<p><b>What we offer:</b><b></b></p>
<ul>
<li>Grow within one of Montréal’s most reputable
luxury hotels</li>
<li>Exciting opportunities for advancement within
Artifact Group</li>
<li>Competitive benefits package, including life,
disability, medical, and dental insurance (partially employer-paid)</li>
<li>Employer contribution to a retirement plan (RRSP)</li>
<li>Employee wellness and recognition programs</li>
<li>Continuous learning and professional development
opportunities</li>
<li>Exceptional
travel discounts (Hilton & Artifact Group)</li>
<li>
And so much more to discover! </li>
</ul>
<p><b>Rôle et mission</b></p>
<p>Reporting directly to the <b>General Manager</b>, the <b>Director
of Food & Beverage Operations</b> is responsible for the planning,
supervision, and optimization of all hotel food and event services, including banquets
and special events, in-room minibar operations, guest amenities and VIP
services, catering services. You act as the conductor of
the F&B operations, ensuring the quality, consistency, and profitability of
every dining and event experience offered to our guests.</p>
<p><b>Key Responsibilities</b></p>
<p><b>1. Operational Planning and Organization</b></p>
<ul>
<li>Develop,
implement, and update action plans for banquets, minibar, amenities, and catering
departments.</li>
<li>Plan
to staff, equipment, products, and service needs according to events,
occupancy, and budget forecasts.</li>
<li>Work
closely with other hotel departments to ensure seamless daily operations
and service continuity.</li>
<li>Ensure
compliance with health, safety, and hygiene standards throughout all work
areas.</li>
</ul>
<p> </p>
<p><b>2. Human Resources Management</b></p>
<ul>
<li>Lead,
coach, and motivate your team (Banquet Captains, Minibar Attendants,
Service Staff, etc.).</li>
<li>Partner
with HR to support recruitment, onboarding, and continuous training.</li>
<li>Schedule
and allocate resources based on business levels and seasonality.</li>
<li>Evaluate
individual and team performance, recognize achievements, and foster talent
growth.</li>
<li>Maintain
positive labor relations and a respectful, collaborative work environment.</li>
</ul>
<p> </p>
<p><b>3. Financial and Material Management</b></p>
<ul>
<li>Participate
in the annual F&B budget preparation and financial follow-up
(revenues, costs, margins, investments).</li>
<li>Control
labor, food, beverages, supply, and maintenance costs.</li>
<li>Optimize
the use of operational resources and ensure rigorous inventory management.</li>
<li>Negotiate
with suppliers and ensure contract compliance.</li>
<li>Monitor
performance indicators and identify continuous improvement and innovation
opportunities.</li>
</ul>
<p><b>4. Marketing and Business Development</b></p>
<ul>
<li>Collaborate
with the Sales & Marketing team to strategically position banquet and
catering offerings.</li>
<li>Contribute
to the creation of unique culinary experiences and menu concepts tailored
to both corporate and leisure clientele.</li>
<li>Analyze
market trends, competition, and opportunities for revenue growth.</li>
</ul>
<p><b>5. Guest Service and Representation</b></p>
<ul>
<li>Represent
the department in meetings with internal and external clients (banquets,
events, partners).</li>
<li>Oversee
service quality and proactively handle guest concerns or complaints.</li>
<li>Maintain
strong relationships with corporate clients and event partners.</li>
<li>Ensure
a seamless and memorable guest experience from booking to event execution.</li>
</ul>
<p><b>Working Conditions</b></p>
<ul>
<li>Flexible
schedule including evenings, weekends, and holidays, based on business
needs.</li>
</ul>
Interested?
Apply to this job
