F&B Manager

MML Hospitality; New Orleans (LA); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Unlimited PTO

Property discounts

Medical/dental/vision

401(k)

Parental leave

Job summary

Hotel Saint Vincent, part of MML Hospitality, is seeking an experienced Food & Beverage Manager to lead daily service across our outlets. This hands-on leader will drive service excellence, guest satisfaction, and financial performance in a luxury hotel setting.

The ideal candidate will coach and develop the team, manage floor operations, and collaborate with culinary and hotel leadership to deliver memorable experiences for every guest.

Qualifications

• Minimum two years of food and beverage leadership in a high-volume setting.
• Strong floor presence with team development and problem-solving.
• Excellent communication and interpersonal skills.
• Knowledge of restaurant financials, labor, inventory, cash handling, and POS procedures.
• Strong beverage knowledge (wine, spirits, beer, cocktails) preferred.
• Flexible evenings, weekends, and holidays; alcohol service certification required or obtainable.

Responsibilities

• Lead daily food and beverage operations, including opening/closing, pre-shift meetings, and shift transitions.
• Maintain a visible service presence and manage guest concerns and service recovery.
• Monitor labor, cash handling, inventory, and supplies to protect quality and profitability.
• Coordinate with Culinary, Rooms, Sales, Events, and Engineering on VIPs and events.
• Coach, mentor, and develop team to strengthen standards and accountability.

Skills

Leadership

Floor presence

Communication

Problem-solving

Team development

Guest service

Tools

POS system

Scheduling software

Inventory management system

Guest feedback tools

Job description

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

Our Leadership Tenets guide everything we do:

Own It | Lead with Respect | Win as One Team | Learn and Elevate | Leave Them Better

Position Summary

Hotel Saint Vincent is looking for an experienced Food & Beverage Manager to lead daily service across our food and beverage outlets. This hands‑on leader will oversee floor operations, support and develop the team, maintain exceptional service standards, and create memorable experiences for every guest.

The ideal candidate is a confident and thoughtful leader with a strong floor presence, sound operational judgment, and genuine enthusiasm for food, beverage, and hospitality. This role works closely with culinary and hotel leadership to drive service excellence, team engagement, and financial performance.

Key Responsibilities

Own It

We take responsibility for outcomes, not excuses.

• Lead daily food and beverage operations, including opening and closing procedures, pre‑shift meetings, floor coverage, side work, and shift transitions.
• Maintain a visible presence during service, anticipate operational needs, and take ownership of guest concerns and service recovery through resolution.
• Monitor labor, cash handling, comps and voids, inventory, breakage, and operating supplies to protect quality, accuracy, and profitability.

Lead with Respect

We treat people, ideas, and commitments with dignity.

• Build thoughtful schedules that align staffing with business levels while remaining fair, predictable, and published on time.
• Provide clear direction and timely feedback, correcting privately, recognizing publicly, and following through on commitments to the team.
• Foster a professional and respectful workplace where team members feel supported, heard, and accountable.

Win as One Team

We succeed together.

• Create a seamless partnership among the dining room, bar, host stand, and kitchen, ensuring consistent communication throughout service.
• Collaborate proactively with Culinary, Rooms, Sales, Events, and Engineering on VIPs, groups, special events, and anything affecting the guest experience.
• Step in wherever needed, including greeting guests, running food, clearing tables, polishing glassware, or supporting the bar.

Learn and Elevate

We grow ourselves and others every day.

• Coach, mentor, and develop team members to strengthen service standards, product knowledge, performance, and accountability.
• Lead thorough training on service sequence, menus, beverages, point‑of‑sale procedures, safety, and responsible alcohol service.
• Use guest feedback, financial results, and service observations to identify opportunities and continually improve the operation.

Leave Them Better

We make every interaction meaningful.

• Ensure every outlet is impeccably prepared for service, including music, menus, tabletop details, uniforms, cleanliness, and overall atmosphere.
• Engage with guests throughout the shift, anticipate their needs, and create thoughtful, personalized moments worth remembering.
• Ensure food, beverage, timing, and service consistently meet Hotel Saint Vincent standards and reflect what we promise our guests.

Qualifications

• Minimum two years of food and beverage leadership experience in a high‑volume, full‑service restaurant, hotel, or luxury hospitality environment preferred.
• Strong floor presence with demonstrated experience in service leadership, team development, organization, and problem‑solving.
• Excellent communication and interpersonal skills, with the confidence to provide clear direction and timely feedback.
• Working knowledge of restaurant financials, labor management, inventory controls, cash handling, and point‑of‑sale procedures.
• Strong beverage knowledge, including wine, spirits, beer, and cocktails, is strongly preferred.
• Ability to manage multiple priorities and remain composed in a fast‑paced hospitality environment.
• Experience with restaurant point‑of‑sale, scheduling, reservation, and guest service platforms preferred.
• Responsible alcohol service certification required or obtainable upon hire.
• Flexible availability, including evenings, weekends, and holidays, based on business needs.
• Salary commensurate with experience
• Unlimited paid time off
• MML property discounts across hotels, restaurants, and retail
• Medical, dental, vision, disability, and life insurance
• 401(k)
• Parental leave

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

MML Hospitality is an equal opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other protected status. Employment decisions are based on merit, qualifications, and business needs.