Job Description


Director, Food & Beverage

Overview:   Fairmont Chengdu, situated within the Palm Springs International Centre, is located in the heart of Tianfu New Area and Chengdu Hi-tech Zone and is adjacent to the Century City New International Convention & Exhibition Center, Global Center and the Tianfu Software Park.
The hotel features 336 guest rooms, Willow Stream Spa, Gold Executive Floor, over 1,350 square meters of meeting facilities, and a collection of F&B concepts including an all-day-dining restaurant Spectrum, CUBE a three-floor concept - lounge, cocktail bar and restaurant, a signature Sichuan Chinese restaurant Chang Yi, and our feature restaurant and bar occupying the top two levels of the hotel, Manhattan. The hotel opened its door on December 21, 2016.
Summary of Responsibilities:

Reporting to the Director of Operations, the primary responsibilities for the Director of Food & Beverage include but are not limited to the following: 

  • Consistently offer professional, friendly and engaging service.
  • Maintain and promote Fairmont Brand Promise and operational excellence.
  • Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
  • Set periodical business plan, budget, and forecast and performance reports.
  • Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage colleagues.
  • Analyse daily reports to check irregularities.
  • Must know the standards set by Fairmont and the Hotel.
  • Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.
  • Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
  • Approve the employment and termination of food and beverage colleagues and is responsible for on-the-job training programs on a regular basis.
  • Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
  • Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting.
  • The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
  • Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
  • Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.
  • The ability to aid each Department Head in giving the necessary training to their colleagues and to assist them in it.
  • The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of Hotel/FRHI policies.
  • The ability to develop and maintain effective communications between all operating departments.
  • The ability to perform other tasks or projects as assigned by Hotel management and colleagues.
  • Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
  • Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
  • Ensure that all F&B outlets update Guest Preference database on a regular basis.
  • Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef.
  • Develop the F&B mana