The Food and 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 Restaurant Manager, you will lead the Restaurant, Café, Bar, In-Room Dining Service and Pool F&B Team to execute the daily breakfast, lunch, brunch and dinner services in our restaurant.
The Restaurant Manager wears many different hats throughout the day leading by example while spending the much of your day engaging with your 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 restaurant concept 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 Restaurant Manager will maintain and execute the Standards of Service for the Restaurant, assuring success for the 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 Restaurant, Café, Bar, In-Room Dining Service and Pool F&B associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant 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 Culinary Department.
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 Culinary team 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 one (1) year experience in a leadership role in Restaurant or Food & Beverage management, hotel or restaurant opening experience is plus.
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, 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.