The Café Supervisor

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.

• 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 restaurant's 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. 

• 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. 

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