Fairmont Hotels & Resorts Job Application

Fairmont Hotels & Resorts Job Application Process

You can get the chance to work at Fairmont Hotels & Resorts by applying online. Below, you can find the detailed information about the hiring process of Fairmont Hotels & Resorts which offers entry-level and managerial positions.

At Raffles and Fairmont Makati we offer our guests the finest hospitality experience in each of our destinations. Your contribution is important to the success of our Company and we are committed to providing an environment that will foster and reward your efforts. Our teams around the globe endeavor to provide a safe, attractive and dynamic working environment, which will encourage you to take initiative and demonstrate your best abilities. Together we design career plans and unveil new professional perspectives through our various development programs, and with your contribution you will help make your ambitions real. An exciting future awaits!

Fairmont Hotels & Resorts Job Application

Apply Online Fairmont Hotels & Resorts Jobs

You can be a member of Fairmont Hotels & Resorts family by completing the hiring process which is explained below. In order to finish the application process, you can use the link provided below to access to the online application page where you can find out more about the position for which you want to apply.

Director of Food & Beverage

Fairmont Chengdu, situated within the Palm Springs International Centre, is located in the heart of Tianfu New Area and Chengdu Hi-tech Zone and is adjacent to the Century City New International Convention & Exhibition Center, Global Center and the Tianfu Software Park.
The hotel features 336 guest rooms, Willow Stream Spa, Gold Executive Floor, over 1,350 square meters of meeting facilities, and a collection of F&B concepts including an all-day-dining restaurant Spectrum, CUBE a three-floor concept – lounge, cocktail bar and Japanese restaurant, a signature Sichuan Chinese restaurant Chang Yi, and our feature restaurant and bar occupying the top two levels of the hotel, Manhattan. The hotel opened its door on December 21, 2016.
Summary of Responsibilities:

Reporting to the Director of Operations, the primary responsibilities for the Director of Food & Beverage include but are not limited to the following: 

  • Consistently offer professional, friendly and engaging service
  • Maintain and promote Fairmont Brand Promise and operational excellence
  • Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values
  • Set periodical business plan, budget, and forecast and performance reports
  • Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage colleagues
  • Analyse daily reports to check irregularities
  • Must know the standards set by Fairmont and the Hotel
  • Conduct random checks to ensure that all standards are being consistently followed in the F&B Division
  • Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action
  • Approve the employment and termination of food and beverage colleagues and is responsible for on-the-job training programs on a regular basis
  • Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment
  • Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting
  • The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs
  • Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts
  • Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas
  • The ability to aid each Department Head in giving the necessary training to their colleagues and to assist them in it
  • The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of Hotel/FRHI policies
  • The ability to develop and maintain effective communications between all operating departments
  • The ability to perform other tasks or projects as assigned by Hotel management and colleagues
  • Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve
  • Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
  • Ensure that all F&B outlets update Guest Preference database on a regular basis
  • Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef
  • Develop the F&B management team to be ready to take the next role. Growing managers within Fairmont
  • The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid
  • The ability to respond properly in any hotel emergency or safety situation
  • Other duty assigned  
  • Previous luxury hotel experience in China in a senior F&B leader capacity is preferred
  • Excellent leader and trainer
  • Strong interpersonal skills and attention to detail
  • Self-discipline, initiative, and leadership ability
  • Pleasant, polite manner and a neat and clean appearance
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
  • Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
  • Demonstrates leadership qualities
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
  • Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
  • Proven organizational skills, able to set and meet deadlines with quality results
  • Detailed F&B knowledge, including wine and spirits
  • Operational experience is a must
  • Profound knowledge in budgeting, forecasting, expenses and payroll control
  • Must possess high ethical believes – integrity
  • Must possess good communication skills for dealing with diverse colleagues
  • The ability to think and plan strategically
  • Regularly inspect food & beverage quality by conducting GAP standard audits
  • The ability to constantly monitor the colleagues’ appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service
  • Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department
  • Conduct MOD shift and experience the hotel from the eyes of the Hotel residents
  • Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational
  • Experience in a similar role in a luxury hotel with knowledge of the China market is required

