Job Description

• Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following: 
• Actively share ideas, opinion and suggestions to improve the environment and menus 
• Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards 
• Communicate effectively with the rest of the team and thrive for guest feedback. 
• Maintain cleanliness and proper rotation of product in Butcher chillers 
• Minimize wastage/ spoilage  
• Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs. 
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback 
• Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations 
• Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards 
• Ensures proper portion control to minimize wastage in the Butcher Shop 
• Complete daily Meat, Fish & Poultry market lists based on hotel volume 
• Ensure daily rotation of all Butchery items from the outlets to maintain quality 
• Liaison with purchaser to communicate quality for money ratio 
• Maintain consistency for all items leaving the Butcher Shop 
• Yield testing of all products 
• Keep inventory of red meats to ensure proper aging of meats 
• Performs any other reasonable duties as required by the department head 
• Ensure storeroom requisitions are accurate to minimize repeat visits 

Qualifications

• Reading, writing and oral proficiency in the English language. 
• High School and culinary school training. 
• HACCAP knowledge. 
• 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. 

• Sets up and tears down service stations
• Taking table orders for all food and beverage from the guests and serve in a professional and positive manner.
• Provides service within Fairmont and Hotel Standards
• Fosters a welcoming culture
• Crisp, Efficient Food and beverage service with excellent rapport building – provides an experience, not just a meal.
• Cash Handling
• Knowledgeable on menus – food and beverage – Speaks passionately and informatively about the offerings
• Tailors Service flow to the diner’s needs
• Review daily reports, arrival, VIP, group following up on action items
• Aware of all business within hotel on a daily basis and able to guide guests accordingly
• Work behind the bar as bar server on occasions, and to supervise the smooth running of the outlet.
• Attend to all guest requests, being constantly aware of anticipating guests needs.
• Ensure smooth running of each table.
• Help to ensure the smooth running of all guests requirements and needs on each table.
• Clear away any used crockery, cutlery etc.
• On occasions, be allocated to the buffets to check for replenishment, cleanliness and respond to guest requests.

• Operational knowledge and proficiency in Point-of-Sale System
• Excellent written/verbal communication and interpersonal skills
• Strong guest service orientation
• Able to balance a variety of conflicting priorities while providing guest service

• Minimum 1 year experience in Food and Beverage preferably at a luxury property
• An operational knowledge and proficiency in Point-of-Sale System an asset
• Excellent written/verbal communication and interpersonal skills
• Strong guest service orientation
• Able to balance a variety of conflicting priorities while providing guest service