Director of Venues – IRD, Good Things & Refreshment Center

AccorHotel•Austin, TX

About The Position

The Director of Venues leads the day-to-day operations of In Room Dining, Good Things, and the Refreshment Center as part of the Food & Beverage division’s senior leadership team. Reporting to the Assistant Director of Food & Beverage, this role drives the division’s vision and culture, guest service, operating results, and the development of engaging venues for guests and colleagues. The position oversees service standards, venue concepts, menus, promotions, staffing, training, financial targets, inventory, and operational controls. It also works with senior Food & Beverage leaders, venue teams, vendors, and Marketing to curate relevant dining experiences, maintain brand alignment, and improve venue visibility. The role supports sustainable practices, including waste reduction, and oversees seasonal or themed events consistent with marketing and brand identity. Fairmont Austin is a luxury hotel with 1,048 guestrooms and suites and more than 140,000 square feet of meeting and event space. The company describes a collaborative team environment and a commitment to diversity, inclusion, and equitable practices.

Requirements

Previous Food & Beverage experience in a senior leadership role.
At least 7–10 years of progressive leadership experience in luxury hotel Food & Beverage operations.
University or college degree in a related discipline.
Computer literacy in Microsoft Windows applications.
Strong interpersonal and problem-solving abilities.
Highly responsible and reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Ability to focus on guest needs while remaining calm and courteous.

Responsibilities

Provide professional, friendly, and engaging service.
Lead and manage day-to-day operations across In Room Dining, the Refreshment Center, and Good Things, ensuring service standards are followed.
Develop innovative promotions, menus, and concepts to make the venues destinations for hotel and external guests.
Work with senior Food & Beverage leaders and venue teams to curate dining experiences, maintain marketplace relevance, and follow industry trends.
Build vendor relationships to support procurement and beverage inventories.
Conduct training sessions for bartenders and service teams on service standards and techniques.
Ensure bars are well maintained and lead the bars’ annual health inspections and EHC audits.
Support Venue Managers and Assistant Venue Managers with daily operations and achievement of financial and operational targets.
Control food, beverage, labor, and operating expenses.
Assist with preparation of the annual strategic plan and work toward its goals and targets.
Implement guest-service standards and identify ways to improve products and services and increase volume and profits.
Oversee selection, training, and development of colleagues to support timely recruitment and career growth.
Use venue management software (AVERO), inventory systems, and POS technology to streamline operations and reporting.
Implement and promote sustainable practices, including waste reduction where possible.
Ensure venue concepts and branding align with the company’s brand and aesthetic.
Oversee seasonal or thematic events aligned with marketing and brand identity.
Conduct spot checks and periodically revise par stock levels to support compliance with company processes and inventory standards.
Follow department policies, procedures, and service standards.
Resolve guest complaints promptly according to hotel standards.
Participate in hotel committees and team meetings.
Work with the Marketing team to maintain visibility for the venues.