Food & Beverage Floor Manager

About the Company

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for guests. With over 30,000 colleagues worldwide, Fairmont is dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

About the Property

Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, located in the heart of downtown. The property will feature 250 luxury guest rooms, four food and drink venues, a rooftop pool with expansive city views, over 19,000 square feet of function space, and a 10,000 square-foot spa. This hotel is destined to become an illustrious destination in the Central Business District, near the historic French Quarter.

About the Role

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.

Responsibilities

• 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.
• Lead the delivery of distinctive, personalized, and consistent service that reflects the standards of a luxury hospitality environment.
• 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.
• 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.
• Identify opportunities to improve service and operational performance through observation, testing, analysis, and implementation of corrective action and targeted training.
• Ensure all front- and back-of-house areas consistently meet established standards for cleanliness, organization, setup, supplies, equipment, and overall presentation.
• Monitor guest feedback and service trends, identify opportunities for improvement, and implement solutions that enhance the overall guest experience and product offering.
• 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.
• 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.
• Establish and maintain effective schedules for cleaning, maintenance, repairs, equipment care, and restocking to ensure operational readiness across all outlets.
• 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.
• Collaborate with the Restaurant General Manager and other hotel departments to support daily operational strategies, communicate priorities, and ensure alignment across the operation.
• Maintain flexibility to work mid- and late-night shifts based on business levels and operational needs.
• Perform other duties and responsibilities as assigned by the General Manager or Director of Food & Beverage.

Requirements

• 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.