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