Job Description

Job Title: Director of Restaurants and Bars
Division: F&B Restaurants and Bars
Department: Food and Beverage
Role Summary
The Director of Restaurants and Bars works directly with the Chief Executive Officer or as assigned and across all departments to establish, foster, position, and reinforce a positive cultural work environment. This role is responsible for developing and implementing a comprehensive and integrated food and beverage plan for the Restaurants and Bars which supports and fosters the broader strategic and business plans for the Food and Beverage Outlets and Culinary offerings. This role will play an integral part in the development, execution and support of the long-term food and beverage strategic plan to support driving revenue.
Responsibilities

• Oversee the successful operations of Food and Beverage outlets including The Lake Club, Beach Club, Pier, and Golf Operations
• Provide leadership and direction to department managers including Food and Beverage and Culinary leaders
• Ensure robust, diverse and interesting food and beverage menus and promotions together with engaging and exciting events and activities
• Responsible for achieving the highest standards of facilities, products and services rendered to homeowners, guests and employees
• Organize, establish and implement food and beverage and culinary initiatives to keep homeowners and guests interested and engaged
• Monitor the ordering and receiving for all divisional products and supplies to ensure proper quality, quantity, price and safety on all purchases
• Foster the development, implementation and assessment of resort food and beverage and culinary offerings, including bar and cocktail programs
• Establish and maintain open, collaborative relationships with food and beverage team and resort leaders
• Provide guidance and direction, including setting and monitoring performance standards
• Coach and support food and beverage leadership team to effectively manage food and beverage costs and variable controllable expenses
• Develop a food and beverage strategy that is aligned with the brand's business strategy and lead its execution, collaborating work with our Marketing and Communications team
• Develop an annual business plan to meet the resort's strategic objectives in the areas of customer satisfaction and fiscal responsibility
• Develop annual operating and capital budgets and oversight of the divisional budgets
• Monitor and act as necessary to ensure that budget's revenue and expense goals are attained
• Provide the leadership, vision and direction to bring together and prioritize the Food and Beverage goals in a way that will be efficient and effective
• Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
• Maintain service standards and enhance quality of service and offerings in partnership with leadership team
• Establish challenging, realistic, and obtainable goals to guide operations and performance
• Focus on maintaining profit margins without compromising guest or employee satisfaction
• Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities
• Ensure that all legal requirements are consistently adhered to in licensing including alcohol purchase, storage, service of and inventory control measures are monitored and controlled
• Ensure that regular, on-going communication occurs in all areas of food and beverage
• Stay aware of market trends and introduce new food and beverage products and concepts to exceed customer expectations, generate increased revenue and ensure a competitive position in the market
• Monitor the actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
• Develop relationships with key suppliers, in alignment with business plan
• Coach and develop associates through career development and advancement opportunities
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Functional Leadership

• Provide oversight of food and beverage functions to assure effective deployment of workforce productivity services, systems and practices
• Drive cultural implementation while building employee engagement
• Work in the strictest sense of privacy and confidence. This includes, but not limited to, employment records, personal and business information related to the organization's business practices and plans
• Provide effective leadership, when necessary, and common vision for leadership and employees; access and recommend employee training and development; evaluating employee performance, when necessary, ensuring high employee morale
• Develop an annual business plan to meet the Resort's strategic objectives in the areas of customer satisfaction and fiscal responsibility
• Attend meetings as employee liaison when required. Perform special assignments as requested by the Chief Executive Officer
• Help plan and approve marketing and promotion activities relating to food and beverage operations
• Provide leadership, policies, procedures and processes to control and reduce operating expenses while maintaining efficiencies and providing comfortable and convenient environments
• Establish and maintain open, collaborative relationships with leadership including all resort teams
• Ensure exhaustive benchmarking, program and menu engineering and development processes are in place and active to safeguard value focused offerings
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
• Act as the liaison for the Health Department Inspectors for respective areas
• Ensure that all legal requirements are consistently adhered to in licensing including alcohol purchase, storage and service for respective areas
• Must be available to deal with inquiries or issues directly
• Ensure responsibility and control of all division assets, production and service-related equipment and material to continue the operation sufficiently

Financial:

• Oversight of the operating and capital budgets
• Prepare regular and requested financial reports
• Develop annual operating and capital budget
• Monitor and act as necessary to ensure that the budget's revenue and expense goals are attained
• Monitor the results of operations compared to the budget monthly
• Follow the Resort's procedures on obtaining quotes, purchasing procedures, contract negotiations, and accounts payable procedures
• Work with Finance to ensure high standards in budget processes and expense controls

Personal and Professional Development

• Stay current on technology, continuous education in food and beverage practices and keep management methods up-to-date so the resort benefits from continuous improvement
• Maintain a network of industry contacts
• Regularly attend educational conferences and seminars
• Stay abreast of trends and competition to ensure the resort is aware of new and improved technology, products, services

Requirements

• Degree or diploma in hotel and restaurant management or related major
• 5 years' experience in the food and beverage, culinary or related professional area
• 2 years' experience in a comparable position in a luxury environment an asset
• International Wine Education Guild (IWEG) or the Wine & Spirit Education Trust (WSET) levels 1 and 2 will be considered an asset
• Smart Serve certification
• Comprehensive knowledge of fine food, wine and service
• Excellent guest service and problem resolution skills
• Must possess excellent customer service skills
• Must be computer literate. Previous experience with Maestro will be considered an asset
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

Working Conditions

• Must be able to work flexible hours including evenings, weekends and holidays
• Required to move, lift, carry, pull and place objects weighing less than or equal to 25 pounds without assistance
• Stand, sit or walk for an extended period or for an entire shift
• Reach overhead and below the knees, including bending, twisting and pulling

Skills Required