Job Description

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

of Position

Responsible for the ongoing day-to-day front-of-house operations of the restaurant. The Restaurant Assistant General Manager works under the direction of the Restaurant General Manager and provides leadership and oversight of front-of-house operations in their absence. The Restaurant Assistant General Manager is responsible for ensuring exceptional guest service, operational efficiency, colleague engagement, and adherence to company standards and policies.

Responsibilities:

• Ensure that all managers and service staff follow the essentials of service and service steps outlined in the Team Member Guide to Service
• Conduct table visits to ensure that guest expectations are consistently met
• Properly handle all guest complaints and/or concerns during service
• Review and follow up on all service and facility issues outlined in guest feedback
• Ensure that each course arrives within the outlined and approved timeframe: I
  • Appetizers: 7–10 minutes
  • Entrées: 25–30 minutes
  • Desserts: 7–10 minutes
• Act as Maître d’ and assist guests with reservations and table assignments when appropriate
• Conduct motivating and inspiring pre-meal meetings that are educational and provide constructive feedback
• Assign stations for dining room staff
• Supervise and direct the activities of all front-of-house staff, including service staff, bartenders, food runners, and stewards
• Ensure that all managers and staff members adhere to grooming standards
• Maintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtime
• Complete weekly staff schedules as required
• Ensure that staff discipline is consistent, fair, and handled appropriately by the Restaurant Assistant General Manager and managers
• Ensure that all front-of-house staff receive proper training and development
• Ensure that all front-of-house staff reach their full potential through ongoing evaluation, coaching, training, and development
• Assist the Restaurant General Manager in all respects in maintaining the profitability of the restaurant
• Conduct accurate checkouts and ensure managers are doing the same
• Accurately complete all deposit slips and petty cash vouchers
• Ensure that staff are properly clocked in and out and adjust when needed
• Ensure that all cash-handling and financial procedures are followed accurately and consistently
• Keep the lines of communication open with the BOH to ensure the quality and consistency of the food
• Communicate any maintenance issues to the Restaurant General Manager and/or Chef de Cuisine and follow up to ensure issues are resolved
• Review and remain aware of all issues identified in local Health Inspection Reports
• Follow all safety and sanitation policies and procedures as outlined by local health boards and Company policy and ensure that staff do the same
• Ensure guest incident and suspected foodborne illness reports are properly completed and reported to Executive Committee
• Understand and follow all Company emergency procedures
• Understand and communicate all information as outlined in the Employee Handbook
• Communicate with the Restaurant General Manager and/or People & Culture on any employee-related issues

In addition, you are personally responsible for:

• Informing the Restaurant General Manager and/or Chef de Cuisine of any situation that may negatively or positively affect the ongoing, day-to-day, or long-term operations of the restaurant
• Ensuring open and effective communication between staff and management

Following through on operational issues and ensuring appropriate resolution

Qualifications

• Working knowledge of computerized point-of-sale systems
• Demonstrated understanding and application of basic mathematical principles
• Significant cash-handling experience
• Excellent product knowledge, including food, wine, and bar operations
• Ability to effectively supervise, coach, and support employees in the performance of their duties
• Demonstrated expertise in performing all service positions within the restaurant
• Excellent written and verbal communication skills and strong problem-solving abilities
• Ability to work effectively in a fast-paced, multi-tasked environment
• Strong organizational skills and attention to detail
• Ability to manipulate and transfer up to 50 pounds

Additional Information

All your information will be kept confidential according to EEO guidelines.