General Manager, Amaya and In Room Dining

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. 

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.  

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. 

Responsibilities: 

As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in Amaya and In Room Dining. 

Manage Amaya and In Room Dining departments and colleagues on a daily basis. As a department head, directs and works with the food and beverage/culinary management team and colleagues to successfully execute all operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility 

• The ability to lay out goals and develop strategies to accomplish said goals.  

• Forecasting and scheduling using hotels tools and guidelines.  

• The ability to oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis.  

• The ability to control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc. according to established policies.  

• The ability to formulate and recommend changes to improve employees’ performance and teamwork.  

• The ability to review performance with managers on an annual basis.  

• Manages and controls overall expenses of the outlets focusing on higher revenue and profit.  

• The ability to ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program.  

• The ability to work in co-operation with the Chef and Sous- Chefs to ensure quality of products and guests satisfaction.  

• The ability to participate in Department Food and Beverage meetings.  

• The ability to keep informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.  

• The ability to review log emails produced by departmental managers on a daily basis.  

• Knowledge of P.O.S. system of hotel.  

• The ability to keep the waste factor in the hotel at a minimum level.  

• The ability to ensure that managers maintain inventories and par stocks.  

• The ability to ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department.  

• The ability and skills to manage beverage stock properly as well as wine & cocktail list elaboration and maintenance.  

• Financial knowledge must have working knowledge of Profit and Loss statement.  

• Awareness of and control beverage cost.  

• Awareness of budget and control expenses.  

• Ability in all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.  

• The ability to handle all guest complaints in the food and beverage area and is in 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.  

• The ability to 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.  

• The ability to aid each manager in giving the necessary training to their staff and to assist them in it.  

• The ability to develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Grand Del Mar policies.  

• The ability to develop and maintain effective communications between all operating departments.  

• The ability to complete accident reports accurately and promptly.  

• The ability to converse with upper management on a regular basis.  

• The ability to respond properly in any hotel emergency or safety situation.  

• The ability to perform other tasks or projects as assigned by hotel management and staff.

Role Expectations: 

The expectations of this role are listed below but not exclusively restricted to this listing. This job description is not an exclusive or exhaustive list of all job functions that a colleague in this position may be asked to perform from time to time.   

• Being the instigator and involved in on the floor training and coaching/counseling of the colleagues and operational teams 

• Directing the team and ensuring standard and sequences are being adhered to at all times in the areas pertaining to this position. 

• Ensuring the teams are meeting the required Forbes and LQA  standards at all times 

• Assisting in busy periods of need across the Food and Beverage department when required to ensure guest satisfaction and maximum guest satisfaction whilst providing support for leaders and colleagues within food and beverage. 

• Managing guest expectations and handling any issues that may arise to ensure that 100% satisfaction is secured. 

• Shift work schedule rotations will apply to this role -evening, weekend and late night coverage will apply to this role 

The Ideal Candidate will have the ability to: 

• Control and maintain standards, performance, colleagues conduct, grooming, appearance, sanitation, etc. according to established policies.  

• Review performance with every department manager and LEAD on a weekly basis in the form of structured catch up meetings and on an annual basis in the form of a performance review 

• Assist the Director of Food and Beverage to manage and control overall expenses of the outlets focusing on higher revenue and profit 

• To schedule and participate in monthly Department Food and Beverage meetings, daily briefings and departmental shift line ups 

• To manage key events for the hotel with the Director of Food and Beverage and to keep the hotel informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc and to ensure the key departments are prepared for such events  

• To review the daily log book on a daily basis.  

• To assist the Executive Steward in the management of waste to be mindful and alert to  Planet 21 project initiatives  

• Ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department, and that the teams are completing regular outlet walks with engineering. 

• Must be able to calculate and control food & beverage cost.  

• Understanding all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.  

• Managing all guest complaints in the food and beverage area and is in 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.  

• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Fairmont Grand Del Mar policies.  

• Develop and maintain effective communications between all operating departments.  

• Respond properly in any hotel emergency or safety situation.  

• To perform other tasks or projects as assigned by hotel management and executive. 

Qualifications: 

• Excellent reading, solid proficiency in English, writing, reading, speaking.  

• College degree preferred studies in hotel/restaurant management, business administration.  

• Require minimum five years of restaurant management experience at a department head level. 

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• While performing the duties of this job, the employee is regularly required to stand and walk.   

• The employee must frequently lift and/or move up to 50 pounds.   

Salary Range: $90,000 - $95,000 USD Gross Annually

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We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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