Human Resources Manager At Restaurant jobs

About Us

Set against Vancouver Island’s rugged mountain landscape, The Westin Bear Mountain Resort & Spa, Victoria offers resort comfort, elevated hospitality, memorable dining experiences, meeting and event spaces, access to nature trails, wellness experiences, and Amatista Spa.

We are seeking an experienced, strategic, and hands on Director of Food & Beverage and Culinary Operations to lead the continued growth, structure, and performance of our food and beverage division.

About the Position

Reporting to the General Manager, the Director of Food & Beverage and Culinary Operations is responsible for the overall leadership, coordination, and performance of all food and beverage operations, including restaurant, bar and lounge, banquets and catering, in room dining, culinary operations, stewarding, service standards, guest satisfaction, financial performance, and team development.

This role provides senior leadership across both front of house and back of house operations, ensuring that service, culinary execution, menu planning, labour planning, cost control, promotions, training, and operational standards are aligned and consistently delivered across the property.

The successful candidate will work closely with the General Manager, culinary leadership, restaurant leadership, Sales, Events, Marketing, Finance, Human Resources, suppliers, and associates to support a coordinated, profitable, and brand aligned food and beverage operation.

The weekly work schedule will vary based on business levels and operational needs.

Key Responsibilities

• Lead and oversee all food and beverage operations, including restaurant, bar and lounge, banquets, catering, in room dining, culinary operations, and stewarding.
• Ensure all areas operate with clear structure, consistent standards, strong communication, and accountability.
• Support daily operations by ensuring leaders and teams have the schedules, tools, training, and resources needed to operate effectively.
• Monitor service quality, food quality, guest satisfaction, associate performance, and operational consistency.
• Oversee menu development, review, costing, pricing, implementation, and ongoing evaluation in collaboration with culinary leadership.
• Ensure menus align with guest expectations, seasonal opportunities, cost targets, operational capacity, and brand standards.
• Partner with Sales and Events to ensure banquet, group, and catering requirements are clearly communicated and successfully executed.
• Lead financial planning, budgeting, forecasting, labour productivity, revenue strategies, cost controls, and profitability targets in partnership with the General Manager and Finance.
• Monitor food cost, beverage cost, labour cost, inventory, purchasing, waste reduction, and operational expenses.
• Develop and support promotions, packages, events, and revenue generating initiatives in collaboration with Marketing, Sales, and Events.
• Lead the development, implementation, and review of SOPs, service standards, training materials, and operating procedures.
• Ensure compliance with food safety, liquor service, sanitation, workplace safety, employment standards, Marriott brand expectations, and company policies.
• Hire, train, coach, motivate, and develop food and beverage leaders and associates.
• Build a respectful, accountable, service focused, and collaborative culture across front of house and back of house teams.

Qualifications

• Minimum 5 years of progressive food and beverage leadership experience in a hotel, resort, restaurant, banquet, or comparable hospitality environment.
• Minimum 3 years of experience in a senior food and beverage leadership role preferred.
• Strong knowledge of restaurant, banquet, catering, in room dining, culinary, and stewarding operations.
• Experience overseeing both front of house and back of house operations is strongly preferred.
• Strong understanding of menu development, menu costing, inventory controls, labour planning, budgets, promotions, and cost control.
• Experience leading teams, developing SOPs, implementing training, and improving operational structure.
• Strong guest service, communication, leadership, organization, problem solving, and financial management skills.
• Valid Serving It Right certification required or ability to obtain prior to start.
• Valid Food Safe certification required or ability to obtain prior to start.
• Red Seal Certification or formal culinary training is considered an asset.
• Previous experience in a Marriott resort or full service major brand property is considered an asset.

Success Profile

The successful candidate will demonstrate strong food and beverage leadership, guest focus, operational discipline, financial acumen, collaboration, innovation, revenue growth, team development, and accountability.

Pay: $80,000.00-$90,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• On-site gym
• On-site parking
• Paid time off
• Vision care

Work Location: In person