Meet Jeff Bell, Director of Food & Beverage

Jeff Bell has a passion for food and fine dining experiences. Presented at the perfect temperature in the right ambience and served with a caring heart.

Since June, Jeff has served as the Food and Beverage (F&B) Director at Living Water Resorts, bringing over 30 years of experience to the role. His career includes significant achievements such as managing a 350-person team as an F&B operations manager at Blue Mountain Resort for 17 years, along with leadership roles at Delta Hotels and the prestigious Granite Club in Toronto.

Jeff's path to Living Water Resorts was uniquely shaped by a dining experience at Lakeside Seafood & Grill, where he and his wife were invited by Vice President and General Manager Donald Buckle before his hiring.

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"My first impression was that Don is a very genuine person. He graciously invited my wife and me to dine at Lakeside and let him know what I thought. I'd never been in Lakeside previously. My initial thought was, what a beautiful place on the water.

I wrote up a report that led to an hour-and-a-half conversation with Warren Smith, the Resort's Executive Vice-President. Again, a very genuine person and easy to speak to. What I really liked about Warren is his passion for food and beverage."

Larry's Message is Real

The best job I've ever had!

Jeff mentioned that two months ago he commented to his wife, "This is probably the best job I've ever had."

When asked what prompted this observation, he quickly responded:

"Owner Larry Law's constant messages of positivity, caring for the staff and caring for the community. This is not a small company. It's one person only. But to have Larry talk the way he does is special and different, and it's not just talk. You feel that it's real.

I've never worked in this kind of place. I don't mind doing extra work here because I feel appreciated. What I now find interesting is, until recently, I didn't realize that I wanted that appreciation."

Under Jeff's leadership, F&B has thrived. He has introduced live jazz music on Thursday nights, Sunday omelettes, and Wednesday pasta and capitalized on the Culinary Theatre for special events.

In January, Lakeside will introduce Senior lunches. Jeff commented: "The typical working person doesn't have time at lunch to enjoy the Lakeside experience. Seniors have more time for lunch. And we have many seniors living in the immediate area. Our restaurant manager, Emily, has created special senior menu items, which she calls 'four squares,' such as a small salad, a small soup, an entree, and a little dessert. Lots of variety. And half sandwiches for those with smaller appetites."

Looking Ahead

Looking ahead, Jeff is excited about the challenge of managing the food services at the new Living Water Retirement Residence, where he will oversee three meals per day and snacks for seniors—an audience known for being particular about their food, especially when it comes to temperature.

Jeff is committed to understanding the aspirations of each team member, whether they are looking for a long-term career or a job.

He shared his philosophy of restaurant dining.

"My thinking about restaurant dining is if you're looking just to fill your belly or quench your thirst. Go to McDonald's. If you want a memorable dining experience, I want people to choose Lakeside.

You're coming in, and you're sitting with your partner or your best friend, and you're sharing a charcuterie board or a fondue experience. You're, having laughs.

Cheese is drizzling down your chin, or you're stealing that last piece of steak just as your friend is about to grab it. And you're laughing about it, right?  That, and you're listening to some jazz music. You may never, ever turn jazz music on at home. That is a memorable Lakeside dining experience."

Described by a former colleague as "a leader dedicated to providing the best possible service and product". Jeff's ability to thrive in challenging conditions underscores his commitment

to excellence in the hospitality industry.