SERVICE MANAGER

Description

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel that honors the property’s storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

The Service Manager leads daily front-of-house operations for assigned food and beverage outlets at Hotel Saint Vincent, ensuring consistent service standards, a welcoming guest experience, and an organized, well-supported team.

Working closely with the Director of Food and Beverage and culinary team, this hands-on leader manages service on the floor, coaches team members, resolves guest concerns, and supports staffing, cost control, and operational improvements. The ideal candidate is attentive, composed, and committed to respectful teamwork and exceptional hospitality.

• →Lead daily service operations, maintaining an active presence on the floor and supporting the team during peak periods.
• →Ensure outlets are ready for service and uphold standards for hospitality, cleanliness, presentation, and organization.
• →Engage with guests, anticipate needs, and resolve concerns promptly and professionally.
• →Conduct pre-shift meetings covering menus, reservations, special requests, and service priorities.
• →Train and coach team members on service techniques, food and beverage knowledge, and guest engagement.
• →Support hiring, onboarding, performance feedback, and accountability in partnership with leadership and Human Resources.
• →Assist with scheduling and staffing adjustments to meet business needs and manage labor costs.
• →Oversee reservations, seating, table pacing, and guest flow in coordination with the host team.
• →Coordinate with culinary, bar, and hotel teams on service timing, guest preferences, allergies, and dietary restrictions.
• →Oversee opening and closing procedures, cash handling, payment accuracy, and daily reporting.
• →Use point-of-sale and reservation systems to support service; troubleshoot issues and escalate as needed.
• →Assist with inventory, ordering, cost control, and review of sales and operational results.
• →Reinforce standard operating procedures and recommend improvements to service and efficiency.
• →Follow applicable food safety, sanitation, responsible alcohol service, and workplace safety requirements.

• Previous restaurant supervisory or management experience; upscale dining or boutique or luxury hospitality experience preferred.
• Strong knowledge of front-of-house operations, food and beverage service, and guest recovery.
• Ability to lead by example, coach team members, and communicate clear expectations.
• Strong organizational, communication, problem-solving, and decision-making skills.
• Experience with scheduling, labor and cost control, inventory, and sales reporting.
• Proficiency with point-of-sale and reservation systems and ability to learn new technology.
• Ability to remain composed and prioritize responsibilities in a busy service environment.
• Ability to obtain and maintain alcohol service and food safety certifications required for the role in Louisiana.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.