F&B Manager: Banquets & Outlets Leader

Morrissey Hospitality; Saint Paul (MN); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Life Insurance

401(k) Retirement Plan

Paid Time Off (PTO)

Job summary

The Saint Paul Hotel, managed by Morrissey Hospitality, seeks an experienced F&B leader to direct our restaurants and outlets in a high-volume environment. You will shape strategic direction, oversee financial operations, and guide Banquet & Catering efforts to deliver exceptional guest experiences.

Responsibilities include budgeting, P&L analysis, menu development, staff recruitment and training, liquor purchasing, and maintaining POS and service standards.

Qualifications

• 4-6 years of related management experience in a high-volume, high-energy F&B environment.
• Strong knowledge in hospitality, wine/liquor, beverages, and restaurant seating standards.
• Able to prepare departmental budgets, understand P&L, FF&E and capital orders.
• Proficient with POS, Microsoft Office, reservation and food costing systems.
• Knowledge of state and federal food safety, sanitation, alcohol service, and employment laws.

Responsibilities

• Manages F&B Outlet teams and processes, including scheduling, payroll, reservations, and seating strategies.
• Develops and executes strategic direction for 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.

Skills

F&B management

Budgeting & P&L

POS systems

Reservation systems

Food costing

Staff training & leadership

Regulatory compliance

Education

Two-year hospitality or business degree

Tools

POS system

Microsoft Office

Reservation systems

Food costing systems

Job description

The Saint Paul Hotel, managed by Morrissey Hospitality, seeks an experienced F&B leader to direct our restaurants and outlets in a high-volume environment. You will shape strategic direction, oversee financial operations, and guide Banquet & Catering efforts to deliver exceptional guest experiences.

Responsibilities include budgeting, P&L analysis, menu development, staff recruitment and training, liquor purchasing, and maintaining POS and service standards.