Food & Beverage Manager (Apparatus Room)

Aparium Hotel Group; Detroit (MI); On-site; USD 60,000 - 90,000; Full time

Job summary

Aparium Hotel Group seeks a dynamic Food & Beverage Manager to lead the Restaurant, Café, Bar, In-Room Dining Service and Pool F&B teams at The Apparatus Room in Detroit. The role requires hands-on leadership, coaching, and ensuring exceptional guest experiences across all service touchpoints.

You will partner with culinary and hotel teams to uphold service standards, optimize staffing, and drive guest satisfaction in a fast-paced, high-energy environment. Equal opportunity employer.

Qualifications

• Minimum 1 year of leadership in Restaurant or Food & Beverage management.
• Experience coordinating Restaurant, Café, Bar, In-Room Dining and Pool F&B operations.
• Proficient with OpenTable and POS systems (Micros, Silverware, Lightspeed).
• Fluency in English (verbal and non-verbal).
• Demonstrated ability to lead teams in fast-paced hospitality environments.

Responsibilities

• Lead Restaurant, Café, Bar, In-Room Dining and Pool F&B teams to execute daily services.
• Recruit, train, schedule, supervise, coach, and motivate staff; manage corrective actions.
• Maintain standards of service and guest VIP relationships; communicate requests to staff.
• Review reservations and staffing; coordinate with Culinary team for requests.
• Manage inventory and maintain cleanliness of restaurant spaces and service areas.
• Collaborate with hotel departments to ensure exemplary guest experiences.

Skills

Leadership experience

Restaurant/FOH management

OpenTable knowledge

POS systems

English fluency

Tools

OpenTable

Micros

Silverware

Lightspeed

Avero

Beverager

Accubar

Job description

Our teams are the intuitive force behind Aparium’s distinct experiences. If you’re driven by a passion for genuine hospitality and the list below sounds like you, we invite you to explore opportunities to contribute to our collective.

Driven by excellence, always learning and growing.

Possessing a deep connection to the place you call home.

Recognizing that diverse talents and perspectives enrich our community.

You
belong
here.

Diversity

We embrace the unique perspectives and backgrounds of our team.

Equity

We are committed to impartial practices and fair opportunities for all to thrive.

Inclusion

We ensure everyone feels welcomed, respected, and empowered to contribute their authentic self.

At Aparium, we believe how we treat our people is just as important as how we treat our guests.

That’s why our benefits are designed to support your whole self—at work and in life—so you can grow, thrive, and feel inspired every day.

This overview highlights many of the benefits we offer, though specific offerings and eligibility may vary based on your employment status.

What We Offer

Hotels Done Differently
starts with people like you.

Join a team where your personality and passion are part of the experience.

Location: Detroit, MI

Job Id:992

# of Openings:1

FOOD & BEVERAGE MANAGER POSITION PROFILE

Reports to: Director of Food & Beverage or 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-pressureenvironment 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.

THE ROLE

The Food and Beverage Manager reports directly to the Director of Food & Beverage or Apparatus Room General Manager. 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 associatesin 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 a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

A complete list of benefits, will be shared during the employment process.