F&B Manager: Lead Banquets & Guest Service

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

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.