Director of Food + Beverage

DIRECTOR OF FOOD + BEVERAGE
Reports to the General Manager, position is exempt

WHAT'S IN IT FOR YOU

• $90,000-$95,000 Annual Salary Range
• Performance Based Incentive Plan
• Paid Vacation, Sick Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• Employer Paid Basic Life and AD&D
• Discounted pet insurance available through ASPCA
• 401(k) Retirement Plan with employer match
• Strong sense of belonging through diversity, equity, and inclusion

Interested? Please read on,

THE ROLE

The Food + Beverage Director reports directly to the General Manager. It is critical the person in this position is tactical and strategic; if someone prefers to "see the forest" and not "plant the trees" then this is not the role for them. 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. The Food + Beverage Director will lead with the planning, execution and growth of the hotel's food and beverage program. The Food + Beverage Director wears many different hats throughout the day. They will lead their 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 and 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 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 the opportunity you've been given to build the business plan and you 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 that 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 hospitality 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 relentless follow through to achieve budget
• Critically evaluate ongoing business performance, letting 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 and beverage concept DNA - proactively communicating with HQ key stakeholders to understand history, seek input and gain approval
• Develop and execute on your food and 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
• 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; following up on corrections and improvements as needed
• Review, spot check and approve all food and beverage inventories and invoices
• Provide critical feedback to and collaborate with Aparium HQ on improving the tools, processes and support of your operation
• Manage, co-create and implement initiatives related to Food + Beverage areas
• Other duties as assigned

HOW YOU LEAD

• Engage others in general conversation to build rapport quickly; leading and adapting communication and presentation styles 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
• Demonstrate business acumen and practice sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets

POSITION REQUIREMENTS

• Minimum of (5) five years of hospitality management, with a mix of restaurant and hotel food and beverage experience
• Minimum of (2) two years serving as a department head
• Bachelor's degree in related field of Hospitality Management or equivalent work experience
• Adaptable interpersonal skills to communicate and address all associate levels of the hotel
• Professional proficiency of the English language in reading, writing and verbal communication
• Must have Food Safety or TIPS certification when applicable to the location
• Ability to lift, balance and carry up to 25 lbs to transport food, beverage and dishware
• Ability to stand or walk for prolonged periods of time to serve guests
• Ability to work in a dog-friendly environment

#mgl

Pay Range: $90,000 - $95,000 per year