The Food & Beverage Facility Manager plays a vital role in overseeing daily cafeteria operations, monitoring service standards and hygiene while promoting environmental responsibility within the hotel. Their primary focus is to effectively managing colleagues, special days and incentives, playing a crucial role in enhancing our colleague satisfaction and contributing to the overall success of the hotel engagement. The secondary focus is to implement sustainable practices that align with the hotel goals, ensuring that operations are not only efficient but also environmentally friendly.
Typical Duties and Responsibilities
- Ensure colleague meals meet standards for taste, nutrition, freshness, and consistency
- Collaborate with Culinary leadership on seasonal, balanced menu planning
- Maintain food safety (EHC), hygiene, and allergen controls
- Create and develop rotational menu formats and labels for presentation
- Gather feedback through surveys and engagement
- Translate insights into action plans
- Communicate improvements back to colleagues and champion The Hive (colleague communication channel)
- Design monthly colleague dining activations
- Partner with HR and leadership to enhance culture and morale
- Position the cafeteria as a point of pride
- Lead, coach, and schedule cafeteria team members
- Foster accountability and professionalism
- Lead food waste reduction and sustainability initiatives
- Partner with Culinary and Stewarding to maximize whole-product usage
- Implement cost-saving strategies through menu engineering and cross-utilization
- Follow departmental policies, procedures and service standards
- Embrace the Fairmont brand promise and luxury in your role and in all your interactions