Food And Beverage Controller Job Description Sample

Assistant Food and Beverage Outlet Manager - Full time

Four Seasons Hotel Boston

Four Seasons Hotel Boston is looking for an Assistant Food and Beverage Outlet Manager for the Bristol Restaurant and Bar as well as the In-Room Dining department. The candidate must be enthusiastic about joining a team that is focused on creating the ultimate dining experience. The Assistant Manager is part of a dynamic team that provides award winning service to our restaurant and hotel guests. This position reports to the Food and Beverage management team. U.S. work authorization is required for this position.

About Us

Four Seasons Hotel Boston is the premier luxury hotel in New England's gateway city. Overlooking the historic Boston Public Garden and steps away from city's premier attractions and world-class shopping, Four Seasons Boston is home to the iconic Bristol Restaurant and Bar, one of Boston's favorite dining destinations. Four Seasons Hotel Boston is distinguished as the only hotel in all of New England to have consecutively won both the AAA Five Diamond and Forbes Travel Guide Five Star Awards for nearly two decades.

Four Seasons prides itself on the commitment to the Golden Rule philosophy, and strives to provide the best possible experience for both our guests and employees. Because of our employee-centric approach, Four Seasons has been listed in the FORTUNE Magazine 100 Best Companies to Work For rankings every year since 1998.

Key Elements of the Job

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's All-Day or Fine Dining Restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.

• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.

• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

• Attend regular operational meetings to ensure effective coordination and cooperation between departments.

• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Preferred Qualifications and Skills

• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

• Two years previous experience in a supervisory or assistant manager position in Food & Beverage.

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.

• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

• Requires ability to operate computer equipment and other food & beverage computer systems.

• Positive attitude with a generous and uplifting team approach

• Ability to proactively anticipate and prioritize the needs of the guest

• Energetic and professional approach to his/her craft

What to Expect from Your Work Experience...You will

• Be part of a cohesive team with a singular focus on creating the best possible guest experience

• Have the ability to demonstrate your unique personality and service style while achieving the brand standards that make us Four Seasons

• Be encouraged to demonstrate your professional passion

• Have career growth opportunities both within Four Seasons Hotel Boston and worldwide with our company

• Be rewarded with market-leading pay and a comprehensive benefit plan

• Get to experience other Four Seasons Hotels and Resorts through the complimentary room nights program

• Receive a complimentary meal when at work in our employee restaurant, the Sound Café

Learn more about our property and what it is like to work at Four Seasons by visiting:

http://www.fourseasons.com/boston

https://www.facebook.com/FourSeasonsHotelBoston

https://www.twitter.com/FSBoston

http://jobs.fourseasons.com

https://www.linkedin.com/company/four-seasons-hotels-and-resorts

https://www.facebook.com/FourSeasonsJobs

https://twitter.com/FourSeasonsJobs

We look forward to receiving your application!

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf

Grand Geneva Resort & Spa is an award-wining, AAA Four Diamond all-seasons resort set on 1,300 acres in the legendary southeastern Wisconsin community of Lake Geneva. Located 90 minutes from Chicago and 50 minutes from Milwaukee, Grand Geneva Resort & Spa features 355 guest accommodations, including deluxe rooms and suites, along with 29 new villas. On site, guests can enjoy the WELL Spa Salon; two championship 18-hole golf courses; The Mountain Top, a ski and snowboard facility; 62,000-square-feet of meeting and convention space and five restaurants.

This is an exciting place to be and as the Pro Shop Food & Beverage Manager, you will have the opportunity to provide managerial support, training and leadership for the food and beverage department at Golf and Ski. This will be accomplished only by proper use of training programs, communication methods and following the standards set by our hotels leadership. Oversight of the Golf Food & Beverage operation in the Spring/ Summer/ Fall and Ski Food & Beverage operation in the winter period. Operations include fast casual dining, full bar operations, on course service (golf) and cafeteria style dining (ski). Requires a great deal of logistical sense for the transition periods from one operation to the next, staff remains constant.

Essential Functions

• Ensure proper control of liquor inventories while maintaining the highest standards of quality and service.

• Coordinates and administers sales food and beverages in outlets.

