Restaurant General 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.

Housed in a historic 19th century Creole townhome built in 1832, Seaworthy showcases wild-caught, sustainably harvested oysters from American waters—including the Gulf Coast, East Coast, and West Coast—alongside locally sourced fish and game. Part of The Barnett Hotel, we are looking for an experienced General Manager to lead the Seaworthy team.

The Restaurant General Manager oversees all aspects of restaurant operations, ensuring exceptional guest service, strong financial performance, and effective team leadership. This role is responsible for staffing, training, quality control, guest satisfaction, cost management, and maintaining brand and company standards across the restaurant.

MINIMUM REQUIREMENTS

Education

• •High school diploma or equivalent required.
• •Bachelor’s degree in Hospitality, Business, or related field preferred.
• •Hospitality or leadership certifications a plus.

Experience

• •Minimum 5 years of progressive restaurant or food & beverage leadership experience.
• •Prior experience managing a full-service restaurant, including FOH and BOH coordination.
• •Strong background in budgeting, labor management, and financial analysis.

Skills and Knowledge

• •Excellent leadership, communication, and team development skills.
• •Thorough knowledge of restaurant operations, service flow, and guest engagement.
• •Strong understanding of food safety, sanitation, and alcohol compliance regulations.
• •Ability to manage financials, inventory, cost of goods, and labor controls.
• •Proficiency with POS systems, scheduling tools, and Microsoft Office.
• •Strong organizational, time-management, and problem-solving abilities.
• •Ability to work flexible hours, including nights, weekends, and holidays.

Job Duties and Responsibilities

• •Oversee all daily restaurant operations to ensure consistent, high-quality service.
• •Hire, train, coach, and develop restaurant leadership and hourly staff.
• •Manage restaurant financial performance, including budgeting, forecasting, and cost control.
• •Ensure compliance with food safety, alcohol service, health, and sanitation regulations.
• •Maintain strong guest satisfaction scores and resolve service issues promptly.
• •Oversee labor scheduling, staffing levels, and productivity.
• •Collaborate with culinary leadership to ensure menu execution and quality standards.
• •Develop and implement promotions, events, and marketing initiatives.
• •Conduct regular inspections of the dining room, bar, and service areas.
• •Oversee inventory management, purchasing, and vendor partnerships.
• •Lead pre-shift meetings, ensure communication flow, and promote a positive team environment.
• •Support corporate and property leadership with reporting, meetings, and operational goals.
• •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 .