FAIRMONT
Job Description
The Food & Beverage Revenue Manager is responsible for driving the hotel’s strategic vision through a Total Revenue Management approach, with a primary focus on Food and Beverage (Outlets, Catering, Banquets, Buyouts, Pop-up, Holiday Activations, F&B partnerships and the like). The successful candidate will work collaboratively with multiple departments to support the overall revenue goals of the hotel with the goal of assisting all stakeholders in maximizing profitability, both by promoting revenue growth generation and fine-tuning forecasting accuracy. The role is responsible for data analysis, forecasting, providing gathered intelligence and recommending strategies to the Revenue and F&B teams, as well as to other Corporate and ownership entities, under the leadership of the Director of Revenue and General Manager. The manager is wholly committed to data quality and profit maximization in a Total Revenue Management approach, working with multiple departments to support the overall revenue and profit goals of the hotel.
Responsibilities
Monitor key performance indicators across F&B outlets, establish benchmarks, develop revenue-maximizing strategies, and evaluate outcomes.
Support evaluating group and catering business to ensure we are maximizing revenues and profitability in food & beverage.
Develops and executes F&B pricing strategies and menu engineering by analyzing demand factors, sales mix, profit margins, and guest preferences to optimize product placement, maximize revenue, and drive profitability in alignment with the hotel’s strategic vision.
Champion the Restaurant Revenue Management program within the hotel, actively promoting a culture of total revenue management.
Identify opportunities to optimize seat occupancy and meal duration while maintaining the hotel and venues’ positioning as a destination of choice within the region and locality.
Develop and execute strategies to maximize function space utilization and its contribution to total hotel revenue.
Manage outlet reservation systems configurations, including flow controls, turn times, booking policies, and etc., to maximize table and seat occupancies.
Stay current with industry trends and developments, supporting special projects and identifying new F&B-related revenue opportunities.
Prepare competitive analyses, reports, and presentation materials for weekly Revenue and F&B meetings, as well as other required reporting for key stakeholders.
Generate and maintain accurate F&B-related Revenue Management reports, serving as primary analytical resource across F&B and affiliated departments.
Explore and enhance automation efforts in reporting and analytical tools.
Collaborate with key F&B leadership to drive accurate forecasting and long-term financial projections, ensuring performance within acceptable variances.
Ensure timely and accurate completion of all required reporting, including but not limited to month-end commentary, strategic budget planning, marketing plans, and performance tracking and analysis of all F&B-related revenue streams.
Collaborate on the development of training such as single server mentoring program and incentive programs aimed at increasing average check and enhancing colleague engagement, while maintaining excellent guest satisfaction.
Perform ad-hoc tasks, analysis, and reporting on a needed basis to senior leadership. Assist in managing availability and inventory in all channels and communicate strategies and restrictions to operations teams.
Collaborate with the Marketing team to update the commercial planning calendar and measure KPIs for key initiatives.
Act as the F&B systems expert for Avero, RM, Point-of-Sale, and reporting platforms, by supporting system maintenance, including but not limited to inventory loading and restriction management, demand forecasting, and daily system checks.
Maintain strong relationships with GRC to ensure the call center is always up to date with accurate hotel’s F&B information.
Cultivate and manage relationships with hotel clients and support the hotel brand’s positioning and image.
Initiate and foster collaboration with local suppliers and vendors to develop cost management strategies, optimize product offerings, and support innovative F&B concepts aligned with the hotel’s brand positioning.
Qualifications Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Minimum four years’ experience in food & beverage or rooms revenue management (experience within 4- or 5-star hotels, award-winning restaurants, multiple outlets, banquets and catering, and/or within similar markets preferred)
Bachelor’s degree in Hotel Management, Accounting, Finance, or Mathematics preferred.
Leadership experience in Food & Beverage management preferred.
Strong understanding of F&B Management and hotel operations
Knowledge of current trends in F&B (familiarity with Boston market preferred)
Proven track record of maximizing F&B revenue
Strong communication skills, both verbal and written
Dynamic can-do attitude
Strong analytical skills and attention to detail
Strategic thinking with a proven ability to mobilize theory into action
Experience with Avero, Opentable, Various POS systems (such as Silverware & Micros), Ideas G3, Opera PMS and Opera Cloud OSEM preferred
Advanced knowledge and experience in Microsoft Office, particularly Excel
Ability to learn new programs as required
Possessing the trait of being organized and multi-tasking
Ability to manage multiple projects under time constraints and within given deadlines
Maintain confidentiality of proprietary information and protect company assets
Effectively deal with guests and other team members
Present a professional and polished appearance
Ability to work cohesively as part of a team
Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.
