Company Description
Just east of the Pacific and slightly north of Expectation.
Welcome to Fairmont Grand Del Mar. An elegant tribute to classic Mediterranean estate, seamlessly fusing old-world charm with modern luxury. Here, an award-winning, Renaissance-inspired spa, critically acclaimed dining, exclusive boutique shopping and championship golf course.
Growth and advancement is not only available, it is actively encouraged. We promote a balanced life for our colleagues, continuously seeking new ways to improve our environment and to support our beautiful home of San Diego.
Job Description
Plan for outlet budget and review forecast on revenue and expenditure on monthly basis.Analyze and submit month-end reports and identify deviation from business plan goals.Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion.Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet are in line with budget.Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.Build a good relationship with guests or regular patrons. Try to remember individual patron's names and their preferences to extend a personalized service.Handle guests' complaints and comments tactfully and efficiently.Handle all administration work pertaining to cashier operation requirement and company's policies.Maintain department communication logbook and updated notice board.Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.Check the outlet/back of the house cleanliness to ensure that it is in compliance with F&B sanitation and hygiene rules and regulations.Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.Ensure that health, safety and security procedures are in place in the outlet.Attend all briefings, meetings and trainings as assigned by management.Perform proper handover and communication to the next shift.Assist other food & beverage outlets with their operations during peak times or when required.Take charge of banquet event operation.Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.Ensure setup is in accordance to guests' requirement based on Banquet Event Order or Change Log.Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations.Plan the manning allocation/work assignment per Banquet event.Supervise the maintenance of service standards during banquet service operations.Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.Interview, select and recruit Banquet employees.Ensure that new hire induction and required trainings are completed within three months of employment.Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department's Standards.Identify and develop team members with potential.Conduct performance review with the team.Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.Prepare payroll data & absence and gratuity reports.Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication. Qualifications
• Strong leadership, interpersonal and training skills.
• Minimum 2 years of experience in managing food & beverage management operations in a hotel.
• Ability to speak English and other languages is advantageous.
• Good working knowledge of MS Excel, Word, & PowerPoint.
• Well-presented and professionally groomed at all times.
Additional Information
Salary Range: $72,000 - $78,000 Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V.
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