Food & Beverage Manager

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

About Fairmont Sonoma Mission Inn & Spa

Fairmont Sonoma Mission Inn & Spa is an elegant Spanish mission-style resort renowned for its historic charm, naturally heated geothermal mineral springs, and world-class spa experiences in the heart of California's Wine Country. Blending timeless luxury with authentic Sonoma hospitality, we make special happen for our guests while fostering a workplace where colleagues are empowered to grow, collaborate, and build rewarding careers in luxury hospitality.

About the Application Process:

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

Job Description

• Manage the day-to-day operations of restaurant venues, ensuring service, quality, cleanliness, and brand standards are consistently achieved 
• Direct, supervise, coach, and develop venue team members to maximize performance and guest satisfaction 
• Participate in the recruitment, interviewing, hiring, training, performance management, discipline, and development of team members; provide recommendations regarding promotions, transfers, and terminations 
• Create and manage staffing schedules based on business levels, labor standards, and operational needs 
• Monitor labor costs, productivity, guest satisfaction scores, and operational performance; implement corrective actions when necessary 
• Exercise independent judgment in resolving guest concerns, employee issues, and operational challenges 
• Conduct daily line-ups and departmental meetings to communicate business priorities, service expectations, and operational updates 
• Ensure compliance with company policies, food safety standards, health regulations, alcohol service requirements, and workplace safety guidelines 
• Partner with Culinary, Stewarding, Banquets, and other hotel departments to ensure seamless execution of service and guest experiences 
• Assist in developing and implementing service standards, operating procedures, and training programs 
• Monitor inventory levels, ordering practices, and departmental resources to support cost control objectives 
• Review guest feedback and operational metrics to identify opportunities for continuous improvement 
• Support the Director of Venues in achieving departmental financial goals, budgeting initiatives, and business objectives 
• Serve as a resource for Food & Beverage operations by providing Banquet leadership coverage as needed, ensuring continuity of service, effective team supervision, guest satisfaction, and adherence to operational and brand standards. 
• Serve as Manager on Duty as assigned 
• Perform other management duties as assigned 

Qualifications

• Minimum 3-5 years of luxury Food & Beverage leadership experience, preferably in a hotel or resort environment 
• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred 
• Demonstrated ability to manage daily operations while maintaining high guest service and quality standards 
• Experience with labor management, scheduling, productivity, and cost control 
• Strong leadership, decision-making, and problem-solving skills with the ability to exercise independent judgment 
• Excellent communication and interpersonal skills with the ability to collaborate across departments 
• Proficiency in Microsoft Office applications and hospitality systems, including POS and scheduling platforms 
• Food Safety Certification and Responsible Beverage Service (RBS)