Food & Beverage Director

Description:

Cabot Cape Breton, a world-renowned resort located along the stunning coast of Cape Breton, is seeking a highly motivated and visionary Director of Food & Beverage to lead and elevate its culinary and service operations. With two world-class golf courses, luxurious accommodations, and a diverse range of upscale dining venues, Cabot is committed to delivering unmatched guest experiences.

In this strategic leadership role, the Director will oversee all food and beverage operations across the property, encompassing four on-site restaurants, in-room dining, bar and recreation outlets, convenience provisions, private dinners, and on-course F&B services. This is an exceptional opportunity for a passionate leader to create a high-performing team culture, drive innovation, and make a lasting impact on both guest satisfaction and business performance.

Core Responsibilities:

• Leadership & Oversight: Direct the full spectrum of food and beverage operations, ensuring seamless delivery of service across all outlets including restaurants, bars, in-room dining, and private events.

• Team Development: Inspire, coach, and grow a diverse F&B team with a focus on engagement, recognition, and continuous learning.

• Guest Experience: Champion a guest-centric culture, personally interact with guests, and utilize post-visit feedback to drive improvements.

• Financial Management: Lead departmental budgeting and financial performance tracking, optimizing expenses and revenues while upholding service excellence.

• Compliance & Safety: Maintain impeccable cleanliness, hygiene, and food safety standards throughout all F&B operations.

• Supplier Relations: Establish and manage strong vendor relationships, negotiate pricing and contracts, and ensure timely delivery of premium-quality goods.

• Menu & Beverage Innovation: Partner with culinary leaders to craft exceptional menus, curated wine lists, and innovative cocktails tailored to Cabot's luxury clientele.

• Cross-Functional Collaboration: Work closely with the Executive Team to align F&B goals with broader resort objectives and ensure consistent communication across departments.

Qualifications:

• Minimum 5 years of leadership experience in multi-outlet F&B operations, preferably in luxury hospitality or fine dining.

• In-depth knowledge of inventory management, service standards, health & safety compliance, and cost controls.

• Demonstrated success in improving guest satisfaction and team performance.

• Advanced organizational and multitasking skills with the ability to thrive in a fast-paced, high-pressure environment.

• Proficiency in MS Office, POS systems, and inventory management software.

• Strong interpersonal, communication, and team-building capabilities.

Physical Requirements:

• Ability to stand, walk, and move for extended periods.

• Willingness to work long and flexible hours.

• Ability to lift up to 50 pounds occasionally and 25 pounds frequently.

• Comfortable with stairs, ramps, kneeling, pulling, and pushing when necessary.