Director Of Food & Beverage

Rossland, BC Full-time CA$120,000 - CA$120,000 / year
Employee Discounts
Flexible Schedule
Crescent Hotels & Resorts is hiring a full-time Director of Food & Beverage to lead food and beverage operations at RED Mountain Resort and The Josie Hotel in Rossland, BC.
Compensation:
$120,000 annual salary. Benefits for eligible associates include a benefit plan, RRSP matching, property discounts, and a seasonal ski pass benefit. Flexible scheduling is offered.
RoleLead dining, beverage, banquet, and event operations across both properties, maintaining each property's distinct positioning while improving guest experience, team capability, revenue, and profitability.
Key responsibilities
Lead business planning, budgets, forecasting, service strategy, and operating priorities, with separate financial accountability for each property.
Oversee restaurant, lounge, banquet, culinary, stewarding, and beverage leaders;
develop stable teams and consistent operating standards.
Improve guest service, outlet presentation, culinary quality, beverage programs, and response to guest feedback.
Manage menus, pricing, purchasing, inventory, labour, food and beverage costs, and financial controls.
Lead food and beverage execution for weddings, meetings, groups, and events;
collaborate with Sales,Events, Marketing, and Revenue Management.
Ensure compliance with food safety, liquor service, employment, accessibility, privacy, fire, and occupational safety requirements.
Identify suitable shared purchasing, staffing, training, and operational efficiencies across the two businesses.
Qualifications
Seven or more years of progressive food and beverage leadership experience, preferably in a full-service hotel, resort, or multi-outlet operation.
Experience managing multiple outlets and leaders, budgets and forecasts, labour, inventory, menu costing, and financial performance.
Banquet, wedding, conference, group business, and hotel or resort experience are strongly preferred.
Serving It Right and FoodSafe certifications are required, or must be obtained within the employer's timeframe.
Post-secondary education in business, hospitality, tourism, culinary arts, or a related field is preferred;
equivalent experience is considered.
Must be able to work on property across both locations, with flexibility for mornings, evenings, weekends, holidays, events, and peak periods.
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