Assistant Director of Food & Beverage

SUMMARY
The Renaissance Minneapolis Bloomington Hotel is seeking a creative, skilled, guest-focused Assistant Director of Food & Beverage to lead our beverage-forward department while delivering exceptional dining and service experiences. This role is ideal for an operationally strong leader with a passion for beverages, food innovation, and team development, all within a culture that emphasizes work-life balance. The hotel generates approximately $1.8M in annual F&B revenue, offering an exciting opportunity to impact both guest satisfaction and departmental profitability.

PROPERTY HIGHLIGHTS

• 250+ rooms with nearly 5,000 sq. ft. of meeting space
• Full-service modern American restaurant with Minnesota-inspired cuisine
• Indoor heated junior Olympic-sized pool, whirlpool, and 24-hour fitness center
• Convenient location near the Mall of America, catering to both business and leisure travelers

AREAS OF EXPERTISE

• Food & Beverage Operations Management
• Beverage Program Development & Management
• Revenue & Profitability Oversight ($1.8M F&B P&L)
• Banquets, Catering & Outlet Coordination
• Menu Development & Quality Control
• Labor Management & Scheduling (work-life balance emphasis)
• Guest Satisfaction & Service Recovery
• Staff Training, Coaching & Mentorship
• Vendor Relations & Inventory Control
• Health, Safety & Regulatory Compliance
• Budgeting, Forecasting & Cost Control

RESPONSIBILITIES

• Plan, direct, and organize Food & Beverage operations to maximize quality, service, and profitability
• Assign responsibilities across all F&B sub-departments: restaurants, room service, banquets, kitchens, stewarding, etc.
• Collaborate with chefs and managers to create attractive, profitable menus
• Implement effective controls for food, beverage, and labor costs
• Monitor guest satisfaction and adjust operations and marketing strategies as needed
• Develop and maintain modern management tools, including budgets, forecasts, purchase specs, and job descriptions
• Participate in weekend and evening coverage as Manager on Duty
• Support team training, development, and mentorship

QUALIFICATIONS

• Minimum 2 years of hotel F&B experience including outlets, banquets, and in-room dining
• At least 2 years in a comparable management or supervisory role preferred
• Strong leadership, interpersonal, and organizational skills
• Ability to handle guest issues with patience, tact, and diplomacy
• Basic math proficiency for budgeting, cost control, and financial reporting
• Familiarity with OSHA and current health standards

CERTIFICATIONS

• Food Handler's Certification (provided upon hire)
• Alcohol Beverage Server Certification preferred

WORK ENVIRONMENT

• Must be available to work evenings and weekends
• Flexible scheduling to reflect hotel business needs
• Union experience preferred but not required

COMPENSATION & BENEFITS

• Salary range: $65,000-$75,000
• Full-time benefits including early pay/earned wage access, medical, dental, vision, 401K match, PTO, wellness programs, pet discounts, hotel discounts, and more