Director of Food and Beverage

Two bars. One restaurant. One coffee shop. An event space. All under one roof - and all yours to lead. Jack Rose, Hot Tin, Bayou Bar, Silver Whistle and The Parlor: Each space has its own personality, team and rhythm. Bringing them together takes someone who loves the variety and knows how to lead the people behind it. QED Hospitality is an independent restaurant group operating inside boutique hotels. We build restaurants and bars that belong in their cities, with their own identities and room to do things differently. You get the fun, flexibility and creativity of an independent restaurant group, along with the benefits of a larger group, including healthcare and a 401(k). We’re looking for a manager of managers and a leader for the whole building. Someone who gives people a clear direction, earns their trust and helps them become better at what they do. You should take as much pride in a manager finding their confidence as you do in a great Saturday night. Two bars. One restaurant. One coffee shop. An event space. All under one roof - and all yours to lead. Jack Rose, Hot Tin, Bayou Bar, Silver Whistle and The Parlor: Each space has its own personality, team and rhythm. Bringing them together takes someone who loves the variety and knows how to lead the people behind it. QED Hospitality is an independent restaurant group operating inside boutique hotels. We build restaurants and bars that belong in their cities, with their own identities and room to do things differently. You get the fun, flexibility and creativity of an independent restaurant group, along with the benefits of a larger group, including healthcare and a 401(k). We’re looking for a manager of managers and a leader for the whole building. Someone who gives people a clear direction, earns their trust and helps them become better at what they do. You should take as much pride in a manager finding their confidence as you do in a great Saturday night. The role You’ll oversee food and beverage operations across all five spaces, working closely with the culinary, beverage and front‑of‑house leadership teams. You’ll be accountable for the guest experience, the team’s development and the financial health of the operation. Your success will depend on the managers you develop. They need someone who sets expectations, gives honest feedback and trusts them with real responsibility. You’ll know when to step in, when to coach and when to let someone work through a decision. The goal is a team of capable leaders who take ownership of their venues and work well together. What you’ll do Lead the leaders. Give your managers regular coaching, clear priorities and useful feedback. Learn their strengths, understand their ambitions and help them take the next step. Set the tone for the building. Be visible, approachable and consistent. How you handle a packed dining room, a difficult conversation or a mistake should show the team what good leadership looks like. Bring the venues together. Help managers plan ahead, share resources and support one another. Keep everyone connected to the bigger picture while respecting what makes each space work. Build a team people want to join—and stay with. Hire thoughtfully, invest in training and create opportunities for people to grow. Address problems directly and recognize good work. Keep the hospitality personal. Get to know your guests, spend time in every outlet and help your teams deliver food, drinks and service worth returning for. Own the business. Lead budgeting, labor planning, purchasing, inventory and expense management. Help your managers understand their numbers and make sound decisions. Make room for good ideas. Work with your teams on menus, events, programming and ways to bring more people through the doors. Encourage ideas from the people closest to the work and help turn the best ones into reality. Keep standards steady. Make sure food safety, cleanliness, maintenance and service expectations hold up across every venue, every day. What you bring You have at least five years of food and beverage experience, including responsibility for managing and developing other managers. Experience overseeing multiple venues is especially valuable. You can point to people you’ve helped grow: a first‑time manager who became a strong department head, a supervisor ready for more responsibility, or a leadership team that learned to work together. You’re comfortable with budgets, staffing plans and the daily decisions that keep an operation healthy. You can see what needs attention today without losing sight of what the team needs six months from now. You communicate clearly, follow through and hold people accountable with respect. You enjoy being on the floor, and you also make time for the one‑on‑ones, planning and coaching that help your managers succeed. A college degree or equivalent practical experience is welcome. We care about what you’ve learned, what you’ve led and how you’ve helped others succeed. What you’ll find here Five distinct spaces and plenty of variety in your day. The opportunity to shape a management team and have a lasting influence on people’s careers. Creative input into the food, beverage, events and experiences we offer. The fun and flexibility of an independent restaurant group. Healthcare benefits, a 401(k), PTO, annual bonus program, and more This is an active, on‑site role with a schedule that includes nights, weekends and holidays. It involves moving throughout the venues, working in busy service environments, using restaurant and office equipment, and occasionally lifting up to 50 pounds, with reasonable accommodation where applicable. If you love the energy of a busy building and the work of helping people grow, we’d like to meet you. More detail about Jack Rose - Pontchartrain Hotel part of QED Hospitality, please visit #J-18808-Ljbffr