Description:
As Restaurant General Manager – The Chalet, you will lead one of Fairmont Chateau Whistler’s most distinctive dining experiences, bringing warm alpine hospitality and exceptional service to life in an intimate and memorable setting.
Through visible leadership, coaching, and collaboration, you will inspire your team to create engaging guest experiences while driving colleague engagement, operational excellence, and strong financial performance. You will take ownership of the day-to-day operation of The Chalet, ensuring every detail—from the welcome and atmosphere to food, beverage, and service—is delivered to the highest standard.
Job Duties Include
- Lead and inspire The Chalet team to deliver warm, engaging, and exceptional guest experiences
- Take ownership of the overall guest journey, ensuring consistent execution of service, atmosphere, food, and beverage standards
- Foster a positive, engaged, and high-performing team culture
- Coach, develop, and recognize colleagues to support their continued growth and success
- Support recruitment, onboarding, training, and workforce planning initiatives
- Drive service excellence while maintaining Fairmont brand and luxury service standards
- Maintain a strong presence on the floor, actively engaging with guests and supporting colleagues throughout service
- Manage labour, productivity, revenue, expenses, and other key operational targets
- Identify opportunities to enhance revenue, guest satisfaction, and the overall dining experience
- Collaborate with Culinary and other resort leaders to ensure seamless execution and achieve operational goals
- Champion health, safety, sustainability, and workplace wellbeing
- Ensure compliance with company policies, procedures, and all applicable food and beverage regulations
- Contribute to continuous improvement initiatives that enhance both colleague and guest satisfaction
Qualifications
- Minimum 3 years' leadership experience in Food & Beverage operations
- Previous experience within an upscale restaurant, luxury hotel, or high-volume dining environment preferred
- Post-secondary education in Hospitality, Business, or a related field preferred
- Strong knowledge of food, beverage, wine, and elevated service standards; Sommelier designation is an asset
- Proven ability to lead, coach, motivate, and develop high-performing teams
- Strong communication and relationship-building skills
- Highly organized, solutions-focused, and comfortable operating in a fast-paced environment
- Strong business acumen with an understanding of labour, revenue, expenses, and restaurant profitability
- Passion for hospitality, team engagement, and creating memorable guest experiences