MANAGER FOOD AND BEVERAGE

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $43,000.00 - $46,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

competitive salary

Job Description

The Holiday Inn New Orleans Airport North is a well-established hotel located at 1300 Veterans Memorial Blvd in Kenner, Louisiana. This hotel is part of the internationally recognized Holiday Inn brand, known for providing comfortable accommodations and excellent guest services to a diverse range of travelers. Situated conveniently near the New Orleans airport, this property serves business travelers, tourists, and event attendees, offering easy access to the city's vibrant attractions and robust business districts. The hotel prioritizes guest satisfaction, maintaining high standards in hospitality, cleanliness, and amenities, making it a preferred choice for visitors to the Greater New Orleans area.

We are currently seeking a dedicated and experienced Food & Beverage Manager to join our team. This is a full-time position that plays a critical role in managing and overseeing all food and beverage operations at the hotel. The Food & Beverage Manager will be responsible for ensuring that the property's food and drink services are profitable, comply with all health and safety regulations, and deliver a consistently high level of quality and service. This leadership role includes planning and marketing efforts to boost revenues, reducing employee turnover through effective staff management, and maintaining departmental budgets for revenue and payroll. The ideal candidate will have a strong background in hospitality management with a focus on food and beverage, and be comfortable handling budgeting, staff coordination, compliance issues, and customer relations.

The Food & Beverage Manager will lead all F&B personnel, fostering a warm and service-oriented atmosphere while managing day-to-day operations such as menu planning, catering to guest needs, and ensuring compliance with local liquor laws and health regulations. The role demands an ability to work under pressure and maintain composure in high-stress situations, along with excellent communication skills to handle guest complaints and team coordination effectively. The manager will also be expected to monitor industry trends and take proactive steps to keep the hotel competitive and profitable. This position offers a unique opportunity to impact both the guest experience and the hotel's financial performance positively, making it a vital part of the executive management team at Holiday Inn New Orleans Airport North.

Job Requirements

At least 4 years of progressive hotel sales experience in a specific market
or a 4-year college degree and at least 3 years of related experience
or a 2-year college degree and 4 or more years of related experience
Proficient in Windows and company approved spreadsheets and word processing
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Ability to work long hours when required
Ability to exert up to 50 pounds of force occasionally and/or up to 20 pounds frequently or constantly to lift, carry, push, pull or move objects
Ability to convey information and ideas clearly
Ability to evaluate and select among alternative courses of action quickly and accurately
Initiative in job performance with ability to anticipate needs
Ability to work well in stressful, high-pressure situations
Ability to maintain composure and objectivity under pressure
Effective workplace problem handling including prevention and resolution
Ability to assimilate complex information from various sources and adapt as needed
Effective listening and communication with coworkers and guests
Ability to work and understand financial information and perform basic arithmetic

Job Qualifications

At least 4 years of progressive hotel sales experience in a specific market
or a 4-year college degree and at least 3 years of related experience
or a 2-year college degree and 4 or more years of related experience
Proficiency in Windows, company approved spreadsheets and word processing
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Strong communication and interpersonal skills
Ability to work well under stress and maintain composure
Effective problem-solving skills
Ability to understand and analyze financial information and data
Strong leadership and team management abilities

Job Duties

Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations
Maintain a warm and friendly demeanor at all times
Supervise all F&B personnel
Respond to guest complaints in a timely manner
Prepare the F&B budget and monitor department performance with respect to same
Monitor industry trends, take appropriate action to maintain competitive and profitable operations
Work with other Executive Committee members and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of Loss Prevention in the F&B department
Prepare and submit required reports in a timely manner
Organize and conduct department meetings on a regular basis
Monitor quality of service and product
Coordinate in menu planning and preparation
Ensure timely purchase of F&B items, within budget allocation
Oversee operation of the employee cafeteria
Ensure compliance with all local liquor laws, and health and sanitation regulations
Ensure departmental compliance with SOPs
Ensure the training of department heads on SOPs, report preparation, technical job tasks
Attend and/or conduct departmental and hotel training
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals