Director of Food and Beverage

The Director of Food and Beverage is a senior executive leader responsible for the strategic vision, operational leadership, and financial performance of all food and beverage operations across Hotel Arts Group. This role oversees a diverse portfolio of restaurants, lounges, banquet and catering including off-site and institutional locations. Ensuring best-in-class guest experiences while driving profitability, innovation, and brand alignment.

The ideal candidate is a dynamic hospitality professional with a passion for culinary-driven concepts, exceptional service, and people development. This role partners closely with executive leadership, culinary teams, and hotel operations to elevate Hotel Arts Group’s reputation as a leader in Calgary’s hospitality landscape.

Duties and Responsibilities:

• Develop and execute a comprehensive food and beverage strategy aligned with Hotel Arts Group’s brand vision and business objectives.
• Champion creativity, innovation, and service excellence across all food and beverage outlets.
• As an Executive team member participate collaboratively and collectively to ensure the Hotel Arts Group is meeting all its strategic objectives
• Ensure all food and beverage offerings reflect market trends, guest expectations, and brand standards.

• Oversee daily operations of all restaurants, lounges, banquets, catering, and in-room dining.
• Establish and maintain consistent operating procedures, service standards, and quality controls.
• Drive operational efficiencies while maintaining exceptional food quality, presentation, and service.
• Ensure strong collaboration between culinary, service, sales, and hotel operations teams.
• Develop, manage, and achieve annual operating budgets and financial forecasts.
• Drive revenue growth through menu engineering, pricing strategies, promotions, partnerships, holiday offerings and special events.
• Monitor and control labour, food, beverage, and operating costs to maximize profitability.
• Analyze financial and operational KPIs to guide strategic and operational decisions.
• Partner with the culinary team and operational leaders on menu development, seasonal programming, and concept evolution.
• Support innovative and market-leading beverage programs, including wine, cocktail, and non-alcoholic offerings.
• Ensure consistency and excellence across all culinary and beverage experiences.
• Recruit, develop, and lead a high-performing food and beverage leadership team.
• Foster an inclusive, engaging, and performance-driven culture.
• Provide coaching, mentorship, and professional development opportunities.
• Lead performance management, succession planning, and workforce planning initiatives.
• Elevate guest satisfaction through personalized service and attention to detail.
• Oversee banquet and event operations, ensuring flawless execution of weddings, corporate events, and special functions.
• Build and maintain strong relationships with key clients, partners, and repeat guests.

• Ensure compliance with all Alberta health regulations, liquor legislation, workplace safety standards, and company policies.
• Oversee food safety programs, responsible liquor service, and health and safety initiatives.
• Manage risk, incident reporting, and regulatory inspections.

• 7–10+ years of progressive leadership experience in food and beverage operations, preferably within luxury, boutique, or lifestyle hospitality environments.
• Proven experience overseeing complex or multi-outlet food and beverage operations.
• Strong financial acumen with demonstrated success in budgeting, forecasting, and cost control.
• Exceptional leadership, communication, and relationship-building skills.
• Passion for hospitality, culinary innovation, and guest experience.
• Post-secondary education in Hospitality Management, Business, or a related field.
• Experience with chef-driven, design-forward, or lifestyle hospitality concepts.
• Knowledge of the Calgary hospitality market.
• Advanced beverage or wine education is considered an asset.