F&B Manager - Restaurants, Banquets, and Outlets - The Saint Paul Hotel

Morrissey Hospitality•Saint Paul, MN

12d

About The Position

The F&B Manager directs and leads the Food & Beverage outlets and Banquet/Catering teams, with primary responsibility for developing and executing departmental strategy, managing financial operations, and overseeing workflow. The manager assists restaurant teams when needed based on business volume. The role manages outlet, banquet, and catering operations and processes, including scheduling, payroll, reservations, and seating strategies. It works with the F&B Director, General Manager, and Executive Chef on menus, and supports the General Manager with payroll, budgets, and capital planning. The manager recruits, hires, onboards, and trains employees; assists with ordering products and supplies; maintains the POS system; and ensures compliance with cash-handling, alcohol-service, safety, and equipment policies. The position is at The Saint Paul Hotel, operated by Morrissey Hospitality. The company describes its approach as building authentic relationships and delivering memorable experiences, exceptional hospitality, and operational excellence. This is a full-time position with benefits.

Requirements

2 to 3 years of related management experience in a high-volume, high-energy, fine-dining food and beverage environment.
4 to 6 years of operational management experience in a high-volume banquet setting, such as a country club, convention center, or catering venue.
Exceptional knowledge of hospitality, food, wine, liquor, beer, other beverages, and restaurant seating standards.
Ability to prepare departmental budgets, understand P&L statements, prepare FF&E and capital orders, and handle other financial data as required.
Strong competency in point-of-sale systems, Microsoft Office software, reservation systems, and food-costing systems.
Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
Ability to move up to 30 pounds frequently.
Ability to position oneself to move about, operate and use tools and equipment, and communicate with guests, employees, and management.
Required vision abilities include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Two-year degree, preferably in hospitality or business management, or an equivalent combination of education and experience.
Experience in a hospitality union environment is strongly preferred.
Certified Food Protection Manager (CFPM), or ability to obtain certification within 30 days of hire.
Alcohol service certification, or ability to obtain certification within 30 days of hire.

Responsibilities

Manage F&B outlets and Banquet & Catering teams and processes, including scheduling, payroll, reservation systems, and seating strategies.
Develop, set, and execute the strategic direction for the F&B outlets and Banquet & Catering teams.
Assist the General Manager with weekly payroll and with preparing and monitoring the annual budget and capital plan.
Plan, develop, and implement menus in conjunction with the F&B Director, General Manager, and Executive Chef.
Recruit, hire, onboard, and train employees.
Assist with ordering liquor, wine, beer, and other products and supplies.
Manage and maintain the POS system.
Ensure implementation and adherence to cash-handling and alcohol-service policies, and maintain liquor cost control.
Network through outside organizations and associations to build contacts and relationships with peers in the community and industry.
Exercise reasonable care, perform required maintenance, and ensure operating instructions, safety standards, and guidelines are followed for restaurant equipment and facility assets.
Assist restaurant teams when necessary, depending on volume.
Complete other duties as assigned.