Director of Food + Beverage

Director Of Food + Beverage

Reports to the General Manager, position is exempt

$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

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.

Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities. While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor. The hotel is managed by Aparium who was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. 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.

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.

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.

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

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

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

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