As a Dining Reservation Agent with Fairmont Hotels & Resorts, you will be an ambassador for the exceptional service and cuisine that are hallmarks of our dining experience. Your warm service and efficiency makes our guests feel welcome and valued – and set the stage for a memorable meal.
Compensation
Pay Rate: $20.69/hour
Responsibilities
Book and enter Dining reservation requests using computerized reservation system
Detailed knowledge of all Food & Beverage Outlets and their menu offerings
Promote and sell any in-house or upcoming Food & Beverage events
Work closely with all Food & Beverage Outlets to communicate any guest requests or special celebrations
Answer telephone and email inquiries in a timely manner
Task Force Food & Beverage Director serves as a corporate-level resource deployed to support F&B operations across properties on an interim, transitional, or project basis.
Responsibilities
Provide interim leadership for property-level F&B operations during transitions, openings, or vacancies.
Ensure consistent execution of service standards, brand guidelines, and operational procedures.
Lead daily front-of-house operations, including service flow, team management, and guest experience.
Support and train on-site management teams and staff to drive accountability and elevate service.
Collaborate with culinary, bar, and event teams to optimize outlet performance and guest satisfaction.
Requirements
Bachelor’s degree in Hospitality, Business, or related field
Nice to have: Experience in multi-outlet operations, hotels, or high-volume restaurant groups
Nice to have: Prior experience in task force or interim leadership assignments
Lead opening and closing procedures, achieve sales metrics, maintain team culture, provide client experience, manage inventory, and support store operations.
Compensation
Competitive pay range based on experience
Store monthly bonus structure
Responsibilities
Lead opening and closing procedures
Achieve expected personal sales metrics and contribute to team sales metrics
Actively contribute to building and maintaining a positive and inclusive team culture
Demonstrate Montce culture, ethics, and high accountability to create a team of trust and transparency
Attention to current trends and styles to offer an up to date and current styling experience in-store
Responsible for managing and optimizing food and beverage costs across operations, analyzing financial data, implementing cost control strategies, and ensuring operational excellence.
Responsibilities
Analyze and monitor F&B costs, variances, and spending patterns to identify cost reduction opportunities and implement corrective actions
Develop and maintain accurate budgets and forecasts for food and beverage departments
Conduct regular audits of inventory, procurement, and consumption records
Collaborate with kitchen, service, and procurement teams to optimize purchasing strategies, negotiate vendor contracts, and reduce waste
Prepare detailed cost control reports and financial statements
Lead Customer Service Representative managing front desk operations, coaching the CSR team, and ensuring exceptional client experiences at Cypress Fairhaven Animal Hospital.
Compensation
A competitive hourly rate based on your experience and leadership role.
Responsibilities
Lead by Example: perform core CSR duties including scheduling, check‑ins, and financial transactions
Mentor the team: onboard and train new CSRs, provide coaching and development planning
Solve problems: act as first point of escalation for client concerns and service recovery
Drive communication: build relationships across departments and handle sensitive client conversations
Manage operations: support daily front desk coverage, monitor client experience, and ensure accuracy of scheduling, records, and reporting
Requirements
High school diploma or equivalent
Nice to have: Prior lead, senior, or mentoring experience
Nice to have: Experience in veterinary, healthcare, or multi‑location service environments
The Assistant Operations Manager leads front-of-house operations, inspires service excellence, develops high-performing teams and ensures every guest receives a world-class experience.
Compensation
Salary: $72,000 - $75,000
Responsibilities
Lead daily front-of-house operations
Maintain Michelin-level hospitality standards
Actively engage with guests and resolve concerns professionally and promptly
Recruit, train, coach, and develop front-of-house team members
Oversee reservations, guest flow, seating assignments, and service execution
Requirements
Bachelor's Degree in Hospitality, Business, or equivalent experience
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