On-the-Floor F&B Leader for Restaurant & Banquets

Renaissance-Minneapolis-Bloomington-Hotel

BLOOMINGTON (MN)

On-site

USD 65,000 - 75,000

Full time

2 days ago
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Benefits offered by this job

Medical, dental, vision insurance
401(k) with employer match
Paid time off
Marriott hotel discounts

Job summary

Renaissance Minneapolis Bloomington Hotel in Bloomington, MN seeks an ambitious Assistant Director of Food & Beverage to lead a $2 million F&B operation. You’ll oversee LARS Restaurant & Bar, banquets, and all F&B touchpoints, partnering with hotel leadership to drive service excellence and financial performance.

Bring hands-on leadership on the floor, coach a team, and shape beverage programming with culinary colleagues.

Qualifications

  • At least 2 years of Food & Beverage experience in a full-service hotel or comparable environment.
  • Experience with restaurant, bar, and banquet operations.
  • Strong leadership, communication, organizational, and problem-solving skills.
  • Working knowledge of labor management, inventory controls, budgeting, and departmental financial performance.

Responsibilities

  • Oversee daily Food & Beverage operations, ensuring consistent service and quality.
  • Be a visible, hands-on leader in restaurant, bar, and banquets during peak periods.
  • Partner with Culinary, Banquets, Catering, and hotel leadership to deliver seamless events and service.
  • Staff outlets properly and prepare for business ahead.
  • Identify opportunities to elevate service and optimize processes.

Skills

F&B Operations
Restaurant Leadership
Banquets & Events
Inventory & Budgeting
Labor Management

Job description

Renaissance Minneapolis Bloomington Hotel in Bloomington, MN seeks an ambitious Assistant Director of Food & Beverage to lead a $2 million F&B operation. You’ll oversee LARS Restaurant & Bar, banquets, and all F&B touchpoints, partnering with hotel leadership to drive service excellence and financial performance.

Bring hands-on leadership on the floor, coach a team, and shape beverage programming with culinary colleagues.

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