Restaurant General Manager

AccorHotel • New Orleans, LA

5h • Onsite

About The Position

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence, committed to creating lasting memories for guests and fostering a culture of excellence. The Fairmont New Orleans, located in the heart of downtown, 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. As a Department Head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in the Food & Beverage Division overall. This role will manage Delmonico Steakhouse and the Café by Emeril, including full Bar operations. As the department head of these venues, you will work in collaboration with the culinary management team to lead daily restaurant operations, elevate guest experience, and drive revenue.

Requirements

• 5+ years of restaurant management experience at a department head level required, preferably in luxury hotel setting and/or upscale venues
• Excellent reading, solid proficiency in English, writing, reading, speaking
• Financial knowledge; must have working knowledge of Profit and Loss statement
• Knowledge of computers (MS Word, Excel, Outlet) and POS systems
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Excellent product knowledge food, wine, cigars, merchandise, bar

Nice To Haves

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative

Responsibilities

• Develop, implement, and maintain standard operating procedures (SOPs) and performance goals, ensuring consistent achievement of high-quality operational standards
• Maintain accurate payroll processes and labor forecasts, optimizing staffing strategies to support service excellence and financial performance
• Oversee the initial and continual training of all new and current employees, conducting training classes for both management and hourly staff on a regular basis
• Control standards, performance, employee conduct, dress code, appearance, sanitation, etc. according to established policies
• Participate in the recruitment process to maintain a skilled and effective team
• Formulate and recommend changes to improve employees’ performance and teamwork
• Review performance with every employee on an annual basis
• Manage and control overall expenses of the outlets focusing on higher revenue and profit
• Maintain thorough knowledge of the menu, including food and beverage offerings, to guide staff and enhance the guest experience
• Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction
• Participate in all Food & Beverage department meetings, hotel-wide meetings, and any other applicable operational or leadership meetings
• Review emails on a daily basis
• Monitor and manage food and beverage waste, implementing sustainable practices to optimize efficiency and reduce environmental impact
• Maintain inventories and par stocks
• Ensure that all equipment is kept in perfect working condition. Report any deficiency to the proper department
• Financial and working knowledge of profit and loss statement
• Monitor and control beverage costs to maintain budget and profitability
• Oversee expenses to ensure efficient use of resources and adherence to budget
• Knowledge and capability in all facets of People & Culture in nature. Interviewing, evaluating, coaching, training, and disciplinary action
• Lead all front-of-house operations, ensuring seamless service, exceptional guest experiences, and the highest standards of luxury hospitality. Oversee daily floor management, maintaining dining-room readiness, service precision, and genuine resolution of guest concerns, while staying informed on current food and beverage trends to continuously enhance offerings and guest satisfaction
• Direct the team and ensure standards and sequences are being adhered to at all times in the areas pertaining to this position
• Ensure the teams are meeting the required Company standards at all times
• Ensure full compliance with health, safety, and regulatory requirements while maintaining immaculate facility and service conditions
• Step in to actively support daily operations as needed, assisting the team to ensure seamless service while supporting employee and guest satisfaction
• Work schedule rotations will apply to this role – afternoon, evening, weekend, holidays, and late-night coverage will apply to this role
• Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts
• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies
• Develop and maintain effective communication between all operating departments
• Complete accident reports accurately and promptly
• Respond properly in any hotel emergency or safety situation
• Maintain regular attendance
• Perform other tasks or projects as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees