Director of Food and Beverage, HSV at MGH Hospitality

New Orleans, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

0.0

Posted On

02 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food and Beverage Leadership, Luxury Service Standards, Operational Performance, Financial Acumen, Budgeting, Forecasting, Labor Management, Cost Control, Menu Development, Team Development, Vendor Management, Event Operations, Strategic Planning, Guest Relationship Management, Compliance Management, Sustainability Initiatives

Industry

Hospitality

Description

Description Description At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world's most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place. What We Are Looking For: We are seeking a Director of Food & Beverage to lead all dining, bar, and event operations at Hotel Saint Vincent. This senior leadership position is responsible for setting the standard for service excellence, driving operational performance, and fostering a culture of hospitality that defines the guest experience. The ideal candidate is a dynamic, strategic, and hands-on leader with a proven track record in luxury hotels or high-volume restaurant operations. They thrive at the intersection of exceptional guest experiences, team development, and business performance while inspiring others to consistently deliver at the highest level. Why You'll Want to Work for MML: Competitive salary + bonus potential Paid time off and parental leave Medical, dental, vision, disability, life, and pet insurance 401(k) retirement benefits Beverage education reimbursement Employee discounts at MML hotels, restaurants, and retail Relocation assistance Advancement opportunities within a growing hospitality group What You'll Do: 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. Requirements Experience: 10+ years of progressive food and beverage leadership experience, ideally within luxury hotels, lifestyle hospitality, or multi-outlet restaurant environments. Leadership: Proven ability to recruit, develop, motivate, and retain high-performing teams while fostering a positive and collaborative culture. Operations Expertise: 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. Financial Acumen: Demonstrated success managing budgets, forecasting, labor costs, cost controls, and revenue strategies to achieve strong financial performance. Adaptability: A strategic, hands-on leader who can balance long-term vision with the day-to-day demands of a fast-paced hospitality environment. Physical Requirements: Essential Functions: Must meet the physical requirements necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities. Communication: Regularly required to communicate effectively, both verbally and in writing. Manual Dexterity: Frequently use hands and fingers to handle, operate, or feel objects, tools, and equipment. Mobility: Frequently stand, walk, sit, reach with hands and arms, climb, balance, stoop, kneel, crouch, or crawl. Environmental Exposure: Regular exposure to heat, steam, and cold commonly found in food and beverage operations. Lifting: Occasionally lift and move up to 50 pounds. Vision: Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: Noise level is typically moderate. If an offer is accepted for this position, you must successfully complete a comprehensive background check. This process may include verification of employment history, education, criminal records, and other job-related information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal opportunity employer. We do not discriminate based on race, color, religion, national origin, sex, age, marital status, sexual orientation, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.

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Responsibilities

Lead all dining, bar, and event operations at Hotel Saint Vincent to ensure service excellence and operational performance. Oversee front-of-house and back-of-house teams while managing financial budgets and partnering with culinary leadership on menu development.