We are looking for an experienced and driven Assistant Director of Food & Beverage to join our Food & Beverage leadership team at Fairmont St Andrews.
Working closely with the Director of Food & Beverage, this is a key senior leadership role with responsibility for supporting the overall performance, direction and day-to-day operation of Food & Beverage across the resort.
With a diverse collection of restaurants, bars, event spaces and golf-related outlets, this is a varied and fast-paced role where no two days are the same. The Assistant Director of Food & Beverage will work closely with our Outlet Managers to drive operational excellence, strengthen team performance and ensure consistently exceptional guest experiences across all areas.
As second in command to the Director of Food & Beverage, you will play a central role in supporting the leadership of the department, deputising when required and providing senior operational oversight across the resort.
What you will be doing
Supporting the Director of Food & Beverage with the overall leadership, performance and strategic direction of the department
Providing senior operational oversight across all Food & Beverage outlets throughout the resort
Working closely with Outlet Managers to drive consistent service standards, strong operational performance and exceptional guest experiences
Deputising for the Director of Food & Beverage when required
Providing leadership and decision-making support during busy periods, large events and peak trading times
Providing management cover across Food & Beverage outlets during annual leave, absence or periods of operational need
Coaching, supporting and developing Outlet Managers and wider Food & Beverage leadership teams
Driving a strong culture of engagement, accountability and high performance across the department
Monitoring guest feedback and service delivery, identifying opportunities to continuously improve the guest journey
Supporting the management of labour, productivity, revenue, stock, costs and departmental expenses
Contributing to departmental budgets, forecasts and commercial planning
Identifying opportunities to improve profitability, efficiency and operational performance
Working collaboratively with Culinary, Events, Golf, Rooms and other hotel departments to ensure a seamless guest experience
Supporting the implementation of new initiatives, concepts and operational improvements across Food & Beverage
Acting as a visible and hands-on senior leader across the resort
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