FOH Shift Manager

Salon ServiceCaptain The Whit | New Orleans, LA We’re opening the doors to something extraordinary, and we’re looking for the people who will help define it. The Whit is an intimate luxury hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. Home to 15 guest rooms, a bar, cocktail salon, library, refined food and beverage, and elegant private events, The Whit offers a hospitality experience that feels more like staying in the home of an extraordinary host than a traditional hotel. As part of our founding Food & Beverage team , the Salon Service Manager will play a key role in establishing the service culture, operating standards, and daily rhythm of The Salon from day one. This is a highly visible, hands‑on leadership role focused on guest experience, team development, service execution, staffing, revenue performance, operational controls, and cross‑department coordination . What You'll Do: Serve as the primary floor leader during service, maintaining a visible presence and ensuring every guest receives a polished, consistent, and highly personalized experience. Lead daily service execution across the salon, bar, and supporting guest touchpoints while maintaining standards for timing, presentation, professionalism, and hospitality. Train, coach, and develop servers, bartenders, hosts, and support staff through hands‑on leadership, real‑time feedback, and ongoing service education. Manage daily staffing and schedules based on reservations, forecasted business levels, events, and labor targets. Participate actively in recruiting, interviewing, onboarding, performance management, and team development. Conduct pre‑shift meetings and communicate reservations, VIPs, menu updates, service priorities, special events, and operational expectations. Oversee food and beverage execution, coordinating closely with the bar and kitchen to maintain quality, timing, and seamless service. Drive revenue through strong product knowledge, thoughtful recommendations, strategic upselling, and consistent team engagement. Monitor sales, labor productivity, guest feedback, and service performance to identify opportunities for improvement. Conduct opening and closing procedures, service readiness, cleanliness, ambiance, organization, and completion of operational checklists. Monitor inventory levels, ordering processes, product usage, waste, and cost controls while supporting budgeting, payroll review, reporting, and operational planning. Resolve guest concerns with professionalism, sound judgment, and thoughtful service recovery. Coordinate closely with culinary, hotel, events, and leadership teams to ensure seamless experiences for hotel guests, private events, and special functions. Support the planning and execution of events, activations, and special programming, ensuring service standards, staffing, guest flow, and brand experience are consistently upheld. Manage private events and activations from planning through execution, coordinating staffing, setup, service flow, guest needs, and post‑event follow‑up. Maintain compliance with company policies, sanitation standards, responsible alcohol service requirements, safety procedures, and applicable labor guidelines. Help establish, document, and continuously refine service standards and operating procedures that become part of The Whit’s culture. Who You Are: You’re a hospitality leader who believes exceptional service requires both genuine connection and disciplined execution . You are comfortable leading from the floor rather than from the sidelines. You notice the details that shape a guest’s experience, understand how staffing, pacing, product knowledge, and communication affect service, and know how to coach a team without losing sight of the operation around you. You’reequally comfortable welcoming a VIP, directing a busy service, reviewing labor, resolving a guest concern, training a new team member, or coordinating with the kitchen and hotel teams to keep the experience seamless. Most importantly, you’re excited to join a founding team and help establish the service culture, operating systems, and standards that will define The Salon from the very beginning. Qualifications: Previousrestaurant management, service management, or senior front-of-house leadership experience in fine dining, luxury hotels, upscale restaurants, or other high-touch hospitality environments. Proven experience leading and developing front-of-house teams. Strong understanding of elevated food, cocktail, wine, and beverage service. Experience with scheduling, labor management, inventory, ordering, and cost controls. Experience with recruiting, onboarding, training, coaching, and performance management. Strong financial and administrative acumen, including sales reporting, payroll review, and operational reporting. Familiarity with Toast POS, Resy, or similar hospitality systems preferred. Exceptional communication, organization, problem-solving, and decision-making skills. Strong guest-service instincts with the ability to remain calm and effective during high-volume or complex service. Collaborative leadership style with the flexibility to support hotel operations, events, and other departments as needed. Evening, weekend, and holiday availability. We use eVerify to confirm U.S. Employment eligibility. Compensation: To be discussed #J-18808-Ljbffr