Job Openings at Fairmont Hotels & Resorts

Job Description

Scope of Position:

• To carry out the laundry and valet operations effectively and efficiently ensuring excellent laundry/dry-cleaning services and sufficient of clean, high quality hotel linen and towelling.  To consistently deliver excellent service ensuring that product and service standards are adhered.

Responsibilities

• To assist all job functions of laundry for the daily smooth efficient and economic running of the laundry department.
• To work shoulder to shoulder with all job positions in laundry for production with proper adherence to standards.
• To carry out the following tasks which are the basic job functions and are listed as
• Sorting linen
• Help loading washing machines.
• Help unload washing machines.
• Loading, unloading and operating dryers.
• Sorting after washing and drying.
• Sorting and folding of towels.
• Packing fresh linen into circulation.
• Loading linen in trucks
• Maintaining hygiene and organized approach in all above tasks with total adherence to the current service and safety standards 
• Inspects each machine under control for its maintenance and informs the faults and recommendations to laundry supervisor / Linen Manager.
• Advise Laundry Manager about misuse of linen and uniforms by individuals or user departments to be addressed to the concerned.
• To ensure that the transporting, receiving, sorting, production and delivery of all linen, uniforms and Guest laundry are according to the set standards.
• Ensure that the wash processes are followed as per the set standard formulas in line with the time, temperature and dosing of chemicals.
• Supervises, checks and assist in the processing of guest garments.
• Help train all new laundry /valet colleagues according to the standards to consistently deliver excellent service by providing clean high-quality linen, uniforms and guest garments ensuring that product and service standards are adhered to by them.
• Maintain the production and delivery records of each shift.  
• Ensures that highest standards of cleanliness are maintained in all areas of the laundry and periodic cleaning tasks are established carried out.
• Assist the hotel laundry operations in the absence of hotel Uniform attendants.
• Possesses knowledge of emergency procedures.
• Attends weekly housekeeping/other departmental meetings.
• Observes all Hotel regulations, policies and procedures.
• Role model a service culture through standards and warm, personal service to our guests
• Maintain strong relationships with other hotel departments.
• To use discretion and tact when dealing with guest enquiries, problems or complaints in an efficient and professional manner without detriment to the Hotel and/or its reputation during the absence of Laundry Manager/Laundry Supervisor.
• Attend to all guest complaints immediately and initiate follow up. It is imperative that all guest complaints are dealt with promptly in order to maintain guest satisfaction and the protection of the hotel’s interest.
• Perform any other related duties assigned to him/her by the Laundry Manager/Assistant Laundry Manager.

Qualifications

• Previous experience is an asset.
• Minimum of one year experience in a high volume laundry /housekeeping operations.
• Guest focused with a passion for service and standards excellence.
• Must be strong team player.
• Basic knowledge of laundry operation
• Highly organized, result oriented.
• Must be able to work well under pressure in a fast paced and constantly changing environment.

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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:

• The Senior Assistant Food & Beverage Manager will report directly to the Director of Food & Beverage and will have the assistance of Supervisors.  The successful candidate will need to be comfortable with busy, high-quality operations, managing multitasks as well as have strong interpersonal skills. He/She will be responsible for all the Food and Beverage Operations which includes all culinary areas. Oversees Guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable Food and Beverage laws and regulations. Develops and implements business plan for the Food and Beverage Division and always act in a professional manner using the company’s Mission, Vision and Values.

