Reporting to the Cluster Director of Food & Beverage, the Food & Beverage Manager is responsible for the smooth running and financial success of the F&B Outlets operations whilst at the same time ensuring the highest level of standard and service provided to the guests. He/she also takes responsibility for creating and maintaining a professional operation and control expenses relative to operations, supervising the F&B team onboard and periodically recommends appropriate actions including promotions and performance reviews.
Key Roles & Responsibilities
- Oversee daily operations of all F&B outlets, including restaurants, lounges, in-room dining, and banqueting.
- Ensure smooth coordination between kitchen, service, and support departments.
- Maintain high standards of service quality, hygiene, and guest satisfaction in accordance with Fairmont and Accor policies.
- Analyze performance metrics to maximize profitability while maintaining luxury service standards.
- Lead, mentor, and motivate a multicultural team to achieve operational excellence.
- Conduct training programs focused on guest experience, product knowledge, and service culture.
- Foster a culture of engagement, empowerment, and continuous improvement.
- Ensure all F&B experiences reflect Fairmont’s commitment to luxury, authenticity, and innovation.
- Handle guest feedback promptly and effectively, ensuring personalized and memorable service recovery.
- Collaborate with culinary and marketing teams to create unique dining concepts and seasonal offerings.
- Develop, monitor, and manage departmental budgets, forecasts, and cost controls, to assist the Cluster Director of F&B.
- Monitor inventory, procurement, and wastage to optimize profitability.
- Champion sustainable practices in line with Accor’s and Red Sea Global’s environmental commitments.
- Introduce innovative concepts that enhance the resort’s reputation as a leading luxury eco-destination
- Other responsibilities as assigned by the Management