General Manager, Nettuno & All Day Dining & Bars (Temporary contract)

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

• Lay out goals and develop strategies to accomplish said goals.
• Forecast and schedule using hotel tools and guidelines, and oversee payroll
• 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.
• Control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc. according to established policies.
• Oversee recruitment process for the outlets
• Formulate and recommend changes to improve employees’ performance and teamwork.
• Review performance with every department manager on an annual basis.
• Develop analyses and implement merchandising that meet the profile of the property and guest patronage. Manage and control overall expenses of the outlets focusing on higher revenue and profit.
• 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.
• Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction.
• Participate in Department Food and Beverage meetings.
• Keep informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.
• Review log emails produced by departmental managers on a daily basis.
• Champion the P.O.S. system of the hotel (Silverware).
• Keep the waste factor in the hotel at a minimum level including the manual input of cover counts.
• Maintain inventories and par stocks.
• Ensure that all equipment is kept in perfect working condition. Report any deficiency to the proper department.
• 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, coaching, training, and disciplinary action.
• 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.
• Conduct audits on service standards (LQA/Forbes 5-Star)
• 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.
• Ensure necessary training is given staff members.
• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies.
• Develop and maintain effective communication between all operating departments.
• Complete accident reports accurately and promptly.
• Respond properly in any hotel emergency or safety situation.
• Maintain regular and predictable attendance.
• Perform other tasks or projects as assigned.

• 5+ years of restaurant management experience at a department head level required, preferably in luxury hotel setting and/or upscale venues.
• Excellent reading, solid proficiency in English, writing, reading, speaking.
• Financial knowledge must have working knowledge of Profit and Loss statement.
• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel, Outlet) and POS systems
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Sommelier qualification an asset

What is in it for you:

• Salary range: USD $90,000-$100,000 gross per annum
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.