Responsibilities:

Developing and Maintaining Budgets

• Assist with developing and managing all financial, employee engagement and guest satisfaction plan and actions for Food and Beverage departments.
• Assist with Maintaining a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counselling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
•  Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
• Perform other duties as and when required.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee.
• Verifies all functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviours.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Finance and Business Management:

• Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
• Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
• Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

Guest Experience and Relations:

• Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
• Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
• Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.
• Initiatives to aid with the continued development of the colleagues positioning as a leader in Food & Beverage service and as a Food and Beverage destination.
• Ongoing control and enhancement of quality standards and guest service.
• Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service.
• Ensuring that Restaurant/Bar maintains a first class and positive visual impact including ambiance, cleanliness, orderliness, décor and service flows.
• Working together with the Culinary Department, to develop new menu ideas and promotions.
• Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
• Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork is a strong component of the daily service culture.
• Assist with recruiting, staffing and scheduling ensuring an adequate balanced staff and leadership level while maintaining forecasted productivities.
• Ensuring a safe and healthy work environment for all guests and colleagues
• Monitoring and continued development of food & beverage controls.
• Ensuring all training processes are set up and maintained for all leaders and colleagues.
• Reports suspicious people, parcels, and behaviors to Security.
• Ensures adherence to Accor Code of Ethics
• Perform other duties as and when required

Qualifications

• High school diploma or GED.
• 4 years’ experience in food and beverage management, culinary, or related professional area.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Entrepreneurial thinking and analytical business thinking required.
• 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.
• Must be flexible in terms of working hours.
• Must be computer literate and analytical.
• Enthusiastic and guest driven.
• Must be able to prioritize, organize and be self-efficient.
• Able to perform under pressure.

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Job Description

Scope of Position:

• Responsible for daily shift operations and supervision of staff. Position assists with promoting the Bar, maintaining high standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Assist Manager with training needed to accomplish goals, then implements plan.

Responsibilities

• Managing the daily operation by supporting both the restaurant manager as well as the supervisors.
• Prioritizing the guest and ensuring team follow through with LQA standards to ensuring seamless service and guest satisfaction.
• Coordinating and running the reservations system Dineplan by ensuring full guest information is recorded, following up with deposits and refunds.
• Drafting floor plans for groups, for busy breakfast and busy operations.
• Drafting PARs and ensuring stock related responsibilities are strictly followed.
• Guiding and delegating as much as possible to the Departmental trainers, allowing them to grow and feel empowered.  
• Cash handling and daily reporting of revenues as per hotel SOP’s, ensuring follow up emails are send when cash payments are taken
• Teams scheduling and assisting with leave planning
• Ensuring checklist and staff responsibilities are followed through by communicating and holding supervisors accountable
• Responsible for the safe opening and closing of the restaurant.
• Teaming up with the culinary team on menus, service, and product availability.
• Responding to Finance related emails with proper handover at the end of shift for open beverage/food and consumption.
• Ensuring billing/micros spot checks are done during operation.
• Handling team counselling for underperforming staff members
• Assisting with probation reviews and team development
• Punctual, efficient, and courteous at all times with guests and fellow Team Members alike
• Handles all guest complaints immediately, courteously and satisfactorily.
• Daily reporting of revenues as per hotel SOP’s ensuring handover is send at the end of the shift
• Attends all scheduled food and beverage and other relevant meetings when required.
• Take extreme care with personal grooming in order to maintain a consistently high level of professional appearance and monitors service personnel’s appearance and grooming.
• Develops training plans in the Bar, especially on the Cocktail side, Bar Hygiene reports and Bar SOPs for set up and closing. 
• Running the daily operation ensuring seamless service and guest satisfaction.
• Ensuring the restaurant/bar area are H&S compliant for each shift
• Running the daily briefing for the restaurant/bar team and promoting daily specials and upselling techniques 
• Supporting with Food & Beverage stock takes both OE and Beverage; ordering of stock and stock counts
• To ensure that all responsible service of alcohol procedures are practiced at all time
• Beverage PAR and Stock control
• Support the Supervisor with training of food and beverage menus.
• Responsible for the safe opening and closing of the restaurant
• Maintains efficient operating procedures for the outlet’s point of sale cashiering computer system, ensuring accuracy and balancing of till and the department cash float.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma 
• International experience would be advantageous.
• Minimum of 2-3 years progressive management experience in a luxury hotel related field. 
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation.
• Prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills.