Assistant Director of Food and Beverage

Spire Hospitality•Bloomington, MN

14d•Onsite

About The Position

The Assistant Director of Food and Beverage is a hands-on leadership role supporting a roughly $2 million Food & Beverage operation at the Renaissance Minneapolis Bloomington Hotel. The position partners with hotel leadership to oversee LARS Restaurant & Bar, banquet and event spaces, and other Food & Beverage services throughout the hotel. The Assistant Director leads on the floor, supports operational and financial performance, develops associates and supervisors, and helps shape the guest experience.

Requirements

At least 2 years of Food & Beverage experience in a full-service hotel or comparable hospitality environment.
Experience with restaurant, bar, and banquet operations.
Strong leadership, communication, organizational, and problem-solving skills.
Working knowledge of labor management, inventory controls, budgeting, and departmental financial performance.
A lead-by-example mindset and a genuine enjoyment of active, hands-on work.
Ability to handle guest concerns professionally and with care.
Familiarity with food safety, sanitation, and responsible alcohol service requirements.
Availability to work evenings, weekends, and holidays as needed.
Ability to spend extended periods standing and walking.

Nice To Haves

Prior supervisory or management experience.
Experience working in a union environment.

Responsibilities

Oversee daily Food & Beverage operations, ensuring consistent service, product quality, and operational efficiency.
Provide visible, hands-on leadership in the restaurant, bar, and banquet operations, particularly during peak periods.
Partner with Culinary, Banquets, Catering, and hotel leadership to deliver events and daily service.
Ensure each outlet is appropriately staffed, organized, and prepared for business.
Identify opportunities to improve service, streamline processes, and enhance guest experiences.
Help manage departmental revenue, expenses, and profitability.
Monitor food, beverage, and labor costs while maintaining service and quality.
Contribute to budgeting, forecasting, inventory management, and financial reviews.
Develop revenue through beverage programming, menu offerings, promotions, and operational improvements.
Oversee purchasing, inventory controls, and cost management.
Lead, coach, and develop associates and supervisors through communication, training, and accountability.
Set and model expectations for service, productivity, professionalism, and teamwork.
Foster a positive, respectful, and collaborative team culture.
Support scheduling and labor management aligned with business levels and work-life balance.
Maintain employee relations in a union environment and uphold applicable agreements.
Ensure guests receive attentive, personalized, and memorable service.
Address guest concerns and use service recovery to build loyalty.
Use guest feedback to drive improvements.
Collaborate with the culinary team on menu development, presentation, consistency, and quality.
Uphold food safety, sanitation, alcohol service, and health regulation standards.
Participate in the hotel's Manager on Duty rotation.