The Josie Hotel Rossland4306 Red Mountain RdRossland, BC V0 G1 Y0, 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) Versatile 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 strong outlet presentation, music, lighting, uniforms, cleanliness, equipment and opening and closing controls. Partner with Rooms and Guest Services on VIPs, amenities, packages, special occasions and in‑house communication. Review guest feedback and online sentiment and turn findings into clear coaching and improvement actions. Ensure The Josie's F&B operations meet applicable Marriott Autograph Collection brand standards and guest expectations. Develop distinct service standards appropriate to each outlet, from casual mountain dining to elevated restaurant and hotel experiences. Culinary and Beverage Partnership Partner with culinary leaders on menu development, quality, consistency, food cost, production and kitchen execution. Ensure menus balance guest appeal, local identity, seasonality, operational capacity and financial return. Lead beverage strategy, pricing, purchasing, inventory, controls, supplier relationships and team education. Review menu mix, contribution, waste, yields, portioning and availability; act quickly on performance gaps. Coordinate menu and beverage changes with training, point‑of‑sale updates, marketing, signage and launch plans. Identify opportunities to leverage combined purchasing volumes, supplier agreements and beverage partnerships across RED and The Josie. Oversee the development of distinctive wine, cocktail and beverage programs appropriate to each property's positioning. Evaluate opportunities for shared culinary resources, menu development and operational efficiencies without compromising quality or service. Banquets Events and Commercial Performance Lead F&B execution for meetings, weddings, groups, seasonal activations and hotel events. Partner with Sales and Events on menus, pricing, service standards, labour, space use and event profitability. Review banquet event orders and ensure complete handoffs among Sales, Culinary, Service, Rooms and Engineering. Develop packages, promotions, signature events and local partnerships that grow demand and strengthen positioning. Track outlet and event revenue, covers, average cheque, pace, mix and conversion against forecast. Develop a coordinated wedding, conference, group and special events strategy across the resort and hotel, maximizing revenue opportunities for both businesses. Work with Sales, Marketing and Revenue Management to develop dining experiences, packages and activations that drive incremental visitation, guest spending and destination appeal. Identify opportunities to improve banquet profitability, event execution and cross‑selling between RED and The Josie. Rebuild People & Culture Assess structure, talent, procedures and recurring failures; maintain a sequenced improvement plan with both General Managers. Recruit, onboard, schedule, coach and retain F&B leaders and seasonal employees. Re‑establish pre‑shifts, training plans, menu testing, quality checks, labour reviews and manager handovers. Set clear goals, provide direct feedback, recognize strong performance and address performance concerns promptly. Build product knowledge, sales confidence, responsible service, food safety and leadership capability. Create a respectful, inclusive workplace with solid communication and sustainable management coverage. Build leadership depth at each property, ensuring capable managers are empowered to run day‑to‑day operations independently. Develop shared training standards, leadership development opportunities and seasonal staffing strategies where appropriate. Work with Human Resources to improve recruitment, retention, employee engagement and succession planning across both operations. Financial Controls Safety and Asset Care Manage revenue and expenses to budget and forecast, with close attention to labour, food cost, beverage cost and waste. Review daily sales, discounts, voids, promotions, gratuities, cash,

📌 Director Of Food & Beverage (Rossland)
🏢 The Crescent Hotels Group
📍 Rossland