Manager Banquets Operations & Breakfasts La Palmeraie

Company Description

Fairmont Hotels and Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, with 34 more in preparation, in 30 countries around the world, stretching from the beaches of Hawaii to the preserved national parks of Canada, through the heart of London and the deserts of the United Arab Emirates.

Hotel Presentation: 

Fairmont Le Montreux Palace :

Located on the shores of Lake Geneva and facing the magnificent view of the Alps, the Fairmont Le Montreux Palace hotel is a distinguished hotel establishment, a member of the Accor group, the Fairmont brand, and affiliated with Swiss Deluxe Hotels. Possessing an incomparable worldwide reputation characterized by 236 luxurious rooms and suites and one of the most refined gastronomic experiences, the Fairmont Le Montreux Palace hotel is truly an enchanting place. Its six restaurants and bars offer a wide choice of delights that will satisfy the most demanding palates. The Montreux Jazz Café is the must-visit to vibrate to the rhythm of the Festival 365 days a year in the magical setting of the Fairmont Le Montreux Palace, the Lemantine by Alan Geaam, the cuisine of the starred Franco-Lebanese chef who signs the menu of our new ephemeral restaurant for the summer season, and the Funky Claude’s Bar is the undisputed place to land late into the night to enjoy an incredible lineup of traditional and exclusive cocktails to the rhythm of the best live scene in town. Fairmont Le Montreux Palace also specializes in hosting congresses, meetings, and seminars. The Fairmont Spa is a 2000 m² wellness space dedicated to fitness, relaxation, and beauty.

Banquets and Breakfast Operations Manager (M/F/X)

Pleasant service, elegant decor, delicious drinks and meals make every event at Fairmont Hotels a truly unforgettable experience. As Banquets and Breakfast Operations Manager, you will provide the vision and leadership that foster team dedication and ensure the quality, efficiency, and outstanding service of every event.

Summary of responsibilities:

Reporting to the F&B Director, the responsibilities and essential functions of the position include, but are not limited to: 

• Consistently providing professional, friendly, and engaging service,
• Ensuring the daily operation of the Banquets and Palmeraie division while respecting service standards,
• Leading and guiding the Banquets and Palmeraie departments under the responsibility of the F&B Director to achieve financial and operational objectives,
• Being responsible for LQA results, Opinions Survey, and Voice of Guest for the Banquets and Palmeraie departments,
• Being the privileged client contact on site to be the link between the Catering & Conferences department, banquet teams, and all other departments,

• Ensuring that all aspects of events are well organized to make the experience of organizers and clients exceptional,
• Developing quality relationships with clients to encourage their loyalty,
• Managing any client requests or complaints promptly and in compliance with procedures and regulations,

• Being responsible for the financial aspect of the department: activity forecasting, payroll control, beverage cost, and operational expenses of the Banquets and Palmeraie departments,
• Opening opportunities for revenue increase,

• Being responsible for banquet porters planning and supervising the planning of Banquets and Palmeraie teams,
• Balancing operational, administrative needs and collaborators’ needs,
• Recruiting department staff using the SmartRecruiters system,
• Training department staff according to TTT (Train The Trainer),
• Conducting performance evaluations after the probation period and annually,
• Implementing the EES action plan (Employee Engagement Survey) following results and ensuring follow-up,
• Setting an example and applying LQA technical and emotional standards,
• Organizing department meetings at regular intervals,
• Working closely with the kitchen and stewarding teams to ensure all banquet/meeting requirements are met,
• Ensuring event billing is accurate and compliant,
• Supervising the work of Maîtres d’Hôtel and Managers to ensure events are properly prepared operationally (staff ratio, setup, deadlines),
• Ensuring rooms are always presentable, even during non-use periods,
• Being responsible for the first aid equipment of their services,
• Committing to the quality of their service, discretion, and perfect honesty,
• Maintaining a professional attitude, smiling, and staying calm at all times,
• Respecting ergonomic work standards, health & safety rules, hygiene and sanitary prescriptions,
• Respecting department and company policies, procedures, and service standards,
• Any other tasks as assigned.

Qualifications:

• Minimum 5 years of personnel management experience,
• Minimum 2 years of banquet experience in a large establishment,
• Bilingual French and English,
• Administrative and operational experience,
• Degree in hotel management is an asset,
• Experience in luxury hospitality is an asset,
• Excellent communication,
• Passion for customer service,
• Possess motivating leadership and be a skilled human resources manager to foster teamwork, productivity, train and supervise staff, and maintain a harmonious work environment,
• Capable of working under pressure while remaining very well organized,
• Good ability to adapt and manage colleagues from different cultures,
• Ability to succeed in a fast-evolving environment with short deadlines,
• Be flexible regarding schedules (overtime on weekends, public holidays, evenings, etc.),
• Structured, methodical, efficient, rigorous,
• Capable of working in an environment requiring quick reactions and a strong sense of initiative,
• Good knowledge and practice of computer tools,
• Neat appearance.

Physical implications of the position: 

The physical implications of the position include, but are not limited to: 

• Constant: standing and walking throughout the work period,
• Constant: lifting and carrying loads,
• Frequent: kneeling, pushing, pulling, lifting,
• Occasional: climbing up or down stairs and ramps.

VISA REQUIREMENTS

To work in Switzerland, the candidate must possess a Swiss work permit or be from an EU-17 or EU-8 European country.

Please note that only applications sent through our recruitment site  https://careers.accor.com/fr/fr  will be considered.

BENEFITS

• Housing possibility depending on availability,
• 1 meal per working day (benefit in kind),
• Discounts in various local businesses,
• Preferential rates within the Accor Group, at our points of sale and in the Swiss Deluxe Hotels portfolio,
• Join us and discover all our other benefits…

Additional Information

Our values

Respect:
We value the needs, ideas, and individuality of others. We treat everyone with fairness and dignity. 

Belonging:
We celebrate our differences. We support each other and are always united.​

Integrity :
We build trust through mutual respect and authenticity.​

Empowerment:
We have the power to take initiative and anticipate moments that create unforgettable experiences. ​

Excellence:
We build authentic connections and cherish every opportunity to make those around us feel special.​

Diversity and Inclusion

Fairmont is committed to creating an inclusive environment where diverse talents thrive. We welcome candidates from all backgrounds to join our team.

Employee Benefits:
Join our team and enjoy a range of exclusive benefits for your colleagues, including free upgrades, extended stays, discounted stays at Fairmont and Raffles properties, special discounts on dining and wellness, as well as additional luxuries to enhance your experience. We believe it is important to take care of our team, ensuring your hard work is rewarded with exceptional benefits.