Restaurant General Manager

Company DescriptionCompany DescriptionFairmont 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 DescriptionSUMMARYAs a Department Head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in the Food &Beverage Division overall.This role will manage Delmonico Steakhouse and the Café by Emeril, including full Bar operations. As the department head of these venues, you will work in collaboration with the culinary management team to lead daily restaurant operations, elevate guest experience, and drive revenue.Responsibilities:Develop, implement, and maintain standard operating procedures (SOPs) and performance goals, ensuring consistent achievement of high-quality operational standardsMaintain accurate payroll processes and labor forecasts, optimizing staffing strategies to support service excellence and financial performanceOversee the initial and continual training of all new and current employees, conducting training classes for both management and hourly staff on a regular basisControl standards, performance, employee conduct, dress code, appearance, sanitation, etc. according to established policiesParticipate in the recruitment process to maintain a skilled and effective teamFormulate and recommend changes to improve employees' performance and teamworkReview performance with every employee on an annual basisManage and control overall expenses of the outlets focusing on higher revenue and profitMaintain thorough knowledge of the menu, including food and beverage offerings, to guide staff and enhance the guest experienceWork in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfactionParticipate in all Food & Beverage department meetings, hotel-wide meetings, and any other applicable operational or leadership meetingsReview emails on a daily basisMonitor and manage food and beverage waste, implementing sustainable practices to optimize efficiency and reduce environmental impactMaintain inventories and par stocksEnsure that all equipment is kept in perfect working condition. Report any deficiency to the proper departmentFinancial and working knowledge of profit and loss statementMonitor and control beverage costs to maintain budget and profitabilityOversee expenses to ensure efficient use of resources and adherence to budgetKnowledge and capability in all facets of People & Culture in nature. Interviewing, evaluating, coaching, training, and disciplinary actionLead all front-of-house operations, ensuring seamless service, exceptional guest experiences, and the highest standards of luxury hospitality. Oversee daily floor management, maintaining dining-room readiness, service precision, and genuine resolution of guest concerns, while staying informed on current food and beverage trends to continuously enhance offerings and guest satisfactionDirect the team and ensure standards and sequences are being adhered to at all times in the areas pertaining to this positionEnsure the teams are meeting the required Company standards at all timesEnsure full compliance with health, safety, and regulatory requirements while maintaining immaculate facility and service conditionsStep in to actively support daily operations as needed, assisting the team to ensure seamless service while supporting employee and guest satisfactionWork schedule rotations will apply to this role - afternoon, evening, weekend, holidays, and late-night coverage will apply to this roleMaintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecastsDevelop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policiesDevelop and maintain effective communication between all operating departmentsComplete accident reports accurately and promptlyRespond properly in any hotel emergency or safety situationMaintain regular attendancePerform other tasks or projects as assignedQualificationsQUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.5+ years of restaurant management experience at a department head level required, preferably in luxury hotel setting and/or upscale venuesExcellent reading, solid proficiency in English, writing, reading, speakingFinancial knowledge; must have working knowledge of Profit and Loss statementCollege degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternativeKnowledge of computers (MS Word, Excel, Outlet) and POS systemsProficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reportsExcellent product knowledgefood, wine, cigars, merchandise, barAdditional InformationAll your information will be kept confidential according to EEO guidelines.