Director of Food & Beverage

Lead One of Halifax’s Leading Hotel Food & Beverage Operations

The Westin Nova Scotian is seeking an accomplished and passionate Director of Food & Beverage to lead one of the hotel’s largest and most dynamic departments. As a member of the Executive Committee, you will provide strategic leadership for all food and beverage operations, including our signature restaurant, banquet and conference services, catering, in-room dining, culinary team, stewarding and employee cafeteria. This is an exciting opportunity for a hospitality leader passionate about exceptional guest experiences, developing high-performing teams and delivering outstanding financial results.

The successful candidate is a hands-on leader who is equally comfortable engaging with guests during busy service, coaching department leaders, collaborating with the Executive Chef and Restaurant Manager on menu development, reviewing financial performance and developing strategies to grow revenue. You understand that exceptional guest experiences, engaged associates and sound business decisions go hand in hand.

Key Responsibilities

• Provide overall leadership and strategic direction for all Food & Beverage operations while ensuring exceptional guest satisfaction, operational excellence, and financial performance.

• Recruit, hire, train, coach, mentor, and develop managers, supervisors, and associates, fostering a culture of accountability, teamwork, and continuous improvement.

• Develop and manage departmental budgets, forecasts, and business plans while monitoring labour costs, food and beverage costs, inventory levels, and operating expenses to maximize profitability.

• Work closely with the Executive Chef, Restaurant Manager, and Sales & Catering team to develop innovative menus, beverage programs, promotions, and guest experiences that reflect current market trends and drive revenue.

• Ensure restaurant, banquet operations, catering services, and in-room dining consistently deliver exceptional service while maintaining Marriott brand standards and quality expectations.

• Maintain a visible presence throughout the operation, interacting with guests and associates, resolving concerns promptly, and identifying opportunities for continuous improvement.

• Monitor departmental performance through financial reporting, forecasting, and key performance indicators, implementing action plans where necessary.