Overview

The Director of Food & Beverage is responsible for overseeing the direction of the Enercare Centre's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the  team including event planning support, scheduling,, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, and operational/personnel support to ensure the smooth running of all food outlets and events.

The Director of Food & Beverage is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule which requires evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role pays an annual salary of $95,000 CAD - $105,000 CAD.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until November 7, 2025. 

Responsibilities

• Responsible for coordinating and supervising the work of staff to include creating a positive work environment for all staff members
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• Minimum of 5-7 years experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler’s card and alcohol service permit as required by Provincial government
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Ability to supervise staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
• Possess valid food handling certificate if required by state and federal regulations