Job Descriptions:

Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighborhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices. Culture is key at Canopy, with team members known as 'friendly enthusiasts,' that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest. Attention to detail and an energetic environment ensures Canopy’s 'Positively Yours' service culture is a kept Brand promise, delivering a consistent 'Positive Stay,' where memories are made, and comfort is guaranteed. Join our team at our Minneapolis location in the charming and historic Mill District neighborhood.

This is a Sherman Associates owned Hilton franchised location.

The Food & Beverage Manager is responsible for overall operation of the hotel’s food & beverage operations, manages and hires front of house staff, purchases inventory, responsible for Food & Beverage department profitability, and guest satisfaction scores. This manager is also responsible for making sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, and kitchen safety and health standards.

Essential Functions

• Assists in development, implementation and maintenance of written F & B objectives and standards of practice with procedures for implementation

• Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service

• Demonstrates the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even terminating and replacing staff members

• Supervises and manages the front of the house associates on all shifts, including staffing, scheduling, coaching, training and evaluating

• Monitors the service of food and drinks to guests and customers, but also ensures labor laws and health compliance regulations, customer satisfaction and brand standards are followed

• Manages all Food and Beverage operations within the hotel and demonstrates a hands-on approach with overseeing the daily activities of staff

• Writes and monitors work schedules, orders and checks shipment arrivals, and enforces cleaning schedules

• Rallies team during heavy shifts, resolves conflicts and does what it takes to get the job done

• Manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc.

• Inspects equipment to determine repair or maintenance needs and cleanliness

• Assists the Executive Chef in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards

• Works closely with the executive chef and culinary team to provide and ensure efficient operation of the kitchen

• Oversees the planning, costing, and implementation of menus and wine lists

• Ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc.

• Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel

• Supervises and coordinates set-up and execution of internal and external events throughout the property

• Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel

• Completes other tasks and duties as assigned based on business needs

Required Experience:

Minimum Requirements

• Minimum of 2 years of management, preferably in a restaurant, club, hotel or service industry require

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

• Having an eye for detail and creativity to look at things differently will be a key to developing the food and beverage experience

• Able to demonstrate excellent written and verbal communication in English

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

• Ability to work long shifts for special events and large crowds

• Sound knowledge of restaurant management software

• Excellent verbal, written and presentation skills; ability to communicate effectively with community partners, vendors / external parties, and across internal divisions

• As applicable, must possess a valid driver’s license, reliable vehicle with insurance and safe DMV driving record.

• A passion for the mission, vision, and values of Sherman Associates.

• Office hours may vary due to the specific needs of the hotel.

Keyword: Chef, Sous Chef, Executive Sous Chef, Food & Beverage, F&B, Hospitlity, Hotel

From: Sherman Associates