Asst F&B Manager

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.

Brutto Americano is southern-inspired Italian dining at The Barnett Hotel. With a focus on Gulf seafood and fresh, hand-crafted pasta, Brutto Americano offers a contemporary take on Italian cuisine, perfectly attuned to the sophisticated tastes of the New Orleans dining scene.

The Assistant Food & Beverage Manager supports the daily operations of all food and beverage outlets, bars, and/or banquet areas. This role ensures exceptional guest service, assists in supervising staff, maintains quality standards, and supports budgeting, scheduling, and training to achieve departmental goals.

• High school diploma or equivalent required.
• Associate or bachelor’s degree in Hospitality or related field preferred.

• Minimum 2 years of food and beverage experience in a hotel or restaurant environment.
• 1 year of supervisory or management experience preferred.
• Experience with POS systems and banquet operations a plus.

• Strong leadership and communication skills.
• Excellent guest service and problem-solving abilities.
• Knowledge of F&B operations, sanitation standards, and alcohol service regulations.
• Ability to manage multiple outlets and shifting priorities.
• Strong organizational and time management skills.
• Proficiency in Microsoft Office and POS systems.
• Flexibility to work varying shifts, including nights, weekends, and holidays.

• →Assist in supervising daily F&B operations including restaurant, bar, lounge, and/or banquet areas.
• →Support hiring, onboarding, training, and performance management of staff.
• →Ensure all service standards, food safety procedures, and sanitation guidelines are met.
• →Monitor guest satisfaction and resolve concerns promptly and professionally.
• →Assist with scheduling, inventory, ordering, and cost control measures.
• →Oversee cash handling, reporting, and compliance with company policies.
• →Maintain cleanliness, organization, and proper setup of F&B areas.
• →Work closely with the Culinary team, Banquets, and Front Office to coordinate service.
• →Support execution of special events, banquets, and promotions.
• →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.