The Café Supervisor

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. - Oversee daily front-of-house operations including In Room Dining during assigned shifts, ensuring service is executed smoothly and efficiently.  - Lead, coach, and support Front of House colleagues, including Servers, Hosts, Bussers, Food Runners, and other restaurant team members.  - Maintain a visible presence on the restaurant floor and lead by example in delivering exceptional service.  - Ensure all colleagues consistently follow Fairmont service standards, restaurant procedures, and established service expectations.  - Welcome and engage guests with warmth, professionalism, and genuine New Orleans hospitality.  - Monitor the guest experience from arrival through departure and proactively identify opportunities to exceed expectations.  - Resolve guest concerns and service issues promptly and professionally, utilizing appropriate service recovery techniques.  - Maintain strong knowledge of the restaurant's menus, ingredients, preparation methods, wine and beverage offerings, and daily specials.  - Communicate menu changes, allergies, dietary restrictions, VIPs, special occasions, and other guest preferences to the appropriate team members.  - Coordinate closely with the Chef and Culinary team to ensure proper timing, presentation, quality, and flow of food service.  - Monitor table pacing, reservations, seating flow, ticket times, and overall service efficiency.  - Assist with managing reservations, table assignments, wait lists, and guest requests as needed.  - Ensure the restaurant is properly set, clean, organized, and ready for service before each meal period.  - Conduct pre-shift meetings to communicate daily priorities, reservations, VIPs, menu updates, service expectations, and operational information.  - Monitor colleague breaks, assignments, and staffing levels throughout the shift.  - Assist with scheduling and staffing adjustments based on business levels and operational needs.  - Support training, onboarding, coaching, and development of restaurant colleagues.  - Identify opportunities to improve service delivery and communicate recommendations to restaurant leadership.  - Monitor adherence to responsible alcohol service requirements and applicable state and local regulations.  - Maintain knowledge of all restaurant policies, procedures, health and safety standards, and Fairmont requirements.  - Ensure compliance with sanitation, cleanliness, LQA, EcoSure, and other applicable hotel and restaurant standards.  - Monitor proper handling, care, and use of restaurant equipment and supplies.  - Assist with inventory, par levels, requisitions, and other operational needs as directed.  - Support cash handling, POS procedures, guest checks, and financial controls as required.  - Assist with opening and closing procedures and ensure all required side work and closing duties are completed.  - Maintain strong communication with Restaurant Leadership, Culinary, Stewarding, Front Office, Guest Experience, Banquets, and other hotel departments.  - Assist with special events, private dining, VIP experiences, and other restaurant initiatives.  - Promote Accor Live Limitless (ALL) membership and support guest recognition initiatives when appropriate.  - Maintain knowledge of Fairmont New Orleans hotel amenities, dining outlets, events, and local attractions to assist guests with recommendations.  - Support pre-opening initiatives, including service standards, operating procedures, training, restaurant setup, and operational readiness.  - Perform other duties and responsibilities as assigned by restaurant leadership.  - Previous experience in a restaurant supervisory or management role, preferably in a luxury or upscale hotel or restaurant.  - Minimum of 2 years of progressive Food & Beverage or restaurant experience preferred.  - Previous experience in a fine dining, luxury, or high-volume restaurant environment strongly preferred.  - Strong knowledge of food and beverage service, restaurant operations, and guest relations.  - Passion for providing exceptional and personalized guest service.  - Professional appearance and polished communication skills.  - Strong leadership, coaching, and team-building abilities.  - Excellent interpersonal and problem-solving skills.  - Ability to remain calm and professional in a fast-paced environment.  - Strong attention to detail and ability to anticipate guest and operational needs.  - Ability to effectively manage multiple priorities and changing business levels.  - Knowledge of wine, spirits, beer, and non-alcoholic beverages preferred.  - Knowledge of POS systems; Micros or similar experience preferred.  - Proficiency in Microsoft Office and general computer applications.  - Familiarity with restaurant financial controls, cash handling, and labor management preferred.  - Food Handler and responsible alcohol service certification required as applicable.  - Ability to work flexible hours, including evenings, weekends, holidays, and varying schedules based on business needs.  - High school diploma or equivalent required; degree in Hospitality, Restaurant Management, or a related field preferred.  - Fluency in a second language is an asset.  All your information will be kept confidential according to EEO guidelines.