About this role
Restaurant Assistant General Manager
Location: Fairmont New Orleans, New Orleans, United States
External Reference: REF115716J
Company Description
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.
Job Description
Summary of Position
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 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 Service
- Conduct table visits to ensure that 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 that each course arrives within the outlined and 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 that all managers and staff members adhere to grooming standards
- Maintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtime
- Complete weekly staff