Apparatus Room - Service Manager

Detroit Foundation Hotel; Detroit (MI); On-site; USD 50,000 - 70,000; Full time

Job summary

The Detroit Foundation Hotel in Detroit is seeking a passionate and experienced Apparatus Room - Service Manager to lead the restaurant team. The role involves overseeing daily operations, training staff, and ensuring an exceptional guest experience.

Ideal candidates will have leadership experience in a fast-paced culinary setting, along with strong organizational skills. This role provides an exciting opportunity to contribute to a unique hospitality environment that celebrates local culture and excellence in service.

Qualifications

• Minimum of one year experience in a leadership role in Restaurant or Food & Beverage management.
• Proficiency in Word, Excel and other applicable computer systems.
• Fluency in English, verbal and written.

Responsibilities

• Uphold and model the company’s principles of People, Place and Character.
• Recruit, train, and motivate all food & beverage associates.
• Manage inventory and ensure cleanliness of restaurant spaces.

Skills

Leadership

Customer Service

Organizational Skills

Collaboration

Culinary Knowledge

Tools

Word

Excel

OpenTable

Micros

Job description

Position: Apparatus Room - Service Manager

Location: Detroit, MI

Job Id: 959

# of Openings: 1

APPARATUS ROOM SERVICE 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. It 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.

Aparium, founded in 2011, was driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings. It has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically, combining the business acumen of large hospitality companies with the charm of boutique hotels.

WHO YOU ARE

You are excited and passionate about being a leader in the fast‑paced, high‑pressure environment of a restaurant. You pride yourself in controlling chaos, making each guest feel valued, and encouraging associate feedback. You are attentive, courteous, efficient, and motivate others through confidence, respect, enthusiasm, and collaboration. You are highly organized, adaptable, and maintain a positive, professional demeanor while meeting deadlines.

THE ROLE

The Service Manager reports directly to the Apparatus Room General Manager. The role requires a blend of tactical and strategic skills, hands‑on involvement in daily operations, and the ability to lead the Restaurant, Café, Bar, In‑Room Dining Service and Pool F&B teams across breakfast, lunch, brunch and dinner services.

The position involves wearing multiple hats—leading by example, engaging with associates and guests before, during, and after service, and collaborating with the Culinary Team to execute the restaurant concept at a high level.

WHAT YOU WILL DO

• Uphold and model the company’s principles of People, Place and Character, ensuring your team mirrors these values.
• Recruit, train, schedule, supervise, coach, and motivate all Restaurant, Café, Bar, In‑Room Dining Service and Pool F&B associates to nurture future talent and address root causes of issues.
• Ensure timely set‑up of the dining room and adherence to food & beverage standards, communicating with the Culinary Department, and maintaining a strong guest and VIP relationship.
• Review reservations and cover count reports to determine staffing levels and station assignments, coordinating with the Culinary team.
• Manage inventory, control breakage/loss of china, glass and silver, and oversee cleanliness and maintenance of all restaurant spaces.
• Assist other food & beverage departments as needed.
• Maintain communication with the F&B Management team to provide updates, discuss plans, and align priorities.

HOW YOU WILL LEAD

• Provide direct support to your team through coaching, counseling, gentle correction, and constructive feedback.
• Collaborate effectively with hotel departments—Sales, Culinary, Food & Beverage, and Operations—to provide an exemplary guest experience.
• Maintain professionalism and serve as a pillar within your community.
• Serve as a subject‑matter expert in restaurant service and related culinary knowledge.
• Demonstrate business acumen by aligning initiatives with operational goals and budgets.

WHAT YOU WILL NEED

• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service.
• Minimum of one year experience in a leadership role in Restaurant or Food & Beverage management; hotel or restaurant opening experience is a plus.
• Proficiency in Word, Excel and other applicable computer systems.
• Expert‑level knowledge or ability to obtain reservations systems such as OpenTable and Tock, and POS systems such as Micros, Silverware and Lightspeed.
• Expert‑level knowledge or ability to obtain reporting and inventory management tools such as Avero, Beverager and Accubar.
• Thorough understanding of service, labor control, maintenance, merchandising and accounting.
• 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 In‑Room Dining standards.
• Expert knowledge of wines and spirits.
• Flexible to work varying schedules, including nights, weekends, and holidays.
• Fluency in English, verbal and written.
• Ability to stand and walk for extended periods; lift up to 50 lbs.
• Work in extreme temperatures (freezers –10°F and kitchens +110°F) for extended periods.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are.

Aparium is an E‑Verify employer.