Senior F&B Director — Flexible Scheduling & Luxury Experience

The Crescent Hotels Group; New Orleans (LA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Highly competitive wages

Exceptional benefits plan for you and,

401K matching program for eligible

Flexible scheduling

Discounts with Crescent managed North‑

Job summary

Crescent Hotels & Resorts seeks an experienced Food & Beverage leader in New Orleans to drive service excellence across all dining outlets and banquets. You will lead F&B managers and teams, shaping guest experiences while managing staffing, training, and financial performance.

The role requires a track record of delivering exceptional guest service in a full-service hotel environment, with strong emphasis on budget adherence, menu development, and operational efficiency.

Qualifications

• Minimum 5-7 years of progressive Food & Beverage leadership experience.

Responsibilities

• Direct staffing functions including recruitment, interviewing, hiring, performance evaluations, coaching and corrective action.
• Provide strong day-to-day leadership to F&B managers, supervisors and associates to ensure alignment with hotel standards and organizational goals.
• Establish a culture of continuous learning by implementing training and development programs across all food and beverage departments.
• Conduct effective pre-shift briefings and ensure teams are fully informed on menu updates, service expectations and priorities.
• Oversee cost-control measures including labor, inventory and waste management, and participate in budgeting and forecasting.

Job description

Crescent Hotels & Resorts seeks an experienced Food & Beverage leader in New Orleans to drive service excellence across all dining outlets and banquets. You will lead F&B managers and teams, shaping guest experiences while managing staffing, training, and financial performance.

The role requires a track record of delivering exceptional guest service in a full-service hotel environment, with strong emphasis on budget adherence, menu development, and operational efficiency.