Food & Beverage Manager

Food & Beverage Manager

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.