In-Room Dining Manager

• Controls and analyzes, on an ongoing basis, the following: Quality levels of production, Guest satisfaction (GSI), Employee satisfaction (EES), Merchandising and marketing ,Operating costs (financials), Sanitation, cleanliness, hygiene (front & back of house)
• Supervises, coordinates and directs the prompt, efficient and courteous serving of food and beverages in the room service department
• Ensures optimal service is being provided while maximizing profit potential
• Establishes and maintains effective employee relations
• Ensures proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands
• To conduct, under the guidance of the Food and Beverage Director, such functions as interviewing, hiring, employee orientation, training, on the job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity
• Develops formal training program per outlet, as well as an annual training calendar, implements on the job training sessions for the room service employees, responsible for meeting training goals
• Produces and implements creative promotional programs with their outlet with the goal of boosting sales and visibility and develops annual promotions calendar in coordination with the F&B Director
• Attends and contributes to the weekly food and beverage departmental meetings
• Conducts pre meal briefings and maintains liaison with the Executive Chef
• Conducts cleaning inspections on a regular basis to ensure compliance with health standards and hotel cleanliness standards
• Participates in service as necessary in accordance with the requirements and practices of room service
• Ensures hotel grooming and appearance standards are met
• Controls stocks for daily use in restaurants to ensure service requirements are met
• Schedules guests’ reservations and arrange for private parties
• Participates in the preparation of the Food and Beverage department budget and goals
• Conducts all administrative work required, including but not limited to :
• Schedules
• Cleaning and maintenance logbooks
• Opening/closing duties
• Cleaning checklists
• Tracks and compiles sales statistics per month
• Other checklists and reports as deemed necessary to effectively run and maximize profits for their outlet.
• Performs related duties and special projects as assigned

• Minimum of 3 years previous experience in a supervisory/management position in the room service department
• University or College education in Hotel and Restaurant Management an asset
• Excellent communication and interpersonal skills
• Second language skills an asset
• Self-motivated, thoroughly organized, energetic individual who has the ability to lead a group of people and delegate tasks
• Excellent training skills as well as strong financial skills
• Good knowledge of food products, cooking methods, wines and spirits
• Smart Serve Training Certification
• Experience working in an Union Environment
• Must be willing to work varying shifts.

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Constant kneeling, pushing, pulling, lifting
• Frequent ascending or descending ladders, stairs and ramps

• Free Meals: Healthy meals on us every shift.
• Travel Discounts: Sweet deals at Accor hotels worldwide.
• Dry Cleaning: Free dry-cleaning for your work gear.
• Skill Up: Custom learning programs to boost your talents.
• Impact: Join our Health & Wellness, Sustainability, and DEI Committees.
• Level Up: Unlock new career heights with exciting growth paths.

Fairmont