Food and Beverage Manager - Hotel Peter and Paul

Ash World; New Orleans (LA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Disability Plans

Life Insurance

Pet Insurance

401(k) Matching

Paid Time Off

Sick Leave

Job summary

ASH Hotels is seeking a seasoned Food and Beverage Manager to lead daily hotel F&B operations, including outlets, events, and procurement. This hands‑on role requires strong leadership, organization, and a focus on guest experiences in a fast‑paced hospitality setting.

The candidate will manage inventory, cost control, and staff scheduling while ensuring compliance with health codes and safety regulations. Flexibility for evenings, weekends, and holidays is expected.

Qualifications

• Experience in hotel or hospitality operations is required.
• Proficiency with POS, inventory systems, and Office suites.
• Familiarity with HACCP and local health codes.

Responsibilities

• Oversee daily F&B operations for hotel outlets.
• Supervise F&B staff including servers, bartenders, cooks, support staff.
• Monitor guest satisfaction and ensure health, safety, and sanitation standards.

Skills

POS systems

Inventory management

Office suites

Food safety HACCP

Beverage program

Scheduling software

Payroll systems

Job description

Food and Beverage Manager - Hotel Peter and Paul

About ASH

ASH Hotels designs, develops, owns and operates a very special collection of properties. In our world, a hotel is much more than a destination to meet, dine, or sleep. Rather, it is a dynamic site of imagery and emotions, interactions and sensations manifesting within the walls of a beautifully restored local legend - a living movie set. An ASH hotel is a connection to the past and a beacon for the future, layered in nuanced storytelling that invites exploration time and again.

About the role

We are seeking an enthusiastic and experienced Food and Beverage Manager to oversee all daily aspects of our hotel's food and beverage operations. This role requires a hands‑on leader who can manage daily restaurant and bar operations, set up and execute special events, maintain inventory systems, and ensure exceptional guest experiences while supporting our team's success. The ideal candidate will demonstrate flexibility, strong organizational skills, and the ability to work in a fast‑paced hospitality environment.

What you'll do

Daily Operations Management

• Oversee daily operations of the hotel outlets, ensuring consistent quality, service standards, and profitability
• Supervise food and beverage staff, including servers, baristas, cooks, and support personnel
• Monitor guest satisfaction and address concerns promptly and professionally
• Ensure compliance with all health, safety, and sanitation regulations
• Maintain cleanliness and organization standards throughout F&B areas

Event Coordination and Support

• Collaborate with sales and event teams to plan and execute special events and private functions
• Coordinate event setup and breakdown, ensuring proper equipment, staffing, and logisticsberate; Hold steady, focusing on thorough inventory management, maintaining best
• Coordinate event setup and breakdown, ensuring proper equipment, staffing, and logistics
• Oversee food preparation, presentation, and service for events ranging from small business meetings to large conferences
• Manage event timelines and communicate effectively with all stakeholders
• Ensure seamless integration between event services and regular cafe operations

Inventory and Cost Management

• Maintain comprehensive inventory management systems for food, beverages, supplies, and equipment
• Conduct regular inventory counts and reconcile discrepancies
• Establish and maintain relationships with vendors and suppliers
• Monitor food costs, beverage costs, and overall departmental profitability
• Implement portion control measures and minimize waste
• Process purchase orders and manage vendor invoicing

Administrative Responsibilities

• Prepare daily, weekly, and monthly operational reports
• Manage staff scheduling to ensure adequate coverage while controlling labor costs
• Handle payroll processing and time management for F&B staff
• Process guest feedback and implement improvement initiatives

Staff Leadership and Development

• Recruit, hire, train, and develop food and beverage team members
• Conduct performance evaluations and provide ongoing coaching
• Ensure staff compliance with uniform, grooming, and service standards
• Lead daily briefings and communication meetings
• Foster a positive, collaborative work environment

Quality Assurance and Guest Relations

• Maintain consistent food quality and presentation standards
• Handle guest complaints and special requests professionally
• Implement guest feedback to improve operations continuously

Qualifications

Experience:

• Minimum 3-5 years of food and beverage management experience, preferably in hotel or hospitality setting
• Proven experience managing cafe or restaurant operations
• Experience with inventory management systems and cost control

Technical Skills:

• Proficiency in POS systems, inventory management software, and Google or Microsoft Office Suit
• Knowledge of food safety regulations, HACCP, and local health codes
• Understanding of beverage programs including coffee service, wine, and spirits
• Experience with scheduling software and payroll systems

Core Competencies:

• Strong leadership and team management abilities
• Excellent communication and interpersonal skills
• Detail-oriented with strong organizational capabilities
• Ability to work flexible hours including evenings, weekends, and holidays
• Physical ability to lift up to 50 pounds and stand for extended periods
• Problem‑solving skills and ability to work under pressure
• Customer service orientation with professional demeanor

Preferred Qualifications

• ServSafe Manager Certification or equivalent
• Experience with hotel property management systems
• Knowledge of wine service and sommelier training
• Experience with special dietary requirements and menu modifications

Working Conditions

• Fast‑paced hospitality environment with varying demands
• Flexible schedule with potential for split shifts
• Exposure to kitchen environments with heat, steam, and noise
• Frequent interaction with guests, staff, and vendors
• Frequent lifting and physical setup/breakdown activities
• Travel to vendor meetings or industry events may be required

Salary Range: $60,000. – 65,000 a year | Commensurate with Experience

Additional benefits include:

• Eligible to enroll in Medical, dental, and vision insurance with generous company contribution to monthly premium after 60 days of employment
• Eligible to enroll in Voluntary Long‑Term, Short‑Term Disability Plans, Life Insurance, Accident and Critical Illness Plans, Pet Insurance after 60 days of employment
• 401(k) retirement plan with employer match after 90 days of employment
• Annual Paid time off: 10 vacation days, 4 Personal Days
• California‑mandated paid sick leave

Legal Notices

Equal Employment Opportunity: We are an equal opportunity employer and make hiring decisions based on merit, qualifications, and business needs without regard to race, color, religion, sex, national origin, ancestry, age (40+), disability, medical condition, genetic information, sexual orientation, gender identity or expression, marital status, military or veteran status, or any other characteristic protected under state or federal law.

Reasonable Accommodations: We are committed to providing reasonable accommodations to qualified individuals with disabilities throughout the application and employment process. To request accommodation, please contact us during the application process.

At‑Will Employment: Employment with this company is at‑will, meaning either the employee or employer may terminate the employment relationship at any time, with or without cause or notice, to the extent permitted by law.

The pay range for this role is:

60,000 - 65,000 USD per year (Hotel Peter and Paul)