Director of Food & Beverage

Director of Food & Beverage – The Clayfield, part of the Unbound Collection by Hyatt

Location: Niagara-on-the-Lake, Ontario

Opening: Summer 2026

The Clayfield is a new 102-room luxury boutique hotel opening in Niagara-on-the-Lake and part of the Unbound Collection by Hyatt. The hotel will deliver a highly personalized, refined guest experience grounded in calm luxury, craftsmanship, and a strong sense of place, with dining and gathering playing a central role in that vision.

The Clayfield has partnered with Ascari Hospitality Group for all food & beverage operations including Terrain Restaurant, lobby lounge, Terrace, in-room dining, banquets, and off-site catering.

Ascari Hospitality Group is seeking a Director of Food & Beverage.  Reporting to the Chief Operating Officer, this role is responsible for the overall leadership, strategy, and performance of all food and beverage operations at The Clayfield. This includes the restaurant, Terrace, lobby lounge, in-room dining, and banquet operations.

This role blends high-level strategic leadership with hands-on operational execution, ensuring that every guest experience reflects the property’s positioning while maintaining strong financial performance and operational discipline.

The ideal candidate is a proven hospitality leader who can build teams, implement systems, and deliver consistent, high-quality execution across multiple revenue streams in a fast-paced, design-forward environment.

Key Responsibilities

Leadership & Culture

• Build, mentor, and develop high-performing leadership teams across restaurant, bar, and banquet operations
• Set clear expectations for service, execution, and accountability across all F&B departments
• Foster a culture of hospitality that is warm, professional, and aligned with Ascari’s values
• Maintain a strong, visible presence during key service periods and events
• Establish clear communication across teams to ensure alignment and accountability

Operations

• Oversee day-to-day operations across all outlets, ensuring consistency in service, product quality, and guest experience
• Ensure seamless coordination between FOH, BOH, and banquet teams
• Implement and refine service standards, training programs, and operational systems
• Optimize service flow, staffing models, and guest touchpoints
• Maintain a high level of detail across all environments, from restaurant service to large-scale events

Financials

• Own the financial performance of the F&B division, including revenue, labour, and cost control
• Develop and manage budgets, forecasts, and key performance metrics
• Drive profitability through disciplined cost management without compromising guest experience
• Monitor performance and identify opportunities for improvement

Service & Programming

• Lead the performance and positioning of the restaurant, bar, and terrace as core revenue drivers
• Collaborate with the Executive Chef on menu development aligned with the property’s vision
• Oversee beverage and wine programming to ensure it is compelling and commercially effective
• Drive programming and seasonal initiatives to maximize engagement and traffic

Banquets & Large-Scale Events

• Provide oversight of banquet operations in partnership with the Director of Banquets
• Ensure events are executed to a high standard and aligned with brand expectations
• Partner with Sales & Events to ensure strong communication from booking through execution
• Support menu development, pricing strategy, and operational frameworks for events
• Oversee off-site catering to ensure efficient and consistent execution

Sales Collaboration & Revenue Growth

• Partner with the Hotel General Manager and Director of Sales on forecasts and business strategy
• Support key client interactions and high-value event opportunities
• Identify opportunities to drive incremental revenue across all outlets
• Ensure operational readiness to support varying demand levels

Qualifications

• 6–10+ years of progressive leadership experience in food & beverage operations, including senior-level responsibility
• Proven experience overseeing multi-outlet operations, including restaurant, bar, and banquet/event environments
• Strong financial acumen with experience managing P&Ls, budgets, and labour/productivity targets
• Experience operating in high-volume, high-quality environments with a focus on both guest experience and profitability
• Demonstrated ability to build, lead, and develop high-performing teams
• Strong collaboration skills across culinary, sales, and operations
• Excellent communication and organizational skills, with the ability to manage multiple priorities
• Hands-on leadership style with strong operational instincts and attention to detail
• Experience in hotel environments and/or pre-opening projects is an asset
• Passion for hospitality and delivering memorable guest experiences

Why Join Us

• Competitive compensation and a comprehensive benefits package designed to support your well-being and long-term growth
• A rare opportunity to shape the Food & Beverage operation of a brand-new luxury hotel
• A workplace culture rooted in respect, craftsmanship, and pride of place in beautiful Niagara-on-the-Lake

Now accepting applications from candidates currently residing in Canada with full working rights.  We are only able to respond to candidates selected for interview.