• Train, supervise and direct staff in the various food and beverage operations in the Hotel.

• Communicates effectively, both verbally and in writing, to provide clear direction to the staff including providing annual and probationary reviews.

• Assigns and instructs Beverage staff in details of work.

• Observes performance and encourages improvement, to include disciplinary action, where necessary.

• Performs daily tasks including preparation of daily forecast, supervising daily adherence of all State, Federal, and corporate liquor regulations pertaining to serving alcoholic beverages.

• Perform other duties as assigned.

Position Requirements

• College degree preferred.

• Minimum of two years food and beverage experience and two years of supervisory experience required.

• One year previous bartending experience required.

• Any hospitality experience helpful.

• TIPS certification required, TIPS Instructor certification preferred. Bartenders certificate required.

• Must have knowledge of food and beverage preparation and service of various alcoholic beverages.

• Knowledge and enforcement of all applicable alcohol and bartender licensing codes.

• Must possess basic mathematical skills and the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers.

• Strong familiarization with food and beverage financial systems and controls.

• Ability to listen effectively and to speak English clearly.

• Ability to access and accurately input information using a moderately complex system when applicable.

• Ability to stand and walk for long periods of time while touring food and beverage outlets.

• Ability to sit and perform tasks in an office atmosphere.

• Strong proficiency in Excel required.

Reporting Relationship Assistant F/B Director

Exemption Status Exempt

Note This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills

Food and Beverage Summer Intern

Food & Beverage Summer Intern will be placed in a seasonal role within the operation (at the discretion of Assistant Director of Food & Beverage). This program is designed to be a 10 week program in which Summer Intern will be introduced to Fairmont Service Standards, Service Culture and operations management. The purpose of this internship is to provide graduate with a thorough understanding of luxury service as it relates to operations, systematics, guest-interaction, management and emotional intelligence.

Summary of Responsibilities:

Reporting to the Rules & Regs Pool Manager, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and engaging services

• Welcome guests to the pool deck and ensure they have a safe and enjoyable experience

• Oversee the cleanliness and the daily upkeep of the pool, pool area, and cabanas

• Ensure guests are aware of all services and activities available at the pool

• Ensure an adequate supply of towels and water are available to guest

• Set up cabanas with amenities

• Pass amenities to guests around the pool area

• Keep cabana coolers stocked with ice, answer guest questions, stock towels and sun lotion, and offer water refills

• Provide Food and Beverage pool side service as required

• Follow departmental policies and procedures

• Follow all safety and sanitation policies

• Other duties as assigned

Intern will spend 30% of the duration of the program in other areas of the Food & Beverage operation, as well as working more closely with management via the following responsibilities:

Summary of Responsibilities:
Reporting to the Assistant Director of Food Beverage, responsibilities and essential job functions include but are not limited to the following:

• Bi-weekly rotations shadowing management in other operations within Food & Beverage to include: Restaurant / Lounge, Culinary, Café, Food & Beverage Sales, and Catering / Banquets

• Scheduled weekly one-on-one with home department leadership reviewing the week ahead; assisting with management related tasks to include scheduling, ordering, etc.

• Attend F&B leadership daily operations huddle minimum once a week.

• Attend Operations leadership Daily Operations Meeting minimum bi-monthly

• Plan, hold and lead pre-shift with home department team with the support of department leadership throughout the duration of the program

• Scheduled one-on-one development sessions with Assistant Director F&B and Executive Director of F&B

• Review P&L Statement for June & July with Senior Leadership

• Other duties / projects as assigned by leadership

Qualifications:

• Previous guest service experience preferred

• Excellent communication and organizational skills

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (includes but are not limited to):

• Frequent standing and walking throughout shift

• Occasional lifting and carrying up to 25 lbs

• Frequent kneeling, pushing, pulling, sitting

• Occasional ascending or descending ladders, stairs and ramps

Visa Requirements:
Candidates must be legally eligible to work in the United States.

APPLY TODAY: Whether you're launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!

