Director, Revenue Management and Profit Optimization, Food and Beverage - Full Time (H/F/D)

The Director Revenue Management, Food & Beverage is responsible for driving the hotel’s strategic vision through a Total Revenue Management approach, with a primary focus on Food and Beverage (Outlets, Catering, Banquets, Buyouts, Pop-up, Holiday Activations, F&B partnerships and the like). The successful candidate will work collaboratively with multiple departments to support the overall revenue goals of the hotel with the goal of assisting all stakeholders in maximizing profitability, both by promoting revenue growth generation and fine-tuning forecasting accuracy.

The role is responsible for data analysis, forecasting, providing gathered intelligence and recommending strategies to the Revenue and F&B teams, as well as to other Corporate and ownership entities, under the leadership of the Director of Revenue and General Manager.

The Director, Revenue Management, Food & Beverage is wholly committed to data quality and profit maximization in a Total Revenue Management approach, working with multiple departments to support the overall revenue and profit goals of the hotel.

Focus:

Strategic vision, ultimate accountability for hotel revenue, leadership of the commercial team, mentorship, and final decision-making authority.

What the Property Offers:

• Enjoy exceptional benefits and travel discounts at Accor hotels worldwide (over 5,700 hotels)!
• Competitive insurance plan*
• Pension plan available 
• Employee Assistance Program (EAP) offered free of charge, including
• Mental health support
• Legal and financial advice
• Health and nutrition services
• Career and professional coaching
• Life transition assistance
• On-site uniform cleaning
• Complimentary hotel parking
• Complimentary colleagues’ dinning room meals (taxable benefit)
• Discounted access to the hotel fitness center
• Opportunities to grow and develop your talents locally and globally
• Engagement in various committees and community/philanthropic initiatives

A rich culture featuring:

• Strong values that foster a collaborative and respectful work environment
• Regular employee recognition through monthly and annual events
• A strong commitment to equity, diversity, and inclusion, with dedicated committees

• Social and environmental initiatives that make a positive community impact

• Monitor key performance indicators across F&B outlets, establish benchmarks, develop revenue-maximizing strategies, and evaluate outcomes.
• Support evaluating group and catering business to ensure we are maximizing revenues and profitability in food & beverage.
• Develops and executes F&B pricing strategies and menu engineering by analyzing demand factors, sales mix, profit margins, and guest preferences to optimize product placement, maximize revenue, and drive profitability in alignment with the hotel’s strategic vision.
• Champion for the Restaurant Revenue Management program within the hotel, actively promoting a culture of total revenue management.
• Identify opportunities to optimize seat occupancy and meal duration while maintaining the hotel and venues’ positioning as a destination of choice within the region and locality.
• Develop and execute strategies to maximize function space utilization and its contribution to total hotel revenue.
• Manage outlet reservation systems configurations, including flow controls, turn times, booking policies, and etc., to maximize table and seat occupancies.
• Stay current with industry trends and developments, supporting special projects and identifying new F&B-related revenue opportunities.
• Prepares competitive analyses, reports, and presentation materials for weekly Revenue and F&B meetings, as well as other required reporting for key stakeholders.
• Generate and maintain accurate F&B-related Revenue Management reports, serving as primary analytical resource across F&B and affiliated departments.
• Explore and enhance automation efforts in reporting and analytical tools.
• Collaborates with key F&B leadership to drive accurate forecasting and long-term financial projections, ensuring performance within acceptable variances.
• Ensure timely and accurate completion of all required reporting, including but not limited to month-end commentary, strategic budget planning, marketing plans, and performance tracking and analysis of all F&B-related revenue streams.
• Collaborate on the development of training such as single server mentoring program and incentive programs aimed at increasing average check and enhancing colleague engagement, while maintaining excellent guest satisfaction.
• Performs ad-hoc tasks, analysis, and reporting on a needed basis to senior leadership.
• Assists in managing availability and inventory in all channels and communicates strategies and restrictions to operations teams.
• Collaborates with the Marketing team to update the commercial planning calendar and measure KPIs for key initiatives.
• Act as the F&B systems expert for Avero, RM, Point-of-Sale, and reporting platforms, by supporting system maintenance, including but not limited to inventory loading and restriction management, demand forecasting, and daily system checks.
• Maintain strong relationships with GRC to ensure the call center is always up to date with accurate hotel’s F&B information.
• Cultivate and manage relationships with hotel clients and to support the hotel brand’s positioning and image.
• Initiates and fosters collaboration with local suppliers and vendors to develop cost management strategies, optimize product offerings, and support innovative F&B concepts aligned with the hotel’s brand positioning.
• Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Strong communication skills, both verbal and written
• Dynamic can-do attitude
• Strong analytical skills and attention to detail
• Strategic thinking with a proven ability to mobilize theory into action
• Experience with Avero, Opentable, Various POS systems (such as Silverware & Micros), Ideas G3, Opera PMS and Opera Cloud OSEM preferred
• Advanced knowledge and experience in Microsoft Office, particularly Excel
• Ability to learn new programs as required
• Possessing the trait of being organized and multi-tasking
• Ability to manage multiple projects under time constraints and within given deadlines
• Excellent communication and organizational skills
• Maintain confidentiality of proprietary information and protect company assets
• Effectively deal with guests and other team members
• Present a professional and polished appearance
• Ability to work cohesively as part of a team

REQUIRED EDUCATION AND EXPERIENCE:

• Minimum four years’ experience in food & beverage or rooms revenue management (experience within 4- or 5-star hotels, award-winning restaurants, multiple outlets, banquets and catering, and/or within similar markets preferred)
• Bachelor’s degree in Hotel Management, Accounting, Finance, or Mathematic preferred.

PREFERRED EXPERIENCE

• Leadership experience in Food & Beverage management preferred.
• Strong understanding of F&B Management and hotel operations
• Knowledge of current trends in F&B 
• Proven track record of maximizing F&B revenue

Our Diversity & Inclusion Commitment:

We are an inclusive company, and our ambition is to attract, recruit, and promote diverse talent. Join us today for a rewarding career at Fairmont Le Château Frontenac, where every day brings new opportunities and where your well-being is at the heart of our priorities.

https://fairmont-carrieres.com/fairmont-chateau-frontenac/