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

Morrissey Hospitality Inc.

Saint Paul (MN)

On-site

USD 72,000 - 78,000

Full time

4 days ago

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Benefits offered by this job

Medical Dental & Vision Insurance

Life Insurance

Long Term Disability Insurance

401(k) Retirement Plan

Vacation/PTO

Job summary

The Saint Paul Hotel in Saint Paul, MN is seeking a seasoned F&B leader to direct the activities of the Food & Beverage Outlets and Banquet/Catering teams. You will develop and execute strategic direction for F&B departments, manage financial operations, and oversee workflow to deliver exceptional hospitality experiences.

Ideal candidates bring 4–6 years of banquet operations management, strong knowledge of hospitality and beverage service, and proven ability to lead teams, manage budgets, and

Qualifications

2–3 years of management experience in high-volume, fine dining F&B environments.
4–6 years of operational management in high-volume banquet settings (country club, convention center, catering).
Exceptional knowledge of hospitality, food, wine/liquor/beverage, and seating standards.
Ability to prepare departmental budgets, understand P&L, and manage FF&E/capital orders.
Strong competency with POS, reservation systems, and food costing systems.
Solid knowledge of state and federal food, safety, sanitation, alcohol service regulations.

Responsibilities

Directs F&B Outlets, Banquet & Catering teams, including scheduling, payroll, reservations, and seating strategies.
Develops and executes strategic direction for F&B Outlets, Banquet & Catering teams.
Assists GM with weekly payroll and budgeting/capital planning.
Plans and implements menus with F&B Director, GM and Executive Chef.
Recruits, hires, onboards, and trains employees.
Oversees liquor/wine/beer procurement and cost control.
Manages and maintains the POS system.
Ensures adherence to cash handling and alcohol service policies.
Networks with external organizations to build industry relationships.
Ensures safety, maintenance, and proper use of equipment and facilities.
Performs any other duties as assigned.

Skills

Management experience

Hospitality knowledge

Budgeting / P&L

POS / reservation systems

MS Office / business software

Food and beverage knowledge

Regulatory compliance

Education

2-year hospitality/business degree

Tools

POS systems

Reservation systems

Microsoft Office

Food costing systems

Job description

Job Details: Job Location: The Saint Paul Hotel - Saint Paul, MN, Position Type: Full Time, Salary Range: $72000.00 - $78000.00Salary, Job Shift: Varies, includes Weekends & Holidays, Job Category: Restaurant, Food and Beverage, 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.

Qualifications: 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: