Description
The Restaurant Assistant General Manager oversees day-to-day front-of-house operations at Fairmont New Orleans, including guest service, table assignments, service quality, staff supervision and development, scheduling, cash-handling, financial procedures, safety and sanitation compliance, and coordination with back-of-house and management. The role requires point-of-sale knowledge, cash-handling experience, food and beverage product knowledge, strong communication and problem-solving skills, and the ability to supervise and support restaurant staff.
