Hotel Saint Vincent - F&B Service Manager

MML Hospitality group; New Orleans (LA); Hybrid; USD 52,000 - 76,000; Full time

Benefits offered by this job

Competitive compensation

Paid Time Off

MML Property Discounts

Medical, Dental, Vision

Job summary

Hotel Saint Vincent, managed by MML Hospitality, seeks a hands-on Service Manager to lead daily front-of-house operations across outlets in New Orleans. You will coach staff, resolve guest concerns, and support staffing, cost control, and continuous improvements with the Director of Food and Beverage and culinary team.

The ideal candidate is attentive, composed, and committed to respectful teamwork and exceptional hospitality, with strong supervisory experience in upscale dining environments and

Qualifications

• Previous restaurant supervisory or management experience; upscale dining or boutique or luxury hospitality experience preferred.
• Strong knowledge of front-of-house operations, food and beverage service, and guest recovery.
• Ability to lead by example, coach team members, and communicate clear expectations.
• Strong organizational, communication, problem-solving, and decision-making skills.
• Experience with scheduling, labor and cost control, inventory, and sales reporting.
• Proficiency with point-of-sale and reservation systems and ability to learn new technology.
• Ability to remain composed and prioritize responsibilities in a busy service environment.
• Ability to obtain and maintain alcohol service and food safety certifications required for the role in Louisiana.

Responsibilities

• Lead daily service operations, maintaining an active presence on the floor and supporting the team during peak periods.
• Ensure outlets are ready for service and uphold standards for hospitality, cleanliness, presentation, and organization.
• Engage with guests, anticipate needs, and resolve concerns promptly and professionally.
• Conduct pre-shift meetings covering menus, reservations, special requests, and service priorities.
• Train and coach team members on service techniques, food and beverage knowledge, and guest engagement.
• Support hiring, onboarding, performance feedback, and accountability in partnership with leadership and Human Resources.
• Assist with scheduling and staffing adjustments to meet business needs and manage labor costs.
• Oversee reservations, seating, table pacing, and guest flow in coordination with the host team.
• Coordinate with culinary, bar, and hotel teams on service timing, guest preferences, allergies, and dietary restrictions.
• Oversee opening and closing procedures, cash handling, payment accuracy, and daily reporting.
• Use POS and reservation systems to support service; troubleshoot issues and escalate as needed.
• Assist with inventory, ordering, cost control, and review of sales and operational results.
• Reinforce SOPs and recommend improvements to service and efficiency.
• Follow applicable food safety, sanitation, responsible alcohol service, and workplace safety requirements.

Skills

Front-of-house operations

Leadership

Guest service

Scheduling & labor control

Communication

Alcohol service certification

POS & reservations systems

Tools

Point-of-sale systems

Reservation systems

Job description

About Hotel Saint Vincent

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel that honors the property’s storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

Position Summary

The Service Manager leads daily front-of-house operations for assigned food and beverage outlets at Hotel Saint Vincent, ensuring consistent service standards, a welcoming guest experience, and an organized, well-supported team.

Working closely with the Director of Food and Beverage and culinary team, this hands-on leader manages service on the floor, coaches team members, resolves guest concerns, and supports staffing, cost control, and operational improvements. The ideal candidate is attentive, composed, and committed to respectful teamwork and exceptional hospitality.

Key Responsibilities

• Lead daily service operations, maintaining an active presence on the floor and supporting the team during peak periods.


• Ensure outlets are ready for service and uphold standards for hospitality, cleanliness, presentation, and organization.


• Engage with guests, anticipate needs, and resolve concerns promptly and professionally.


• Conduct pre-shift meetings covering menus, reservations, special requests, and service priorities.


• Train and coach team members on service techniques, food and beverage knowledge, and guest engagement.


• Support hiring, onboarding, performance feedback, and accountability in partnership with leadership and Human Resources.


• Assist with scheduling and staffing adjustments to meet business needs and manage labor costs.


• Oversee reservations, seating, table pacing, and guest flow in coordination with the host team.


• Coordinate with culinary, bar, and hotel teams on service timing, guest preferences, allergies, and dietary restrictions.


• Oversee opening and closing procedures, cash handling, payment accuracy, and daily reporting.


• Use point-of-sale and reservation systems to support service; troubleshoot issues and elevate as needed.


• Assist with inventory, ordering, cost control, and review of sales and operational results.


• Reinforce standard operating procedures and recommend improvements to service and efficiency.


• Follow applicable food safety, sanitation, responsible alcohol service, and workplace safety requirements.

Qualifications

• Previous restaurant supervisory or management experience; upscale dining or boutique or luxury hospitality experience preferred.


• Strong knowledge of front-of-house operations, food and beverage service, and guest recovery.


• Ability to lead by example, coach team members, and communicate clear expectations.


• Strong organizational, communication, problem-solving, and decision-making skills.


• Experience with scheduling, labor and cost control, inventory, and sales reporting.


• Proficiency with point-of-sale and reservation systems and ability to learn new technology.


• Ability to remain composed and prioritize responsibilities in a busy service environment.


• Ability to obtain and maintain alcohol service and food safety certifications required for the role in Louisiana.


• Flexibility to work varied shifts, including evenings, weekends, and holidays.

Compensation & Benefits

• Competitive compensation


• Paid Time Off


• MML Property Discounts (Hotel, Restaurant, Retail)


• Medical, Dental, Vision

Employment is contingent upon completion of the applicable background check process, consistent with company policy and applicable law.

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