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Area Director of Food and Beverage
Ace Hotel NOLA
600 Carondelet Street, New Orleans, LA
Ace Hotel NOLA hiring Area Director of Food and Beverage in New Orleans, LA

Ace Hotel NOLA hiring Area Director of Food and Beverage in New Orleans, LA

Ace Hotel NOLAMore Info

Full Time • Salary ($115k - $120k)
Expired: Nov 5, 2022

Sorry, this job expired on Nov 5, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years

Job Details


The Director of Food & Beverage is responsible for the outcome within the food & beverage division of Ace NOLA and Maison de la Luz.  This position requires complete understanding and ability to successfully manage food cost, beverage cost, labor costs, operational costs, service initiatives, marketing, revenue and HR compliance. This position will implement and maintain a service and management philosophy which serves as a guide to both culinary and front of the house management. The Complex Director of Food & Beverage will work closely with the GM, F&B Partner and Executive Chef to craft the food program, ensure maximum profitability of all outlets and excellent levels of customer service and employee morale are achieved. This position will also work closely with Atelier and the Sales & Marketing department to ensure we maximize the potential for Food & Beverage revenues related to groups / events. 


Qualified candidates must be able to satisfactorily complete the following responsibilities.  Other duties may be assigned. 

  1. Achievement of budgeted food sales, beverage sales, labor costs, and overall F&B profitability through effective management and support of the F&B Leadership team. 
  2. Review daily sales and resolve discrepancies with Accounting.
  3. Development and maintenance of all department control procedures.
  4. Ensure that F&B management adheres to labor guidelines and hires appropriately.
  5. Participate in hotel meetings and liaise with other departments to ensure operational efficiency and effective communication.
  6. Offer support to the sales department in accommodating large group requirements with regards to services or facilities.
  7. Maintain consistent knowledge of house accounts, arrivals and floor presence.
  8. Establish par levels for supplies and equipment in conjunction with Executive Chef.  Approve requisitions to replenish.
  9. Manage Capital Expenditures for the F&B division.
  10. Oversee monthly inventories of food, liquor and equipment.  
  11.  Approve and monitor bi-weekly payroll.
  12. Pilot public relations efforts to drive revenue.
  13. Ensure Customer follow-up calls are completed on a timely basis
  14. Timely analysis of F&B prices / offering in relation to competition
  15. Drive process with regards to menu changes; analyze sales, cost, liaise with Susan Buckley and coordinate menu changes with property and Corporate Executive Chef
  16. Assist with projects delegated by the Managing Director, on an as-needed basis. 
  17. Must have complete knowledge of emergency procedures.
  18. Participation in Manager on Duty shifts as required.
  19. Establish rapport with groups to ensure guest satisfaction and repeat business
  20. Establish continuous training and development of F&B leadership staff and oversee  and support line staff training programs
  21. Support F&B leadership with floor supervision when necessary
  22. Liaise with the Atelier with respect to design aesthetic
  23. Prepare annual Food and Beverage budget and marketing plan in conjunction with leadership team
  24. Review weekly schedules and ensure labor is in accordance with staffing guidelines and business needs. Constantly monitor F&B manager performance in all phases of job functions, ensuring service, employee relations and operations are being carried out according to departmental standards. 
  25. Give final approval to all F&B new hires.
  26. Conduct monthly departmental meetings and attend all food and beverage related meetings (BEO, Weekly staff, etc).
  27. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  28. Provide feedback to staff on their performance. Handle disciplinary problems and council employees according to hotel policy
  29. Complete annual performance reviews for F&B management team and develop and review quarterly and annual goals.


Demonstrated experience successfully developing management, controlling food cost, labor cost and operational costs is required. Experience in hospitality outlets, high volume, catering and bar/lounge concepts is preferred as well as experience with hotel POS systems specifically the Future and Opera interface. Prior experience in a customer service driven environment is essential.


The ideal candidates will possess a bachelor's degree or related culinary degree with ten or more years of industry and food & beverage management experience. Prior multi-property experience preferably in a mid-sized hotel and luxury experience.


Candidate must meet the following cognitive abilities:

  1. Ability to communicate in a second language 
  2. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts.
  3. Ability to communicate with staff in a way which promotes a cooperative working climate.
  4. Ability to interact with guests verbally and through written communication.
  5. Ability to train and motivate employees.
  6. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  7. Ability to deal with problems involving clients and operational issues maintaining a positive attitude.
  8. Must be proactive and innovative in avoiding potential accidents.
  9. Ability to be proactive and innovative with guests and in maintaining a clean, organized, and safe environment. 


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The typical environment is an office atmosphere with ambient room temperatures, ambient lighting, and common office equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  1. Sit, walk, and stand continuously.
  2. Lift / carry 10 lbs (frequently) and 25 lbs (occasionally)
  3. Bend, squat, crawl, and reach above shoulder level.
  4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
  5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

Compensation Details

Compensation: Salary ($115,000.00 - $120,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, We are a vaccinated employer and require proof of vaccination upon hire.

Required Skills


Food Costing

Service Management

View Job Description

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