Calypso - Director of Food & Beverage (27)

Calypso is Canada’s biggest and best waterpark facility. Located in the Eastern Ontario region, halfway between Ottawa and Montreal, it's the summertime fun place to be! Job Title Director Food & Beverage Term Permanent, Full time Location Limoges, Ontario, Canada (Just east of Ottawa, ON) About Us Calypso is Canada’s biggest and best waterpark facility. Calypso is located in the Eastern Ontario region, just east of Ottawa. The park opened its doors to the public on June 7, 2010. A 100-acre facility, the theme park represents a total investment of $65 million and stands out among its competitors through its sheer size and the number of its state-of-the-art attractions. Calypso Waterpark features a wide variety of attractions for people of all ages: 35 slides, 100 water games and 2 theme rivers! It is also home to the largest wavepool in the country! Each season, Calypso welcomes thousands of families to enjoy our unique thrilling water adventures and provides employment for over 600 seasonal workers. Have a look at us www.calypsopark.com Reports To General Manager Description THE OPPORTUNITY Calypso Theme Waterpark is a seasonal operation that hosts hundreds of thousands of visitors each summer. A key part of the guest experience is the service and variety they receive from our Food & Beverage sector. This is a unique opportunity for someone seeking an impactful career in the food business. THE JOB The Food & Beverage (F&B) Director is responsible for the strategic leadership and operational management of all food and beverage outlets across the water park. This includes quick-service restaurants, bars, catering, concessions, vending, and special events. The F&B Director ensures an exceptional guest experience while achieving profitability, quality, safety, and service standards consistent with the park’s brand values. OPERATIONAL LEADERSHIP * Oversee daily operations of all F&B outlets, ensuring high efficiency, consistency, and guest satisfaction. * Develop and execute seasonal menus, promotions, and pricing strategies aligned with guest preferences * Implement effective scheduling, training, and performance management for F&B managers, supervisors, and team members. * Ensure strict adherence to food safety, sanitation, and health regulations (e.g., EOHU). * Monitor inventory levels, purchasing, and vendor relations to control costs and reduce waste. FINANCIAL MANAGEMENT * Develop and manage the F&B budget, forecasting revenues, labor costs, and cost of goods sold. * Analyze financial performance reports and implement strategies to improve profitability. * Drive revenue growth through upselling, menu optimization, and innovative offerings. GUEST EXPERIENCE & QUALITY CONTROL * Ensure consistent delivery of high-quality food and service across all venues. * Respond to guest feedback and implement service recovery strategies when necessary. * Partner with Marketi