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 important 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, 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.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.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 strong communication and sustainable management coverage.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 CareManage revenue and expenses to budget and forecast, with close attention to labour, food cost, beverage cost and waste.Ensure compliance with food safety, liquor service, employment, accessibility, privacy, fire and occupational safety requirements.Protect outlets, kitchens, equipment, smallwares and inventories through disciplined maintenance and asset stewardship.Maintain separate departmental budgets, financial reporting and performance measures for RED Mountain Resort and The Josie Hotel.Partner with Engineering and Finance to prioritize deferred maintenance, equipment replacement and capital improvements across F&B; operations.Measures of SuccessGuest satisfaction, online sentiment, complaint recurrence, recovery time, service timing and quality consistency.Labour productivity, overtime, food cost, beverage cost, waste, inventory accuracy and departmental profitability.Health inspection, food safety, responsible service, cash control, inventory and workplace safety performance.Leadership stability, seasonal staffing readiness, retention, attendance, training completion and internal development.Completion of agreed rebuild milestones and reduction in repeat service, product and control failures.Improvement in F&B; profitability at both RED Mountain Resort and The Josie Hotel,



measured independently.Successful development of a reliable management structure capable of supporting two distinct F&B; operations.Key Knowledge, Skills and AbilitiesEducationPost-secondary education in business administration, hospitality, tourism, culinary arts, or a related field is preferred; Additional hospitality, food safety, or responsible beverage service education or certification is an asset.ExperienceSeven or more years of progressive F&B; leadership experience, preferably including senior management responsibility within a full-service hotel, resort or multi-outlet hospitality operation.Experience leading multiple outlets and supervising managers or supervisors across culinary, service, bar and event operations.Demonstrated experience with budgets, forecasting, labour management, inventory control, menu costing and pricing, and improving financial performance.Experience with point-of-sale systems and scheduling, inventory, reservation, event and other business software.Experience overseeing both hotel F&B; operations and high-volume casual dining or resort outlets is strongly preferred.Demonstrated success improving underperforming operations, developing management teams and implementing sustainable operating standards.Experience with Marriott or another internationally branded hotel is an asset.Physical and Other RequirementsAbility to meet the physical demands of an active resort and hotel environment, with reasonable accommodation where required.skiing or snowboarding proficiency is an asset where relevant to the role.Serving It Right and FoodSafe certifications are required, or must be obtained within the timeframe set by the employer.Ability to work on property with flexibility for mornings, evenings, weekends, holidays, events and peak periods.Ability to work regularly across both RED Mountain Resort and The Josie Hotel.Skills and AbilitiesStrong interpersonal, written and verbal communication skills, including the ability to communicate professionally with guests, employees, suppliers and regulatory agencies.Proven leadership, team-building, coaching and conflict-resolution skills; Strong financial, budgeting, analytical and business planning skills, with the ability to interpret results and maximize sales and profitability.Knowledge of restaurant and bar service, culinary operations, event execution, beverage programs, food safety and responsible liquor service.Strong organizational skills with the ability to make timely decisions, prioritize, manage competing demands and remain composed in a high-pressure environment.Strong computer skills, including Microsoft Office, Google products, point-of-sale systems and resort‑specific software.Ability to balance the needs of two distinct hospitality businesses, build consensus among multiple stakeholders and identify practical opportunities for collaboration and shared services.Strong commercial acumen, with the ability to develop revenue opportunities while maintaining disciplined cost controls.Performance ExpectationsConsistent guest satisfaction, service quality, complaint resolution and distinctive dining experiences across RED Mountain Resort and The Josie Hotel.Improved departmental profitability at both properties, including labour productivity, food and beverage costs, waste and inventory accuracy.Consistent food safety, responsible service, cash and inventory controls, workplace safety and applicable hotel brand standards.Development of strong, accountable management teams at both properties, including seasonal staffing readiness, retention, attendance, training and succession planning.Identification and implementation of shared purchasing, supplier, staffing and operational efficiencies, with measurable cost savings where appropriate.Growth in banquet, wedding, group and special event revenue through coordinated programming and cross-property opportunities.Completion of agreed operational improvements, including measurable progress against established priorities and timelines, and reduction in recurring service, product and control issues.Source: Crescent Hotels & Resorts #

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