Food and Beverage Director

Job title: Food and Beverage Director

Job description: Discover your next adventure!

Spend your days surrounded by the beauty of Lake Simcoe. Friday Harbour is committed to providing Associates with a workplace that anticipates needs, recognizes talents, and encourages and assists with personal career growth within our team.

Friday Harbour Resort is located in Innisfil, Ontario. We offer our homeowners, members, and guests a one in a kind experience. Welcoming guests to enjoy our lakeside amenities, take a walk down the boardwalk, support local businesses, enjoy a round of golf with friends or spend the evening enjoying dinner with locally sourced ingredients. As we continue to grow our growing resort, we are looking for outstanding associates to join our Friday Harbour team.

Role Summary

The Food and Beverage Director works directly with the Chief Executive Officer, the Executive Team and across all departments to establish, foster, position, and reinforce a positive cultural environment for current and prospective employees. The Food and Beverage Director will develop and implement a comprehensive and integrated food and beverage plan which supports and fosters the broader strategic and business plans for the Food and Beverage and Culinary offerings resort wide.

Responsibilities

• Manage the successful day to day operation of Food and Beverage through the resort while directly leading department managers including the Executive Chef and Food and Beverage Manager
• Ensure robust, diverse and interesting food and beverage menus and promotions together with engaging and exciting events and activities at The Pier
• Responsible for achieving the highest standards of facilities, products and services rendered to residents, members, guests and employees
• Organize, establish and implement activities and events related to food and beverage, culinary and events in the various outlets to keep residents, members and guests interested and engaged
• Monitor the ordering and receiving program for all divisional products and supplies to ensure proper quality, quantity, price and safety on all purchases
• Foster the development, implementation and assessment of new resort programs relating to food and beverage and culinary
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Serving as a Member of the Executive Team

• Participate in strategic and business planning including the mission, vision, values, objectives, strategies, policies/procedures, and associated metrics
• Collaborate with the Executive Team on human capital deployment, and operations throughout the company to establish responsibilities and procedures for attaining objectives
• Influence leadership by establishing credibility, trust, and rapport throughout the organization to be an effective listener and problem solver of business and people issues
• Apprise the CEO of strategic information technology and business initiatives

Functional Leadership

• Provide oversight of food and beverage functions to assure effective deployment of workforce productivity services, systems and practices
• Drive cultural implementation while building employee engagement
• Work in the strictest sense of privacy and confidence. This includes, but not limited to, employment records, personal and business information related to the organization’s business practices and plans
• Provide effective leadership, when necessary, and common vision for management and employees; access and recommend employee training and development; evaluating employee performance, when necessary, ensuring high employee morale
• Develop an annual business plan to meet the Resort’s strategic objectives in the areas of customer satisfaction and fiscal responsibility
• Attend meetings as employee liaison when required. Perform special assignments as requested by the Chief Executive Officer
• Help plan and approve marketing and promotion activities relating to food and beverage
• Provide leadership, policies, procedures and processes to control and reduce operating expenses while maintaining efficiencies and providing comfortable and convenient environments
• Establish and maintain open, collaborative relationships with leadership including the food and beverage team
• Ensure exhaustive benchmarking, menu and program engineering and development processes are in place and active to safeguard value focused offerings
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
• Act as the liaison for the Health Department Inspectors
• Ensure that all legal requirements are consistently adhered to in licensing including alcohol purchase, storage and service
• Must be available to deal with inquiries or issues directly
• Ensure responsibility and control of all division assets, production and service related equipment and material to continue the operation sufficiently

Financial:

• Oversight of the division’s operating and capital budgets
• Prepare regular and requested financial reports
• Develop annual operating and capital budget
• Monitor and act as necessary to ensure that the budget’s revenue and expense goals are attained
• Monitor the results of operations compared to the budget monthly
• Follow the Resort’s procedures on obtaining quotes, purchasing procedures, contract negotiations, and accounts payable procedures
• Work with the Controller to ensure high standards in budget processes and expense controls

Personal and Professional Development

• Stay current on technology, continuous education in food and beverage practices and keep management methods up-to-date so the resort benefits from continuous improvement
• Maintain a local, provincial, national and continental network of industry contacts
• Regularly attend educational conferences and seminars
• Stay abreast of trends and competition to ensure the Resort is aware of new and improved technology, products, services

Requirements

• Degree or diploma in hotel and restaurant management or related major
• 5 years’ experience in the food and beverage, culinary or related professional area
• 2 years’ experience in a comparable position in a luxury hotel or resort operation
• International Wine Education Guild (IWEG) or the Wine & Spirit Education Trust (WSET) levels 1 and 2 will be considered an asset
• Excellent knowledge of all aspects of food and beverage operations including inventory controls and menu compilation
• Smart Serve certification
• Comprehensive knowledge of fine food, wine and service
• Excellent knowledge of all aspects of food and beverage operations
• Excellent guest service and problem resolution skills
• Must possess excellent customer service skills
• Must be computer literate. Previous experience with Silverware and Maestro will be considered an asset
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

Join our team and make every day feel like Friday.

*All candidates must be legally eligible to work in Canada. Friday Harbour is unable to assist candidates in obtaining Canadian work authorization.

*Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.

Apply Now

Company: Friday Harbour Resort Holdings Inc

Expected salary:

Location: Innisfil, ON

Job date: Fri, 14 May 2021 22:52:34 GMT