Food & Beverage Manager — Lead Service & Growth

Schulte Hospitality Group; New Orleans (LA); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Daily Pay

Telemedicine

Mental health support

Health insurance

401k

Paid Time Off

Holiday pay

Employee assistance program

Discount marketplace

Résumé du poste

Schulte Hospitality Group is seeking a dynamic, service-oriented Food & Beverage Manager to join our team in New Orleans. This role oversees front-of-house operations for the restaurant and hotel, driving training, staff development and guest satisfaction on a daily basis.

You will lead service teams, ensure safety and quality standards, and collaborate with leadership to achieve business objectives while maintaining a flexible schedule that includes evenings, weekends, and holidays.

Qualifications

• High school diploma required; post-secondary degree preferred.
• Minimum of two years F&B management experience in a similar size operation.

Responsabilités

• Manage front-of-house operations for the Restaurant/Hotel.
• Provide training, direction, supervision and hands-on support.
• Direct associates and supervisors to achieve F&B goals.
• Ensure proper preparation and service of food and beverages per brand standards and safety requirements.
• Hire and train service staff.
• Foster communication, engagement and conflict resolution for a positive work environment.
• Process bi-weekly payroll.
• Perform other duties to meet business objectives.

Connaissances

Outgoing

Verbal communication

Team player

Leadership

Guest service

Three meal restaurants

Hotel F&B operations

Flexibility

Formation

High school diploma

Bachelor's degree preferred

Description du poste

Schulte Hospitality Group is seeking a dynamic, service-oriented Food & Beverage Manager to join our team in New Orleans. This role oversees front-of-house operations for the restaurant and hotel, driving training, staff development and guest satisfaction on a daily basis.

You will lead service teams, ensure safety and quality standards, and collaborate with leadership to achieve business objectives while maintaining a flexible schedule that includes evenings, weekends, and holidays.