About the role
Job Description
At Fairmont Copley Plaza, exceptional service and memorable dining experiences are the hallmarks of our food and beverage operations. As Food & Beverage Manager, your leadership and commitment to service excellence will help drive strong operating results through engaging offerings, an empowered team, and consistent guest satisfaction. The Food & Beverage Manager supports the property’s dining, beverage, and event operations, helping deliver the high standards of service and guest experience associated with Fairmont.
Summary of Responsibilities:
Reporting to the Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following:
Oversees the day-to-day Food & Beverage operations of assigned outlets and functions in accordance with established property and brand standards.
Leads, coaches, and supports Food & Beverage colleagues to deliver efficient operations, strong revenue performance, and exceptional guest service.
Works closely with the Executive Chef and culinary team on menu execution, purchasing, staffing, food preparation, presentation, and service coordination, as applicable.
Ensures consistent food and beverage quality and service standards across outlets, events, and other assigned operations.
Works with the Food & Beverage team and colleagues across departments to improve guest and employee satisfaction while meeting operational and financial objectives.
Implements guest-service standards and identifies opportunities to improve products, service delivery, revenue, and profitability.
Executes departmental plans and initiatives and supports achievement of departmental and property goals while maintaining brand and organizational standards.
Understands guest expectations for food quality, presentation, and service delivery and ensures colleagues consistently meet those expectations to encourage guest loyalty.
Participates in recruiting, onboarding, training, development, and retention of colleagues; promotes a respectful, inclusive, and accountable work environment.
Coordinates with marketing and public relations teams, as applicable, to support promotions, menus, and concepts that strengthen the property's appeal to hotel and external guests.
Assists with management of the annual operating budget, including labor, productivity, supplies, and operating expenses; monitors results and supports forecasting and strategic planning.
Ensures compliance with standard operating procedures, food safety and sanitation requirements, workplace safety policies, and applicable federal, state, and local regulations.
Supports food and beverage portion control, inventory management, waste reduction, and other cost-control procedures.
Ensures uniforms, equipment, and operating supplies are ordered within budget and properly inventoried, maintained, and available for service.
Interacts professionally with guests, clients, vendors, company representatives, and community partners; addresses complaints and ensures appropriate follow-up and corrective action.
Trains and reinforces colleague understanding of safety, loss prevention, and accident-prevention procedures.
Provides direction, coaching, and performance feedback; supports performance reviews, conflict resolution, and fair and consistent treatment of colleagues.
Develops and maintains positive working relationships with third-party partners and service providers, as applicable.
Salary Range: 76-78k USD annually
Qualifications
Previous food and beverage experience, including supervisory or management responsibility, required.
Restaurant, hotel, or comparable hospitality operations experience required.
Ability to understand budgets, operating statements, payroll reports, and other financial information used to manage departmental performance.
Experience coordinating operations across multiple outlets, teams, or departments.
Strong interpersonal, communication, guest-relations, and problem-solving skills.
Demonstrated leadership, team-building, coaching, and colleague-development abilities.
Ability to contribute innovative ideas and identify opportunities to improve service, offerings, and operational results.
Experience in a union environment preferred.
Computer proficiency, including Microsoft Office and relevant point-of-sale, scheduling, or property systems.
University or college degree in hospitality management, business, or a related discipline preferred.
Highly responsible and reliable, with the ability to work effectively under pressure in a fast-paced environment.
Ability to work collaboratively as part of a team and maintain a calm, courteous, guest-focused approach.
Ability to work flexible hours, including evenings, weekends, holidays, and special events, as required by business needs.
Additional Information
All your information will be kept confidential according to EEO guidelines.