Executive, Receiving

Reporting to the Purchase Manager, responsibilities and essential job functions include but are not limited to the following:

  • Consistently offers professional, engaging and friendly service
  • Ensuring all purchase orders are pre-approved prior order placing
  • Inspecting the physical condition and count or measure the quality and weight of all items or supplies at the time they are received and before they are placed in storage
  • Receiving goods and verifying them against the purchase orders with respect to quantity, quality, short shipments and/or duplications, and documenting any discrepancies
  • Delivering goods received to the location that are specified on the purchase orders
  • Completing daily non-food and beverage receiving log and submit a daily report with the relevant packaging slips to the accounts payable officer
  • Completing daily food and beverage receiving reports and submitting invoice batches daily to F&B Managers or Designates for approval
  • Maintaining an up-to-date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e., open or partial)
  • Ensuring all deliveries being received at the designated receiving area only
  • Ensuring all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries
  • Ensuring that the receiving and storage area is clean, accessible and safe
  • Monitoring and conducting inventory on a regular basis, i.e., daily for produce, dairy and bread, or on specific days for meat, etc., to compile orders based either on par levels or needs
  • Minimizing spoilage level and systemizing stock rotation by ensuring first in, first out
  • Issuing a Slow Moving Stock list at least once every month
  • Safeguarding storeroom keys through security to against any unauthorized entries
  • Issuing, storing, and pricing all incoming merchandise for the hotel
  • Ensuring all requisitions being filled on a timely basis in accordance with storeroom hours and outlet request
  • Ensuring that all goods received are stored in their proper areas at all times
  • Ensuring all beverage requisitions are handled as per established procedures
  • Assisting in all daily, weekly, month-end, or quarterly inventories as needed
  • Performing other duties when needed
  • Conducting self in a professional manner at all times to reflect the high standards of the Company


  • Previous experience is an asset
  • Must be willing to accept responsibility of the storeroom
  • Must have a commitment to follow all Company procedures as they relate to the Purchasing Department
  • Must have excellent interpersonal communication skills and attention to details\
  • Must be able to perform all duties that are usually performed by the Storeroom Clerk
  • Minimum Diploma or equivalent
  • Fluency in  English
  • Minimum 2 years of purchasing and receiving experience preferred


Reporting to the Assistant Banquet Manager, responsibilities and essential job functions include but are not limited to the following:             
  • Consistently offer professional, friendly and engaging service
  • Supervise the F&B Outlet team in all aspects of the department and ensure service standards are followed
  • Maximize revenues by upselling and following budget guidelines
  • Handle guest concerns, reacting quickly and professionally
  • Balance operational and Colleague needs
  • Have full knowledge of all menus and promotions
  • Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
  • Follow outlet policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned
  • Previous Food and Beverage leadership experience preferred
  • Previous Point of Sale system experience required
  • Computer literate in Microsoft Window applications required
  • University/College degree in a related discipline preferred
  • Excellent communication and organizational skills
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • 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
Physical Aspects of Position (include but are not limited to):

Housekeeping Supervisor

The position is responsible to manage the daily operations in the housekeeping sections (for both Fairmont and Raffles) ensuring the ultimate comfort, cleanliness, safety and standards for all guest and members as expected by Raffles Hotels & Resorts. He/she will maintain superior standards of presentation, maintenance and cleanliness in all areas of the hotel while ensuring the safety and confidentiality of all guests.  He/she will act as a leader to all Housekeeping team members and assist with guest and colleague concerns.  

