Restaurant Assistant General Manager

Fairmont Hotels & ResortsFairmont 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 Title: Restaurant Assistant General ManagerResponsible for the ongoing day-to-day front-of-house operations of the restaurant. The Restaurant Assistant General Manager works under the direction of the Restaurant General Manager and provides leadership and oversight of front-of-house operations in their absence. The Restaurant Assistant General Manager is responsible for ensuring exceptional guest service, operational efficiency, colleague engagement, and adherence to company standards and policies.Responsibilities:Ensure that all managers and service staff follow the essentials of service and service steps outlined in the Team Member Guide to ServiceConduct table visits to ensure that guest expectations are consistently metProperly handle all guest complaints and/or concerns during serviceReview and follow up on all service and facility issues outlined in guest feedbackEnsure that each course arrives within the outlined and approved timeframe: Appetizers: 7–10 minutesEntrées: 25–30 minutesDesserts: 7–10 minutesAct as Maître d' and assist guests with reservations and table assignments when appropriateConduct motivating and inspiring pre-meal meetings that are educational and provide constructive feedbackAssign stations for dining room staffSupervise and direct the activities of all front-of-house staff, including service staff, bartenders, food runners, and stewardsEnsure that all managers and staff members adhere to grooming standardsMaintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtimeComplete weekly staff schedules as requiredEnsure that staff discipline is consistent, fair, and handled appropriately by the Restaurant Assistant General Manager and managersEnsure that all front-of-house staff receive proper training and developmentEnsure that all front-of-house staff reach their full potential through ongoing evaluation, coaching, training, and developmentAssist the Restaurant General Manager in all respects in maintaining the profitability of the restaurantConduct accurate checkouts and ensure managers are doing the sameAccurately complete all deposit slips and petty cash vouchersEnsure that staff are properly clocked in and out and adjust when neededEnsure that all cash-handling and financial procedures are followed accurately and consistentlyKeep the lines of communication open with the BOH to ensure the quality and consistency of the foodCommunicate any maintenance issues to the Restaurant General Manager and/or Chef de Cuisine and follow up to ensure issues are resolvedReview and remain aware of all issues identified in local Health Inspection ReportsFollow all safety and sanitation policies and procedures as outlined by local health boards and Company policy and ensure that staff do the sameEnsure guest incident and suspected foodborne illness reports are properly completed and reported to Executive CommitteeUnderstand and follow all Company emergency proceduresUnderstand and communicate all information as outlined in the Employee HandbookCommunicate with the Restaurant General Manager and/or People & Culture on any employee-related issuesIn addition, you are personally responsible for:Informing the Restaurant General Manager and/or Chef de Cuisine of any situation that may negatively or positively affect the ongoing, day-to-day, or long-term operations of the restaurantEnsuring open and effective communication between staff and managementFollowing through on operational issues and ensuring appropriate resolutionQualifications:Working knowledge of computerized point-of-sale systemsDemonstrated understanding and application of basic mathematical principlesSignificant cash-handling experienceExcellent product knowledge, including food, wine, and bar operationsAbility to effectively supervise, coach, and support employees in the performance of their dutiesDemonstrated expertise in performing all service positions within the restaurantExcellent written and verbal communication skills and strong problem-solving abilitiesAbility to work effectively in a fast-paced, multi-tasked environmentStrong organizational skills and attention to detailAbility to manipulate and transfer up to 50 poundsAll your information will be kept confidential according to EEO guidelines.