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

Morrissey Hospitality•Saint Paul, MN

13d•$72,000 - $78,000•Onsite

About The Position

The F&B Manager directs and leads the Food & Beverage outlets and the Banquet/Catering teams. The role is primarily responsible for developing and executing the departments’ strategic direction, managing financial operations, and overseeing workflow. The manager also assists restaurant teams as needed, depending on volume. The position manages outlet, banquet, and catering teams and processes, including scheduling, payroll, reservations, and seating strategies. It works with the F&B Director, General Manager, and Executive Chef on menus; supports budgeting and capital planning; recruits, hires, onboards, and trains employees; and helps order products and supplies. The manager maintains the POS system, oversees cash-handling and alcohol-service policies and liquor cost control, builds industry and community relationships, and ensures equipment and facility assets are cared for and operated safely. Other duties may be assigned. The Saint Paul Hotel is a premier hotel operated by Morrissey Hospitality. The company describes its culture as centered on genuine relationships, exceptional hospitality, mentorship, empowerment, respect, coaching, accountability, and trust. The role is full time, located at The Saint Paul Hotel in Saint Paul, Minnesota, with a salary range of $72,000–$78,000. The job shift varies and includes weekends and holidays.

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 about, operate and use tools and equipment, and communicate with guests, employees, and management.
Ability to move up to 30 pounds frequently.
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 Food & Beverage outlets and the Banquet and Catering teams and processes, including scheduling, payroll, reservation systems, and seating strategies.
Develop, set, and execute the strategic direction for the Food & Beverage outlets and Banquet and Catering teams.
Assist the General Manager with weekly payroll and preparation and monitoring of 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, other products, and supplies.
Manage and maintain the POS system.
Ensure implementation of and adherence to cash-handling and alcohol-service policies, and maintain liquor cost control.
Network through outside organizations and associations to build 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 as necessary and depending on volume.
Complete other duties as assigned.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Hospital indemnity insurance
Long-term disability insurance
Accidental death and dismemberment insurance
Accidental injury insurance
Workers’ compensation
401(k) retirement plan
Flexible spending accounts for limited vision and dental expenses and dependent care
Health Savings Account
Vacation and paid time off (PTO)
Minnesota Sick and Safe Time (ESST)
Holiday pay
Military leave
Voting leave
Bereavement leave
School leave
Jury duty leave
Witness duty leave
Family and Medical Leave (FMLA)
Personal leave (LOA)
Minnesota paid leave (PFML)
Opportunities for education, training, and advancement