- Location
- The Barnett, United States of America
- Type
- Full-time
- Seniority
- Manager
- Experience
- 3+ years
- Source
- Workday
Description
234 rooms | 16,000 sq. ft. meeting/event space
Amenities: contemporary rooms, rooftop pool, five signature dining venues, vibrant communal spaces.
A restored Art Deco hotel just steps from the New Orleans French Quarter, The Barnett offers an authentic New Orleans experience with curated events, live music, and standout food and beverage. Its versatile meeting and event spaces, combined with proximity to the Caesars Superdome, create an engaging environment for hospitality professionals serving both business and leisure travelers.
As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar’s New Orleans and the Caesar’s Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. Each boasts vintage-inspired decor, plush bedding, and standout amenities that cater to every need. The Barnett provides a sophisticated, stylish retreat that embodies the spirit of its surroundings, ensuring an unforgettable experience for every guest.
The Food & Beverage Manager oversees the daily operations of the property’s food and beverage outlets, ensuring exceptional guest service, operational efficiency, financial performance, and adherence to company and brand standards. This role supports staffing, training, quality control, and service excellence across all F&B areas.
MINIMUM REQUIREMENTS
Education
Bachelor’s degree in Hospitality, Business, or related field preferred.
Hospitality or beverage certifications a plus.
Experience
Minimum 3 years of food and beverage leadership experience.
Experience supervising restaurant, bar, or banquet operations required.
Strong background in cost control, staffing, and guest service.
Skills and Knowledge
Strong leadership, communication, and team development abilities.
Thorough understanding of restaurant, bar, and banquet operations.
Knowledge of food safety, sanitation standards, and alcohol compliance regulations.
Ability to analyze financial data, control labor, and manage cost of goods.
Excellent organizational, time-management, and problem-solving skills.
Proficiency in Microsoft Office, POS systems, and F&B management software.
Ability to work a flexible schedule including nights, weekends, and holidays.
Job Duties and Responsibilities
Oversee daily operations of all F&B outlets, ensuring high service and quality standards.
Lead, mentor, and support F&B supervisors and frontline team members.
Maintain strong guest satisfaction scores and resolve guest concerns promptly.
Assist with menu development, beverage programs, and promotional events.
Manage labor scheduling, staffing levels, and performance management.
Monitor financial performance, cost controls, and inventory processes.
Conduct regular inspections of outlets to ensure cleanliness, safety, and brand compliance.
Ensure compliance with food safety, health, and alcohol regulations.
Collaborate with Sales, Banquets, and Front Office for event and group coordination.
Assist the Director of F&B with budgets, forecasting, and departmental reporting.
Support the hiring, onboarding, and training of F&B employees.
Perform additional duties as assigned by management.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.
