F&B Manager

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

Our Leadership Tenets guide everything we do:

Own It | Lead with Respect | Win as One Team | Learn and Elevate | Leave Them Better

Hotel Saint Vincent is looking for an experienced Food & Beverage Manager to lead daily service across our food and beverage outlets. This hands‑on leader will oversee floor operations, support and develop the team, maintain exceptional service standards, and create memorable experiences for every guest.

The ideal candidate is a confident and thoughtful leader with a strong floor presence, sound operational judgment, and genuine enthusiasm for food, beverage, and hospitality. This role works closely with culinary and hotel leadership to drive service excellence, team engagement, and financial performance.

We take responsibility for outcomes, not excuses.

• Lead daily food and beverage operations, including opening and closing procedures, pre‑shift meetings, floor coverage, side work, and shift transitions.
• Maintain a visible presence during service, anticipate operational needs, and take ownership of guest concerns and service recovery through resolution.
• Monitor labor, cash handling, comps and voids, inventory, breakage, and operating supplies to protect quality, accuracy, and profitability.

We treat people, ideas, and commitments with dignity.

• Build thoughtful schedules that align staffing with business levels while remaining fair, predictable, and published on time.
• Provide clear direction and timely feedback, correcting privately, recognizing publicly, and following through on commitments to the team.
• Foster a professional and respectful workplace where team members feel supported, heard, and accountable.

We succeed together.

• Create a seamless partnership among the dining room, bar, host stand, and kitchen, ensuring consistent communication throughout service.
• Collaborate proactively with Culinary, Rooms, Sales, Events, and Engineering on VIPs, groups, special events, and anything affecting the guest experience.
• Step in wherever needed, including greeting guests, running food, clearing tables, polishing glassware, or supporting the bar.

We grow ourselves and others every day.

• Coach, mentor, and develop team members to strengthen service standards, product knowledge, performance, and accountability.
• Lead thorough training on service sequence, menus, beverages, point‑of‑sale procedures, safety, and responsible alcohol service.
• Use guest feedback, financial results, and service observations to identify opportunities and continually improve the operation.

We make every interaction meaningful.

• Ensure every outlet is impeccably prepared for service, including music, menus, tabletop details, uniforms, cleanliness, and overall atmosphere.
• Engage with guests throughout the shift, anticipate their needs, and create thoughtful, personalized moments worth remembering.
• Ensure food, beverage, timing, and service consistently meet Hotel Saint Vincent standards and reflect what we promise our guests.

• Minimum two years of food and beverage leadership experience in a high‑volume, full‑service restaurant, hotel, or luxury hospitality environment preferred.
• Strong floor presence with demonstrated experience in service leadership, team…