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Interact positively with customers, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain communication with all departments to ensure customer services are met.



Maintain and analyze profitability of outlet to support overall hotel operation. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Operate the restaurant in accordance with Fairmont Hotels and Resorts SOX operational procedures. Analyze cost effectiveness of all aspects of the operation. Develop and implement cost saving and profit enhancing measures. Create promotions and recommend price adjustments based on market trends, quarterly competitive analysis and product sales mix. Develop and implement basic operating standards for food and beverage service in compliance with federal, state, local and standard practices.



Continuously move throughout the restaurant and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Give guidance toward improvement and make necessary adjustments for consistency. Field customer complaints by conducting thorough research of the situation in order to choose the most effective solution. Make decisions and take action based on previous experience and good judgement, sometimes revising procedures to accommodate unusual situations.

Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.