The Café Supervisor

Fairmont; New Orleans (LA); On-site; USD 42,000 - 65,000; Full time

Job summary

Fairmont New Orleans is seeking an experienced Front of House Supervisor to oversee daily operations in our luxury restaurant venues, ensuring seamless service from arrival to departure.

You will coach servers and hosts, monitor reservations and table pacing, and collaborate with the culinary team to deliver exceptional dining experiences in a bustling, guest-focused environment.

A high standard of hospitality, strong leadership, and flexibility to work evenings and weekends are essential.

Qualifications

• Previous restaurant supervisory or management experience, preferably in a luxury or upscale hotel or restaurant.
• Minimum of 2 years of progressive Food & Beverage or restaurant experience.
• 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.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• High school diploma or equivalent; hospitality-related degree preferred.
• Fluency in a second language is an asset.

Responsibilities

• 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 delivering exceptional service.
• Ensure all colleagues follow Fairmont service standards, restaurant procedures, and established service expectations.
• Welcome and engage guests with warmth, professionalism, and genuine New Orleans hospitality.
• Monitor guest experience from arrival through departure and proactively identify opportunities to exceed expectations.
• Resolve guest concerns quickly and professionally using appropriate service recovery techniques.
• Maintain knowledge of the restaurant's menus, ingredients, preparation methods, wine and beverage offerings, and daily specials.
• Communicate menu changes, allergies, dietary restrictions, VIPs, and guest preferences to the team.
• Coordinate with the Chef and Culinary team to ensure 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 priorities, reservations, VIPs, and service expectations.
• Monitor colleague breaks, assignments, and staffing levels throughout the shift.
• Assist with scheduling and staffing adjustments based on business levels.
• Support training, onboarding, coaching, and development of restaurant colleagues.
• Identify opportunities to improve service delivery and communicate recommendations to leadership.
• Monitor adherence to responsible alcohol service requirements and applicable regulations.

Skills

Team Leadership

Guest relations

Problem solving

Communication

Cash handling

POS systems

Education

High school diploma or equivalent

Tools

Micros POS

MS Excel

Job 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.

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

• 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 exampleindelivering 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 proactivelyidentifyopportunities to exceed expectations.
• Resolve guest concerns and service issues promptly and professionally,utilizingappropriate servicerecovery 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 theappropriate teammembers.
• 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.
• Assistwith 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.
• Assistwith scheduling and staffing adjustments based on business levels and operational needs.
• Support training, onboarding, coaching, and development of restaurant colleagues.
• Identifyopportunities 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.
• Assistwith inventory, par levels, requisitions, and other operational needs as directed.
• Support cash handling, POS procedures, guest checks, and financial controls asrequired.
• Assistwith opening and closing procedures and ensure all required side work and closing duties are completed.
• Maintainstrong communicationwith Restaurant Leadership, Culinary, Stewarding, Front Office, Guest Experience, Banquets, and other hotel departments.
• Assistwithspecial events, private dining, VIP experiences, and other restaurant initiatives.
• Promote Accor Live Limitless (ALL) membership and support guest recognition initiatives whenappropriate.
• Maintain knowledge of Fairmont New Orleans hotel amenities, dining outlets, events, and local attractions toassistguests with recommendations.
• Support pre-opening initiatives, including service standards, operating procedures, training, restaurant setup, and operational readiness.
• Perform other duties andresponsibilities asassigned by restaurant leadership.

Qualifications

• Previousexperience 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.
• Previousexperience in a fine dining, luxury, or high-volume restaurant environmentstronglypreferred.
• 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 toanticipateguest and operational needs.
• Ability to effectively manage multiple priorities andchangingbusiness levels.
• Knowledge of wine, spirits, beer, and non-alcoholic beverages preferred.
• Knowledge of POS systems; Micros or similar experience preferred.
• Proficiencyin Microsoft Office and general computer applications.
• Familiarity with restaurant financial controls, cash handling, and labor management preferred.
• Food Handler and responsible alcohol service certificationrequiredas 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.