Director Of Food & Beverage

Job Description
As the Director of Food &
Beverage, you are the Executive Committee Member responsible for the day to day operations and strategic direction of our Food &
Beverage Division. You will lead a talented team of food &
beverage professionals in a luxury resort environment while fostering a culture of excellence.
Salary Range:
$170,000 - $190,000/yr
What you will be doing:
Drive divisional financial objectives by preparing budgets, monthly forecasts;
effectively controllinglabor &
operating expenses, driving topline revenue, analyzing variances &
initiating corrective action.
Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, service offering and standards;
implementing and holding leaders accountable to improvements and strategic plans.
Foster a positive work environment resulting in colleague andleader engagement through consistent communication, garnering feedback and actioning measurable improvement plans.
Consistently drive innovative promotions, activations, menus, concepts and marketing efforts in partnership with the Sales and Marketing division.
Control purchases and inventory by partnering with account managers &
negotiating contracts.
Oversee the selection, training, development and career growth of Food and Beverage leaders.
Prepare and enforce standard operating procedures within Food &
Beverage that align with hotel policies.
Ensure all Fairmont brand standards and programs are in place and maintained.
Ensure that sanitation, cleanliness and maintenance of the Food &
Beverage venues, event spaces, kitchens &
public spaces exceed expectations.
Promote and enforce health and safety awareness as well as ensure the team has a complete understanding of the emergency procedures for the hotel.
Contribute to the improvement of the overall hotel operation by contributing ideas, making suggestions, soliciting feedback and actively participating in departmental communication meetings.
Actively drive and promote the Fairmont Kea Lani’s environmental program and division specific initiatives in working towards sustainable operations.
Assist in the preparation of the annual strategic plan and achieve the goals and targets therein.
Collaborate with other departments, leaders, colleagues and community to contribute to the overall luxury operation of the hotel.