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

This position directs and leads the activities of the F&B Outlets and the Banquet/Catering teams, with primary responsibility developing and executing the strategic direction for the F&B departments, managing financial operations, and overseeing workflow.  Assists in restaurant teams when necessary and depending on volume.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages the F&B Outlets, Banquet & Catering teams and processes, including scheduling, payroll, reservation system, and seating strategies.
• Develops, sets, and executes the strategic direction for the F&B Outlets, Banquet & Catering teams.  
• Assists the General Manager in weekly payroll; preparing and monitoring the annual budget and capital plan.
• Plans, develops, and implements menus in conjunction with the F&B Director, General Manager and Executive Chef.
• Recruits, hires, onboards, and trains all employees.
• Assist with ordering liquor, wine, beer, and other products and supplies.
• Manages and maintains POS system.
• Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.
• Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets. 
• Completes any and all other duties as assigned.

  MINIMUM 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, catering venue, etc.
• Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.
• Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and 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.
• While performing the duties of this job, the employee is regularly required to position self to move about. 
• The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.  
• The employee must move up to 30 pounds frequently.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.    

PREFERRED SKILLS & QUALIFICATIONS

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

We are inspired by connections.   We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence.  Our team exemplifies these company cornerstones of being “All-In”:

• Mentorship
• Empowerment
• Respect
• Coaching
• Accountability
• Trust

Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

As leaders, our purpose is to create an environment where trust is modeled, empowerment is intentional, accountability is non-negotiable, and respect is foundational. We uphold the highest standards, ensure disciplined and prudent use of resources, and drive meaningful results. Through our actions, we enable our teams to deliver exceptional hospitality experiences and strengthen the long-term health of our organization.

About The Saint Paul Hotel
The Saint Paul Hotel is regarded as one of the country’s premier hotels. Pairing history (and infamy) with style, sophistication and comfort, the Saint Paul hotel is known for exceptional hospitality and memorable, elegant experiences.

The Saint Paul Hotel is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team — a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best — at work, in your career and in your life. 

For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality 

Fulltime Position Benefits:

• Medical Dental & Vision Insurance
• Life Insurance, Hospital Indemnity Insurance
• Long Term Disability Insurance
• Accidental Death & Dismemberment Insurance, Accidental Injury Insurance
• Worker’s Compensation
• 401(k) Retirement Plan
• Flexible Spending Accounts for Limited Vision & Dental, and Dependent Care
• Health Savings Account
• Vacation/Paid Time Off (PTO), MN Sick and Safe Time (ESST)
• Holiday pay 
• Military Leave, Voting Leave, Bereavement Leave, School Leave
• Jury Duty, Witness Duty
• Family Medical Leave (FMLA), Personal Leave (LOA), MN Paid leave (PFML)

Salary : $72,000 - $78,000