F&B Director — Elevate Guest Experience

Crescent Hotels & Resorts; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Highly competitive wages

Exceptional benefit plan for eligible;

401K matching program for eligible

Flexible scheduling

Discounts at Crescent properties

Job summary

Crescent Hotels & Resorts is seeking a seasoned Food & Beverage leader to direct staffing, training, and operations across multiple outlets in a luxury hotel setting. You will partner with culinary leadership to drive service excellence, financial targets, and guest satisfaction.

The role requires 5–7 years of progressive F&B leadership in full-service environments, with a focus on continuous improvement, cost control, and high standards of hospitality.

Qualifications

• Minimum 5-7 years of progressive Food & Beverage leadership experience in a full-service hotel, luxury restaurant group, or equivalent hospitality environment.

Responsibilities

• Direct all staffing functions including recruitment, interviewing, hiring, performance evaluations, coaching and corrective action.
• Provide strong day-to-day leadership to F&B managers, supervisors and associates to ensure alignment with hotel standards and organizational goals.
• Establish a culture of continuous learning by implementing comprehensive training and development programs across all food and beverage departments.
• Conduct effective pre-shift briefings and ensure teams are fully informed on menu updates, service expectations and operational priorities.
• Foster a positive, collaborative work environment that promotes accountability, professional growth and high service standards.
• Develop, implement, and monitor labor schedules, staffing plans and productivity metrics to meet financial targets.
• Oversee cost-control measures in accordance with Crescent standards, including food, beverage, labor, inventory and waste management.
• Participate in annual budgeting and ongoing forecasting processes for all food and beverage outlets.
• Review financial reports regularly to assess revenue performance, cost variances and profitability opportunities.
• Oversee outlets in achieving predetermined financial objectives through strategic planning, menu engineering, merchandising and promotional initiatives.
• Maintain a high level of guest satisfaction by regularly reviewing service feedback, guest scores and operational trends.
• Identify service gaps and implement action plans to elevate the guest experience across restaurants, bar/lounge, room service and banquet operations.
• Ensure menus, presentations, and service delivery reflect current industry trends and exceed guest expectations.
• Develop creative service concepts, signature programming, and seasonal promotions that enhance the overall dining experience.
• Provide strategic direction and operational oversight for all F&B sub-departments, including restaurants, bar/lounge, room service, banquets, kitchens and stewarding.
• Clearly define and delegate roles, responsibilities, and decision-making authority to ensure operational efficiency throughout all outlets.
• Ensure cash handling, inventory processes, and liquor control procedures are consistently executed by all team members.
• Utilize modern management tools such as standardized recipes, portion specifications, purchasing guidelines, forecasting models, and production control systems.
• Coordinate with culinary leadership on menu development, production standards, and service flow to ensure operational excellence.
• Ensure adherence to all corporate, federal, state, and local regulations related to food safety, sanitation, and the service of alcoholic beverages.
• Maintain accurate and timely administrative documentation, including financial reporting, quality assurance logs, labor forecasting, and departmental meeting records.
• Demonstrate reliable attendance and schedule flexibility in alignment with business needs.
• Safeguard the hotel’s brand standards and Crescent policies through consistent operational audits and staff coaching.
• Perform additional duties and responsibilities as assigned to support hotel objectives.
• Minimum 5-7 years of progressive Food & Beverage leadership experience in a full-service hotel, luxury restaurant group, or equivalent hospitality environment.
• Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Skills

Leadership

Staffing & recruitment

Training & development

Operational leadership

Tools

Standardized recipes

Forecasting models

Production control systems

Job description

Crescent Hotels & Resorts is seeking a seasoned Food & Beverage leader to direct staffing, training, and operations across multiple outlets in a luxury hotel setting. You will partner with culinary leadership to drive service excellence, financial targets, and guest satisfaction.

The role requires 5–7 years of progressive F&B leadership in full-service environments, with a focus on continuous improvement, cost control, and high standards of hospitality.