Food & Beverage Manager

Food & Beverage Manager

We are growing our Food & Beverage program and expanding our leadership team with the addition of one Food & Beverage Manager to support our associates in providing world-class service in Flor Fina Restaurant. The F&B Manager will support Flor Fina lunch, dinner and weekend service, as well as evening bar and poolside service operation. This position requires flexible availability - including days, nights and weekends.

The Perks:

• Paid time off including vacation, sick and a floating holiday to use when you choose
• Paid time off to volunteer in your community
• Free parking in Ybor!!!
• Free shift-meal prepared by our in-house culinary experts
• Up to 50% off food when you dine at the restaurant as a guest
• Greatly discounted room rates for your out-of-town guests
• Medical benefit premiums begin at a bi-weekly cost of $66

Interested? Please read on...

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.

Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya is a hub of activity. Blending Cuban, Italian, and Spanish influences, the property features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy café, and lush courtyard with a pool. Hotel Haya is managed by Aparium Hotel Group which was founded in 2011. 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

You are excited and passionate about being a leader in the three-ring circus that is Food & Beverage. You pride yourself in controlling chaos; and are adept at making each guest - whether in the Restaurant, Cafe, Bar, Pool or at a Banquet, feel like they are the only person in the room. While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well. You enjoy and excel in the fast-paced and often high-pressure environment to execute what is needed in exceeding our guest's expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.

The Role

The Food & Beverage Manager reports directly to the Director of Food & Beverage. 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 F&B Manager, you will lead the Banquets, Restaurant, Café, Bar, In-Room Dining and Pool F&B Team to execute the daily breakfast, lunch, brunch and dinner services in our restaurants. The F&B Manager wears many different hats throughout the day – leading by example while spending the much of the day engaging with associates and guests before, during, and after services. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Culinary Team to execute your food & beverage concepts at a high level. 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. The F&B Manager will maintain and execute the Standards of Service for the all F&B areas, assuring success for the associate and guest experience.

What You Will Do

• 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
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquets, Restaurant, Café, Bar, In-Room Dining and Pool F&B associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F&B program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
• Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the F&B and Culinary Departments. Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff.
• Review all reservations and cover count reports to determine appropriate staffing levels and station assignments. Work with the F&B and Culinary teams to effectively communicate all requests.
• Manage inventory, control breakage/loss reduction of china, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas.
• Assists in other food & beverage departments as needed
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

How You Will Lead

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Be a subject matter expert in Restaurant service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset

What You Will Need

• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
• Minimum of five (5) years' experience in a leadership role in Food & Beverage (Restaurant/Bar/Café and/or Banquets/Events)
• Must be proficient in Word, Excel and other applicable computer systems
• Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Expert-level knowledge, or ability to obtain, in reporting and inventory management tools such as Avero, Beverager and Accubar
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards. (IRD)
• Expert knowledge of wines and spirits
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10* F) and kitchens (+110* F), possible for one hour or more

As an Equal Opportunity Employer