ABOUT BHC:

Our vision is to enrich lives and inspire connection. Through intentional hospitality, we create extraordinary experiences to serve our colleagues, communities, and guests. Through impeccably designed spaces, quality-driven experiences, unwavering commitments to community and wellbeing, and a people-first approach, BHC will reimagine the art of hospitality by continually upholding a culture of excellence that challenges the status quo.

OUR VALUES:

· Own Your Integrity

· Act With Compassion

· Deliver Grace

· Serve With Excellence

· Strive For Wellbeing

· Embrace Humility

JOB DESCRIPTION:

This key leadership role requires a detailed, creative, experienced, and inspirational leader with exceptional interpersonal skills and high level of emotional intelligence to adjust to varied contexts and operation’s needs. Demonstrated hospitality and resort business acumen with a strong desire to succeed is a must, in order to achieve the ambitious targets that have been set. This position provides leadership and management of the Food & Beverage Division, by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel. The ideal candidate will work congruently to maintain and establish new trainings for all positions within the division, create a culture of accountability and inspire employees to be proactive and enhance service wherever needed. The successful candidate will oversee our Food & Beverage operation including all restaurant and bar venues as well as banquet and catering operations. As a member of the Planning Committee, the DOFB is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel Managing Director.

DUTIES & RESPONSIBILITIES:

· Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house, inclusive of directly overseeing all Food and Beverage teams. Inclusive of Culinary and Stewarding.

· Develop and recommend budgets, marketing plans and objectives and executes within those approved plans.

· Implement and maintain Food and Beverage sales and marketing programs.

· Direct and oversee development of colleagues.

· Hire, train, empower, coach and counsel, performance, and salary reviews.

· Direct the implementation of payroll, reports, forecasts, inventory and budget for food and beverage operations.

· Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.

· Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

· Implement procedures to increase guest and associate satisfaction.

· Exercise quality control for both food and beverage.

· Maintaining hotel standards of service and ensure their implementation.

· Performing daily walk-through to ensure full compliance with Department of Health regulations and hotel standards.

· Coach and counsel employees to reflect BHC service standards and procedures.

REQUIRED SKILLS & EXPERIENCE:

· 6 years or more of progressive hotel Food and Beverage experience.

· Previous hotel pre-opening experience preferred.

· Service oriented style with professional presentations skills.

· At least 5 years’ experience in a senior role in a food and beverage environment.

· 2 years of experience as a Director of Food & Beverage in a luxury hotel required.

· Proven leadership skills.

· Experience implementing a new F&B concept.

· Hotel/Hospitality degree is an asset.

· Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.

· Clear concise written and verbal communication skills in English.

· Must be proficient in Microsoft Word and Excel.

· Must have excellent organizational, interpersonal and administrative skills.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

· Must have the ability to lift and carry objects of varying weights. This could range from light items like paperwork to heavier objects like boxes or equipment.

· Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

· The role may require extended periods of time on your feet, standing and walking, especially during peak restaurant times or events.

· The role requires extended periods of time sitting while working on a computer.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WHY WORK AT THE COOPER:

· Enjoy free meals in our employee café

· Paid Time Off based on hours worked, up to 16 days in your first year

· 8 Paid Public Holidays

· Wellness Reimbursement

· Up to 4.5% Company Match – Retirement Savings Plan

· Medical, Dental, Vision Insurance

· Flexible Spending Account

· Health Savings Account

· Employee Discounts for Hotel Restaurants

· Uniform Provided

· Flexible Schedules

· Colleague Events

· Friends and Family Discounts for Hotel Stays

The Cooper Hotel

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Director of Food & Beverage