Director Of Food & Beverage

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.
We Are Looking For Our Next Great Team Leader To Join Us On Our Food & Beverage Team. We Are Committed To Providing You With
Competitive wages - An annual salary of $120,000
An exceptional benefit plan for eligible associates & your family members
RRSP matching program (for eligible associates)
Flexible scheduling to allow you to focus on what is important to you
Discounts with our Crescent-managed properties in North America for you & your family members
Discounts with Marriott properties globally for you & your family members
Eligible associates will receive a seasonal ski pass benefit
The opportunity to work at a luxury ski-in/ski-out resort, experience an incredible winter season, and be part of the vibrant community at RED Mountain
Position SummaryThe Director of Food & Beverage leads the dining and beverage experience across RED Mountain Resort and The Josie Hotel, from mountain dining and après-ski to upscale restaurant service, weddings and special events.
This hands‑on leadership role brings people, service and operations together to create memorable guest experiences, grow the business and build strong teams. The Director will help shape the future of both properties by strengthening standards, developing talent and finding opportunities to work smarter together while preserving each property’s unique character.
Major ResponsibilitiesTop Priorities
Stabilize daily F&B operations and establish clear management routines across both RED Mountain Resort and The Josie Hotel.
Deliver consistent service, culinary quality, atmosphere and cleanliness across every outlet and event, while respecting the different service expectations of mountain dining and an upscale boutique hotel.
Build an accountable F&B leadership team and a reliable seasonal workforce.
Improve revenue, average cheque, labour productivity, cost of sales and departmental profitability.
Strengthen collaboration among Culinary, Service, Banquets, Sales, Events, Rooms and Finance.
Develop beverage, menu, event and après‑ski programs.
Create a positive team culture focused on standards, communication, safety and development.
Build relationships with Rossland producers, suppliers, partners and the local community.
Identify shared purchasing, staffing, training, supplier and operational efficiencies across both businesses.
Develop a cohesive F&B strategy that strengthens the overall RED destination experience while maintaining the distinct positioning of each outlet.
Food and Beverage Leadership
Lead the F&B business plan, budget, forecast, service strategy and operating priorities for both businesses, with separate financial accountability and reporting for each.
Maintain visible leadership during peak periods, special events, après‑ski and service recovery.
Lead daily and weekly meetings covering forecasts, staffing, reservations, events, product and guest feedback.
Set clear accountability for restaurant, lounge, banquet, culinary, stewarding and beverage leaders.
Provide timely operating updates, risks, results and recommendations to the respective General Managers and senior leadership.
Establish a clear management structure and delegation of responsibilities to ensure both businesses receive consistent leadership and operational oversight.
Work closely with both General Managers to align priorities, resources, budgets and guest experience standards.
Guest Experience And Outlet Operations
Set and inspect standards for greeting, seating, service sequence, menu knowledge, timing, billing and farewell.
Review reservations, covers, groups, events, occupancy, weather and mountain activity to plan each service.
Resolve significant guest concerns, authorize appropriate recovery and correct recurring causes.
Maintain strong outlet presentation, music, lighting, uniforms, cleanliness, equipment and opening and closing controls.
Partner with Rooms and Guest Services on VIPs, amenities, packages, special occasions and in‑house communication.
Review guest feedback and online sentiment and turn findings into clear coaching and improvement actions.
Ensure The Josie’s F&B operations meet applicable Marriott Autograph Collection brand standards and guest expectations.
Develop distinct service standards appropriate to each outlet, from casual mountain dining to elevated restaurant and hotel experiences.
Culinary and Beverage Partnership
Partner with culinary leaders on menu development, quality, consistency, food cost, production and kitchen execution.
Ensure menus balance guest appeal, local identity, seasonality, operational capacity and financial return.
Lead beverage strategy, pricing, purchasing, inventory, controls, supplier relationships and team education.
Review menu mix, contribution, waste, yields, portioning and availability;
act quickly on performance gaps.
Coordinate menu and beverage changes with training, point‑of‑sale updates, marketing, signage and launch plans.
Identify opportunities to leverage combined purchasing volumes, supplier agreements and beverage partnerships across RED and The Josie.
Oversee the development of distinctive wine, cocktail and beverage programs appropriate to each property’s positioning.
Evaluate opportunities for shared culinary resources, menu development and operational efficiencies without compromising quality or service.
Banquets Events and Commercial Performance
Lead F&B execution for meetings, weddings, groups, seasonal activations and hotel events.
Partner with Sales and Events on menus, pricing, service standards, labour, space use and event profitability.
Review banquet event orders and ensure complete handoffs among Sales, Culinary, Service, Rooms and Engineering.
Develop packages, promotions, signature events and local partnerships that grow demand and strengthen positioning.
Track outlet and event revenue, covers, average cheque, pace, mix and conversion against forecast.
Develop a coordinated wedding, conference, group and special events strategy across the resort and hotel, maximizing revenue opportunities for both businesses.
Work with Sales, Marketing and Revenue Management to develop dining experiences, packages and activations that drive incremental visitation, guest spending and destination appeal.
Identify opportunities to improve banquet profitability, event execution and cross‑selling between RED and The Josie.
Rebuild People & Culture
Assess structure, talent, procedures and recurring failures;
maintain a sequenced improvement plan with both General Managers.
Recruit, onboard, schedule, coach and retain F&B leaders and seasonal employees.
Re‑establish pre‑shifts, training plans, menu testing, quality checks, labour reviews and manager handovers.
Set clear goals, provide direct feedback, recognize strong performance and address performance concerns promptly.
Build product knowledge, sales confidence, responsible service, food safety and leadership capability.
Create a respectful, inclusive workplace with strong communication and sustainable management coverage.
