Drive focused action towards achieving the vision of Hotel Arts, constantly striving for excellence.
• Empower departmental and line managers by providing guidance and tools for payroll, inventory, and cost control.
• Collaborate with the Director of Sales and Marketing to support culinary, food, and beverage marketing and promotions.
• Implement and ensure adherence to hotel policies, practices, and procedures.
• Take charge of guest surveys and feedback, coordinating departmental actions and hotel responses.
• Ensure accurate accounting of daily transactions and timely posting of data to POS software.

Your Art Of Leadership Team Contribution

• Actively contribute ideas to enhance our approach and services.
• Provide candid feedback and filter ideas for the team.
• Advocate for clients' interests in service-related issues.
• Demonstrate leadership by setting an example and mentorship where appropriate.

Performance Expectations

• Possess strong foundational computer skills to address minor technology issues efficiently.
• Plan effectively, creating clear goals, focused actions, and anticipated results.
• Develop quality relationships with guests, colleagues, and external partners to enhance service and benefits to Hotel Arts.
• Communicate effectively both orally and in writing, ensuring clear and concise information dissemination.
• Actively participate in generating ideas and solutions to improve processes and achieve service goals.
• Demonstrate leadership qualities, inspiring and supporting all team members.
• Stay informed about culinary and food and beverage industry trends in the Calgary market, using this knowledge to make informed decisions.
• Demonstrate sound knowledge of duties and responsibilities, aligning actions with Hotel Arts' yearly revenue plan.
• Exhibit problem-solving and decision-making abilities, finding solutions through logical consideration and timely implementation.

Performance Measures

• Feedback from colleagues, stakeholders, guests, and clients at hotel events.
• Achievement of forecast budget targets on food and labour costs.
• Retention rate of key employees and identification of quality leaders.
• The profitability of our food and beverage offerings, including Freestyle Social Club, The Yellow Door Bistro, Oxbow, Banquets & Events, Room Service, and Off-Premises initiatives, as well as SAIT.

If you are ready to lead the charge in revolutionizing our food and beverage division and creating memorable dining experiences for our guests, then we want to hear from you! Elevate your culinary career at Hotel Arts by applying now.

Join us in shaping the future of hospitality. Apply today to take your place at the helm of the culinary journey at Hotel Arts!