Food & Beverage Manager.

Food & Beverage Manager

The Renaissance Minneapolis Bloomington Hotel is seeking a guest service-focused Restaurant Manager to join their team of fun-spirited team members! Must work nights and weekends. The 250+ room hotel, with nearly 5,000 square feet of meeting space, is conveniently located for both business and leisure travelers. Hotel Property Overview : Our property is conveniently located just a short drive from the world-renowned Mall of America. Some of our features include a full-service modern American Restaurant concept, featuring creatively crafted interpretations of Food and Beverage made with a Minnesota twist. Other amenities include our indoor heated junior Olympic-sized pool, whirlpool, and 24-hour fitness center. Company Overview : SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts nationwide. We ensure you have the support, tools, and opportunities to get the job done, grow as an individual, and excel in your hospitality career.

Responsibilities and Duties :

• Interview, select, train, supervise, counsel, and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
• Interact positively with customers, promoting hotel facilities and services. Resolve problems to the satisfaction of the involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant, such as receptions and other gatherings. Maintain rapport with all departments and attend relevant meetings.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, assess product appearance and taste, and evaluate preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain the outlet's profitability to support the overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies, and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead. Evaluate the cost-effectiveness of all aspects of the operation. Develop and implement cost-saving and profit-enhancing measures.
• Utilize a computer to accurately charge customers, create forecasts and revenue reports, and write correspondence. Input and retrieve data, and change computer procedures using a complex series of keypunches to program the system.
• Ensure equipment maintenance by calling for repairs and training staff on proper use.
• Conduct competitive research and report trends and recommendations.
• Support the entire Food and Beverage operation, including supervising other areas if necessary. Handling special projects, running promotions, handling public relations, and marketing.
• Provide a clean and safe environment by assigning and assisting with cleaning.
• Perform other related duties as assigned.

Experience :