Director, Food & Beverage

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, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 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.

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 adherence 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

• 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, highly organized 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

All your information will be kept confidential according to EEO guidelines.