Director of Food and Beverage

At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. As Director, Food & Beverage, your leadership and vision will ensure outstanding operating results through exciting menu offerings and promotions, an engaged team and consistent guest satisfaction.Compensation: $180,000.00 - $190,000.00 per yearSummary of Responsibilities:Reporting to the Hotel Manager, responsibilities and essential job functions include but are not limited to the following:             Directs all aspects of the Culinary/Food and Beverage Operations to Fairmont Hotel Standards Manages and directs Food and Beverage Management team, provides support and direction to the F&B Operations in helping drive revenues Represents The Plaza positively on and off property. Works with the Executive Chef in overseeing menu design, purchasing, staffing and food prep in all Fairmont Managed outlets. Responsible for ensuring a consistent, high quality food product and service for all events and outletsWorks with the Food and Beverage management team and colleagues to continually improve guest and employee satisfaction while maintaining the operating budget.Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profitsWorks with Food & Beverage managers and colleagues to execute the F&B strategy and focus on meeting or exceeding departmental and hotel goals. Ensures compliance with Fairmont Hotels & Resorts to maintain brand integrity. Understands the Plaza Client expectations related to food quality, presentation and service delivery. Ensures staff executes to this level to help build customer loyalty.Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services. Sustains a work environment that focuses on fair and equitable treatment and colleague satisfaction to enable business success.Works very closely with the Public Relations Department to ensure correct and adequate PR interest is being generated by driving innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guestsResponsible for the management of the department’s annual operating budget to achieve or exceed budget expectations. Helps to manage wages, productivity and expenses in accordance with business demand. Utilize all company financial management tools to the fullest extent to manage the financial success and assist in the preparation of the annual strategic plan and achieve the goals and targets therein.Implement and manage all company programs to ensure compliance with the SOP’s and LSOP’s; to include safety and sanitary regulation, all federal, state (OSHA, ASI and Health Department) and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.Supports procedures for food & beverage portion and waste controls.Orders uniforms and supplies in accordance to budget and ensures all are properly inventoried and maintained.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. Receives departmental guest complaints and ensures corrective action is taken.Trains internal guests in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolving conflict through fair treatment policyWorks with 3rd party representatives and creates and maintains positive relations