Food & Beverage Manager

Company Description

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

Reporting to the Director of Food & Beverage, the Food & Beverage Manager is primarily responsible for planning the day–to-day operations of the outlets.  This includes payroll, scheduling, achievement of sales targets, cost controls, training, development, and performance coaching of colleagues.  Adherence to all policies, standards and procedures are always required to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Consistently offer professional, friendly and engaging service
• Lead the day-to-day operations of the Food and Beverage department, ensuring all service standards are followed
• Produce and implement creative promotional programs within the various F&B outlets with the goal of increasing revenues
• Work closely with the culinary team to execute the delivery of all Food & Beverage promotions and menus; creating a destination of choice for both hotel and external Guests
• Conduct weekly F&B departmental meetings
• Ensure the Food & Beverage department achieves its financial and operational targets – Adhere to the annual budget and administer it in a fiscally responsible manner
• Monitor food, beverage, labor and operating expenses throughout the F&B department
• Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits
• Select, train and develop Colleagues to ensure timely recruitment and career growth – Balance operational, administrative and Colleague needs
• Follow department policies, procedures and service standards
• Follow all safety policies – Other duties as assigned
• https://careers.accor.com/global/en/job/food-and-beverage-manager-in-fairmont-new-orleans-new-orleans-united-states-jid-105559