Summary of Responsibilities:
Reporting to the Director of Finance with a functional reporting relationship to the Director of Food and Beverage, responsibilities and essential job functions include, but are not limited to the following:
- Consistently offer professional, engaging and engaging service to support colleagues as they perform their roles to Fairmont’s exacting standards
- Monitor and control all procedures that affect the receipt, distribution, sale and general controls of food and beverage product to ensure that all associated functions are executed according to the Fairmont’s policies and procedures
- Coordinate, attend and monitor all food and beverage inventory counts to ensure accuracy
- Manage the database for Food and Beverage inventory stock, including up-to-date pricing
- Manage the cost allocation transfer system for Food and Beverage supplies
- Cost all food and beverage items and, where practical, input these costs into the point of sales system and generate monthly potential food and beverage reports
- Price all food and beverage storeroom requisitions and prepare monthly calculations for food and beverage costs and storeroom variances
- Prepare menu costing in order to establish competitive menu prices
- Constantly monitor all food and beverage controls to ensure compliance with Fairmont’s policies and procedures
- Ensure proper storage and issuance of all Food and Beverage items
- Summarize transactions for each financial period close
- Establish and monitor operational controls in Banquets and food and beverage outlets
- Prepare food and beverage reports as requested by management
- Monitor and record all house account meals and entertainment expenses and report any instances of non-compliance to the Director of Accounting
- Perform any other spot checks as prescribed in the food and beverage manual
- Maintain a close working relationship with the Director of Food and Beverage, Executive Chef and Director of Purchasing and advise of potential problems or opportunities to improve the controls in their areas relating to food and beverage
- Maintain compliance with Fairmont corporate, and food and beverage policies and procedures
- Attend Food and Beverage meetings as required
- Perform other function related duties as assigned
- Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC).
Qualifications:
- A minimum of 2 years Food and Beverage Control experience, preferably in a luxury hotel environment
- An undergraduate degree in Accounting, Business or Hospitality Management or a related field is strongly preferred
- Proven knowledge of standard food and beverage control policies and procedures is required
- Proven ability to perform role in a fiscally prudent and organized manner is required
- Proven effective analytical and problem solving skills
- Ability to work extended hours to accomplish all responsibilities and tasks is required
- Must possess a high degree of professionalism and personal integrity
- Strong leadership skills with a proven ability to motivate employees
- Must be highly computer literate in MS Word and Excel; experience with Birchstreet is preferred
- Must have excellent communication and interpersonal skills
- Proven multitasking experience, the ability to work independently using one’s initiative in a results driven environment and the ability to work cohesively as part of a team is required
Physical Aspects of Position (include but are not limited to):
- Walking, standing, bending, pushing and pulling anywhere from 2 – 6 hours a day.
- Does not lift weights exceeding 50 lbs.
- Requires constant repetitive motion.