The Josie Hotel Rossland
4306 Red Mountain Rd
Rossland, BC V0G1Y0, CAN

Description

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team leader to join us on our Food & Beverage Team . We are committed to providing you with:

- Competitive wages – An annual salary of $120,000
- An exceptional benefit plan for eligible associates & your family members
- RRSP matching program (for eligible associates)
- Flexible scheduling to allow you to focus on what is important to you
- Discounts with our Crescent-managed properties in North America for you & your family members
- Discounts with Marriott properties globally for you & your family members
- Eligible associates will receive a seasonal ski pass benefit
- The opportunity to work at a luxury ski-in/ski-out resort, experience an incredible winter season, and be part of the vibrant community at RED Mountain

POSITION SUMMARY
The Director of Food & Beverage leads the dining and beverage experience across RED Mountain Resort and The Josie Hotel, from mountain dining and après-ski to upscale restaurant service, weddings and special events.

This hands‑on leadership role brings people, service and operations together to create memorable guest experiences, grow the business and build strong teams. The Director will help shape the future of both properties by strengthening standards, developing talent and finding opportunities to work smarter together while preserving each property's unique character.

MAJOR RESPONSIBILITIES

Top Priorities

- Stabilize daily F&B; operations and establish clear management routines across both RED Mountain Resort and The Josie Hotel.
- Deliver consistent service, culinary quality, atmosphere and cleanliness across every outlet and event, while respecting the different service expectations of mountain dining and an upscale boutique hotel.
- Build an accountable F&B; leadership team and a reliable seasonal workforce.
- Improve revenue, average cheque, labour productivity, cost of sales and departmental profitability.
- Strengthen collaboration among Culinary, Service, Banquets, Sales, Events, Rooms and Finance.
- Create a positive team culture focused on standards, communication, safety and development.
- Build relationships with Rossland producers, suppliers, partners and the local community.
- Identify shared purchasing, staffing, training, supplier and operational efficiencies across both businesses.
- Develop a cohesive F&B; strategy that strengthens the overall RED destination experience while maintaining the distinct positioning of each outlet.

Food and Beverage Leadership

- Lead the F&B; business plan, budget, forecast, service strategy and operating priorities for both businesses, with separate financial accountability and reporting for each.
- Lead daily and weekly meetings covering forecasts, staffing, reservations, events, product and guest feedback.
- Set clear accountability for restaurant, lounge, banquet, culinary, stewarding and beverage leaders.
- Provide timely operating updates, risks, results and recommendations to the respective General Managers and senior leadership.
- Establish a clear management structure and delegation of responsibilities to ensure both businesses receive consistent leadership and operational oversight.
- Work closely with both General Managers to align priorities, resources, budgets and guest experience standards.

Guest Experience and Outlet Operations

- Set and inspect standards for greeting, seating, service sequence, menu knowledge, timing, billing and farewell.
- Review reservations, covers, groups, events, occupancy, weather and mountain activity to plan each service.
- Resolve significant guest concerns, authorize appropriate recovery and correct recurring causes.
- Maintain robust outlet presentation, music, lighting, uniforms, cleanliness, equipment and opening and closing controls. <

📌 Director of Food (Rossland)
🏢 The Crescent Hotels Group
📍 Rossland