Director, Food & Beverage Position Available In Orleans, Louisiana

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Full-Time
Permanent

FAIRMONT

Executive & Hotel Management

FAIRMONT FAIRMONT NEW

ORLEANS, New Orleans, United States

REF63638D

Director, Food & Beverage Luxury & Lifestyle Company Description Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown New Orleans, the Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, three food & drink venues, a swimming pool with expansive views of the city, more than 14,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter. Job Description The Director of Food & Beverage must be creative, dynamic, enthusiastic, and passionate. They will lead with vision and innovation, ensuring world-class dining experiences while driving profitability. The Director will work to achieve maximum sales and profits, as well as enhance guest satisfaction and employee engagement, while adhering to established company policies and luxury brand standards. They will establish strong cross-functional collaboration, forming a close working relationship with the Executive Committee and Department Heads. Proven ability to drive accurate revenue forecasts, enhance profitability, and develop strong leadership within the team is essential.

RESPONSIBILITIES

The Director of Food & Beverage will strategically plan and oversee the hotel’s food and beverage operations, ensuring the optimal balance between exceptional guest service, profitability, and team development.
Lead a high-performing pre-opening team, overseeing multiple food and beverage outlets, bars, and an expansive events space.
Develop and implement revenue-generating strategies, working closely with the leadership team to optimize commercial opportunities and maximize financial performance.
Take full ownership of the P&L, managing budgets with precision, and continuously identify cost-saving solutions without compromising quality or guest experience.
Collaborate closely with the Executive Chef to drive menu innovation, sustainability initiatives, and food quality assurance.
Lead from the front, actively engaging with guests and employees to foster a dynamic and service-oriented culture.
Play a key role in executive decision-making, contributing actively in Executive Committee and Revenue Management meetings to align F&B operations with the hotel’s broader goals.
Ensures a clean and SAFE working environment, with continual emphasis on promoting employee health and safety
Develops menus, promotions, wine lists, specification, service delivery and standards for all food & beverage operation
Actively develops and participates in the merchandising and marketing of all food and beverage personnel including staff planning, hiring, scheduling, training and personal development
Ensures the ongoing professional development, growth, and satisfaction of all team members
Ensure the implementation and compliance of minimum standards as outlined in the Fairmont Food and Beverage Core Standards
Oversees the training and development of all leaders and colleagues ensuring that they are informed regarding responsible service of alcohol and adnce to hotel and Company policies
Actively participates and ensures strong departmental representation on other hotel committees and activities
Attend monthly departmental meetings to promote effective communication and to discuss goals, development, action plans for hotel and departmental initiatives as well as budget and monthly financial forecasting and reviews
Schedule and execute monthly F&B Leadership meetings
Creates, maintains and encourages excellent public and employee relations
Is a dynamic member of the Executive Committee and participates actively in forecasting, Department Head, departmental and various other committee meetings on a regular basis Qualifications Minimum 5 years experience in hotel Food and Beverage operations
Minimum 3 years management experience in luxury hotel preferred
Extensive beverage and culinary knowledge required
Degree or Diploma in Hotel Administration from a recognized University/College is an asset
Previous pre-opening hotel experience an asset
Must be a creative and effective leader, highlyanized with strong communication and interpersonal skills
Strong financial and cost control knowledge mandatory
Passion for guest service
Proven team-builder with outstanding coaching skills
Clearly demonstrated ability to be innovative, creative and able to think outside the box
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information All your information will be kept confidential according to EEO guidelines. Discover a world w life pulses with passion Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities. When ing, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.