Food and Beverage Manager

Company Description 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. Job Description 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 Additional Information All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr