We’re pretty sure you know the term … “crème de la crème” is borrowed from the French language, where it literally means … “cream of the cream”.

We’re also pretty certain you know that (metaphorically speaking) the term refers to “the best of the best”.

What you may NOT know is … interestingly enough, this expression is actually quite uncommon in French!

It’s widely believed this term may have originally had additional appeal in English due to the French language evoking a sense of sophistication, taste and style!

What does this have to do with Match and Fable’s latest role?
Not much really.

That said … our client is in rapid expansion mode and they’ve asked Match and Fable’s Mark Vandyke to help them find a Director of Food and Beverage … who is the “crème de la crème” in their profession.


POSITION: DIRECTOR OF FOOD & BEVERAGE
REPORTS TO: GENERAL MANAGER
LOCATION: KILLARNEY, ONTARIO
INDUSTRY:HOTELS & RESORTS

SUMMARY:

Our client is looking for a candidate to lead this vital part of their business.The successful candidate will set the pace, expectation and attitude of the team. They will foster a culture of team work and accountability. Everything from guest experience … to staff development falls under the scope of this role.


RESPONSIBILITIES:

Hire, train, motivate, evaluate, and manage food & beverage service staff and related supervisory staff to ensure employees receive suitable guidance and resources to accomplish objectives.

Develop strong and cooperative relationship with Executive Chef to ensure excellent relations between kitchen and service staff … (and expedient delivery of food to guests)

Establish departmental standards, guidelines, and objectives and maintain other administrative processes such as budget, inventory control and staffing to ensure proper planning and efficient operation of food & beverage department and all related function

Advise organization in food & beverage-related issues, such as planning of special events, in order to provide the expertise needed for successful implementation of plans

Provide daily, weekly and monthly reporting on sales, labour and inventory performances

REQUIREMENTS:

MUST HAVE: 3 years’ experience in a food service management role (leading, coaching & developing)

NICE TO HAVE: Resort / Hotel experience would be a huge asset

A true ‘hands-on’ management style


REMUNERATION:

SALARY: $60,000 – $65,000 + incentives + bonuses
OTHER: vacation + housing + meals

INTERESTED?There are 3 things Mark Vandyke needs from you;

1. Send your resume to Mark at mvandyke@matchfable.com.

2. Ensure the subject line of your email reads; THE ‘CRÈME DE LA CRÈME’ ROLE – 12I81MTCHFBL

3. In a short email … please tell Mark how your experience fits what we’ve outlined above.

Posted On: Wednesday, September 12, 2018
Compensation: $60,000 – $65,000+