F&B Supervisor - AC Hotel MPLS Downtown - Open Availability Required

Sage Restaurant Group; Minneapolis (MN); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading hotel company is seeking a full-time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. The ideal candidate will manage kitchen operations, ensure product quality, and lead the team in a dynamic environment. Flexibility in scheduling is essential, along with strong leadership and problem-solving skills.

Qualifications

• At least 1+ years of experience in a similar role.
• Advanced knowledge of food principles and practices.
• Ability to manage staff and handle complex problems.

Responsibilities

• Supervise the kitchen staff and daily operations.
• Monitor food and labor costs to maintain profitability.
• Engage with staff to motivate and train appropriately.

Skills

Communication

Leadership

Problem Solving

Budgeting

Education

High school diploma or equivalent

Job description

Sage Hospitality Group F&B Supervisor - AC Hotel MPLS Downtown - Open Availability Required Minneapolis , Minnesota

AC Hotels encompass Spanish roots, European soul, and a global mindset. A timelessly modern hotel at an unusually smart value lifestyle brand. The AC Hotel by Marriott Minneapolis is located in downtown Minneapolis at the intersection of 4th and Hennepin, across 4th Street from the Minneapolis Public Library. This 9-story, 245-key hotel will contain the AC lounge and bar, AC library, media salons, meeting space, a boardroom, and fitness center, and will connect to the City skyway system.

Sage Hospitality is set to hire a full-time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. You will bring a creative spirit that makes this AC Marriott come to life, while precisely managing the operation to keep the hotel profitable.

This full-time position requires the ability to work a flexible schedule, including early morning, afternoon, and evening shifts.

Job Overview

Supervise the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary environment that conforms to all standards and regulations and achieves profitable, high-quality products. Responsible for supervising the daily operations of the kitchen, including monitoring food and labor costs.

Responsibilities

• Supervise the operations of the AC Kitchen and AC Lounge to ensure consistent quality of products in line with brand standards.
• Work a flexible schedule including early mornings, afternoons, and evenings.
• Handle guest comments and concerns to ensure satisfaction standards are met.
• Assist with sales/revenue forecasting and staff scheduling within set budgets.
• Attend BEO meetings to prepare for banquet events and social activations.
• Partner with the Director of Operations to create seasonal menus.
• Demonstrate efficient food and beverage waste controls by following SOPs.
• Engage with staff to attract, retain, motivate employees, and provide a safe work environment; train, develop, coach, and counsel staff as needed.
• Prepare maintenance requests and follow up to ensure a safe, healthy work environment.
• Collaborate with other departments as needed based on business demands.

Qualifications

Education/Formal Training

High school diploma or equivalent.

Experience

At least 1+ years of related experience in a similar role, within this company or others.

Knowledge/Skills

Advanced knowledge of food principles and practices, including management of people and complex problems related to food and beverage management. Strong oral and written communication skills. Moderate hearing for safety and communication. Excellent vision for safety. Good comprehension and literacy for reading, writing, and budgeting.

Physical Demands

Includes lifting, pushing, pulling, and carrying items like food and small equipment (75% of the time). Bending when using lower ovens (5-10 times daily). Full mobility required to travel 30-50 feet regularly. Continuous standing during preparation and service hours. Moderate hearing to communicate and hear equipment timers. Excellent vision to monitor food preparation. Good comprehension and literacy for reading records and requests.