Front of House Manager - The Warbler Hotel

Progressive HR Strategies

New Orleans, LA

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JOB DETAILS

SALARY

$2.50–$5 Per Hour

SKILLS

Architectural Services, Bartending, Brand Marketing (Branding), Budgeting, Coaching, Corporate Policies, Cost Control, Food Services, Food and Beverage Industry, Forecasting, Foundation Grants, Hotel Management, Jazz, Leadership, Maintain Compliance, Microsoft Office, Multitasking, Organizational Skills, Performance Analysis, Performance Reviews, Point of Sale (POS) Systems, Problem Solving Skills, Restaurant, Safety Compliance, Safety Standards, Safety/Work Safety, Sanitation, Service Delivery, Spreadsheets, Standard Operating Procedures (SOP), Team Lead/Manager, Team Player, Time Management, Up-Selling

LOCATION

New Orleans, LA

POSTED

1 day ago

FOH Manager - The Warbler Hotel

The Warbler Hotel

Rising six stories at the corner of St. Charles Avenue and St. Andrew's Street, The Warbler is a 42,000 square-foot boutique hotel that revitalizes its site (formerly home to the Trolly Stop Cafe, which shuttered in 2021) while contributing to the architectural rhythm of one of New Orleans' grandest avenues. Forward-looking in its vision, The Warbler marries architectural precision with a nostalgic harkening to the Jazz Age. Inspired by the bold geometries and fluid lines of the Streamline Moderne design movement, The Warbler's rich, graphic interiors evoke the gracious service and unbridled revelry of that era's social clubs. Guest rooms provide welcoming roosts from which to explore the cultural abundance of New Orleans.

The Warbler Food & Beverage

The Warbler's food and beverage program, developed in partnership with , the New Orleans hospitality group led by Neal Bodenheimer and Kirk Estopinal, whose collective experience spans over two decades designing internationally acclaimed, James Beard Foundation Award-winning, and World's 50 Best-ranking bars. Andrew Zimmerman, who formerly helms Chicago's Michelin-starred Sepia, is a longtime collaborator of Estopinal, dating back to their time working in Chicago's hospitality scene, and will work alongside CureCo. on all things culinary.

Position Summary

Front of House Manager

The Front of House Manager is responsible for overseeing all guest-facing dining operations across the hotel's restaurant outlets, including fine dining dinner service, breakfast and lunch service, in-room dining, and rooftop pool service. This role ensures exceptional service standards, seamless coordination between departments, and consistent execution of brand-level hospitality across all dayparts and service environments.
• FOH Manager reports to the F&B General Manager

Leadership & Culture
• Lead and inspire a team aligned with Warbler Values: It's Personal, Sense of Belonging & Community, Prosperity for All, Power of Teamwork, and High Expectations.
• Create a culture rooted in integrity, inclusiveness, professionalism, and hospitality excellence.
• Uphold and operationalize all standards outlined in the employee handbooks and company policies.
• Champion a workplace of respect, safety, and collaboration.
• Actively Facilitate and cultivate impeccable FOH culture.

Team Structure - Direct Reports:
• Entire FOH Staff: Café, Pool, In-Room Service, Bar and Restaurant
• Servicing all food operations entities.

Qualifications

Experience and Background:
• 3-5+ years of front-of-house management experience in fine dining or luxury hotel environments.
• Strong knowledge of food, wine, and beverage service.
• Exceptional leadership, communication, and problem-solving skills.
• Experience with POS systems, reservation platforms, and service technology.
• Flexible schedule, including evenings, weekends, and holidays.
• Skilled at execution and quality across multiple concepts.
• Proven leadership experience within operations generating $2.5-5M+ in annual revenue.

Skills and Competencies:
• Proficiency with Microsoft Office applications and restaurant. management software platforms; Margin Edge, cost management software, and spreadsheets skills.
• Exceptional communication, coaching, team-building, and organizational skills.
• Ability to manage multiple priorities in a fast-paced, high-volume environment, multi-outlet luxury hospitality setting.
• Indoor and outdoor service environments (including rooftop pool operations).
• Proven legacy for developing leaders from within the team.

Culture and Commitment:
• Present neat appearance for self and staff.
• Flexibility to work various shifts.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Lead with positive culture and execution mindset.
• Model company values with high integrity.

Responsibilities

Service Leadership & Guest Experience
• Lead and supervise all front-of-house operations across restaurants, rooftop pool, and in-room dining.
• Maintain Michelin-level service standards, ensuring precision, timing, and personalization of guest experiences.
• Act as the primary floor presence during service, resolving guest concerns with discretion and professionalism.
• Cultivate a culture of anticipatory service and hospitality excellence.
• Oversee daily service execution across multiple outlets and service styles (à la carte, poolside, in-room dining, breakfast/lunch transitions).
• Coordinate closely with culinary, stewarding, and hotel operations to ensure seamless service flow.
• Manage reservations, table management systems, and guest flow optimization.
• Ensure compliance with health, safety, and sanitation standards.

Team Management & Development
• Recruit, train, and develop front-of-house team members, including servers, hosts, bartenders, bus, runners, and in-room dining staff.
• Create and maintain detailed SOPs for all service areas and ensure adherence.
• Conduct pre-shift briefings, ongoing training, and performance evaluations.
• Foster accountability, professionalism, and a high-performance culture.
• Monitor labor scheduling across multiple outlets to align with business levels and financial targets.
• Drive revenue through service strategies, upselling, and guest engagement.
• Partner with leadership on forecasting, budgeting, and cost control initiatives.

Technology & Systems
• Utilize POS systems, reservation platforms, and communication tools to optimize operations.
• Ensure accurate order flow between FOH and BOH, particularly for in-room dining and pool service.
• Support implementation of new technologies that enhance service efficiency and guest experience.

Brand & Standards Compliance
• Uphold luxury brand standards across all guest touchpoints.
• Ensure consistency in service delivery across varied environments (formal dining room vs. casual poolside).
• Maintain appearance, ambiance, and service rituals aligned with brand identity.

About the Company

Progressive HR Strategies

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