Director of Food and Beverage

Job Description

As Director of Food and Beverage, you will oversee all food and beverage operations including restaurants, bars, banquets, catering, in-room dining, and culinary services. You’ll collaborate with a talented group of chefs, leaders, and colleagues to create world-class guest experiences, deliver strong business results, and cultivate an empowered, high-performing team culture.

At the Château, leadership is a shared endeavor, success is built together, from the kitchen to the dining room and everywhere in between.

Key Responsibilities:

1. Collaborative Leadership & Strategic Oversight

• Guide a complex, multi-outlet food and beverage operation with clarity and teamwork
• Align departmental strategies with hotel objectives and Fairmont brand values
• Foster collaboration across culinary, service, banquet, and events teams

2. Guest Experience & Brand Representation

• Deliver consistently elevated and personalized guest experiences
• Support a culture of service excellence, accountability, and continuous improvement
• Be visible and engaged on the floor, a hands-on leader who listens and adapts

3. Team Development & Engagement

• Build, mentor, and retain a high-performing and motivated team
• Create an environment where colleagues feel valued, heard, and empowered to grow
• Lead performance conversations, development planning, and succession strategies

4. Culinary Experience & Innovation

• Partner with culinary and marketing teams to design creative, on-trend menus and signature offerings
• Launch compelling campaigns, special events, and unique guest experiences
• Ensure each outlet’s digital and physical presence reflects Fairmont’s values and the Château’s prestige

5. Financial Performance & Operational Excellence

• Manage departmental budgets, forecasts, and cost controls with precision
• Identify opportunities to drive revenue and reduce expenses responsibly
• Optimize profitability in all outlets, including in-room dining and events, while upholding service quality
• Oversee supplier relationships and purchasing in collaboration with procurement teams

6. Safety, Compliance & Brand Standards

• Ensure all food and beverage operations exceed hygiene, health, and safety standards
• Maintain audit readiness and compliance with corporate, brand, and local regulations
• Champion sustainability and responsible sourcing practices across all outlets

Measuring Success

• Guest satisfaction and loyalty in food and beverage touchpoints
• Operational profitability and margin improvements
• Team engagement, retention, and internal promotion
• Innovation in menu offerings, service concepts, and event execution
• Strong performance in internal audits, safety inspections, and quality reviews

Qualifications

• Senior-level leadership experience in high-volume, luxury food and beverage operations
• Expertise across restaurants, bars, catering, banquets, and culinary management
• Strong business acumen with a proven record of driving results and team development
• An authentic, collaborative leadership style that values communication and inclusivity
• Proficient in hotel systems, restaurant technologies, and budget management
• Bilingual in French and English (spoken and written)

Why You?

• You bring both vision and humility, knowing that success comes from bringing people together
• You thrive in environments where tradition meets innovation
• You lead by example and proudly represent a brand that’s recognized around the world