Reporting to the Director of Operations, the primary responsibilities for the Director of Food & Beverage include but are not limited to the following: 

• Consistently offer professional, friendly and engaging service
• Maintain and promote Fairmont Brand Promise and operational excellence
• Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values
• Set periodical business plan, budget, and forecast and performance reports
• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage colleagues
• Analyse daily reports to check irregularities
• Must know the standards set by Fairmont and the Hotel
• Conduct random checks to ensure that all standards are being consistently followed in the F&B Division
• Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action
• Approve the employment and termination of food and beverage colleagues and is responsible for on-the-job training programs on a regular basis
• Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting
• The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops 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 of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts
• Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas
• The ability to aid each Department Head in giving the necessary training to their colleagues and to assist them in it
• The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of Hotel/FRHI policies
• The ability to develop and maintain effective communications between all operating departments
• The ability to perform other tasks or projects as assigned by Hotel management and colleagues
• Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve
• Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Ensure that all F&B outlets update Guest Preference database on a regular basis
• Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef
• Develop the F&B management team to be ready to take the next role. Growing managers within Fairmont
• The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid
• The ability to respond properly in any hotel emergency or safety situation
• Other duty assigned  

• Previous luxury hotel experience in China in a senior F&B leader capacity is preferred
• Excellent leader and trainer
• Strong interpersonal skills and attention to detail
• Self-discipline, initiative, and leadership ability
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
• Demonstrates leadership qualities
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proven organizational skills, able to set and meet deadlines with quality results
• Detailed F&B knowledge, including wine and spirits
• Operational experience is a must
• Profound knowledge in budgeting, forecasting, expenses and payroll control
• Must possess high ethical believes – integrity
• Must possess good communication skills for dealing with diverse colleagues
• The ability to think and plan strategically
• Regularly inspect food & beverage quality by conducting GAP standard audits
• The ability to constantly monitor the colleagues’ appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department
• Conduct MOD shift and experience the hotel from the eyes of the Hotel residents
• Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational
• Experience in a similar role in a luxury hotel with knowledge of the China market is required

Reporting to the Purchase Manager, responsibilities and essential job functions include but are not limited to the following:

• Consistently offers professional, engaging and friendly service
• Ensuring all purchase orders are pre-approved prior order placing
• Inspecting the physical condition and count or measure the quality and weight of all items or supplies at the time they are received and before they are placed in storage
• Receiving goods and verifying them against the purchase orders with respect to quantity, quality, short shipments and/or duplications, and documenting any discrepancies
• Delivering goods received to the location that are specified on the purchase orders
• Completing daily non-food and beverage receiving log and submit a daily report with the relevant packaging slips to the accounts payable officer
• Completing daily food and beverage receiving reports and submitting invoice batches daily to F&B Managers or Designates for approval
• Maintaining an up-to-date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e., open or partial)
• Ensuring all deliveries being received at the designated receiving area only
• Ensuring all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries
• Ensuring that the receiving and storage area is clean, accessible and safe
• Monitoring and conducting inventory on a regular basis, i.e., daily for produce, dairy and bread, or on specific days for meat, etc., to compile orders based either on par levels or needs
• Minimizing spoilage level and systemizing stock rotation by ensuring first in, first out
• Issuing a Slow Moving Stock list at least once every month
• Safeguarding storeroom keys through security to against any unauthorized entries
• Issuing, storing, and pricing all incoming merchandise for the hotel
• Ensuring all requisitions being filled on a timely basis in accordance with storeroom hours and outlet request
• Ensuring that all goods received are stored in their proper areas at all times
• Ensuring all beverage requisitions are handled as per established procedures
• Assisting in all daily, weekly, month-end, or quarterly inventories as needed
• Performing other duties when needed
• Conducting self in a professional manner at all times to reflect the high standards of the Company

Qualifications:

• Previous experience is an asset
• Must be willing to accept responsibility of the storeroom
• Must have a commitment to follow all Company procedures as they relate to the Purchasing Department
• Must have excellent interpersonal communication skills and attention to details\
• Must be able to perform all duties that are usually performed by the Storeroom Clerk
• Minimum Diploma or equivalent
• Fluency in  English
• Minimum 2 years of purchasing and receiving experience preferred

• Consistently offer professional, friendly and engaging service
• Supervise the F&B Outlet team in all aspects of the department and ensure service standards are followed
• Maximize revenues by upselling and following budget guidelines
• Handle guest concerns, reacting quickly and professionally
• Balance operational and Colleague needs
• Have full knowledge of all menus and promotions
• Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Previous Food and Beverage leadership experience preferred
• Previous Point of Sale system experience required
• Computer literate in Microsoft Window applications required
• University/College degree in a related discipline preferred
• Excellent communication and organizational skills
• 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

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 25 lbs
• Frequent kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

Housekeeping Supervisor