Food & Beverage Floor Manager

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
• https://careers.accor.com/global/en/job/food-and-beverage-floor-manager-in-fairmont-new-orleans-new-orleans-united-states-jid-107246