Nutrition Management Career opportunities : Director, Food & Beverage, Vancouver Fairmont Hotel & Resorts.

Director, Food & Beverage

Primary Location

: Canada-Vancouver-Fairmont Pacific Rim

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!

Director, Food & 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.

Hotel Overview: At the ocean's edge- a modern oasis, the Fairmont Pacific Rim is the most remarkable address in the city with its breathtaking harbour views, luxurious accommodation, rave-worthy cuisine and warm hospitality.

Job Summary: Functions as the strategic business leader of the property’s food and beverage, including Restaurants/Bars, In Room Dining, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brand’s target customer needs, ensures colleagues satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. As a member of the Extended Executive Committee, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the property, guests and owners.

Summary of Responsibilities: Reporting to the Hotel Manager, responsibilities and essential job functions include but are not limited to the following:

Developing and Maintaining Food and Beverage

Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
Establishes challenging, realistic and obtainable goals to guide operation and performance.
Strives to improve service performance

Developing and Maintaining Budgets

Develops and manages Food and Beverage budget.
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related colleagues.
Focuses on maintaining profit margins without compromising guest or associate satisfaction.
Ensure department heads have input schedules according to labor standards/ productivity standards.
Adjust schedules throughout the week to meet business demands.

Leading Food & Beverage Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Serves as a role model to demonstrate appropriate behaviors.
Implement systems in place to ensure that all colleagues have the tools and resources they need to perform their jobs in an efficient manner
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings).
Ensure that the information is widely shared and communicated. Practice open and honest communication with all colleagues.
Create an environment where the workplace is structured in such a way where the F&B colleagues can achieve their goals.
Conduct audits to ensure the outlet colleagues are following the sequence of service & Forbes Five Star Standards.
Develop a platform to celebrate, recognize the efforts of the colleagues for their contributions and accomplishments.
Cultivate a culture where the colleagues remain engaged with the Fairmont Pacific Rim and reduce turnover.
Regularly audit outlets and review competitive set, frequently review of Trust You and other quality metrics, Braveheart challenge, sparkles program and Reputation performance score.
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Reviews findings from Voice of the guest, Trust you, Tripadvisor, and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
Reviews Scores, Trust you comments & Reputation performance score and other data to identify areas of improvement.
Empowers colleagues to provide excellent guest service. Champion the task force team for F&B to drive Breakfast and other meal period RPS scores.
Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
Shares plans to take corrective action based on guest feedback platforms and guest satisfaction results with property leadership.

Managing and Conducting Talent & Culture (Human Resources) Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
Brings issues to the attention of Talent & Culture as necessary.
Ensures colleagues are treated fairly and equitably.
Coaches team by providing specific feedback to improve performance.

Additional Responsibilities

Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Order and purchase equipment and supplies
Consistently offer professional, friendly and engaging service
Lead and manage the day to day operations of the Food & Beverage Division ensuring all service standards are followed
Drive innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests
Lead and support all Food & Beverage departments in the achievement of their financial and operational targets
Prepare annual budgets and administer in a fiscally responsible manner
Implement effective control of food, beverage, labour and operating expenses throughout the F&B division
Assist in the preparation of the annual strategic plan and achieve the goals and targets therein
Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits
Oversee the selection, training and development of all Colleagues to ensure timely recruitment and career growth
Follow department policies, procedures and service standards
Follow all safety policies
Other duties as assigned

Qualifications

Education and Experience:

Minimum 2 years proven experience working successfully in a similar capacity
Proven track record in Forbes 5 star operations
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years’ experience in the food and beverage, culinary, event management, or related professional area. Previous Food & Beverage experience in a senior leadership role required
Computer literate in Microsoft Window applications required
University/College degree in a related discipline required
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times

Skills and Knowledge

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of The Fairmont business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Management Competencies

Leadership

Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Fairmont in alignment with its values.
Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Communication - Conveying information and ideas to others in a convincing and engaging manner through a variety of methods. Strong public presentation skills.
Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.

Managing Execution

Planning and Organizing - Gathering information and resources required to set a plan of action for self and/or others; prioritizing and arranging work requirements to accomplish goals and ensure work is completed.
Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Building Relationships

Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Fairmont standards..
Fostering Inclusion - Supporting colleagues with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all colleagues are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Organizational Capability - Evaluating and adapting the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.

Learning and Applying Personal Expertise

Applied Learning - Seeking and making the most of learning opportunities to improve performance of self and/or others.
Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

Business Acumen - Understanding and utilizing business information (e.g., data used in the Fairmont Balanced Scorecard related to colleague Engagement, Guest Satisfaction, and Property Financial Performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges

Applied Business Knowledge - Evaluates market conditions, organizational objectives, and important aspects of the business to accurately diagnose market opportunities and threats; anticipates opportunities and threats, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Capital Resources - Determines the appropriate allocation of money used to accomplish work goals, and submits expenses according to guidelines; appropriately utilizes and maintains equipment, facilities, and materials needed to perform work activities.
Administration and Management - Understands and applies the business and management information involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Visa Requirements: Candidate must have valid work authorization for Canada. The hotel is unable to assist with obtaining work authorization.

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!

Thursday, April 11, 2019

Director, Food & Beverage, Vancouver Fairmont Hotel & Resorts.

Primary Location