Just east of the Pacific and slightly north of Expectation.

Welcome to Fairmont Grand Del Mar. An elegant tribute to classic Mediterranean estate, seamlessly fusing old-world charm with modern luxury. Here, an award-winning, Renaissance-inspired spa, critically acclaimed dining, exclusive boutique shopping and championship golf course.

Growth and advancement is not only available, it is actively encouraged. We promote a balanced life for our colleagues, continuously seeking new ways to improve our environment and to support our beautiful home of San Diego.

Annual Salary - $90,000 - $100,000

As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall.

Manage restaurant operations and colleagues on a daily basis. Areas of responsibility include Amaya Restaurant. As a department head, directs and works with the food and beverage/culinary management team and colleagues to successfully execute all operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility

• The ability to lay out goals and develop strategies to accomplish said goals.
• The ability to forecast necessary staffing and its related dollar expenditure to get the job done.
• The ability to continually be aware of departmental needs as they relate to production and staffing.
• The ability to forecast workloads and check work schedules prepared by subordinate managers for all restaurant, lounge, room service and pool employees.
• The ability to assist managers in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
• The ability to oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis.
• The ability to control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies.
• The ability to formulate and recommend changes to improve employees' performance and teamwork.
• The ability to review performance with every department manager on an annual basis.
• The ability to keep employees informed about hotel policies and changes. Develops analyses and implements merchandising that meet the profile of The Grand Del Mar and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
• The ability to 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 wine list.
• The ability to check weekly payroll prepared by managers for hourly staff.
• The ability to work in co-operation with the Chef and Sous- Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
• The ability to participate in Department Food and Beverage meetings.
• The ability to keep informed of special events such as Christmas, New Year's, Thanksgiving, Easter, etc.
• The ability to review log emails produced by departmental managers on a daily basis.
• Knowledge of P.O.S. system of hotel.
• The ability to keep the waste factor in the hotel at a minimum level.
• The ability to ensure that managers maintain inventories and par stocks.
• The ability to ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department.
• The ability and skills to manage wine stock properly as well as wine 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, discipline, termination.
• The ability to 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.
• The ability to 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.
• The ability to aid each manager in giving the necessary training to their staff and to assist them in it.
• The ability to develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Grand Del Mar policies.
• The ability to develop and maintain effective communications between all operating departments.
• The ability to ensure that managers complete accident reports accurately and promptly.
• The ability to converse with upper management on a regular basis.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.

• Excellent reading, solid proficiency in English, writing, reading, speaking.
• College degree preferred studies in hotel/restaurant management, business administration.
• Require minimum four years of restaurant management experience at a department head level.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Why work for Accor?
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