Restaurant Assistant General 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, we deliver exceptional service and foster a culture of excellence.

About the Property

Fairmont New Orleans is an impressive new addition to Fairmont’s luxury portfolio, featuring:

• 250 luxury guest rooms
• Four food & drink venues
• A rooftop pool with expansive city views
• More than 19,000 square feet of function space
• A 10,000 square-foot spa

Located in the heart of downtown, this property is set to become a premier destination in the Central Business District, near the historic French Quarter.

About the Role

Responsible 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, providing leadership and oversight of front-of-house operations in their absence. This role ensures exceptional guest service, operational efficiency, colleague engagement, and adherence to company standards and policies.

Responsibilities

• Ensure all managers and service staff follow the essentials of service and service steps outlined in the Team Member Guide to Service.
• Conduct table visits to ensure guest expectations are consistently met.
• Properly handle all guest complaints and/or concerns during service.
• Review and follow up on all service and facility issues outlined in guest feedback.
• Ensure each course arrives within the approved timeframe:
  • Appetizers: 7–10 minutes
  • Entrées: 25–30 minutes
  • Desserts: 7–10 minutes
• Act as Maître d’ and assist guests with reservations and table assignments when appropriate.
• Conduct motivating and inspiring pre-meal meetings that are educational and provide constructive feedback.
• Assign stations for dining room staff.
• Supervise and direct the activities of all front-of-house staff, including service staff, bartenders, food runners, and stewards.
• Ensure all managers and staff adhere to grooming standards.
• Maintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtime.
• Complete weekly staff schedules as required.
• Ensure staff discipline is consistent, fair, and handled appropriately.
• Ensure all front-of-house staff receive proper training and development.
• Help staff reach their full potential through ongoing evaluation, coaching, training, and development.
• Assist the Restaurant General Manager in maintaining the profitability of the restaurant.
• Conduct accurate checkouts and ensure managers do the same.
• Accurately complete all deposit slips and petty cash vouchers.
• Ensure staff are properly clocked in and out and adjust when needed.
• Ensure all cash-handling and financial procedures are followed accurately and consistently.
• Maintain open communication with the back-of-house to ensure food quality and consistency.
• Communicate maintenance issues to the Restaurant General Manager and/or Chef de Cuisine and follow up to ensure resolution.
• Review and remain aware of all issues identified in local Health Inspection Reports.
• Follow all safety and sanitation policies and procedures as outlined by local health boards and Company policy, ensuring staff compliance.
• Ensure guest incident and suspected foodborne illness reports are properly completed and reported to the Executive Committee.
• Understand and follow all Company emergency procedures.
• Communicate all information outlined in the Employee Handbook.
• Report any employee-related issues to the Restaurant General Manager and/or People & Culture.
• Inform the Restaurant General Manager and/or Chef de Cuisine of any situation that may negatively or positively affect the restaurant’s operations.
• Ensure open and effective communication between staff and management.
• Follow through on operational issues and ensure appropriate resolution.

Requirements

• Working knowledge of computerized point-of-sale systems.
• Demonstrated understanding and application of basic mathematical principles.
• Significant cash-handling experience.
• Excellent product knowledge, including food, wine, and bar operations.
• Ability to effectively supervise, coach, and support employees in the performance of their duties.
• Demonstrated expertise in performing all service positions within the restaurant.
• Excellent written and verbal communication skills and strong problem-solving abilities.
• Ability to work effectively in a fast-paced, multi-tasked environment.
• Strong organizational skills and attention to detail.
• Ability to manipulate and transfer up to 50 pounds.