Food and Beverage Manager

We are looking to fill the role of Food and Beverage Manager at the Embassy Suites Minneapolis Downtown. This position requires knowledge of:

• Banquet/Catering Operations
• Restaurant/Bar Operations
• FOH/BOH Staff Management
• Micros Simphony POS Reports & Programing - or similar
• P&L and Income Statements
• Labor Controls
• Purchasing w/ POs - Avendra/iBuy
• Microsoft Office

JOB SUMMARY

The Food and Beverage Manager is responsible for providing direction and directives to managers and staff in the performance of their duties, establishing work priorities and in achieving management objectives. As-well-as overseeing all aspects of a banquet or event and partner with the Director of Food & Beverage (DoFB) on supervising the day-to-day operations of the dining facilities and the in room dining (IRD) service department.

JOB DUTIES

• Supervise, guide and direct Restaurant/Banquet/IRD Service employees.
• Assist servers, bussers and hosts on the floor during all meal periods.
• Ensure that department goals are communicated, understood and met by Restaurant/Banquet/IRD Service employees.
• Ensure that Restaurant/Banquet/IRD Service employees are trained on technical and service aspects of the job. (e.g., food or room preparation, customer service).
• Provide constructive feedback to Restaurant/Banquet/IRD Service employees to help them to perform their jobs better.
• Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet/IRD Service employees.
• Supervise daily restaurant and banquet operations, establishing and maintaining dining room and banquet policies and procedures.
• Order, monitor, and inspect food and beverage deliveries.
• Inspect food and beverage outlets for proper storage, sanitation, security, neatness and rotation of inventory in compliance with QA and EcoSure Audits.
• Ensure that restaurant and banquet employees have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment, uniforms)
• Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
• Partner with the Executive Chef to continually collaborate on the performance of the menu, both on guest feedback & profitability.
• Ensure entire menu is available daily and hours of operation are strictly adhered to.
• Ensure that function rooms/spaces are set-up in accordance with customer satisfaction by supervising set-up staff and inspecting function rooms/spaces.
• Conduct function review with customer; adjust specifications as necessary and perform follow-up to ensure all details are correct.
• Ensure the timeliness of all banquet activities. Collaborate with DoFB on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions.
• Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards.
• Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.
• Responsible for engaging the guests at every table with friendly dialogue.
• Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
• Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
• Supervise and reconcile cash controls for each shift in attendance.
• Implement recognition programs and celebrate Restaurant/Banquet/IRD Service employees’ performance contributions.
• Develop and carry-out ideas and procedures to continuously improve the department’s performance.
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Facilitate regularly scheduled department meetings.
• Attend and participate in property committees (e.g., Safety, Make a Difference)

MINIMUM REQUIREMENTS

• High School graduate or equivalent
• Must have previous Food and Beverage management experience in a similar environment.
• The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
• Prior experience in culinary field or any similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently.
• Basic computer skills, including spreadsheets, word processing and email.
• Maintain an unexpired Food Handlers Safety Certificate.
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
• Able to work with little or no supervision.

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.

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 4 years

Shift:

• 10 hour shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Ability to Relocate:

• Minneapolis, MN 55402: Relocate before starting work (Required)

Work Location: In person