Build leadership depth at each property, ensuring capable managers are empowered to run day‑to‑day operations independently.
Develop shared training standards, leadership development opportunities and seasonal staffing strategies where appropriate.
Work with Human Resources to improve recruitment, retention, employee engagement and succession planning across both operations.
Financial Controls Safety and Asset Care
Manage revenue and expenses to budget and forecast, with close attention to labour, food cost, beverage cost and waste.
Review daily sales, discounts, voids, promotions, gratuities, cash, payment activity and operating variances.
Maintain purchasing, receiving, storage, inventory, recipe, portion and point‑of‑sale controls.
Lead budgeting, forecasting, month‑end reporting, capital planning and corrective action for assigned areas.
Ensure compliance with food safety, liquor service, employment, accessibility, privacy, fire and occupational safety requirements.
Protect outlets, kitchens, equipment, smallwares and inventories through disciplined maintenance and asset stewardship.
Maintain separate departmental budgets, financial reporting and performance measures for RED Mountain Resort and The Josie Hotel.
Work with Finance to establish transparent and appropriate allocation of shared costs, labour and purchasing between the two businesses.
Identify opportunities for consolidated procurement, improved supplier pricing and operational efficiencies.
Partner with Engineering and Finance to prioritize deferred maintenance, equipment replacement and capital improvements across F&B operations.
Measures of Success
Guest satisfaction, online sentiment, complaint recurrence, recovery time, service timing and quality consistency.
Outlet and banquet revenue, covers, average cheque, menu mix, upselling and event conversion.
Labour productivity, overtime, food cost, beverage cost, waste, inventory accuracy and departmental profitability.
Health inspection, food safety, responsible service, cash control, inventory and workplace safety performance.
Leadership stability, seasonal staffing readiness, retention, attendance, training completion and internal development.
Completion of agreed rebuild milestones and reduction in repeat service, product and control failures.
Improvement in F&B profitability at both RED Mountain Resort and The Josie Hotel, measured independently.
Demonstrable purchasing savings and operating efficiencies achieved through appropriate shared services.
Growth in banquet, wedding, group and special event revenue across both properties.
Successful development of a stable management structure capable of supporting two distinct F&B operations.
Key Knowledge, Skills And AbilitiesEducation
Post‑secondary education in business administration, hospitality, tourism, culinary arts, or a related field is preferred;
equivalent relevant experience will be considered.
Additional hospitality, food safety, or responsible beverage service education or certification is an asset.
Experience
Seven or more years of progressive F&B leadership experience, preferably including senior management responsibility within a full‑service hotel, resort or multi‑outlet hospitality operation.
Experience leading multiple outlets and supervising managers or supervisors across culinary, service, bar and event operations.
Demonstrated experience with budgets, forecasting, labour management, inventory control, menu costing and pricing, and improving financial performance.
Experience with point‑of‑sale systems and scheduling, inventory, reservation, event and other business software.
Experience overseeing both hotel F&B operations and high‑volume casual dining or resort outlets is strongly preferred.
Demonstrated success improving under‑performing operations, developing management teams and implementing sustainable operating standards.
Experience with banquets, weddings, conferences and group business is strongly preferred.
Experience with Marriott or another internationally branded hotel is an asset.
Physical And Other Requirements
Ability to meet the physical demands of an active resort and hotel environment, with reasonable accommodation where required.
Ability to safely access on‑mountain operations as required;
skiing or snowboarding proficiency is an asset where relevant to the role.
Serving It Right and FoodSafe certifications are required, or must be obtained within the timeframe set by the employer.
Ability to work on property with flexibility for mornings, evenings, weekends, holidays, events and peak periods.
Ability to work regularly across both RED Mountain Resort and The Josie Hotel.
Skills And Abilities
Strong interpersonal, written and verbal communication skills, including the ability to communicate professionally with guests, employees, suppliers and regulatory agencies.
Proven leadership, team‑building, coaching and conflict‑resolution skills;
able to bring teams together and work effectively across departments.
Strong financial, budgeting, analytical and business planning skills, with the ability to interpret results and maximize sales and profitability.
Knowledge of restaurant and bar service, culinary operations, event execution, beverage programs, food safety and responsible liquor service.
Strong organizational skills with the ability to make timely decisions, prioritize, manage competing demands and remain composed in a high‑pressure environment.
Strong computer skills, including Microsoft Office, Google products, point‑of‑sale systems and resort‑specific software.
Professional, approachable, adaptable and solutions‑focused, with sound judgment and consistent follow‑through.
Ability to balance the needs of two distinct hospitality businesses, build consensus among multiple stakeholders and identify practical opportunities for collaboration and shared services.
Strong commercial acumen, with the ability to develop revenue opportunities while maintaining disciplined cost controls.
Performance Expectations
Consistent guest satisfaction, service quality, complaint resolution and distinctive dining experiences across RED Mountain Resort and The Josie Hotel.
Achievement of outlet and event revenue targets, covers, average cheque, sales mix, event conversion and progress against forecast.
Improved departmental profitability at both properties, including labour productivity, food and beverage costs, waste and inventory accuracy.
Consistent food safety, responsible service, cash and inventory controls, workplace safety and applicable hotel brand standards.
Development of strong, accountable management teams at both properties, including seasonal staffing readiness, retention, attendance, training and succession planning.
Identification and implementation of shared purchasing, supplier, staffing and operational efficiencies, with measurable cost savings where appropriate.
Growth in banquet, wedding, group and special event revenue through coordinated programming and cross‑property opportunities.
Completion of agreed operational improvements, including measurable progress against established priorities and timelines, and reduction in recurring service, product and control issues.
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