Director of Food and Beverage, HSV

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive salary

bonus potential

Paid Time Off

Parental leave

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

Life insurance

Pet insurance

401(k) retirement benefits

beverage education reimbursement

Employee Discounts

Relocation assistance

Advancement opportunities

Job Description

McGuire Moorman Lambert Hospitality (MML) is a distinguished hospitality group dedicated to creating some of the world's most memorable and character-driven hospitality experiences. Guided by the visionary leadership of Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for seamlessly blending food, design, service, and storytelling into every guest encounter. Their approach is deeply rooted in creativity, quality, and a strong sense of place, making each property and experience unique and authentic. With a portfolio that spans luxury hotels, lifestyle hospitality venues, and acclaimed restaurants, MML is committed to excellence in every aspect of guest service and operational performance.

The opportunity at hand is for the esteemed role of Director of Food & Beverage at Hotel Saint Vincent, a property within the MML family. This senior leadership position is integral in setting and maintaining the highest standards of service excellence across all dining, bar, and event operations. The Director will oversee a diverse range of food and beverage outlets including fine dining, casual dining, in-room dining, bars, banquets, and event spaces. They will lead the charge in fostering a culture of hospitality that defines the guest experience and supports the brand’s reputation for unparalleled quality and creativity.

This role demands a dynamic, strategic, and hands-on leader who excels in luxury hospitality or high-volume restaurant environments. The ideal candidate brings a proven track record in managing complex operations, developing and mentoring teams, and driving business performance to new heights. They will collaborate closely with culinary and beverage leadership to innovate menu offerings and seasonal promotions that delight guests while maximizing profitability. The Director of Food & Beverage will also play a critical role in financial performance management, including budgeting, forecasting, labor management, and cost control.

Additionally, the Director will manage vendor relationships, oversee purchasing and inventory systems, and ensure compliance with all health, safety, sanitation, and labor regulations. Embracing sustainability initiatives is a key facet of this leadership role, promoting responsible sourcing and environmentally conscious practices. The successful candidate will be a visible presence on the floor, responding proactively to operational challenges and championing a seamless and exceptional guest experience.

MML offers a competitive salary plus bonus potential, a comprehensive benefits package including paid time off and parental leave, medical, dental, vision, disability, life, and pet insurance, as well as 401(k) retirement benefits. Employees benefit from beverage education reimbursement, discounts across MML hotels, restaurants, and retail, relocation assistance, and ample advancement opportunities within a fast-growing hospitality group. This role embodies the spirit of MML’s refined, character-driven hospitality, providing a platform for a passionate leader to thrive and influence the future of luxury hospitality.

Job Requirements

10+ years of progressive food and beverage leadership experience, ideally within luxury hotels, lifestyle hospitality, or multi-outlet restaurant environments
Proven ability to recruit, develop, motivate, and retain high-performing teams while fostering a positive and collaborative culture
Extensive experience overseeing front-of-house, back-of-house, banquet, beverage, and restaurant operations with a strong understanding of luxury service standards and menu development
Demonstrated success managing budgets, forecasting, labor costs, cost controls, and revenue strategies to achieve strong financial performance
A strategic, hands-on leader who can balance long-term vision with the day-to-day demands of a fast-paced hospitality environment
Must meet the physical requirements necessary to perform the essential functions of the position
Regularly required to communicate effectively, both verbally and in writing
Frequently use hands and fingers to handle, operate, or feel objects, tools, and equipment
Frequently stand, walk, sit, reach with hands and arms, climb, balance, stoop, kneel, crouch, or crawl
Regular exposure to heat, steam, and cold commonly found in food and beverage operations
Occasionally lift and move up to 50 pounds
Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Noise level is typically moderate
Must successfully complete a comprehensive background check as a condition of employment

Job Qualifications

Bachelor's degree in hospitality management, business administration, or related field preferred
Proven track record of leadership and success in luxury hospitality or high-volume restaurant environments
Strong financial acumen with experience in budgeting, forecasting, and cost control
Excellent interpersonal and communication skills
Ability to develop and lead diverse teams effectively
Knowledge of health, safety, and sanitation regulations in the food and beverage industry
Experience in vendor management and purchasing
Commitment to sustainability and environmentally responsible practices
Ability to work flexible hours including nights, weekends, and holidays

Job Duties

Provide leadership across all food and beverage outlets including fine dining, casual dining, in-room dining, bars, banquets, and event spaces ensuring consistency, quality, and operational excellence
Oversee front-of-house, back-of-house, and banquet operations, aligning culinary, service, and events teams to deliver seamless guest experiences
Deliver exceptional hospitality by maintaining elevated service standards, building meaningful guest relationships, and actively seeking feedback to enhance the overall experience
Partner closely with the Executive Chef and beverage leadership to develop menus, seasonal offerings, and promotions that reflect creativity, quality, and profitability
Recruit, coach, and develop managers and team members, fostering a culture of accountability, collaboration, and continuous growth
Lead daily pre-shift meetings, weekly Food & Beverage leadership meetings, and executive updates to ensure alignment across departments
Monitor financial performance through budgeting, forecasting, labor management, and cost controls while implementing strategies to maximize revenue and profitability
Manage vendor relationships, purchasing, and inventory systems to support efficient operations and responsible cost management
Partner with Sales & Marketing to develop promotional campaigns, community events, and brand collaborations that elevate Hotel Saint Vincent's reputation
Ensure compliance with all health, safety, sanitation, and labor regulations while maintaining exceptional standards of cleanliness, organization, and presentation
Champion sustainability initiatives by reducing waste, supporting responsible sourcing, and implementing environmentally conscious practices whenever possible
Serve as a visible leader on the floor, resolving issues proactively and ensuring smooth day-to-day operations across all food and beverage outlets