F&B Manager

The Barnett; United States; On-site; USD 70,000 - 100,000; Full time

Job summary

The Barnett Hotel in New Orleans seeks an experienced Food & Beverage Manager to oversee daily operations of all F&B outlets, ensuring exceptional guest service, operational efficiency, and strong financial performance. You will lead, mentor, and support F&B supervisors and frontline staff across outlets.

Responsibilities include menu development support, beverage programs, staffing, scheduling, and ensuring compliance with safety and brand standards.

Qualifications

• Bachelor’s degree preferred in Hospitality, Business, or a related field.
• Hospitality or beverage certifications a plus.
• Minimum 3 years of food and beverage leadership experience.
• Experience supervising restaurant, bar, or banquet operations required.
• Strong background in cost control, staffing, and guest service.

Responsibilities

• Oversee daily operations of all F&B outlets, ensuring high service and quality standards.
• Lead, mentor, and support F&B supervisors and frontline team members.
• Maintain guest satisfaction scores and promptly resolve guest concerns.
• Assist with menu development, beverage programs, and promotional events.
• Manage labor scheduling, staffing levels, and performance management.
• Monitor financial performance, cost controls, and inventory processes.
• Ensure compliance with food safety, health, and alcohol regulations.
• Collaborate with Sales, Banquets, and Front Office for events coordination.
• Support budgets, forecasting, and departmental reporting.

Skills

Leadership

Communication

Team development

Cost control

Staffing and scheduling

Guest service

Financial analysis

Operations knowledge

Education

Bachelor’s degree in Hospitality, Business, or related field

Tools

POS systems

Microsoft Office

F&B management software

Job description

234 rooms | 16,000 sq. ft. meeting/event space Amenities: contemporary rooms, rooftop pool, five signature dining venues, vibrant communal spaces. A restored Art Deco hotel just steps from the New Orleans French Quarter, The Barnett offers an authentic New Orleans experience with curated events, live music, and standout food and beverage. Its versatile meeting and event spaces, combined with proximity to the Caesars Superdome, create an engaging environment for hospitality professionals serving both business and leisure travelers. Housed in a historic 19th century Creole townhome built in 1832, Seaworthy showcases wild-caught, sustainably harvested oysters from American waters—including the Gulf Coast, East Coast, and West Coast—alongside locally sourced fish and game. Part of The Barnett Hotel, we are looking for an experienced F&B Manager. The Food & Beverage Manager oversees the daily operations of the property’s food and beverage outlets, ensuring exceptional guest service, operational efficiency, financial performance, and adherence to company and brand standards. This role supports staffing, training, quality control, and service excellence across all F&B areas.

MINIMUM REQUIREMENTS

• Education Bachelor’s degree in Hospitality, Business, or related field preferred.
• Hospitality or beverage certifications a plus.
• Experience Minimum 3 years of food and beverage leadership experience.
• Experience supervising restaurant, bar, or banquet operations required.
• Strong background in cost control, staffing, and guest service.

Skills and Knowledge

• Strong leadership, communication, and team development abilities.
• Thorough understanding of restaurant, bar, and banquet operations.
• Knowledge of food safety, sanitation standards, and alcohol compliance regulations.
• Ability to analyze financial data, control labor, and manage cost of goods.
• Excellent organizational, time-management, and problem-solving skills.
• Proficiency in Microsoft Office, POS systems, and F&B management software.
• Ability to work a flexible schedule including nights, weekends, and holidays.

Job Duties and Responsibilities

• Oversee daily operations of all F&B outlets, ensuring high service and quality standards.
• Lead, mentor, and support F&B supervisors and frontline team members.
• Maintain strong guest satisfaction scores and resolve guest concerns promptly.
• Assist with menu development, beverage programs, and promotional events.
• Manage labor scheduling, staffing levels, and performance management.
• Monitor financial performance, cost controls, and inventory processes.
• Conduct regular inspections of outlets to ensure cleanliness, safety, and brand compliance.
• Ensure compliance with food safety, health, and alcohol regulations.
• Collaborate with Sales, Banquets, and Front Office for event and group coordination.
• Assist the Director of F&B with budgets, forecasting, and departmental reporting.
• Support the hiring, onboarding, and training of F&B employees.
• Perform additional duties as assigned by management.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job-related requirements.