Assistant Director of Food and Beverage

Spire Hospitality•Bloomington, MN

14d•$65,000 - $75,000

About The Position

The Renaissance Minneapolis Bloomington Hotel is seeking a hands-on Assistant Director of Food & Beverage to help lead its approximately $2 million Food & Beverage operation. The role partners with hotel leadership and oversees LARS Restaurant & Bar, banquet and event spaces, and other Food & Beverage touchpoints. It is an active, floor-focused leadership position with responsibility for service quality, team development, guest experience, revenue, and financial performance. The Assistant Director helps manage daily operations, staffing, purchasing, inventory, costs, budgeting, and forecasting. The role leads and develops associates and supervisors, supports a positive and collaborative workplace, and maintains employee relations in a union environment. It also works closely with Culinary, Banquets, Catering, and hotel leaders on service delivery, events, menus, promotions, and operational improvements. This is a full-time leadership position with scheduling based on hotel business needs. Availability for evenings, weekends, and holidays is required as needed, as is participation in the hotel’s Manager on Duty rotation. The work includes an active role on the floor and extended periods of standing and walking. The stated salary range is $65,000–$75,000 per year, based on experience and qualifications.

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 approach and enthusiasm for active, floor-based leadership.
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 perform active floor work, including extended periods of standing and walking.

Nice To Haves

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

Responsibilities

Oversee daily Food & Beverage operations to ensure consistent service, product quality, and operational efficiency.
Provide visible, hands-on leadership in the restaurant, bar, and banquet areas, especially during peak periods.
Partner with Culinary, Banquets, Catering, and hotel leadership to deliver events and everyday service.
Ensure outlets are staffed, organized, and prepared for anticipated business.
Identify opportunities to improve service delivery, processes, and the guest experience.
Help manage departmental revenue, expenses, and profitability.
Monitor food, beverage, and labor costs while protecting service and quality.
Contribute to budgeting, forecasting, inventory management, and financial reviews.
Develop revenue through beverage programming, menu offerings, promotions, and operational improvements.
Manage 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 workplace culture.
Support scheduling and labor management in line 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.