Job Title

Salary Range $80,000 - $95,000/year Reports To Assistant General Manager Classification Department Head Areas of Responsibility Restaurant 85, Room Service, Cabin, Babbo, Banquet Spaces, Ski/Golf Caf, Golf Beverage Cart Summary The Director of Food & Beverage is a senior leadership role responsible for the overall strategy, management, and performance of all food and beverage outlets within the hotel. This includes ensuring exceptional guest experiences, driving profitability, and maintaining high standards of service, quality, and staff engagement. This role also includes developing and implementing operational strategies, managing budgets and labor, and fostering a culture of excellence and accountability. The Director serves as a visible leader, mentor, and key stakeholder in delivering consistent, high-quality hospitality experiences Core Competencies Hands on leadership style Positive and proactive attitude Strong verbal and written communication Financial Literacy and budget management Job Duties Operations & Leadership Provide active, visible leadership across all F&B venues during service periods. Oversee daily operations and service standards in all departments. Collaborate with Culinary and Sales teams to ensure aligned objectives and smooth coordination. Lead by example and promote a culture of accountability, service excellence, and innovation. Financial Management Develop and manage annual budgets and business plans for each F&B outlet. Monitor financial performance and control costs, with a strong focus on labor management and productivity. Interpret and act upon financial statements and key performance indicators. Ensure all purchases and inventory practices comply with property procedures. Forecast business levels and prepare comprehensive reporting and action plans to drive revenue and create efficiency People & Culture Recruit, train, and retain a high-performing team across all F&B areas. Ensure fair and consistent performance management, including regular reviews and coaching. Promote a positive, inclusive, and professional work environment. Ensure compliance with all regulatory and health/safety standards. Support career development and succession planning within the department. Guest Experience & Quality Assurance Maintain high levels of guest satisfaction through active monitoring and prompt response to feedback. Ensure consistent quality and presentation across all outlets. Oversee inventory, supplies, and operating equipment to ensure readiness and efficiency. Ensure regular team communication through effective meetings and updates. Qualifications & Requirements Post-secondary education in hospitality, business, or a related field Minimum 5 years of senior F&B leadership experience in a hotel or upscale restaurant setting Strong knowledge of hospitality operations and guest service principles Proven experience managing diverse teams and large-scale operations Excellent financial acumen, including budgeting, forecasting, and cost control Deep understanding of European and North American cuisines, wine, beer, and spirits Strong interpersonal, coaching, and conflict-resolution skills Flexible and adaptable in a fast-paced, service-driven environment Proficient in MS Office (Excel, Word, PowerPoint, Outlook) Certified in Smart Serve, Food Safe, and Serve Safe WSET designation considered an asset Working Conditions Must be available to work evenings, weekends, and holidays as required Ability to stand, walk, and move throughout the property for extended periods Occasional bending and lifting required May be subject to long or irregular hours depending on operational needs