Director of Food & Beverage

Job Description

Calling all food fanatics, culinary masterminds, and beverage wizards! If you’ve ever dreamed of orchestrating culinary magic in the heart of the Rockies, this job might be the golden (or in this case, gourmet) ticket you’ve been waiting for.

– What’s in It for You? –

>Competitive Compensation: (Let’s just say you’ll dine fine on and off the clock)
>Full Benefits Package: Because we care about our team’s health and happiness as much as we do about our guests’.
Comfortable Staff Accommodations: Mountain views, comfort – just the kind of place a food-and-beverage genius deserves.

– About You –

>You’re not just someone who “likes food and drinks.” No, you’re the type who knows the difference between umami and unami, who dreams in flavor profiles and plate presentations, and whose creativity and business acumen are as sharp as your chef’s knife. You are:
>A culinary curator who can whip up innovative food concepts just as easily as you handle complex budgets.
>Orchestrate Wine Masterpieces: Work with bartenders, and leaders to design menus and wine pairings that elevate the dining experience and leave guests raving.
>A hospitality visionary with a knack for guest satisfaction and operational excellence – think of yourself as Banff’s ultimate taste-maker.
>A motivational maestro, inspiring your team to bring their best with a spoonful of passion, a dash of humor, and a whole lot of vision.

– What You’ll Do –

>Essentially, you’ll be the Captain of Banff’s Flavor Universe, steering the ship through our bustling restaurants, lounges, and event spaces. Here’s a taste of what that means:
>>Orchestrate Culinary Masterpieces: Work with our team of chefs and bartenders to design menus that pair perfectly with Banff’s mountain vibes.
>>Drive F&B Innovation: From creating unforgettable dining experiences to implementing sustainable sourcing, you’ll set the pace for everything fresh, exciting, and delicious.
>>Lead & Inspire a Rockstar Team: Whether it’s overseeing recruitment, training, or staff shenanigans, you’ll cultivate an environment where people love to work almost as much as they love to eat.
>>Run a Tight Ship: You’re an expert at balancing costs, managing inventory, and making guests think you’ve got a magic food portal to make those dream dishes appear.

– Why Us? –

When you’re not crafting Banff’s next culinary sensation, you’ll have front-row access to nature’s playground right outside your door. On your days off, hit the slopes, hike the trails, or simply kick back in Banff’s most scenic backyard.

POSITION OVERVIEW

The Banff Park Lodge Hotel & Conference Centre is seeking a dynamic, experienced, and results-oriented Director of Food & Beverage (F&B) to oversee all aspects of the food and beverage operations within the property. The Director of F&B will be responsible for managing a diverse range of services, including a banquet and catering department, an all-day dining room, a fine dining Italian restaurant, and a variety of special events, and “coming soon” anew lobby Lounge and Bistro. This leadership role demands a strategic thinker with excellent operational skills, a passion for culinary excellence, and a strong commitment to guest satisfaction. We offer a very competitive renumeration with full employee benefits and a variety of first class housing options.

Key Responsibilities:

1. Operational Oversight:
>Lead and manage a team of Managers and Supervisors with daily operations of the Food & Beverage departments, ensuring consistency, quality, and efficiency across all outlets.
>Oversee all F&B services, including banquet operations, catering for conferences and events, the all-day dining room, the fine dining Italian restaurant, and seasonal or special event dining experiences.
>Maintain an exceptional level of cleanliness, organization, and safety in all dining and kitchen areas in combination with the Executive Chef.
>Ensure smooth operations during high-volume periods and special events, including coordinating with other hotel departments for seamless service delivery.

2. Team Leadership & Development:
>In combination with Human Resources, hire, train, and mentor a team of F&B managers, supervisors, servers, and support staff.
>Foster a positive and collaborative work environment that promotes teamwork, high performance, and professional growth.
>Conduct performance evaluations, provide constructive feedback, and develop succession plans for key positions within the department.
>Manage staffing levels effectively to meet operational needs and budget targets, while ensuring quality service is maintained at all times.

3. Financial Management & Budgeting:
>Guide and manage annual F&B department budgets, including cost control measures, revenue targets, and expense management.
>Monitor F&B financial performance, ensuring targets for revenue, profitability, and cost of goods sold (COGS) are met.
>Analyze operational costs and implement corrective measures as necessary to maximize profitability without compromising quality.
>Approve inventory orders, monitor stock levels, and ensure compliance with waste reduction initiatives.

4. Guest Satisfaction & Quality Control:
>Ensure a consistent and exceptional guest experience across all F&B outlets, with a strong focus on service quality and culinary standards.
>Address guest feedback, complaints, or concerns promptly and effectively to ensure high levels of guest satisfaction.
>Collaborate with the culinary team to innovate and refresh menus, ensuring that offerings are in line with current trends and guest preferences.
>Ensure adherence to all health, safety, and sanitation standards, while maintaining exceptional quality control in food preparation, presentation, and service.

5. Event Planning & Coordination:
>Oversee and support the planning and execution of special events, large-scale conferences, and banquets, ensuring seamless service delivery.
>Collaborate with the Sales & Marketing team to coordinate and tailor F&B offerings for groups, conferences, and special events.
>Work with clients and event organizers to customize menus, beverage packages, and service styles based on their specific needs and preferences.

6. Collaboration with Other Departments:
>Partner closely with the Front Office, Sales, Commercial Strategy, and Housekeeping teams to ensure that all F&B services are aligned with the overall guest experience and business objectives.
>Coordinate with the Executive Chef and kitchen staff to ensure smooth operations between the kitchen and service staff.