Company 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.

Position Summary

The Food & Beverage Floor Manager is responsible for overseeing and directing the day-to-day operations of multiple food and beverage outlets, ensuring exceptional service, operational efficiency, guest satisfaction, and financial performance. This position provides hands-on leadership, develops and coaches colleagues, and partners with the Restaurant General Manager and other hotel leaders to achieve operational and business objectives.

Key Responsibilities

• Operations Management: Oversee and direct the efficient day-to-day operations of Café by Emeril, Delmonico Steakhouse, and the Lobby Bar, ensuring consistent execution of operational procedures, service standards, and quality expectations
• Service Excellence: Lead the delivery of distinctive, personalized, and consistent service that reflects the standards of a luxury hospitality environment
• Employee Engagement & Leadership: Foster a positive and collaborative work environment where colleagues feel valued, engaged, and empowered. Lead by example and promote a culture of accountability, recognition, and teamwork
• Revenue & Labor Management: Maximize revenue and profitability while effectively managing labor and other operating expenses. Monitor business levels and labor requirements to optimize staffing and ensure productivity goals are achieved across each outlet
• Service Improvement: Identify opportunities to improve service and operational performance through observation, testing, analysis, and implementation of corrective action and targeted training
• Operational Standards: Ensure all front- and back-of-house areas consistently meet established standards for cleanliness, organization, setup, supplies, equipment, and overall presentation
• Guest Experience & Feedback: Monitor guest feedback and service trends, identify opportunities for improvement, and implement solutions that enhance the overall guest experience and product offering
• Training & Development: Ensure colleagues are properly trained in operational procedures, service standards, and safety requirements. Address performance gaps through coaching, on-the-job training, and ongoing development
• Regulatory Compliance: Ensure compliance with all applicable liquor laws, health and safety regulations, corporate standards, and hotel policies and procedures. Promote a safe working environment and ensure colleagues understand and consistently follow required standards
• Maintenance & Inventory: Establish and maintain effective schedules for cleaning, maintenance, repairs, equipment care, and restocking to ensure operational readiness across all outlets
• Wine Program: Partner with the Sommelier to enhance and promote the wine program, identify opportunities to drive wine sales, and communicate progress and initiatives to the Food & Beverage Leadership
• Cross-Functional Collaboration: Partner with the Restaurant General Manager and other hotel departments to support daily operational strategies, communicate priorities, and ensure alignment across the operation
• Operational Flexibility: Maintain flexibility to work mid- and late-night shifts based on business levels and operational needs
• Additional Responsibilities: Perform other duties and responsibilities as assigned by the General Manager or Director of Food & Beverage

Qualifications

• Proven leadership experience within a luxury, 5-star hotel or comparable high-end hospitality environment
• Minimum of 3 years of management experience, preferably in a Food & Beverage Manager or similar leadership role
• Previous experience overseeing multiple restaurants, bars, and/or Food & Beverage outlets is essential
• Bachelor’s degree in hospitality management, Business Administration, or a related field preferred
• Strong leadership and communication skills with a demonstrated ability to develop high-performing teams
• Proven ability to manage operational efficiency, guest satisfaction, revenue generation, and labor costs
• Strong understanding of luxury service standards, Food & Beverage operations, and financial performance
• Ability to work on a flexible schedule, including evenings, weekends, holidays, and late-night operations as required

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