Jobs at Fairmont Hotels & Resorts

Job Description
Responsibilities:

• Responsible for accommodation booking for Cape Grace, A Fairmont Managed Hotel.
• Responds to enquiries about hotel products and services over the telephone, email, etc.
• Determines guest’s needs and quotes the appropriate room and rate as per requirements.
• Books reservation with most accurate information to ensure exceeding guest’s expectations.
• Arranges accommodation, special requests and activity requirements for leisure, corporate and 
• wholesaler’s guests.
• Has a general understanding of Groups - including cut off dates, blocking and booking policies and 
• procedures.
• Acts in accordance with the standards, conforms to the policies and procedures. 
• High communication skills verbal and written. Perfect use of English. 
• Understands Revenue Management strategies, sell levels and sell directed rates and is able to apply these 
• methods to offer as per available Hotel inventory.
• Co-operates, co-ordinates and communicates with all other departments to ensure highest level of Guest 
• service is maintained and the maximum profit is generated.
• Ensures knowledge of all facilities, services and hours of operation in order to respond confidently and 
• effectively to inquiries.
• Consistently demonstrates a commitment to personal Guest Service excellence and profitably through 
• special duties as assigned.
• Adheres to and promotes all Company Health & Safety policies and procedures to ensure a safe work 
• environment.
• Promotes and practices all organizational values of teamwork, mutual respect, integrity and  empowerment among all co-workers
• To be detail focussed in the performance of all tasks relating to the reservations process i.e. accurate  bookings and guest confirmations
• Manage and follow up on all deposit payments in line with the FIT terms and conditions and ensure that  payments are received on time and communicated to the accounts department and front office prior to  the guest or group arrival.
• Attend PM/PQ meetings to clarify and discuss outstanding payments for bookings as and when required,  ensuring that follow up and payment is received.
• Other duties as assigned

PIPELINE LEVEL

• Manage self.

LEVELS OF ACCOUNTABILITY

• Reporting to the Assistant Reservations Manager and Reservations and Revenue Manager

LEVELS OF RESPONSIBILITY

• Responsible for own performance

COMPETENCIES

• Calculations
• Analytical thinking
• Organizing
• Action Planning
• Service Orientation
• Flexibility and adaptability
• Strong attention to detail
• Admin oriented

Financial: Satisfied Shareholders

• To ensure that all quotes compiled are accurate and every attempt is made to secure the 
• business for Cape Grace.
• Manage and follow up on all deposit payments in line with the reservation terms and conditions  and ensure that payments are received on time and communicated to the accounts department  and front office prior to the guest’s arrival.

Customer Service: Delighted Customers

• Models the Organizational Values 
• Matching the features and benefits of our product offering to ensure that we exceed our guest’s 
• expectations. 

Processes: Effective Processes

• To interact with Housekeeping, Front Office, Spa and Food & Beverage, where necessary, 
• ensuring any new and relevant information is communicated between these departments and 
• Reservations.
• Maintains department Standard Operating Procedures and devise benchmark to be adhered to.
• Manage workload fairly, ensuring that our turnaround time is adhered to.
• Assist Group Reservations as/when necessary, with enquiry turnaround, call handling.

GENERAL KNOWLEDGE AND RESPONSIBILITIES

• Has a thorough knowledge of the hotel and all services provided to the guest.
• Maintains the highest standard of service, appearance and social skills set according to the  company policy.
• Works in harmony with all departments and employees, is willing to assist others if and when  required.
• Attends all training workshops as and when required. 
• Is familiar with all policies and procedures, house rules, fire, security and emergency procedures  as well as all checklists pertaining to the position.
• Performs any reasonable duty as instructed from time to time.

Qualifications
Qualifications:

• Grade 12 or equivalent
• A Hospitality Management qualification is a strong recommendation.
• 1 year experience in similar positions and customer service
• Proficiency in English (Verbal, Written, Reading), second language is an asset.
• Proven abilities in developing and nurturing interpersonal relationships with guests, colleagues and  suppliers.
• Demonstrated experience using:
• Opera Property Management System
• Microsoft Office Suite to at least Intermediate level
• Previous experience on TARS would be advantageous.
• Above average Numerical skills
• Above average ability to communicate at all levels of the organization.
• Must possess outstanding Sales skills, guest service skills, professional presentation and sophisticated  communication skills.
• Must be able to handle multitude of tasks in an intense, ever-changing environment while remaining  calm, collective and accurate.
• Must be flexible in terms of working hours (Shift Timing)

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Job Description

Scope of Position:

• Reporting to the Executive Sous Chef, the successful candidate will assist the Stewarding Supervisor in maintaining the cleanliness of all kitchens, restaurants and throughout the operation.

Responsibilities:                

• To perform sanitation and cleanliness duties to maintain kitchen restaurants and work areas.
• To keep equipment and utensils in clean and orderly condition.
• Perform all general cleaning duties of kitchen facilities.
• Performed all duties in accordance with departmental and Resort policies.
• Maintains the cleanliness and sanitation of the garbage area.
• Monitor chemicals and water temperature during shift.
• Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
• Re-stocks all supplies in the assigned areas.
• Operates and maintains dishwashing equipment.
• Maintains cleanliness in assigned station and or stations.
• Stores cleaned items in the proper location.
• Keeps kitchen floors and stewarding areas clean and free of dirt /germs.
• Perform tasks of a reasonable nature as and when requested by senior management.

