Job Title: Senior Manager, Food & Beverage – Panorama
Reports to: Director, Food & Beverage
Location: Cabot Cape Breton, Inverness,
Nova Scotia
Job Type: Full-Time Contract February – November 2026(Option to extend year-round)
About Cabot
Cabot is a global developer and operator of
world-class golf destinations with a growing portfolio of six Cabot properties
and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape
Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot
Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United
States, Cabot Highlands in Scotland, Cabot Bordeaux in France and Cabot
Lofoten in Norway. With extensive expertise in golf and hospitality management,
Cabot also oversees the operations of several premier golf courses through its
Cabot-managed properties in the U.S., including: Cascata Golf Club and Serket
Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi;
and Chariot Run Golf Club in Laconia, Indiana.
Cabot continues to cultivate a legacy of
excellence, providing guests and homeowners with exclusive access to bespoke,
destination-inspired experiences and a commitment to exceptional service across
its luxury residential and boutique resort offerings.
About
Cabot Cape Breton
Located along the coast of Cape Breton, Nova Scotia and nestled between
the Atlantic Ocean and the picturesque town of Inverness, Cabot Cape Breton is
an unrivalled destination offering one of the best resort experiences in
Canada. Featuring 46 spectacular holes—including Cabot Links and Cabot Cliffs,
two 18-hole layouts ranked among the world’s top 100 courses, and The Nest, an
11-hole par-3 course—Cabot Cape Breton offers a rare chance to experience golf
as it was meant to be played: on firm, sandy turf, with the ocean breeze
shaping every shot. With award-winning accommodations at Cabot Links Lodge,
upscale Golf Villas, luxury homes, and exquisite dining options, Cabot Cape
Breton is intended to excite and inspire at every turn.
If you join our
team, you will live our values:
Confidence, Authenticity,
Humility, Warmth
Position Overview
As a Senior Manager, along with the Food &
Beverage leadership team which consists of the Director, Managers &
Assistant Managers, and Supervisors, you will lead and oversee one or more
outlets at Cabot Cape Breton as well as provide leadership to initiatives and
projects focused on the Food & Beverage department’s Operational Efficiency
& Excellence, Guest Experience and Service Standards, & Talent
Attraction and Management. You are professional, personable, and proud
to represent the Cabot brand and proactively act as an
ambassador and role model of exceptional service.
Success Profile
CORE COMPETENCY | ESSENTIAL SKILLSET |
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Anticipatory Service | - Foster a guest-first mindset
- Warmly greet all guests by name with personalized, friendly, and efficient service.
- Actively engage guests using their name, building relationships and creating memorable connections — embodying the role of host welcoming guests into their home.
- Engage directly with guests as an ambassador of Cabot Cape Breton, promoting experiences and personalized connections.
- Drive guest engagement by building individual connections and resolving issues using Cabot’s Service Essentials.
- Solicit feedback from guests and the F&B team to identify and action ongoing improvements.
- Model anticipatory, intuitive service while supporting team communication and service flow.
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Operational Excellence | - Leaders must embody Cabot values and be ambassadors of the brand and community.
- Ensure the outlet maintains a first-class visual impact including ambience, cleanliness, décor, and service flow.
- Lead the day-to-day functions of the assigned outlet, including employees, facilities, revenue, and costs.
- Control and analyze service and product quality, guest and employee satisfaction, operating costs, cleanliness, sanitation, and hygiene.
- Lead the development and maintenance of standards for all FOH food and beverage operations.
- Conduct administrative work including scheduling, logbooks, opening/closing duties, cleaning checklists, and revenue reports.
- Ensure a clean and safe working environment, actively participating in health and safety initiatives.
- Partner with Groups team to support special events, celebrations, and group business.
- Participate in the development of menus, promotions, and wine lists.
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Systems & Collaboration | - Demonstrate familiarity with Cabot systems including 7Shifts, ADP, Agilysys, and OpenTable as appropriate.
- Maintain strong communication with servers, support staff, bar, kitchen, and management teams.
- Ensure effective and timely communication across departments and resort leadership.
- Actively participate in recruitment and onboarding of all departmental roles, partnering with Talent & Culture on year-round and seasonal hiring.
- Lead and develop a team which may include Assistant Managers, Sommeliers, Wine & Spirits Manager, Supervisors, Servers, Bartenders, and Service Assistants.
- Provide coaching, training, and feedback to support development of junior leaders and high-potential talent.
- Conduct performance reviews, identify advancement opportunities, and document progress appropriately.
- Encourage and build trust, teamwork, and accountability across the department.
- Actively participate in F&B operations and resort leadership meetings.
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Financial Performance & Business Management | - Identify opportunities to improve processes, maximize revenue, and remove barriers to guest experience.
- Assist in preparation and coordination of the annual business plan and long-term strategic vision.
- Participate in developing annual operating budgets and monthly forecasts.
- Review and monitor financial performance, initiating corrective actions where needed.
- Schedule, monitor and correct daily in/out punches for hourly employees and submit approved hours for payroll.
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The accountabilities listed above are provided
as examples of area of responsibility and are not intended to create limits to
responsibility. All team members are expected to support where possible for the
success of the whole of Cabot Cape Breton operations.
Qualifications & Requirements
Personal Attributes | - Energetic, enthusiastic, and self-motivated.
- Must possess excellent emotional intelligence, interpersonal, and communication skills.
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Experience | - Minimum 4 years of Food & Beverage leadership experience, preferably in a hotel/resort setting, accompanied by experience with serving or bartending.
- Experience in casual fine dining restaurants an asset.
- Experience in special events and events planning an asset.
- WSET2 or equivalent experience an asset.
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Skills & Competencies | - Strong general management skills including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
- Strong people management skills including coaching, motivating, delegating, scheduling, and relationship-building.
- Computer literacy required in POS systems and Microsoft Office.
- Strong organizational and administrative skills.
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Education | - Hotel and Restaurant Management Diploma/Degree an asset.
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Compliance & Conditions | - Based on the nature of the business and the service provided to guests, consent to a criminal background check as a condition of employment and an additional criminal background check every two years is required.
- As a seasonal resort business, anticipate a schedule that will involve day, evening, night, and weekend work.
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Requirements of the role you
should be aware of:
Physical Requirements | - Mobility & Stamina: Ability to stand, walk, and move around the resort for extended periods, often in a fast-paced environment.
- Lifting & Carrying: Occasionally lifting and carrying materials, typically up to 25 lbs, occasionally up to 50 lbs.
- Variable Work Hours: Flexibility to work long hours, including weekends, holidays, and evenings as required.
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Mental & Emotional Requirements | - High-Pressure Decision-Making: Managing guest issues, staff concerns, and operational challenges in real time.
- Emotional Resilience: Handling guest complaints, team member conflicts, and high-stakes situations while maintaining professionalism.
- Multi-Tasking & Attention to Detail: Juggling multiple priorities from staffing to guest experience to financial performance.
- Strong Interpersonal Skills: Managing diverse teams, resolving conflicts, and maintaining positive relationships with team members and guests.
- Confidentiality & Discretion: Handling sensitive team member and guest information appropriately.
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