FOH Manager 4.0 Food & Beverage Team

Progressive HR Strategies•New Orleans, LA

5d•Onsite

About The Position

The FOH Manager oversees guest-facing dining operations across The Warbler Hotel’s restaurant outlets, including fine-dining dinner service, breakfast and lunch, in-room dining, and rooftop pool service. The role ensures exceptional service standards, coordination across departments, and consistent hospitality across service environments and dayparts. The position reports to the F&B General Manager and has direct oversight of the entire FOH staff serving the café, pool, in-room service, bar, and restaurant. The manager leads and develops the FOH team, maintains service standards and operating procedures, manages service execution and guest concerns, and coordinates with culinary, stewarding, and hotel operations. The role also oversees staffing and labor scheduling, supports revenue and cost-control initiatives, and uses service technology to improve operations. The position requires work across indoor and outdoor environments, including rooftop pool operations, and flexibility to work various shifts, including evenings, weekends, and holidays.

Requirements

3–5+ years of front-of-house management experience in fine dining or luxury hotel environments.
Strong knowledge of food, wine, and beverage service.
Exceptional leadership, communication, problem-solving, coaching, team-building, and organizational skills.
Experience with POS systems, reservation platforms, and service technology.
Flexible availability, including evenings, weekends, and holidays, and willingness to work various shifts.
Ability to execute and maintain quality across multiple concepts.
Proven leadership experience in operations generating $2.5–5M+ in annual revenue.
Proficiency with Microsoft Office applications and restaurant management software platforms.
Skills with Margin Edge, cost-management software, and spreadsheets.
Ability to manage multiple priorities in a fast-paced, high-volume, multi-outlet luxury hospitality setting.
Ability to work in indoor and outdoor service environments, including rooftop pool operations.
Experience developing leaders from within a team.
Neat appearance and ability to maintain staff appearance standards.
Ability to handle heavy business volume and sensitive staff or guest situations in a timely manner.
High integrity and a positive, execution-focused approach.

Responsibilities

Lead and supervise front-of-house operations across the restaurants, rooftop pool, and in-room dining.
Maintain Michelin-level service standards and deliver precise, timely, personalized guest experiences.
Serve as the primary floor presence during service and resolve guest concerns discreetly and professionally.
Build a culture of anticipatory service and hospitality excellence.
Oversee daily service execution across multiple outlets and service styles, including à la carte, poolside, in-room dining, and breakfast/lunch transitions.
Coordinate with culinary, stewarding, and hotel operations to ensure smooth service flow.
Manage reservations, table-management systems, and guest flow.
Ensure compliance with health, safety, and sanitation standards.
Recruit, train, and develop servers, hosts, bartenders, bussers, runners, and in-room dining staff.
Create and maintain detailed SOPs for service areas and ensure staff follow them.
Conduct pre-shift briefings, ongoing training, and performance evaluations.
Foster accountability, professionalism, and a high-performance culture.
Monitor labor scheduling across outlets to align staffing with business levels and financial targets.
Drive revenue through service strategies, upselling, and guest engagement.
Partner with leadership on forecasting, budgeting, and cost-control initiatives.
Use POS systems, reservation platforms, and communication tools to optimize operations.
Ensure accurate order flow between FOH and BOH, especially for in-room dining and pool service.
Support implementation of technology that improves service efficiency and the guest experience.
Uphold luxury brand standards across guest touchpoints and maintain consistent service across formal and casual environments.
Maintain appearance, ambiance, and service rituals aligned with the brand identity.
Lead and inspire the team in alignment with Warbler values and uphold company policies and employee-handbook standards.
Promote a respectful, safe, inclusive, and collaborative workplace and cultivate a strong FOH culture.