Purpose: The Food and Beverage Director is responsible for all food and beverage production and service for Na'xid Pub, Café and H'ame Restaurant. The Food & Beverage Director will supervise the Executive Chef, Banquet Manager and other supervisors within the department. The Food and Beverage Director will also plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of the pub, café and the restaurant are consistently exceeded.

Essential Duties and Responsibilities:

· Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Create a culture of successful practices through stability and consistency.

· Provide direction for each profit center in line with goals of the business and hotel while developing and maintaining a unified operation.

· Provide an established standard of quality to be met and continuously improved.

· Set sales goals and milestones for management and provide the tools necessary to achieve them such as training and supply.

· Manage budget to ensure that sales and expense margins are met for each department.

· Work closely with Human Resources Manager to assess and fulfill staffing needs.

· Work directly with marketing to drive sales and promote our hotel and the services offered.

· Constantly monitor and resolve any issues regarding food and beverage services through procedure adjustment, training, and/or corrective action.

· Ensure all staff adhere to food and beverage policies and procedures.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Utilize interpersonal and communication skills to lead, influence, and kitchen staff.

· Advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.

· Provide and support service behaviors that are above and beyond for customer satisfaction and retention.

· Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Interact with guests to obtain feedback on food quality, presentation, and service levels.

· Identifies the developmental needs of kitchen staff/Apprentices and provide coaching, mentoring, and helping them to improve their knowledge or skills.

· All other duties as assigned by the manager

Education and/or Work Experience Requirements:

· Able to demonstrate excellent written and verbal communication in English.

· Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

· 5 Years Hospitality Management or equivalent Culinary university degree.

· Red Seal certification preferred.

· With a minimum of 3 years of experience in a similar capacity / function in a quality restaurant with strong background in Canadian food safety procedures and application.

Physical Requirements:

· Must be able to lift and carry up to 50 lbs

· Must be able to talk, listen and speak clearly.