ABOUT FAIRMONT HOTELS & RESORTS

At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Job Description:

Summary:
The purpose of the Manager F&B Lounge Ops is to support the Director, Lounge Operations and/or General Manager F&B Lounge Ops in the management of all the daily functions of assigned lounge(s), directing resources, driving continuous operations improvement, achieving high customer service satisfaction, and achieving the financial goals of the airline and HMSHost. This is a management position and reports to the Director, F&B Lounge Operations or Sr Dir/Director of Operations, depending on local requirements with a dotted line to the Senior Director, National Lounge Operations. Essential Functions: •Supervises the day to day activities of associates and assigns responsibilities to ensure the lounge is open and staffed appropriately, clean, inventory levels are appropriate and equipment is working properly •Responsible for ensuring associates are properly trained according to airline and HMSHost standards •Ensures an exceptional level of food, service, ambiance and overall customer and associate satisfaction including monitoring guest interactions to ensure proper training of all staff according to airline and HMSHost standards •Ensures that all products are prepared and presented in accordance with airline and company standards •Monitors and manages the operational results of the lounges to recommend strategies that will maximize guest satisfaction, associate satisfaction and financial results; develops and implements action plan to improve results •Supports working relationships with airline and the community •Monitors all quality control records and airline service standards for assigned lounge, to include ensuring compliance with quality assurance and loss prevention policies and procedures •Maintains understanding of the airline's service standards, CBAs, and all procedures and protocols to maximize brand/labor relations •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include hiring, training, performance reviews, progressive discipline, resolving associate relations issues, and implementing associate engagement programs •Recommends hiring, termination, advancement, promotion or any other associate status change needs of the units •Consistently provides direct reports and/or indirect reports with support, coaching and encouragement necessary to achieve business goals, including using existing organizational tools/programs and finding new, creative and effective methods to recognize and reinforce lounge level accomplishments •Upholds operation standards policies, work policies, training programs, food, beverage and merchandise controls; ensures all American Airlines and HMSHost communications are distributed to associates consistently and clearly. •Partners with Director, Lounge Operations and/or Lounge General Manager to ensure all food products meet desired product specifications, standards and cost levels for assigned lounge(s)

Additional Info

Minimum Qualifications, Knowledge, Skills, and Work Environment: •Requires 3 or more years of experience as a supervisor in airline lounge operations and/or Food and Beverage or Merchandise operations or other related management experience •Demonstrates team management, delegation and issue resolution skills and the ability to multi-task •Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards •Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

• 2,760 square-foot conference center with divider
• Two outdoor spaces featuring a terrace overlooking our urban garden and courtyard
• Two-story atrium
• 12 board and conference rooms
• Free parking for up to 170 vehicles
• Free access to IT personnel (M-F, 8 a.m. – 5 p.m.)
  • Hourly rates available on Saturdays and Sundays
• Free Wi-Fi

• Diverse F&B background: Can run all areas of operations for a full service F&B operation in regards to both the front and back of the house
• Leading teams of 5 or more kitchen staff
• Must have amazing customer experience skills all while managing the daily operations of a business versus only preparing food
• Various experience levels in volume; fine dining, catering, baking, purchasing, food costing and menu development
• Demonstration of career progression and development – ability to grow the business strategically in partnership with the Director of F&B/Executive Chef
• Demonstration of longevity in positions while positively impacting change
• Must possess excellent organizational, communication and teambuilding skills
• Skilled to all technical and sanitary aspects of food preparation and presentations.
• Bachelor degree in Hospitality or equivalent 5 years’ experience in managing like business.
• ServSafe Certified
• Forecasted sales for 2019 - $1M

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Fairbanks Princess Riverside Lodge (Fairbanks, AK) Supv, Food and Beverage (seasonal)

Job Duties:

• Supervise staff in all aspects of the day to day restaurant operations and service; ensure that orders are accurately prepared and delivered timely according to service sequence standards.

• Maintains procedures and controls to generate business and meet the Company's customer satisfaction and financial goals.

• Available to assist in training Princess Food and Beverage staff.

• Carries out management responsibilities in accordance with the Companys policies, objectives and applicable government laws and regulations.

Job Requirements:

• Some college or equivalent certification.

• Excellent organizational skills required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

• Excellent verbal & written skills for communicating with guests and staff, issuing instructions and communicating policies.

