Assistant Manager, Colleague Restaurant
About The Position
The Food & Beverage Facility Manager plays a vital role in overseeing daily cafeteria operations, monitoring service standards and hygiene while promoting environmental responsibility within the hotel. Their primary focus is to effectively managing colleagues, special days and incentives, playing a crucial role in enhancing our colleague satisfaction and contributing to the overall success of the hotel engagement. The secondary focus is to implement sustainable practices that align with the hotel goals, ensuring that operations are not only efficient but also environmentally friendly.
Requirements
- Minimum 3 years’ experience as an Assistant Manager in a fast paced restaurant an asset
- Previous point of sale system experience
- Experience with Unionized environment an asset
- Excellent communication and organizational skills
- Strong interpersonal and problem solving abilities
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Nice To Haves
- Minimum 3 years’ experience as an Assistant Manager in a fast paced restaurant
- Experience with Unionized environment
Responsibilities
- Ensure colleague meals meet standards for taste, nutrition, freshness, and consistency
- Collaborate with Culinary leadership on seasonal, balanced menu planning
- Maintain food safety (EHC), hygiene, and allergen controls
- Create and develop rotational menu formats and labels for presentation
- Gather feedback through surveys and engagement
- Translate insights into action plans
- Communicate improvements back to colleagues and champion The Hive (colleague communication channel)
- Design monthly colleague dining activations
- Partner with HR and leadership to enhance culture and morale
- Position the cafeteria as a point of pride
- Lead, coach, and schedule cafeteria team members
- Foster accountability and professionalism
- Lead food waste reduction and sustainability initiatives
- Partner with Culinary and Stewarding to maximize whole-product usage
- Implement cost-saving strategies through menu engineering and cross-utilization
- Follow departmental policies, procedures and service standards
- Embrace the Fairmont brand promise and luxury in your role and in all your interactions
Benefits
- Healthy meals on us every shift
- Travel discounts at Accor hotels worldwide
- Custom learning programs to boost your talents
- Make a difference through our Corporate Social Responsibility activities, like Sustainability program
- Unlock new career heights with exciting growth paths.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
