Additional Information:
This hotel is owned and operated by an independent franchisee,
New Castle Hotels, LLC. The franchisee is a separate
company and a separate employer from Marriott International, Inc. The franchisee
solely controls all aspects of the hotel’s employment policies and practices,
including hiring, firing, discipline, staffing, compensation, benefits, and all
other terms and conditions of employment. If you accept a position at
this hotel, you will be employed by a franchisee and not by Marriott
International, Inc.
Lead One of Halifax’s Leading Hotel Food & Beverage Operations
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The Westin Nova Scotian is seeking an accomplished
and passionate Director of Food & Beverage to lead one of the hotel's
largest and most dynamic departments. As a member of the Executive Committee,
you will provide strategic leadership for all food and beverage operations,
including our signature restaurant, banquet and conference services, catering,
in-room dining, culinary team, stewarding and employee cafeteria. This is
an exciting opportunity for a hospitality leader passionate about exceptional
guest experiences, developing high-performing teams and delivering outstanding
financial results.
The successful candidate
is a hands-on leader who is equally comfortable engaging with guests during busy
service, coaching department leaders, collaborating with the Executive Chef
and Restaurant Manager on menu development, reviewing financial performance
and developing strategies to grow revenue.
You understand that exceptional guest experiences, engaged associates and sound
business decisions go hand in hand.
Key
Responsibilities
• Provide overall
leadership and strategic direction for all Food & Beverage operations while
ensuring exceptional guest satisfaction, operational excellence, and financial
performance.
• Recruit,
hire, train, coach, mentor, and develop managers, supervisors, and associates,
fostering a culture of accountability, teamwork, and continuous
improvement.
• Develop
and manage departmental budgets, forecasts, and business plans while monitoring
labour costs, food and beverage costs, inventory levels, and operating expenses
to maximize profitability.
• Work closely with the Executive Chef, Restaurant Manager, and Sales &
Catering team to develop innovative menus, beverage programs, promotions,
and guest experiences that reflect current market trends and drive
revenue.
• Ensure
restaurant, banquet operations, catering services, and in-room dining
consistently deliver exceptional service while maintaining Marriott brand
standards and quality expectations.
• Maintain a visible presence throughout the operation,
interacting with guests and associates, resolving concerns promptly,
and identifying opportunities for continuous improvement.
style="font-style:normal; font-weight:400"> • Monitor departmental performance
through financial reporting, forecasting, and key performance indicators,
implementing action plans where necessary.