Key Interactions

  • Front Office Team
  • Engineering Team
  • Laundry Team
  • Food and Beverage Team
  • In house guests
  • Agency Coordinator
  • Laundry Service Provider

Primary Responsibilities

  • To ensure standards of cleanliness, hygiene and tidiness in all
  • Supervising the daily cleaning of assigned rooms, to the highest standards. This includes changing bed linen, replacing towels, cleaning bathrooms thoroughly, vacuuming, mopping and dusting daily.
  • Conducts daily inspections of vacant ,occupied, out of service and out of order guestrooms and floors.
  • Ensuring the upkeep of vacant rooms.
  • Inspects show rooms, guestrooms, guest elevator foyers, storage and supply rooms, and Room Attendant’s carts and closets to ensure the quality of work of the Housekeeping Team  
  • Physically check discrepant rooms to ascertain status. Confirm status of all rooms at end of day.
  • Notify Room Attendant/House Attendant of any deficiencies found, and return to correct when applicable. Re-inspect corrected room
  • Ensures checkout rooms are returned to inspected status in a timely manner
  • To report necessary maintenance items
  • Must drive the department to help achieve Key Performance Indicators and goals and targets set by the management:
    • Guest Satisfaction – Voice of the Guest (VOG)
    • Brand Compliance – Leading Quality Assurance (LQA)
  • To ensure standards of cleanliness, hygiene and tidiness of the room
  • To ensure completeness of OS and E set up in the room.
  • Ensuring guest property left behind is logged and stored in a secure location for lost property
  • Resolving any guest issue or complaints when possible and ensuring management are kept informed.
  • Acting on any maintenance requests in order to comply with the hotel’s established quality standards and ensure guest satisfaction.
  • Checking the profile of guest to ensure that all the preferences will be in the room upon arrival
  • Excellent attention to detail with high levels of successful communication
  • Be knowledgeable on all current guest services and events in the hotel
  • Ensures Room Attendants are informed daily about VIPs, extras – priority in their section
  • Personalize guest experience 
  • Actively participate in daily briefing, daily warm up and department briefings and maintains a presence as requested at hotel and department meetings
  • Assists with and lead Room Attendant, Turndown Attendant, and House Attendant with daily duties
  • Verifies rooms with Privacy Please indicators and co-ordinate make up with Room Attendants
  • Reports  any damage, special cleaning, change of soft furnishings etc to Royal Service on any issues in all areas of the hotel
  • Supervise the daily operations in the housekeeping sections of Raffles Suites and Raffles Residences (including unit owners and renters)
  • Confirm that all daily duties are completed to standard by: Room Attendants
  • . A hands on approach with strong leadership skills and the ability to successfully train, guide and mentor staff.
  • To follow all safety and sanitation policies
  • To follow departmental policies and procedures
Monitoring of supplies and productivity
  • Ensure casual manpower is monitored and controlled based on occupancy level and Agency requisition format
  • To ensure no abuse/wastage of guest supplies
  • To follow the Proper handling and dispose of linens
  • To ensure Room cleaned and released in a timely manner
  • Ensure 12 credits productivity per RA in Raffles and 14 rooms productivity per RA in Fairmont 

Main Complexity/Critical issues in the Job 

  • Room Cleanliness
  • Timeliness of room cleaning, returning rooms for use
  • Response to guest needs/guest complaints


Knowledge and Experience
  • Degree or Diploma in Hospitality Management
  • Minimum two (2) years of work experience as a Supervisor or similar level in Housekeeping; an operational knowledge and proficiency in Property Manager (Opera); training experience preferred.
  • Fluent in English and  Filipino (verbal/written) 
  • Presentable, well groomed with exceptional leadership quality
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure and independently 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
  • Previous experience in a managerial capacity
  • Proven ability to guide and coach team members
  • Recognized commitment to housekeeping operations and exceeding guest expectations
  • Proven ability to balance complimentary objectives, guest service, colleague satisfaction and profitability
  • Excellent leadership, written/verbal communication and interpersonal skills
  • Self-motivation and organizational skills with the initiative and ability to complete projects in a timely manner and proven ability to work under pressure
  • A working knowledge of a second or third language and its application in the hotel and hospitality operation is an asset

Fairmont Hotels & Resorts Application Form/PDF

You can check whether there is printable application form available for Fairmont Hotels & Resorts and you can download it if there is one. You can either submit the application form in person or you can send it via email.

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