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 RangePerformance Based Incentive PlanPaid Vacation, Sick Time and HolidaysMedical, Dental, Vision, and Pet InsuranceEmployer Paid Basic Life and AD&DDiscounted pet insurance available through ASPCA401(k) Retirement Plan with employer matchStrong sense of belonging through diversity, equity, and inclusion Interested? Please read on,,, 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. 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 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 amenitiesActively recruit, hire, train, coach and motivate managers and associates to become the best hospitality professionals they can beActively engage with the service of all meal periods during your working day to create and maintain a culture of teamwork and collaborationActs as an ambassador for the hotel and own the follow up and follow through for any guest missed opportunitiesParticipate in annual budgeting process; establish goals based on proforma, competitive set, current performance trends and all other information availableDevelop a strategic management plan, apply grit and relentless follow through to achieve budgetCritically evaluate ongoing business performance, letting numbers, facts and experience-based intuition guide the evolution of your management plan to achieve forecasts and/or budgetUse 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 approvalDevelop 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 ownIdentify root causes to service issues and take action to sustainably correct themMaintain and apply expert knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper serviceCollaborate with Lifestyle, Sales and Culinary leaders to create, plan, and execute amazing events and functions to bring our brand of translocal hospitality to lifeObserve daily conditions of all physical facilities and equipment; following up on corrections and improvements as neededReview, spot check and approve all food and beverage inventories and invoicesProvide critical feedback to and collaborate with Aparium HQ on improving the tools, processes and support of your operationManage, co-create and implement initiatives related to Food + Beverage areasOther 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 stakeholdersApproach 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 implementationValue 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 confidentialityBe 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 experienceMinimum of (2) two years serving as a department headBachelor’s degree in related field of Hospitality Management or equivalent work experienceAdaptable interpersonal skills to communicate and address all associate levels of the hotelProfessional proficiency of the English language in reading, writing and verbal communicationMust have Food Safety or TIPS certification when applicable to the locationAbility to lift, balance and carry up to 25 lbs to transport food, beverage and dishwareAbility to stand or walk for prolonged periods of time to serve guestsAbility 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 pride in who we serve. #mgl