Director of F&B

We are seeking a Director of Food & Beverage to lead our venues with creativity commercial judgment and a commitment to personal gracious service.

• Lead all Food & Beverage operations in line with the Fairmont brand promise hotel values and service standards.
• Develop business plans budgets and forecasts. Review performance reports investigate irregularities and take action to improve results.
• Lead creative Food & Beverage projects shaping distinctive dining experiences that respond to guest preferences and business opportunities.
• Partner with the Executive Chef on menus and dining experiences and with Marketing & Public Relations on promotions that strengthen guest loyalty.
• Set clear operating procedures and service standards. Regularly inspect venues food and beverage quality presentation and the guest experience including through standard audits.
• Lead daily Food & Beverage meetings to review VIP guests arrivals revenue operational challenges and opportunities to improve.
• Ensure guest preferences are recorded and updated consistently across all Food & Beverage venues. Resolve concerns with care and follow through to guest satisfaction.
• Oversee purchasing supplier selection pricing inventory equipment and cost controls while protecting the quality of the guest experience.
• Ensure consistent application of HACCP hygiene health and safety procedures. Work with the Hygiene Manager and Engineering teams to maintain clean safe and well-presented venues.
• Lead recruitment scheduling training and performance management for the division. Develop managers and prepare them for future opportunities within Fairmont.
• Build strong relationships across hotel departments and foster a positive working environment where colleagues feel supported and accountable.

Qualifications :

• Proven experience leading Food & Beverage operations in a luxury hotel or resort with responsibility for multiple venues.
• A strong record of developing dining concepts opening or evolving venues and delivering creative projects from idea to implementation.
• Excellent knowledge of restaurant and bar operations service standards and personalized guest experiences.
• Strong financial skills including budgeting forecasting revenue growth purchasing and cost control.
• Experience recruiting coaching and developing managers and large diverse teams.
• Sound knowledge of food safety hygiene and HACCP requirements.
• The ability to build effective partnerships with chefs operational teams suppliers and other stakeholders.
• Strong communication decision-making and problem-solving skills with the ability to remain composed under pressure.
• Fluency in English; additional languages are an advantage.

Remote Work :

No

Employment Type :

Full-time