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. 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. Food & Beverage Team. Competitive wages – An annual salary of $120,000An exceptional benefit plan for eligible associates & your family membersRRSP matching program (for eligible associates)Flexible scheduling to allow you to focus on what is key to youDiscounts with our Crescent-managed properties in North America for you & your family membersDiscounts with Marriott properties globally for you & your family membersEligible associates will receive a seasonal ski pass benefitThe 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 MountainPOSITION SUMMARYThe 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 RESPONSIBILITIESTop PrioritiesStabilize 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.
Strengthen collaboration among Culinary, Service, Banquets, Sales, Events, Rooms and Finance.
Develop beverage, menu, event and après-ski programs.
Build relationships with Rossland producers, suppliers, partners and the local community.
Identify shared purchasing, staffing, training, supplier and operational efficiencies across both businesses.
Food and Beverage LeadershipLead the F&B; business plan, budget, forecast, service strategy and operating priorities for both businesses, with separate financial accountability and reporting for each.
Maintain visible leadership during peak periods, special events, après-ski and service recovery.
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 OperationsSet 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.
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 PartnershipPartner 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.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 PerformanceLead F&B; execution for meetings, weddings,

📌 Food Service Operations Manager, Seasonal (Canada)
🏢 The Crescent Hotels Group
📍 Canada