When it comes to hotels, do you prefer diverse style or uniform standards? With Millennium Hotels and Resorts, you don’t have to choose. This distinctive hotel brand with over 100 destinations around the globe offers the consistency that gives travelers peace of mind no matter where their travels bring them.

Millennium’s 14 city-centric U.S. locations boast some of the most sought-after addresses in the country. Times Square, UN Plaza, the Magnificent Mile and Faneuil Hall, just to name a few. They overlook landmarks ranging from the Gateway Arch to the Rocky Mountains. And they stand steps from the attractions that are well loved by travelers from around the globe - from world - class Broadway theater to the largest floatplane harbor in the world.

In these scenic locations, each hotel showcases its own personality. Whether urban, historic or stylish in character, they embrace what’s unique while still offering the comfort and convenience the modern guest desires. Properties range in size and style from a 200-room boutique hotel to spacious convention hotels with 800+ rooms. Many Millennium properties have been recently updated with added amenities and redesigned spaces.

With its heart-of-the-city locations, Millennium is a favorite with business travelers who want a haven near the action. Away from the comforts of home? Relax, Millennium has you covered with the necessities every traveler needs: high-speed Internet, on-site dining, business centers and proximity to transportation. Of course, these same locations are just as popular with guests whose only purpose is leisure. Great dining, museums, shopping, cultural attractions - all can be found just a stroll away from most Millennium hotels. And Millennium concierges are the ideal people to help you navigate the ins and outs, the good and the great, of any city landscape.

Each hotel serves up its own style of dining, from new American to spicy Southwest. Millennium dining is all about the senses; sight, sound, smell, taste all come together to create a multi-layered experience. For a business breakfast, a pre-theater cocktail or a romantic dinner, you’ll discover hotel dining is a pleasure again.

If you appreciate attractive locations, unique style and attention to detail, Millennium is your go-to partner for meetings. Across the U.S., each property upholds Millennium standards while offering distinctive meeting environments. Meeting planners gravitate to the versatile space, advanced technology and professional service that define a Millennium meeting. Attendees remember the enticing food and the exciting backdrops, plus all the little extras that make each experience feel new.

Millennium Hotel Minneapolis is currently undergoing a $20 million renovation, with a grand reopening in April 2013, including the restaurant, bar and event space!  We are currently accepting resumes for Director of Food and Beverage position! This is a great opportunity for a hospitality professional that has a proven track record as a Director of Food and Beverage.

Millennium Hotel Minneapolis is situated along tree-lined sidewalks of Nicollet Mall in downtown Minneapolis. Hotel is less than twenty minutes from Minneapolis/St. Paul International Airport and world famous Mall of America. Millennium is the closest full-service hotel connected by skyway to the Minneapolis Convention Center. Our prime downtown location affords convenience to shopping, diverse dining, vibrant nightlife and the business/financial center of Minneapolis. Nearby attractions include professional and college sports facilities and multiple cultural venues, including The Walker Art Center, Orchestra Hall, State Theater and historic Orpheum Theater.


Accommodations

A full service hotel offering 321 comfortably appointed guest rooms inclusive of ten suites. Standard guest rooms provide a warm and inviting traditional décor featuring an appointment of rich cherry furnishings, large work desk with an ergonomic chair, and a choice of king bed or two double beds. Upgrade to Millennium Club Level and experience a measure of added elegance offering a European Contemporary design featuring a premium Omaha bed package, soft side sofa with ottoman and an oversize work area. Club level guests are pampered with upgraded bath amenities, evening turndown service and complimentary breakfast.


Banquet and Meeting Space

Millennium Hotel Minneapolis offers 22,000 square feet of flexible meeting and banquet space which can accommodate groups of up to 700 persons. The Forum Ballroom is an elegant venue with 16-foot high ceilings and divisible to three sections .This hotels' rooftop banquet space is one of a kind in the downtown Minneapolis area offering floor to ceiling windows providing a panoramic view of the Minneapolis skyline.

In this role, you will maximize sales in all food and beverage related revenue sources. In addition, you will oversee the entire food and beverage operation by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Oversee maximization of all catering space by controlling function and space release guidelines and acquiring all pertinent details.

Direct solicitation of catered events.

Coordinates activities of all Food & Beverage managers.

Prepare monthly sales forecasts for functions and conferences.

Participate in budget process as requested by the General Manager.

Practice yield management of all function space.

Implement and oversee upsell and incentive programs.

Complete weekly and monthly call reports.

Responsible for revenue achievement, expense control and profitability of all Food and Beverage operations.

Oversee the Manager on Duty (MOD) program to ensure consistent MOD coverage.

Be highly visible and "hands-on" in all areas of the Food and Beverage Operation.

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurant, banquets, kitchens, steward, etc.

Monitor compliance of purchases in alignment with corporate directed national vendor program.

Coordinates government and company required training related to alcohol service, (T.I.P.S.) and food preparation/handling (SERV-SAFE).

Introduce, develop and monitor all Food and Beverage trends with goal of increasing sales and profits.

Develop, implement and monitor schedules in all operating departments.

Ensure all personnel are introduced to and trained using the Freeman Program to include daily tracking of weekly tasks.

Implement effective control of food, beverage and labor costs among all F&B areas.

Assist the F&B department managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandizing and promotion.

Regularly review and evaluate degree of customer acceptance of outlets and banquet service. Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by customers.

Participate in monthly inventories for china, glass, silverware, uniforms, linens, food and liquor and ensure accuracy.

Develop operating tools necessary and incidental to modern management principles, (e.g. budgeting, forecasting purchase specifications recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.)

Continuously evaluate performance and encourage improvement of personnel in food and beverage department. Plan and administer a training and development program within the department in which will provide well trained associates at all levels and permit advancement for those persons qualified and interested in career development.

Inspect room service, restaurant, kitchen and lounge areas to ensure that equipment meets requirements of state and local health laws and internal regulations.

**Previous experience as hotel Director of Food & Beverage in similar sized hotel or Assistant Director of Food and Beverage experience in a larger hotel is required.