1 Chef / Executive Chef job near Ottawa, Ontario, Canada

The Metcalfe Hotel delivers an understated luxury to world travelers by showcasing our rich building history and connecting to the current culture, community, and people that make Ottawa a lively 21st century capital city. Newly fully renovated and now part of the Gray Collection, our hotel is now entering a new era.

Cocotte Bistro is a refined yet casual take on an authentic French bistro, with a distinctly National Capital lens featuring Executive Chef Brett Arden’s classic yet contemporary approach to French bistro cuisine. Cocotte Bistro will also bet on bubbles by the glass, thoughtfully sourced ingredients, social hour specials and sharing items prepared and served en cocotte.

ROLE DESCRIPTION

The director will be responsible for ensuring a personalized and memorable guest experience for the restaurant as well as the banquet operations. They will also have the duty to transmit our passion for hospitality and service to their teams by focusing on the employee experience.

RESPONSIBILITIES:

• Responsible for managing the F&B operations including the restaurant, bar, room service and in-house event catering
• Responsible for achieving the highest level of guest satisfaction, eliciting guest feedback and resolving complaints with empathy and grace
• Work closely with the other hotel departments
• Hire, coach, develop and mentor all Food & Beverage employees; strive to achieve the highest level of employee satisfaction
• Lead, motivate and inspire teams in daily activities;
• Prepare weekly staffing schedules based on hotel and restaurant operations, while managing labour costs
• Conduct regular departmental meetings including daily meetings
• Maintain a high level of staff morale through open communication at all levels
• Establish and maintain departmental budgets and forecasts to achieve desired profitability
• Manage executive chef and ensure proper controls of food and kitchen labour costs
• Responsible for meeting industry standard success indicators
• Work with the Marketing team to develop and implement business strategies including promotions and menu development
• Work varying schedules to reflect business needs of the restaurant, hotel and banquets
• Ensure all company policies are followed with regards to financial transactions including payroll and inventory
• Work with Human Resources on recruitment, employee relations and performance management when required
• Follow Company policies and procedures
• Perform other duties and special projects as assigned

WINNING CHARACTERISTICS:

• Ability to present ideas and information in a concise and timely manner
• Analytical thinker and creative problem solver
• Ability to negotiate internal and external relationships
• Manage time well while prioritizing tasks
• Team player who can use consensus approach to decision making but is not afraid to push to implement creative ideas
• Excellent interpersonal skills
• Strong verbal and written communication skills
• Has sound understanding of current business technologies
• Ability to manage business relationships in person and at a distance

QUALIFICATIONS:

• Minimum of 5 years leadership experience in restaurants and F&B
• Hotel F&B experience an asset
• Strong financial acumen and knowledge in labour and food cost management
• Ability to motivate and inspire a team through leading by example
• Strong leadership and training skills
• Excellent communication skills
• Strong problem solving skills and ability to multi-task and work under pressure
• Must have ability to work within a team environment but also under minimal supervision
• Maintain a professional and positive attitude at all times
• Must be detail oriented with strong organizational skills
• Strong literacy skills both verbal and written
• Must be able to work evenings, weekends and holidays
• Bilingualism required
• Computer literacy (PMS, Excel, Word, internet, email, etc.)

Requirements

• Work Permit