SERVICE MANAGER

MML Hospitality; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Paid Time Off

MML Property Discounts

Job summary

Hotel Saint Vincent, operated by MML Hospitality, seeks a Service Manager to lead daily front‑of‑house operations across outlets. You will ensure consistent hospitality standards, coach staff, and support scheduling, cost control, and guest satisfaction.

Working closely with the Director of Food and Beverage, you will manage floor service, reservations, and guest flow while upholding safety and quality. This hands‑on leadership role requires flexibility and team collaboration.

Qualifications

• Restaurant supervisory or management experience in upscale dining or boutique/luxury hospitality.
• Strong knowledge of front-of-house operations and guest recovery.
• Ability to lead by example, coach team members, and communicate expectations.
• Experience with scheduling, labor and cost control, inventory, and sales reporting.
• Proficiency with point-of-sale and reservation systems; ability to learn new technology.
• Ability to remain composed and prioritize in a busy service environment.
• Ability to obtain and maintain alcohol service and food safety certifications (Louisiana).
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead daily service operations on the floor and support the team during peak periods.
• Ensure outlets are ready for service and uphold hospitality, cleanliness, presentation and organization standards.
• Engage with guests, anticipate needs, and resolve concerns promptly and professionally.
• Conduct pre-shift meetings covering menus, reservations, and service priorities.
• Coach team members on service techniques, F&B knowledge, and guest engagement.
• Support hiring, onboarding, performance feedback, and staffing in partnership with leadership and HR.
• Assist with scheduling and labor-cost management.
• Oversee reservations, seating, table pacing, and guest flow with the host team.
• Coordinate with culinary, bar, and hotel teams on timing and dietary restrictions.
• Oversee opening/closing procedures, cash handling, and daily reporting.
• Use POS and reservation systems; troubleshoot issues as needed.
• Assist with inventory, ordering, and review of sales and results.
• Reinforce SOPs and propose improvements for service and efficiency.
• Follow food safety, sanitation, responsible alcohol service, and workplace safety requirements.

Skills

Restaurant management

Front-of-house operations

Guest service

Staff coaching

Scheduling & labor control

POS & reservations systems

Alcohol service certifications

Safety & compliance

Communication & teamwork

Tools

POS systems

Reservation systems

Job description

Description

Job Title: Service Manager

Reports to: Director of Food and Beverage

Employment Status: Full-Time, Exempt-Salary

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 escape 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.