Scope of Position:At Fairmont Hotels & Resorts, exceptional service and flavours are the hallmarks of every dining experience. As Director of Food & Beverage, your leadership and vision will ensure outstanding operating results through exciting menu offerings and promotions, an engaged team and consistent guest satisfaction.KEY ROLES AND RESPONSIBILITIES Finance and Business Management:Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labor costs, and overall profitability, ensuring financial targets are met.Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labor regulations.Marketing and Sales:Competitive Analysis: Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.Guest Experience and Relations:Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.Operations and Administration:Collaboration with Other Departments: Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.Ad Hoc Duties: Fulfill other duties as directed by the General Manager demonstrating flexibility and adaptability in responding to changing business needs.Manager on Duty Shifts: Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.Facility Reporting: Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.Training and Development:Menu Planning Assistance: Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.Department Manual Maintenance: Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.Team Building: Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.Performance Management: Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.
