Food & Beverage Manager

At the Element by Westin Calgary Downtown, we believe our employees are the heart and soul of our guest experience. We are committed to fostering a culture of inclusivity, innovation, and personal growth. By joining our team, you’ll be part of a dynamic environment that values sustainability, wellness, diversity, and a passion for excellence.

Element by Westin Calgary Downtown is an all-suite hotel located in Calgary’s vibrant west-end focused on the wellness of our guests and associates alike, with features like an extensive fitness center, healthy breakfast options and our explore-ready Bikes to Borrow program. Our pet-friendly hotel offers suites with fully equipped kitchens, ideal for longer stay guests. In our lobby, you’ll find Wander Café, a relaxed and airy local hangout, while the 12th floor offers Bow & Bend, our signature restaurant and lounge featuring a scenic rooftop patio.

We are seeking a passionate, hands-on, and results-driven Food & Beverage Manager to join our leadership team. Reporting directly to the Director of Food & Beverage, this role is responsible for the day-to-day operation and success of multiple food and beverage outlets, ensuring exceptional guest experiences, strong financial performance, and a culture of engagement, accountability, and service excellence.

The ideal candidate is an experienced hospitality professional who thrives in a fast-paced environment, enjoys developing high-performing teams, and understands how to balance operational excellence with memorable guest experiences. This leader will work closely with the Director of Food & Beverage to execute strategic initiatives, drive revenue growth, maintain brand standards, and support the continued development of our food and beverage operations.

• Oversee the daily operations of all assigned food and beverage outlets, ensuring exceptional service, quality, and consistency.
• Support the Director of Food & Beverage in achieving departmental goals, budgets, and strategic initiatives.
• Ensure outlets are appropriately staffed and operating efficiently based on business demands and forecasted volumes.
• Maintain and enforce all service standards, operating procedures, and company policies.

• Lead by example in delivering exceptional hospitality and personalized guest service.
• Maintain a visible presence during service periods and actively engage with guests.
• Monitor guest satisfaction metrics, online reviews, and internal feedback systems to identify opportunities for improvement.

• Support menu planning, menu engineering, pricing strategies, and promotional initiatives in partnership with culinary leadership.
• Monitor inventory levels, purchasing practices, beverage controls, and cost management initiatives.

• Create a positive, inclusive, and engaging work environment that promotes teamwork and accountability.
• Conduct regular coaching conversations, performance reviews, and development planning sessions.
• Recognize and reward outstanding performance while addressing performance issues in a fair and professional manner.

• Support the execution of banquet, catering, group, and special event business alongside other hotel departments.
• Collaborate with Sales, Front Office, Culinary, and Housekeeping teams to ensure seamless guest experiences.

A successful Food & Beverage Manager will:

• Consistently deliver exceptional guest experiences.
• Lead engaged, motivated, and high-performing teams.
• Achieve revenue, profitability, and labor targets.
• Maintain outstanding food, beverage, and service standards.
• Operate efficient and organized outlets that are consistently guest-ready.
• Develop supervisors and team members into future leaders.
• Drive innovation while maintaining operational excellence.
• Support the Director of Food & Beverage in achieving departmental and hotel objectives.

• Ability to stand and walk for extended periods.
• Ability to occasionally lift, carry, push, or pull up to 40 lbs.
• Ability to work flexible hours including evenings, weekends, and holidays as required by business levels.

• Minimum of 3 years' leadership experience in food & beverage, restaurant, hotel, or hospitality operations.
• Experience managing multiple outlets, service periods, or operational areas preferred.
• Post-secondary education in Hospitality Management, Business, or a related field is considered an asset.
• Previous experience with scheduling, payroll, inventory management, and staff development.

• Strong leadership, coaching, and team-building abilities.
• Excellent communication, interpersonal, and conflict-resolution skills.
• Proven ability to lead in a fast-paced, high-volume environment.
• Strong organizational and time-management skills.
• Passion for hospitality and creating memorable guest experiences.
• Knowledge of food, beverage, wine, cocktail, and service standards.
• Ability to make sound decisions and adapt quickly to changing business needs.
• ProServe certification required (or able to obtain).

Concord Hospitality invests in our associates by providing training and development at all levels. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Concord’s associates are what our company is built upon, and we strive to recognize them for their hard work, dedication, and commitment to excellence. We value work-like harmony, diversity, and our commitment to provide the best customer service and quality accommodations possible, in every market we exist.