With a culture of constant improvement, Brandt Hospitality Group is working to grow our business by growing our people.

Our corporate office is headquartered in Fargo, North Dakota, and supports the construction and management of our hotels. BHG currently manages 18 hotels, both newly constructed and acquired, with two more slated to open in 2023.

We are building hotels from Oregon to Maine and can offer a wide range of opportunities at every level of the hotel business. There will never be a better time to join an inspired, growing company than right now.

• Develop and implement restaurant, banquet, catering, and other culinary experiences.
• Clearly delegate responsibility for the operation of various food and beverage sub-departments (i.e., catering, restaurant, banquet, kitchen, etc.).
• Prepare and monitor annual budget, revenue goals and the expenses for the Food and Beverage department as well as generate various (weekly, monthly etc.) business volume forecasts and plan accordingly.
• Review various financial reports to monitor overall Food and Beverage performance and make any adjustments that may be needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Manages menu creation to attract a variety of customers while incorporating a menu pricing structure that will support the bottom-line goals.
• Continually research vendor options, pricing, service, and evaluate vendor relationships to the benefit of the hotel.
• Conduct proper food and supply inventory procedures to determine minimum and maximum stocks for all food, material, and equipment.
• Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste.
• In partnership with the catering office, identify additional sales opportunities to enhance revenue.
• Assist with marketing efforts for food and beverage outlets.
• Ensure appropriate staffing levels in the Food and Beverage Department by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, disciplining, and terminating team members, as needed.
• Educate and train all team members according to brand and management standards as well as in compliance with federal, state and local laws and safety regulations.
• Manage the POS system and ensure accurate menu listings with modifiers and pricing.
• Responsible for implementing and maintaining excellent product and service to achieve guest satisfaction; respond in a courteous and prompt manner to all guest questions or requests.
• Resolve issues with irate customers and solve any employee conflicts that arise.
• Assist with various meal services including breakfast, lunch, and dinner.
• Assist with serving, bartending, hosting, bussing, and any other tasks within the F&B department.
• Notify engineering of any maintenance and repair needs.
• Attend executive staff meetings and communicate the needs, goals and challenges of the department.

• Some college and/or advanced training in food and beverage management plus three years of related experience including supervisory experience or an equivalent combination of education and experience.
• Must have advanced knowledge of food service regulations.
• Must be organized, versed in time management and efficient in hot and cold line production.
• Must be able to stand for 7-8 hours per shift in an environment with extreme temperatures.
• Must speak fluent English; utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Able to work in fast paced environment.
• Able to lift, carry, or pull objects that may be heavy.

• Associate Hotel Discounts Worldwide!
• PTO Accrual from day one!
• Health, Dental and Vision Insurance
• 401(k) with Employer Match
• Short Term & Long Term Disability Insurance
• Paid Life Insurance
• Employee Assistance Program