Director of Food & Beverage Job at Detroit Foundation Hotel
DIRECTOR OF FOOD AND BEVERAGE
Reports to: Hotel General Manager – Position is Exempt
THE ROLE
The Food & Beverage Director reports directly to the Hotel General Manager. It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees” then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.
As the Food and Beverage Director, you will lead with the planning, execution and growth of the hotel’s food and beverage program. The Food and Beverage Director wears many different hats throughout the day. You will lead your team of managers and line staff by example while spending the much of your day engaging with your associates and guests during peak service. We encourage our leaders to inspire, encourage and challenge each other to be their best. A large degree of self-motivation is needed to drive your business; continuously looking for ways to drive new and repeat guests and improving your products & service with profit in mind. As a leader within Aparium Hotel Group you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced and open-minded – no egos are allowed.
WHO WE ARE
Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.
The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.
The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
WHO YOU ARE
Your past experiences have led you to understand that there is an art + science to the how and what a hospitality professional is responsible for; not all remedies can be outlined in a training manual or found in a recipe book. You see hospitality not as a career choice but a calling. When you’re not working, turning it off is not easy. When you go to dinner, you love a poetic menu spiel, notice a water spot on a glass from across the room, and appreciate the unseen details that create an exceptional experience. Most of your favorite memories are probably engaging in some witty banter with your service team in the side station or tasting Chef's new dish standing over a trash can in the kitchen. You pride yourself on educational and inspiring pre-shifts, a well-run door, and serving your team as much as your guests. You relish in the painstaking details of planning a perfect event and revel in the adrenaline fifteen minutes out from the start of a VIP reception.
You are a self-starter and appreciate you are given the opportunity to build the business plan and take that responsibility seriously. You enjoy the "business" side of your role and enjoying teaching others what you know. You know every line item in the P&L and understand the levers to impact them.
You are highly self-reflective and take lessons learned and best practices with you in order to apply them in your daily actions. You continually find ways to partner with your peers to identify a better way of doing things and have the grit and tenacity to see it through.
WHAT YOU WILL DO
- Provide strategic and tactical direction to all aspects of the Food & Beverage operations including restaurants, bars, banquets, in room dining, private bar and amenities
- Actively recruit, hire, train, coach, and motivate managers and associates to become the best service professionals they can be
- Actively engage with the service of all meal periods during your working day to create and maintain a culture of teamwork and collaboration
- Acts as an ambassador for the hotel and own the follow up and follow through for any guest missed opportunities
- Participate in annual budgeting process; establish goals based on proforma, competitive set, current performance trends, and all other information available
- Develop a strategic Management Plan, apply grit, and relentlessly follow through to achieve budget
- Critically evaluate ongoing business performance, let numbers, facts, and experience-based intuition guide the evolution of your Management Plan to achieve forecasts and/or budget
- Use critical thinking, analysis, and knowledge of the competition and market to creatively adapt and deliver on hotel and food & beverage concept DNA – proactively communicate with HQ key stakeholders to understand history, seek input, and gain approval
- Develop and execute on your food & beverage marketing plan that utilizes the marketing resources around you and includes grassroots marketing efforts that you and your team will own
- Identify root causes to service issues and take action to sustainably correct them
- Maintain and apply expert knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service
- Actively manage the reservation books and door of the restaurant; maximize covers and turns of the restaurant while maintaining high quality service
- Collaborate with Lifestyle, Sales, and Culinary leaders to create, plan, and execute amazing events and functions to bring our brand of translocal hospitality to life
- Observe daily conditions of all physical facilities and equipment; follow up on corrections and improvements as needed
- Review, spot check and approve all food & beverage inventories and invoices
- Provide critical feedback to and collaborate with Aparium HQ on improving our tools, processes and support of your operation
- Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.
POSITION REQUIREMENTS
- Minimum of five (5) years of hospitality management, with a mix of restaurant and hotel food and beverage experience
- Minimum of two (2) years serving as a department head
- Bachelor’s degree in related field of Hospitality Management or equivalent work experience
- Adaptable interpersonal skills to communication and address all employee levels of the hotel
- Professional proficiency of the English language in reading, writing and verbal communication
- Must be 21 years of age to serve alcoholic beverages
- Must have Food Safety or TIPS certification when applicable to the location
- Ability to lift, balance and carry up to 25lbs to transport food, beverage and dishware
- Ability to stand or walk for prolonged periods of time to serve guests
HOW YOU LEAD
- Engage others in general conversation tactics to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders
- Approach fact finding and discovery missions in a collaborative effort; valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation
- Value the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knowing how to use discretion when appropriate; knows how to keep a secret by understanding the difference between transparency and confidentiality
- Be highly analytical in thought and recommendations; although never acting like the smartest person in the room; and continually seeking out the facts; able to express a point of view without it be driven by your ego
- Demonstrates business acumen and practices sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets
Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family, and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.
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