F&B Manager

Overview

Fairmont Hotels & Resorts Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

About Fairmont Grand Del Mar:
Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our home of San Diego.

As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall. The following responsibilities apply to managing all F&B outlets, banquet, and bar operations and colleagues on a daily basis.

• Manage all F&B outlets/banquet/bar operations and colleagues on a daily basis. Areas include Amaya Restaurant, Lobby Bar, IRD, Pool, Cent’Anni, Clubhouse Grill and banquet functions. Direct and work with the food and beverage/culinary management team to execute operations and continually improve guest and employee satisfaction and financial performance.
• Lay out goals and develop strategies to accomplish them.
• Forecasting and scheduling using hotel tools and guidelines.
• Oversee initial and ongoing training of all new and current food and beverage staff; conduct training classes for management and hourly staff regularly.
• Maintain standards, performance, conduct, dress code, appearance, sanitation, etc. according to established policies.
• Formulate and recommend changes to improve employees’ performance and teamwork.
• Review performance with every colleague on an annual basis.
• Develop analyses and implement merchandising that meet The Grand Del Mar profile and guest patronage; manage and control overall outlet expenses for higher revenue and profit.
• Train colleagues to ensure total knowledge of menu items, ingredients, and beverage program.
• Work with the Chef and Sous-Chefs to ensure product quality and guest satisfaction.
• Participate in Department Food and Beverage meetings; stay informed of special events (e.g., Christmas, New Year’s, Thanksgiving, Easter).
• Review daily departmental log emails.
• Knowledge of POS system; maintain waste at a minimum; ensure inventories and par stocks are kept; ensure equipment is functioning; report deficiencies to the proper department.
• Manage beverage stock, wine & cocktail list, and financial knowledge including Profit and Loss; awareness of beverage cost and budget control.
• Human Resources: interviewing, evaluating, discipline, termination; handle guest complaints to maximize guest satisfaction while controlling costs.
• Develop and maintain effective communications between all operating departments; respond properly to hotel emergencies.
• Perform other tasks or projects as assigned by hotel management.

• Lead on-floor training and coaching of colleagues and operations teams; ensure standards and sequences are followed.
• Ensure Forbes and LQA standards are met at all times; assist in busy periods to ensure guest satisfaction.
• Manage guest expectations and handle issues to secure 100% satisfaction where possible.
• Shift work schedule rotations apply (evening, weekend, late night).

• Control and maintain standards, performance, conduct, grooming, sanitation, etc. according to policies.
• Review performance with department managers and lead weekly and annual performance discussions.
• Assist the Director of Food and Beverage to manage and control overall expenses for higher revenue and profit.
• Schedule and participate in monthly Department Food and Beverage meetings; manage key events and keep the hotel informed of special events.
• Review the daily log book; assist Executive Steward…