Job Description
Innovative. Resilient. Guest-Obsessed. (And Always Two Steps Ahead.)
Sound like you? If you thrive on crafting unforgettable dining experiences, leading with passion, and turning challenges into wins – then we’ve got your dream role waiting!
Who We Are
SilverBirch Hotels & Resorts is one of Canada’s leading hotel management companies and manages a large portfolio of full-service, focused service and extended stay hotels across Canada. The company manages hotels operating under major franchise brands, such as Marriott and Hilton.
Hotel Halifax is re-branding to Delta Hotels by Marriott in 2026, and we need a dynamic Food and Beverage Operations Manager to guide our F&B team through this exciting transition! You’ll oversee the Restaurant & Bar, Grab and Go, and Banquet department, ensuring top-notch service, pursuing great revenues, managing finances, and fostering a safe and healthy environment for everyone.
Why You’ll Love Working with Us
Join a supportive team where innovation and teamwork thrive! We prioritize a people-first approach, contribute to the community, take green initiatives, and focus on career growth with ample opportunities. Enjoy a prime location in the heart of downtown Halifax, close to everything!
Competitive Compensation & Bonus: Performance-based Equitable Compensation Plan, Competitive and Achievable Incentive Plan, Generous Time Off, Comprehensive Insurance, RRSP Matching, Exclusive Hotel Discounts, etc.
Premium Perks: Complimentary covered parking, staff meals, F&B discounts, dry cleaning, and free access to our fitness center and pool.
Learning & Development: Career growth opportunities within SilverBirch and Marriott, plus access to our Learning Management System with over 3000 courses.
What You’ll Do
Achieve budget forecasts, revenue and profit goals.
Ensures quality service exceeds customer expectations by overseeing the staffing, training and day to day
activities of the Banquet, Restaurant and Bar operation.
Maximize productivity through proper budgeting, scheduling and cost control.
Direct, supervise and develop the Banquet, Grab and Go & Restaurant and Bar operation team members.
Ensure month-end procedures are completed, including inventories, costing and analysis.
Program and maintain point of sale system.
Ensure superior cleanliness and quality for the Banquet, Restaurant and Bar areas.
Monitor presentation of food product, review areas of concern with Executive Chef.
Addresses and follows up as necessary to all customer concerns on a timely basis.
Work with the Controller, Director of Operations and the General Manager on annual budget and ongoing
forecasts.
Maintain effective and positive Associate relations by conducting regular team meetings focusing on the goals of the hotel and F&B.
Recruit, train, and develop all Associates to ensure a high standard of service.
Ensure Associate development by completing semi-annual performance reviews.
Ensure that all Associates have obtained legislated training (serve it right).
Responsible for department payroll functions and accuracy of time and attendance approvals.
Train associates in fire procedures and health and safety awareness. Ensure all associates are completely familiarized with all Emergency procedures.
Keep Assistant Manager and Supervisor fully informed of all problems or unusual matters of significance.
Establishment of operational policies, procedures, standards and training manuals as it relates to all F&B operations.
Other related duties as assigned.
How You Excel
A passion for delivering outstanding customer service.
A degree or diploma in Restaurant or Hotel Management, or an equivalent combination of education and experience.
A minimum of 5 years of progressive experience in F&B operations. At least 2–3 years in a managerial role within a high-volume F&B environment.
Valid ProServe and Serve it Right certifications.
Standard First Aid and CPR certification (or willingness to complete training, which will be provided).
Strong knowledge of food and beverage operations, products, and industry best practices.
Exceptional communication, leadership, team-building, and interpersonal skills.
Proven ability to lead and manage a large team of associates and supervisors.
Experience with point-of-sale systems; programming knowledge considered a strong asset.
Demonstrated success in driving revenue growth through F&B promotions, innovation, and staff training.
Experience with budgeting and forecasting processes.
Highly organized, detail-oriented, and self-motivated.
