The Café Supervisor

• 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 restaurants 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. 

Qualifications :

• 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. 

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Remote Work :

No

Employment Type :

Full-time