Director of Food & Beverage

Job Summary

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To be eligible to apply for this position you must live in the Greater Toronto Area and be legally entitled to work in Canada.We are not accepting International applicants at this time.

Under the general direction and supervision of the General Manager, and within the limits of established Chelsea Hotel’s policies and procedures, oversees and directs all aspects of the F&B operation, including kitchen. Provides overall direction for food preparation and service to meet the needs of various food outlets and banquets and to maintain established profit goals and quality standards. This position plays a key role on the hotel’s Executive Committee.

· Collaborates with alldepartments in order to meet the hotel’s overall KPI’s and financial goals.

· Coordinates food and beverage promotions with liquor and food representatives.

· Conducts bi-weekly food and beverage meetings and attends operations meetings, as required, to co-ordinate activities and communication.

· Provides input for plans and designs of F&B outlets, including kitchen and restaurant layouts and equipment specifications.

· Ensures adherence to Hotel policies and procedures, including safety policies and procedures.

· Inspects all areas of the F&B Division to ensure adherence to standards of cleanliness and appearance and health and safety regulations.

· Inspects the premises to ensure all equipment is in working order.

· Supervises the staff of the F&B department, interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of staff and carrying out disciplinary action.

· Arranges the selection and booking of outlets’ entertainment, ensuring the selections compliment promotion themes.

Business

· As a member of the Executive Committee, develops, implements and monitors the business plan and F&B budget, creating strategies and directions for the various areas.

· Develops short and long term goals and strategies to achieve objectives for all outlets, banquets and MG On-The-Go.

· Monitors competitive operations by visiting other establishments.

· Participate in catering forecast & revenue management meetings.

· Participate in catering / group strategic planning meetings.

· Develops purchasing and receiving procedures and ensures adherence by F&B personnel; approves invoices; and monitors costs and consumption for the F&B Division by reviewing storeroom requisitions.

Customer Satisfaction

· Develops and plans concepts of service, policy, procedures and menus for food outlets in the Hotel, including the cafeteria.

· Oversees daily operations on the banquets floor and in the outlets. Connects with guests and conveners to ensure customer satisfaction.

· Develops and implements strategies to motivate staff and improve quality of service.

· Strives to exceed all departmental Net Promoter Score (NPS) and Market Matrix goals.

Process Improvement/ Productivity

· Develops marketing plan for the F&B operation and maintains contacts with the media and a profile in the business community, participating in events and promotions in conjunction with the Director of Marketing.

· Leads the hotel’s Quality Team’s operational segment with the Director of Rooms.

· Participates as an active member of the hotel’s CONNECT team.

· Ensures compliance with all health & safety regulations and policies.

· Ensures compliance with AODA.

Requirement .

Working Experience

· Minimum 10 years food and beverage experience.

· Minimum 5 years experience in a senior management role.

· Experience in a union environment and negotiation preparations preferred.

Knowledge

· Sound knowledge and understanding of all aspects of the kitchen, particularly as it applies to a hotel setting.

· Computer and math skills required.

· Knowledge of Excel, Word and Powerpoint

· Ability to lead a large team with specific knowledge in both front-of-house and back-of -house food and beverage operations.

Education

· Post-secondary education or equivalent experience, preferably in the Hospitality field.

· Smart Serve certified.

· Food Handler’s certificate (or equivalent).

Language

· Excellent interpersonal skills, with the ability to communicate effectively in English (written & verbal)

The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process.If you need accommodation during the recruitment process, please advise your Talent Acquisition representative.