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.
- 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.
