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Beverage Manager

BEVERAGE MANAGER POSITION PROFILE
Reports to Apparatus Room General Manager – Position is Exempt

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.

The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.

The hotel is managed by Aparium, which was founded in 2011, 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. 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 disparate forces together in bustling, smaller markets.

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 a restaurant. You pride yourself in controlling chaos; and are adept at making each guest in your restaurant 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.

JOB REQUIREMENTS

Creates and maintains an energizing environment, with superior associates, dedicated to an attentive, distinctive food and beverage experience
Hires, trains, supervises, coaches, and motivates associates, specifically the bar team
Develops training systems and continuing education programs. For example, wine pairing classes and spirits tutorials
Creates an environment where associates are empowered to deliver an outstanding guest experience
Identifies service issues and takes action to correct them
Responsible for daily floor service with an emphasis on wine sales. Up-sell at all possible opportunities
Controls / maximizes seating of the bar areas while maintaining high quality service
Plans and executes functions or special receptions in rooms, suites, and boardrooms
Works with Banquets Managers to deliver upscale guest packages and cost-effective product
Ensures that product is handled correctly, recipes are adhered to, and cost control SOPs are in place for all beverage related items
Organizing requisition systems and acts as a liaison between the beverage teams and the kitchen
Acts as a member of the management team and works to better communicate and facilitate successful services
Controls usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment
Observes daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed
Acts as the front facing point of contact for social media and PR opportunities to promote the bars and beverage in general at Detroit Foundation Hotel.
Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime
Serve as a role model and set a positive example for the entire team in all aspects of business and personnel management
Prepare qualified employees for promotion to the next position and continually develop all employees to improve performance; create a culture that promotes from within
Evaluate each employee’s performance based on clearly communicated standards and expectations and hold the employees accountable for performance
Enforce all labor laws (federal, state, and local)
Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
Expert knowledge of wine (Level 1 sommelier preferred) with ability to make pairing suggestions
Expert knowledge of spirits and craft cocktails, craft beer knowledge a plus
Responsible for inventories directly involved with the operation of the Food and Beverage but specifically with regards to beverage
Responsible for maintaining a monthly target combined beverage cost (liquor/beer/wine) as set by the director of F&B and financial controller
Oversee maintenance / cleanliness of all decanters, wine stations and all storage areas pertaining to wine
Thorough understanding of the computer system in ringing, printing, and closing checks as well as shift reports
Knowledge of budget preparation and cost controls
Works with Executive Chef, Sous Chefs, and other team members to design concepts, menus, beverage lists
Works with Executive Chef, Sous Chefs and Membership Team to deliver the BOH message and vision to the FOH staff
Ensures that financials goals of the Food and Beverage outlets and the hotel are being met. Monitor and control labor expenses and other divisional expenses such as supplies and equipment. Assist in preparing business forecasts. Prepare annual budget for the Food & Beverage division

ADDITIONAL REQUIREMENTS

Excellent reading, writing and oral proficiency of the English language
Two years of food and beverage experience in reputable establishments
Thorough understanding of excellent service, labor control, maintenance, and accounting
Computer literate
Outstanding verbal and multi-tasking skills
Excellent knowledge of food, wine, and cocktails
Ability to obtain and/or maintain Alcohol Awareness certification, Food Handlers Certification

TEAMWORK

Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
Partake in a positive work ethic and surrounding environment

STANDARDS

Self-motivation and focus
Demonstrate high degree of drive and determination, have a competitive spirit
Constantly recommend service and product improvement to better the operation
Attend all required meetings and arrive on time or early
Follow proper payroll and uniform procedures
Properly handle and report associate and guest accidents
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Assist with responsibilities and duties in other departments and as assigned by management
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

WORK ENVIRONMENT

Standard restaurant setting
Standard kitchen setting
Standard Event setting
Standard Room Service setting
Professional, passionate, and positive work environment

PHYSICAL DEMAND

Continuous standing and walking
Fine motor coordination is needed to pour beverages, decorate cocktails, and fold napkins
Carts: 250 lbs. (12-20 lbs. of push/pull force required)
Hot box: 20 lbs.
Lifting and carrying 25 lb. tray, crate or box is occasional
Negotiating varied floor surfaces is continuous
Lifting and carry hot boxes continuous.
Carrying stackable chairs by loading the cart continuous.
Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea)
Excellent speech and hearing to interact with guests
Excellent sight for completion of paperwork

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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