• Excellent comprehension required for interrupting and implementing policies and procedures; writing schedules & procedures.

• Ability to comply with health and safety requirements, including knowledge of chemicals used in sanitation.

• Must be eligible to work in the United States.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.

Job Categories: Food and Beverage

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Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.

Please apply via email at: careers@westingreenville.com

Additional Information: This hotel is owned and operated by an independent franchisee, Packwood Management. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

BASIC PURPOSE: Actively support the Food and Beverage outlets and Banquets operation to achieve maximum guest satisfaction and quality service while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position is responsible for the planning and the management of the Front of the House Food & Beverage operations of the hotel. The areas of responsibility/management include: Restaurant, Room Service, Lounge, Coffee Shop and Banquets. Participates in total hotel management as a member of the Hotel Executive Committee.

JOB DUTIES:

• Manage the day-to-day operations of the Front of the House Food and Beverage operation.

• Schedule and manage the human resources within the department. Direct and oversee training and development of employees; hire, train, empower, coach and counsel, conduct performance and salary reviews, resolve conflict through open door policy, and assert corrective action as appropriate.

• Ensure departments operate within established budgetary guidelines.

• Implement and manage all Company programs to ensure compliance with standard operating procedures and brand standards. Ensure compliance with safety and sanitation regulations, as well as all federal, state and local regulations while optimal levels of quality service and hospitality are provided to guests and clients.

• Participate in monthly inventories of all operations including: restaurant, lounge, coffee shop, and banquets.

• Assist in the marketing of the Food and Beverage outlets; develop and manage the implementation of menus, packages, amenities, promotions, displays, decorations and presentations within guidelines to capture more in-house guests and a larger share of the local market.

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

• Develop and implement documentation (e.g. use records, production lists, pars, training lists) to continually improve revenues and profit margins while maintaining quality.

• Execute and promote accident prevention program to minimize liabilities and related expenses.

• Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.

KNOWLEDGE, SKILLS AND ABILITIES:

• A four-year college degree or equivalent education/experience desired.

• Four to five years of employment in a related position.

• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession required.

• Supervisory/Management experience in a Food and Beverage environment required

• Supervisory/Management experience in four diamond (or greater) hotel environment preferred.

• Ability to study, analyze and interpret complex activities required.

• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.Effective oral and written communication skills required.

• Professional appearance, including dress code, grooming and behavior required.

TRAVEL REQUIRED: Less than 5%

HOURS REQUIRED: Flexible hours/days required. Fifty or more hours per work week are common.

ENVIRONMENT

Work Environment: Inside: 95% of work day. Outside: 5% of work day.

Describe any abnormal temperature exposures:

Due to responsibility of total operation, specifically sanitation standards, position may require 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

This company is an equal opportunity employer.

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Overview

Manage a high volume operation with multiple outlets, a staff of 85 and a management team of seven. Oversee all unit Food & Beverage operations to include the Cafeteria, Pizza Pub, Buffet, Banquets, and Mobile Food Service operations.

Responsibilities

• Supervise the day-to-day work of multiple management and non-management associates in providing an exceptional dining experience for guests.

• Effectively interact with a broad cross-section of guests, employees, government officials and company business clients.

• Maintain labor costs in accordance with financial plan, seasonal business levels, and special events.

• Oversee the regular dining room service to ensure professional operation and consistent quality of service.

• Ensure all standards of service are met with food truck and refresh cart operations.

• Work with the Food & Beverage Trainer to administer a comprehensive training program as well as an extensive cross-training program for the entire staff.

• Provide coaching and development opportunities for Assistant Managers on a continual basis.

• Consult with unit managers for recommendations and approval of all

• Provide oversight to the review process for hourly employees. Collaborate with the Assistant Director on the annual performance reviews for Assistant Managers.

• Manage employee performance through coaching, discipline and recognition.

• Approve all personnel forms affecting front of house staff.

• Supervise all monthly inventories. Monitor and track of all mobile food service product inventory.

• Maintain sanitation standards for the dining room, lounge and front of the house in accordance with company, National Park Service and Serve Safe standards.

• Responsible for establishing and overseeing side work duties, special opening and closing duties for front of the house staff.

