Food & Beverage Manager

Sage Hospitality Group is seeking our next Food & Beverage Manager for the Cambria Hotel New Orleans Downtown Warehouse District!

Just a ten-minute walk from the French Quarter and situated deep in the heart of the bohemian Warehouse District near the banks of the mighty Mississippi River, Cambria New Orleans is an art-filled retreat that captures the spirit of one of the most vibrant cities in the world. This eclectic, character-filled hotel gives guests unfettered access to New Orleans’ best restaurants, cocktail bars, music venues, and entertainment. It’s authentic, warm welcome and thoughtful design provide a home base for explorers, making a home away from home for all who pass through.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

At Cambria Hotel New Orleans, the Restaurant Manager plays an active role in building a culture that values creativity, personal ownership, and genuine care. We are not a hotel that wants its team to blend in; we want them to stand out, in the best possible way. 

ESSENTIAL RESPONSIBILITIES 

• Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. 

• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 

• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. 

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 

• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market. 

• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. 

OTHER RESPONSIBILITIES 

• All other duties as assigned, requested or deemed necessary by management. 

SUPERVISORY DUTIES 

• 5 – 50 associates 

BEHAVIORAL FOCUS 

At Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality. 

At Cambria Hotel New Orleans, we embrace: 

• A Different Kind of Welcome - We've never believed hospitality has to look the same everywhere. Here, it looks like New Orleans. 

• Creative at the Core - Our culture is built around curiosity, self-expression, and the freedom to bring fresh ideas to everything we do. 

• Individuality as a Strength - We value what makes each person different, on our team and among our guests. 

• An Ownership Mindset - Every associate is empowered to think beyond their job description and make decisions that matter. 

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of Cambria Hotel New Orleans and align with Sage Hospitality's commitment to genuine, meaningful connection. 

Education/Formal Training 

More than two years of post high school education. 

Experience

Two to three full years of full employment in a related position with this company or other organization(s). 

Knowledge/Skills 

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. 

• Supervision/management communication skills are required. 

• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. 

• Ability to make occasional decisions which are generally guided by established policy and procedures. 

• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. 

• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. 

• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies. 

• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs. 

• Must have knowledge of chemicals/agents for training purposes. 

Physical Demands 

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. 

• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. 

• Mobility -95% of shift covering all areas of outlets supervising. 

• Continuous standing to assist at hostess station -minimal stationary standing. 

• Climbing stairs -varies by location. 
• No driving required.

Environment 

• Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen 

• Fun & Exciting Work Environment
• Competitive Health & Welfare Plans
• Discounted Room Rates for Choice & Sage Properties
• Negotiated Corporate Discounts on Home Insurance, Movie Tickets, Flowers & more
• Community-Oriented