Food & Beverage Director bei Easton's Group of Hotels

Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and more 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees.

If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice.

The Easton's team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.

About the Hotel 

The Westin Toronto Airport is located near YYZ airport, it features a Westin WORKOUT® Fitness Studio, heated indoor pool, and dining options like Atmosphere and Crosswind’s Bar and Grill along with an express Starbucks coffee and grab-and-go stand. As part of Easton’s Group of Hotels, our team is deeply involved in community events, valuing the wellbeing of each member as much as our guests.

Benefits

• Health, Vision, and Dental Coverage
• Employee Social Events
• On-Site Parking
• Deferred Profit-Sharing Plan
• RRSP
• Onsite Westin WORKOUT® Fitness Studio
• Career Development
• Discounted Associate Meals
• Hotel Discounts at Marriott Properties worldwide
• Education Reimbursement

Job overview

Manages food and beverage operations to ensure quality service and standards while delivering a unique guest experience.  Ensure compliance with all federal, provincial, and local regulations concerning health, safety, or other requirements.

Duties and Responsibilities

Financial Returns: 

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs. 
•  In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. 
• Ensure all credit and financial transactions are handled securely. 

People: 

• Manage day-to-day staffing requirements, plan, and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. 
• Educate and train all team members in compliance with federal, provincial, and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. 

Guest Experience: 

• Ensure all food and beverage equipment is in proper operational condition and is cleaned regularly. 
• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs. 
• Establish and achieve quality and guest satisfaction goals. Respond courteously and promptly to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. 

Responsible Business: 

• Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with the Executive Chef. 
• Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. 
• Ensure the security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste. 
• Perform other duties as assigned. May also serve as the manager on duty.

QUALIFICATIONS AND REQUIREMENTS

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience or an equivalent combination of education and experience. 
• Bachelor’s degree/higher education qualification in Hotel Management, culinary arts, or related field preferred. 
• Must speak fluent English. 
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.