• Work closely with Kitchen Manager and Executive Chef to ensure back of house quality of product, production control, cost control, specials and menu changes.

• Facilitate shift meetings, communicating specials and other pertinent information to staff.

• Work closely with Food & Beverage executive management on setting and achieving goals and objectives.

• Work with National Park Service Concessions personnel to meet all contract requirements, maintain high evaluation scores, and correct discrepancies within abatement period.

• Work closely with the Kitchen manager to maintain sanitation standards.

• Ensure that assigned staff is adhering to risk management procedures and company sustainability policies.

• Other duties as assigned.

Qualifications

• At least two years of high-volume cafeteria management or ala carte food & beverage operations experience.

• Demonstrated positive leadership skills with the ability to drive employee engagement.

• Strong skills in problem solving and managing multiple priorities.

• Strong interpersonal and conflict resolution skills.

• Experience with Microsoft Office Suite and Point of Sale systems, preferable Aloha.

• Ability to pass ServSafe food sanitation course and TIPS training.

• Basic accounting skills with ability to follow and plan labor budget, factor product costs, and analyze P&L statements.

Low-cost in-park housing provided. Discounted meals; Medical/Dental/Vision health plans available; 401K; Drug-free workplace. Employment history verified. Background checks/Drug test required. Xanterra is an Equal Opportunity and Affirmative Action Employer. Minorities/Woman/Disabled/Veterans are encouraged to apply.

Assistant Director, Food & Beverage

At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. Grow your leadership strengths as Assistant Director, Food & Beverage, where you will ensure outstanding operating results through exciting menu offerings and promotions, an engaged team and consistent guest satisfaction.

Hotel Overview:
Just east of the Pacific and slightly north of Expectation.

Welcome to Fairmont Grand Del Mar. An elegant tribute to classic Mediterranean estate, seamlessly fusing old-world charm with modern luxury. Here, an award-winning, Renaissance-inspired spa, critically acclaimed dining, exclusive boutique shopping and championship golf course.

Growth and advancement is not only available, it is actively encouraged. We promote a balanced life for our colleagues, continuously seeking new ways to improve our environment and to support our beautiful home of San Diego.

Summary of Responsibilities:

To assist the Director of Food and Beverage in the daily and overall F&B operations at The Fairmont Grand Del Mar.

The areas of direct responsibility are: Amaya Restaurant & Bar, Lobby Lounge, The Clubhouse Grill & Club M, Pools, Cent'Anni Cafe, In-Room Dining and Hotel Beverage Management Programing.

Oversee and support the leadership of these departments and the beverage management component of the role and colleagues on a daily basis. This role is also to oversee the F&B division as a whole in the absence of the Director of Food and Beverage in coordination with the Executive Chef and Director of Banquet Operations.

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.

Role Expectations:

The expectations of this role are listed below but not exclusively restricted to this listing. This job description is not an exclusive or exhaustive list of all job functions that a colleague in this position may be asked to perform from time to time.

• This is an operational role, restaurant, bar and beverage involvement and overview of the teams and their work procedures and process is a large component of this role.

• 70-80% of this position will be in the Food and Beverage operation ensuring the support and guidance is available to all teams throughout the property

• Being the instigator and involved in on the floor training and coaching/counseling of the colleagues and operational teams

• Directing the team and ensuring standard and sequences are being adhered to at all times in the areas pertaining to this position.

• Ensuring the teams are meeting the required Forbes and LQA standards at all times

• Assisting in busy periods of need across the Food and Beverage department when required to ensure guest satisfaction and maximum guest satisfaction whilst providing support for leaders and colleagues within food and beverage.

• Ensuring EcoSure standards are not only being met in all areas but being exceeded.

• Managing guest expectations and handling any issues that may arise to ensure that 100% satisfaction is secured.

• Shift work schedule rotations will apply to this role -evening, weekend and late night coverage will apply to this role

• Beverage management will be a large focus, inventories, maintenance, creating efficiencies, beverage cost analysis and control.

The Ideal Candidate will have the ability to:

• Understand and refine labor management and control

• Continually be aware of departmental needs as they relate to production and staffing.

