Director of Food and Beverage
Reports to: General Manager, Position is Exempt
WHO WE ARE
Hotels done differently. It's not just a slogan, 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.
Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo's social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, this new build has 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a cafe.
WHO YOU ARE
Your experience has been eclectic. You have worked in all sorts of food & beverage operations - mom & pops, hotel food & beverage, independent restaurants - and know every aspect of and the differences in operating each. Your early experiences were not one-sided in front-of-house or heart-of-house, as you couldn't help yourself from learning all about the inner workings of the industry in which you worked. You came in on your day off to stage with the culinary team, helped with wine inventory to learn from the sommelier, and/or took off your white coat to wear a suit for a Friday night shift on the floor.
Having a passion and curiosity for food and hospitality led you to working with some of the best chefs and service professionals in the industry. You have held progressive leadership roles within growing companies and have led multiple hotel and restaurant openings. You thrive in the organized chaos of an opening and on a busy weekend night, maintaining perspective and your cool under the pressure; you are the calm in the storm.
Thoughtful organization and attention to detail are the hallmarks of your work. You built a reputation on training programs and systems you have put in place and take deep satisfaction in the fact that they are still a part of the operating culture years later. You are adventurous in your own backyard and beyond. You are known to have your pulse on your city and pick your travel destinations on where you want to dine. You get excited about the newest restaurant opening, scour cities in search of the best coffee, and seek out authenticity in every meal. You are inspired by the world around you and how to apply it to your own operation and know that is only achieved by inspiring others. You are constantly networking and looking for great talent, but more importantly, know that the best talent comes from within and get goosebumps when one of your people is promoted.
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 do the work is as critical as leading the team.
As the Food and Beverage Director, you will support and guide the food and beverage leaders of our restaurant-focused hotel by ensuring they are living the company's operating principle of translocal hospitality through people, programming, and profitability. You will develop trusting and transparent relationships with the hotel leadership team and HQ to lead 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 much of your day engaging with your associates and guests during peak service. Our leaders 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.
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 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
- Uphold and model the company's principles of People, Place, and Character; and ensure your team also models the way our values drive collaboration, intuition, and translocal hospitality
- 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.
HOW YOU WILL LEAD
- Highly analytical in thought and recommendations; although will never act like the smartest person in the room; and continually seek out the facts; can express a point of view without it be driven by an ego
- Engaging others in general conversation tactics to build rapport quickly; you can lead and adapt communication and presentation tactics to engage audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders
- Approaching fact finding and discovery missions in a collaborative effort; valuing input and experiences of others to create additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation
- Passionate in driving results of your effort and others'; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others
- Comfortable in being a "general" in identifying strategic needs, yet can be a "soldier" to ensure the implementation of a strategic plan
- Prioritizing and organizing your own work when necessary by working flexible or extended hours to accommodate increased workload or new project assignments; can flex to the needs of a rapidly growing company
- Valuing the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knowing how to use discretion when appropriate; understanding the difference between transparency and confidentiality.
- Demonstrating business acumen and practicing sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets
WHAT YOU WILL NEED
- 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
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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Aparium Hotel Group
Nov 25, 2024 