Food & Beverage Manager

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa, and offers two dozen weekly outdoor activities across 400 acres of dramatic canyon scenery, including yoga, meditation, and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego.

Responsibilities

• Manage all F&B outlets/banquet/bar operations and colleagues on a daily basis. Areas of responsibility include Amaya Restaurant, Lobby Bar, IRD, Pool, Cent’Anni, Clubhouse Grill, and banquet functions.
• Direct and work with the food and beverage/culinary management team and colleagues to successfully execute all operations.
• Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
• Lay out goals and develop strategies to accomplish them.
• Forecast and schedule using hotel tools and guidelines.
• Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis.
• Control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc., according to established policies.
• Formulate and recommend changes to improve employees’ performance and teamwork.
• Review performance with every colleague on an annual basis.
• Develop analyses and implement merchandising that meets the profile of The Grand Del Mar and guest patronage.
• Manage and control overall expenses of the outlets focusing on higher revenue and profit.
• Train colleagues to ensure total knowledge of all menu items, preparation methods, ingredients, and the beverage program.
• Work in cooperation with the Chef and Sous-Chefs to ensure quality of products and guests' satisfaction.
• Participate in Department Food and Beverage meetings.
• Stay informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.
• Review log emails produced by departmental managers on a daily basis.
• Maintain knowledge of the hotel’s P.O.S. system.
• Keep the waste factor in the hotel at a minimum level.
• Ensure that managers maintain inventories and par stocks.
• Ensure that all equipment is kept in perfect working condition and report any deficiencies to the proper department.
• Manage beverage stock properly as well as wine & cocktail list elaboration and maintenance.
• Have working knowledge of Profit and Loss statements.
• Control beverage cost and maintain awareness of budget and expenses.
• Handle all facets of Human Resources, including interviewing, evaluating, discipline, and termination.
• Handle all guest complaints in the food and beverage area to obtain maximum results in utilization and appearance of the areas, quality levels, performance, and standards of service.
• Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.
• Maintain current prices and approved purveyors listed based on quality, service, and cost for requisitioning purposes, store inventories, cost control procedures, and forecasts.
• Aid each manager in giving necessary training to their staff and assist them in it.
• Develop new and analyze existing procedures and special promotions to improve guest patronage under the guidelines of The Grand Del Mar policies.
• Develop and maintain effective communications between all operating departments.
• Complete accident reports accurately and promptly.
• Converse with upper management on a regular basis.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.

Role Expectations

• Instigate and be involved in on-the-floor training and coaching/counseling of colleagues and operational teams.
• Direct the team and ensure standards and sequences are being adhered to at all times in the areas pertaining to this position.
• Ensure the teams are meeting the required Forbes and LQA standards at all times.
• Assist in busy periods of need across the Food and Beverage department to ensure guest satisfaction and provide support for leaders and colleagues.
• Manage guest expectations and handle any issues that may arise to secure 100% satisfaction.
• Control and maintain standards, performance, colleagues' conduct, grooming, appearance, sanitation, etc., according to established policies.
• Review performance with every department manager and LEAD on a weekly basis in structured catch-up meetings and on an annual basis in performance reviews.
• Assist the Director of Food and Beverage to manage and control overall expenses of the outlets focusing on higher revenue and profit.
• Schedule and participate in monthly Department Food and Beverage meetings.
• Manage key events for the hotel with the Director of Food and Beverage and keep the hotel informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.
• Ensure key departments are prepared for such events.
• Review the daily logbook on a daily basis.
• Assist the Executive Steward in the management of waste to be mindful and alert to Planet 21 project initiatives.
• Ensure that all equipment is kept in perfect working condition and report any deficiencies to the proper department.
• Ensure teams complete regular outlet walks with engineering.
• Calculate and control food & beverage cost.
• Understand all facets of Human Resources, including interviewing, evaluating, discipline, and termination.
• Manage all guest complaints in the food and beverage area to obtain maximum results in utilization and appearance of the areas, quality levels, performance, and standards of service.
• Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.
• Develop new and analyze existing procedures and special promotions to 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.
• Perform other tasks or projects as assigned by hotel management and executive.

Requirements

• Ability to prioritize workload.
• Organization skills and ability to adapt quickly to any given situation.
• Excellent reading, writing, and speaking proficiency in English.
• College degree preferred in hotel/restaurant management or business administration.
• Minimum five years of restaurant management experience at a department head level.
• Embrace the Fairmont brand promise and luxury in your role and in all interactions.
• Foster an inclusive environment where every individual feels valued and respected.

Pay

The salary range for this position is $85,000 - $95,000.

Benefits

• Complimentary meals during your shift in our staff cafeteria.
• Complimentary on-site parking.
• Hotel discounts: Employee travel program with discounts on room rates at Fairmont & Accor properties worldwide.
• Food, spa, and resort discounts: Employee program with discounts on restaurants, bars, and spa services at Fairmont & Accor properties worldwide.
• Career growth: Opportunity to develop your talent and grow within Fairmont Grand Del Mar and over 5,700 properties with Accor.
• Training & development: Learning programs through our Academies designed to sharpen your skills.
• Social responsibility: Ability to make a difference through our Corporate Social Responsibility activities.
• Recognition & rewards: Employees are recognized for outstanding performance through appreciation programs, awards, and exclusive travel and lifestyle perks.
• Meaningful work: Create memorable experiences for guests while making a positive impact through exceptional hospitality and service.

Health and Retirement Benefits

• Medical, dental, and vision insurance (effective the first of the month following 30 days of employment). Eligible single full-time employees can enroll in a $0 premium health plan.
• Life and disability insurance.
• Paid holidays for all full-time and part-time employees.
• Vacation and sick leave for all full-time and part-time employees.
• 401(k) retirement plan with matching program.
• Employee Assistance Program (EAP).