Director, Food & Beverage

Job Description
Our Director of Food & Beverage leads the creation of high-end dining experiences, ensuring exceptional service and superior food and beverage offerings across the hotel. This role reports to the Hotel Manager and oversees guest service, quality, and consistency to exceed all other properties within the city.

Responsibilities and essential job functions include the following:

Lead and coordinate Events, Culinary, Stewarding, and Outlets teams, fostering a culture of high integrity, empathy, trust, and respect.

Lead by example with high integrity and empathy on the basis of trust and respect.

Ensure strict adherence to Fairmont Brand Standards across all Food and Beverage Division areas.

Increase level of guest satisfaction by delivering an improved product through colleague development and job engineering.

Act as a key member of the Leadership and Crisis Management teams, providing strategic guidance and support as needed.

Assist in the preparation, presentation, and achievement of the hotel's Business Plan, including the Operating Budget, Marketing and Sales Plan, and Capital Budget.

Develop and deliver monthly financial outlooks for the Food and Beverage Division. Analyze trends and develop strategies to maximize profitability.

Ensure the development and accuracy of monthly financial outlooks for the Food and Beverage Division.

Market Analysis & Community Engagement

Conduct in-depth analysis of Food and Beverage business trends, local and regional competitive set, and benchmarking in service quality, food offerings, pricing, and profitability.

Collaborate directly with food producers, suppliers, and procurement to ensure the highest quality of products for the hotel.

Develop partnerships and community initiatives within the marketplace to enhance the hotel's offerings and storylines.

Create and update menus that appeal to target markets, considering seasonal availability, dietary trends, and cost-effective ingredients. Ensure menus are innovative, appealing, and profitable.

Qualifications

University Degree or College diploma in Hotel or F&B Management and/or culinary institute is preferred.

Valid Food Safety/Food Handler’s Certification and Smart Serve Certification.

Valid Pro Serve certification and must maintain certification.

Minimum of 6 years of progressive leadership within hotel Food & Beverage operations.

Experience managing progressive beverage program in multi-outlet operation, focusing on trends.

Proven ability to drive revenues and profit without sacrificing colleague and customer experiences with strong business acumen.

Proven ability in menu concept and design, effective marketing, and online reputation management.

Excellent business skills, including pricing, revenue management and cost controls.

Excellent communication, organizational skills and interpersonal skills to assist in problem resolution with guests.

Benefits

Comprehensive benefits package (Medical, Vision & Dental) including extended benefits such as Mental Health (up to $5,000/year) for full‑time permanent status employees.

Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full‑time permanent status employees.

Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties worldwide.

Comprehensive wellness platform (Greenshield) for employee mental health and wellbeing support.

Learning programs through our Academies designed to sharpen your skills.

Ability to make a difference through our Corporate Social Responsibility activities.

Career development opportunities with national and international promotion opportunities.

Visa Requirements:  Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our Commitment to Diversity & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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