• Forecast workloads and check work schedules prepared by subordinate managers for all relevant departments

• Assist managers to develop and maintain consistency in all that is done in their department, hold the teams accountable for tasks to be completed

• Oversee the initial and continual training of all new and current food and beverage service colleagues by their department managers

• Control and maintain standards, performance, colleagues conduct, grooming, appearance, sanitation, etc. according to established policies.

• Review performance with every department manager on a weekly basis in the form of structured catch up meetings and on an annual basis in the form of a performance review

• The ability to keep colleagues and managers informed about hotel policies and changes

• Review capture ratios and have an in depth awareness of the costs and expenses as they pertain to the operation of the day to day hotel and division

• Assist the Director of Food and Beverage to manage and control overall expenses of the outlets focusing on higher revenue and profit

• Ensure that managers brief and review with their colleagues to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of wine/beverage list

• Overseeing spot checks, inventory counts, finalization and preparation of month end documents and to hold managers accountable to consistency in these procedures

• Spot check and review weekly payroll prepared by managers for hourly colleagues

• To work in co-operation with the culinary teams across the property to ensure top quality and competitive pricing in the menus and to ensure that below standard items are never accepted or served

• To schedule and participate in monthly Department Food and Beverage meetings, daily briefings and departmental shift line ups

• To manage key events and seasons for the hotel with the Director of Food and Beverage and to keep the hotel informed of special events such as Christmas, New Year's, Thanksgiving, Easter, etc and to ensure the key departments are prepared for such events

• To review the daily log book produced by departmental managers on a daily basis.

• To review the daily revenue reports to catch discrepancies or abnormalities that may occur in reporting and investigate and rectify

• To assist the Executive Steward in the management of waste and breakage to be mindful and alert to Planet 21 project initiatives

• To ensure that managers maintain inventories and par stocks

• Ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department, and that the teams are completing regular outlet walks with engineering.

• The ability and skills to manage wine stock properly as well as wine list elaboration and maintenance.

• Financial knowledge must have working knowledge of Profit and Loss statement.

• Must be able to calculate and control food & beverage cost.

• Understanding of divisional budget, revenue and expenses.

• Understanding all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.

• Managing all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.

• The ability to aid each manager in giving the necessary training to their staff and to assist them in it.

• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Fairmont Grand Del Mar policies.

• Develop and maintain effective communications between all operating departments.

• Respond properly in any hotel emergency or safety situation.

• To perform other tasks or projects as assigned by hotel management and executive.

Qualifications:

• Require at least 4 year as a senior management level - Department Head in one of the following areas: high volume bar, restaurant, IRD or banqueting. Previous beverage management is a strong advantage.

• Excellent reading, writing and oral proficiency in English. Excellent Communication skills

• College /university degree preferred studies in hotel/restaurant management, business administration.

• Understand and comply with all company and departmental rules and regulations, policies and procedures.

• Previous Forbes 5* experience a strong advantage.

• Skill in establishing and maintaining effective working relationships with staff and guests.

• Ability to maintain confidentiality of sensitive information.

• Must be able to train employees to Standards of Service as specified in departmental manual.

• Must have knowledge of food and beverage cost accounting, payrolls, forecasting and budgeting.

• Must be familiar with traditional and contemporary styles of cuisine and service.

• Must have a working knowledge of food, beverage and labor costs and how they are affected by the actions of the department.

• Working knowledge of computers, to include word processing and spreadsheet applications, and point of sales programs.

• Must display an ability to be able to communicate with other departments including Sales and Catering, Housekeeping, Banquets, Culinary, Beverage and Stewards.

• Sanitation Certificate, TIPS Training or equivalent

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand and walk.

• The employee must frequently lift and/or move up to 50 pounds.

• Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. Requires being mobile 100% of the shift including maneuvering through crowded areas.

• May require bending and reaching in areas from floor level to 6 ft. high.

• Requires pushing, pulling and maneuvering Room Service carts weighing up to 70 lbs. For extended periods.

• May require lifting up to 50 lbs.

Visa Requirements:
Must be eligible to work in the US

APPLY TODAY: Whether you're launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!

ABOUT FAIRMONT HOTELS & RESORTS

At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V