Qualifications

• Minimum Grade 12 required.
• Previous experience within hotel industry.
• Must be able to prioritize, organize and be self-efficient.
• Must be able to work am and pm shifts.
• Able to perform under pressure.
• Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people.
• Proficient in the English language (verbal & written), additional languages are an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be flexible in terms of working hours, and able to work with little or no supervision.

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Job Description

Scope of Position:

• Creating an engaging work environment for Colleagues of Fairmont Hotels & Resorts is as important as turning moments into memories for our guests. The standards and values you model as Assistant Housekeeping Manager will inspire your team – not only to ensure exceptional guest rooms, public areas and heart of the house areas, but also to grow their careers with Fairmont.

Responsibilities:

• Consistently offer professional, friendly and engaging service
• Supervise the day-to-day operation of the department to ensure service standards are followed.
• Maintain all guest rooms, public areas and heart of the house areas; ensuring that the highest standard of cleanliness is met.
• Oversees operation of Laundry/Valet and Uniform Room.
• Monitor labour costs while ensuring effective scheduling and department productivity.
• Assist with preventative maintenance programs while working with the Chief Engineer
• Address guest concerns and react quickly; logging and notifying proper departments as required.
• Manage the departmental budget in a fiscally responsible manner.
• Ensure effective communication, including coaching and performance management.
• Act as the department trainer ensuring that all employees are trained and follow LQA standards consistently.
• Works with the Executive Housekeeper on all remodelling and renovation projects.  Carries out his/her    specific decorating program and is responsible for keeping the design intact.
• Generate regular stock reports, manage inventory, and conduct forecasting to ensure adequate supplies within budget limits.
• Maintain and track operational budgets, ensuring that housekeeping costs are in line with financial goals.
• Track and manage stock levels, ordering supplies as needed to avoid shortages while staying within budget guidelines.
• Prepare detailed budget forecasts for housekeeping and laundry needs, working in collaboration with the Executive Housekeeper to ensure financial alignment.
• Provide monthly and quarterly reports on inventory usage, forecast adjustments, and budget adherence.
• Process invoices accurately and efficiently, ensuring all payments are aligned with budget expectations.
• Attend regularly scheduled departmental meetings.
• Follow departmental policies and procedures.
• Report necessary maintenance items.
• Follow all safety and sanitation policies.
• Participate in the Duty Manager program.

Qualifications

Skills, Education and Qualification Requirements:

• Grade 12 or equivalent.
• A Hospitality Management qualification is a strong recommendation.
• Experience in Housekeeping, hospitality.
• 5 Years Training and Leadership Position.
• Proficiency in English (Verbal, Written, Reading).
• Superior Customer Service Above average problem-solving skills.
• Be able to communicate at all levels of the organization.
• Well-developed supervisory skills.
• Leadership Pipeline
• Coaching
• Teaching
• Butler Training

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Job Description

Scope of Position:

• The In-Room Dining Order Taker’s primary responsibilities will to take guest orders in a professional and friendly way, maximizing departmental revenues by up selling orders, communicating them clearly and accurately to the servers, processing guest checks and ensuring that proper payment is collected. As the Order Taker, you will provide guests with the full experience that encompasses engaging & personalized service from beginning to end of service. Your role is to turn their moments with us into memories by delivering Fairmont`s service promise and the highest level of brand standards and Fairmont service standards.

General Duties and Responsibilities:

• Report to work on scheduled time, wearing the proper uniform and nametag at all time.
• To maintain a clean and safe work environment
• To inform guests about all other hotel services and promotions upon request
• To maintain good working relationships with all fellow colleagues
• Keep an up-to-date knowledge of the menu, beverage list and wine list.
• Maintain the telephone etiquette at all times.
• Take guest orders accurately, honor all special requests.
• Process pre ordered Meals.
• Up-sell F&B products, other outlets & services of the hotel.
• Give appropriate preparation and delivery times.
• Enter guest orders in Micros POS
• Communicate all incoming orders to servers properly.
• Keep track of all incoming and outgoing orders on floor sheets.
• Maintain an accurate balance of your bank.
• Close checks accordingly upon return of servers.
• Do courtesy call backs & co ordinate floor & room clearance process.
• Process Amenities
• Handling guest inquiries and complaints.
• Inform RC staff of guest check outs
• Assist RC with checks
• Run Shift end Micros reports
• Pay out Tips and Gratuities
• Drop cash payments
• Assist with tray and table set ups if necessary
• Assist with side work if necessary
• Conduct the order taking process according to the set standards of the department complying with the Fairmont F&B standards, JD Power & Ritchie standards
• Perform other duties as and when required.

Evaluation – Job Position will be assessed by the following:

• Observation by management of colleague demonstrating behaviour.

J.D. Power Guest Survey as it relates to Job Position, which are the following topics:

• Timeliness of Service
• Helpfulness of Server
• Accuracy of order

J.D. Power- guest name usage

• Evaluation received from Richey internal and external audits
• Colleague lost-time report through Human Resources
• Certifications from Safe-Food Handling courses
• Certifications from Health & Safety courses

Qualifications

• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Proficient in the English language (verbal & written), second language is an asset
• Must be able to handle a multitude of tasks in an intense, ever-changing environment
• Previous service experience an asset.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Previous point of sale system experience an asset, but not required. 
• Excellent communication and organizational skills. 
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

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Job Description

Scope of position:

• The Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Commis Chef will strive to exceed guest expectations and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• To assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

 Stock Management

• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned training on Ines.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong passion for food.
• 1 year of experience in food production environment
• Food Hygiene and Safety trained.
• Have an enthusiastic and positive attitude.
• Be driven to succeed.