F&B Guest Experience Supervisor

Loews Hotels & Co; New Orleans (LA); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Health benefits

Retirement benefits

Paid time off

Tuition reimbursement

Pet insurance

Team member hotel rates

Complimentary meals

Volunteer opportunities

Complimentary parking

Job summary

Loews New Orleans Hotel is seeking a Food and Beverage Supervisor to lead a dynamic dining and beverage team in the Warehouse District. You will supervise staff, uphold service standards, and help train, schedule, and manage inventories to deliver exceptional guest experiences.

You will collaborate with the kitchen on timely food preparation, coordinate events and banquets, greet guests, resolve issues, and mentor team members to maintain high-quality operations in a fast-paced hospitality

Qualifications

• Minimum of one year of food and beverage experience.
• Leadership or supervisory experience preferred.
• Strong organizational and communication skills.
• Familiarity with health, safety, and sanitation regulations.

Responsibilities

• Oversee daily operations of food and beverage outlets or shifts.
• Monitor service quality, food presentation, and guest satisfaction.
• Assist with planning and managing events, banquets, and private functions.
• Greet guests, address inquiries, and resolve complaints.
• Supervise, schedule, and delegate tasks to service staff.
• Support recruitment, onboarding, and training of new team members.

Skills

Leadership

Communication

Organizational skills

Attention to detail

Education

High School Diploma or equivalent

Tools

Microsoft Office

POS systems

Financial reporting

Job description

Loews New Orleans Hotel is seeking a Food and Beverage Supervisor to lead a dynamic dining and beverage team in the Warehouse District. You will supervise staff, uphold service standards, and help train, schedule, and manage inventories to deliver exceptional guest experiences.

You will collaborate with the kitchen on timely food preparation, coordinate events and banquets, greet guests, resolve issues, and mentor team members to maintain high-quality operations in a fast-paced hospitality