Compensation $60,000-$60,000 per year
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Responsibilities
Monitor key performance indicators across F&B outlets, establish benchmarks, develop revenue-maximizing strategies, and evaluate outcomes.
Support evaluating group and catering business to ensure we are maximizing revenues and profitability in food & beverage.
Develops and executes F&B pricing strategies and menu engineering by analyzing demand factors, sales mix, profit margins, and guest preferences to optimize product placement, maximize revenue, and drive profitability in alignment with the hotel’s strategic vision.
Champion the Restaurant Revenue Management program within the hotel, actively promoting a culture of total revenue management.
Identify opportunities to optimize seat occupancy and meal duration while maintaining the hotel and venues’ positioning as a destination of choice within the region and locality.
Develop and execute strategies to maximize function space utilization and its contribution to total hotel revenue.
Manage outlet reservation systems configurations, including flow controls, turn times, booking policies, and etc., to maximize table and seat occupancies.
Stay current with industry trends and developments, supporting special projects and identifying new F&B-related revenue opportunities.
Prepare competitive analyses, reports, and presentation materials for weekly Revenue and F&B meetings, as well as other required reporting for key stakeholders.
Generate and maintain accurate F&B-related Revenue Management reports, serving as primary analytical resource across F&B and affiliated departments.
Explore and enhance automation efforts in reporting and analytical tools.
Collaborate with key F&B leadership to drive accurate forecasting and long-term financial projections, ensuring performance within acceptable variances.
Ensure timely and accurate completion of all required reporting, including but not limited to month-end commentary, strategic budget planning, marketing plans, and performance tracking and analysis of all F&B-related revenue streams.
Collaborate on the development of training such as single server mentoring program and incentive programs aimed at increasing average check and enhancing colleague engagement, while maintaining excellent guest satisfaction.
Perform ad-hoc tasks, analysis, and reporting on a needed basis to senior leadership. Assist in managing availability and inventory in all channels and communicate strategies and restrictions to operations teams.
Collaborate with the Marketing team to update the commercial planning calendar and measure KPIs for key initiatives.
Act as the F&B systems expert for Avero, RM, Point-of-Sale, and reporting platforms, by supporting system maintenance, including but not limited to inventory loading and restriction management, demand forecasting, and daily system checks.
Maintain strong relationships with GRC to ensure the call center is always up to date with accurate hotel’s F&B information.
Cultivate and manage relationships with hotel clients and support the hotel brand’s positioning and image.
Initiate and foster collaboration with local suppliers and vendors to develop cost management strategies, optimize product offerings, and support innovative F&B concepts aligned with the hotel’s brand positioning.
Qualifications Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Minimum four years’ experience in food & beverage or rooms revenue management (experience within 4- or 5-star hotels, award-winning restaurants, multiple outlets, banquets and catering, and/or within similar markets preferred)
Bachelor’s degree in Hotel Management, Accounting, Finance, or Mathematics preferred.
Leadership experience in Food & Beverage management preferred.
Strong understanding of F&B Management and hotel operations
Knowledge of current trends in F&B (familiarity with Boston market preferred)
Proven track record of maximizing F&B revenue
Strong communication skills, both verbal and written
Dynamic can-do attitude
Strong analytical skills and attention to detail
Strategic thinking with a proven ability to mobilize theory into action
Experience with Avero, Opentable, Various POS systems (such as Silverware & Micros), Ideas G3, Opera PMS and Opera Cloud OSEM preferred
Advanced knowledge and experience in Microsoft Office, particularly Excel
Ability to learn new programs as required
Possessing the trait of being organized and multi-tasking
Ability to manage multiple projects under time constraints and within given deadlines
Maintain confidentiality of proprietary information and protect company assets
Effectively deal with guests and other team members
Present a professional and polished appearance
Ability to work cohesively as part of a team
Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.
Compensation $60,000-$60,000 per year
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