290 rooms | 12,415 sq. ft. meeting/event space

Amenities: free made to order breakfast, on-site restaurant, indoor pool, fitness center, evening reception.

A full-service property with spacious suites in the historic Plymouth Building, conveniently connected to the Minneapolis Skyway System. Guests enjoy easy access to Target Center, Target Field, and a nearby light rail station, with the Minneapolis Convention Center just a mile away. Blending historic charm with modern convenience, the hotel provides an engaging environment for hospitality professionals serving both business and leisure travelers.

Pay Range:

Job Title: Director of Food & Beverage

Department: Food & Beverage

Supervision Exercised: Restaurant Managers, Bar Managers, Banquet Managers, F&B Supervisors, Service Staff

Supervision Received: General Manager

MINIMUM REQUIREMENTS

Education

• Bachelor’s degree in Hospitality, Business, or related field preferred.
• Formal culinary, beverage, or hospitality certifications a plus.

Experience

• Minimum 5 years of progressive food and beverage leadership experience.
• Prior experience managing multiple outlets, banquets, and bars required.
• Strong background in financial management, budgeting, and cost control.

Skills & Knowledge

• Strong leadership, communication, and team development abilities.
• Thorough knowledge of restaurant, bar, and banquet operations.
• Understanding of cost controls, labor management, and inventory systems.
• Ability to analyze P&L reports, financial data, and key performance metrics.
• Knowledge of food safety, sanitation, and alcohol compliance regulations.
• Excellent organizational, problem-solving, and time-management skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Proficiency in Microsoft Office, POS systems, and F&B management software.

Job Duties & Responsibilities

• Oversee all food and beverage outlets, including restaurants, lounges, bars, and banquets.
• Direct and support F&B management team to achieve financial and operational goals.
• Maintain high service standards and ensure consistent, exceptional guest experiences.
• Develop menus, beverage programs, promotions, and special events with culinary and beverage teams.
• Manage departmental budgeting, forecasting, labor control, and cost of goods.
• Train, mentor, and coach staff; support recruiting, onboarding, and performance management.
• Conduct regular inspections of outlets to ensure cleanliness, quality, and compliance with brand and company standards.
• Monitor guest satisfaction scores and implement improvements as needed.
• Ensure compliance with state and local alcohol service regulations and food safety guidelines.
• Collaborate with Sales, Banquets, and Front Office to support group and event operations.
• Maintain vendor relationships and oversee purchasing and inventory systems.
• Prepare departmental reports, attend management meetings, and contribute to property leadership initiatives.
• Perform additional duties as assigned by management.