Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $31.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
flexible scheduling
Job Description
The Apparatus Room at the Detroit Foundation Hotel is a distinctive dining establishment nestled within a historic hotel located in the heart of Detroit. The Detroit Foundation Hotel itself is an independent boutique hotel that transformed the former Detroit Fire Department Headquarters into a vibrant space that honors the city’s rich heritage while actively contributing to its cultural and artistic renaissance. Managed by Aparium Hospitality Services, a company recently recognized among Travel + Leisure's Top 25 Hotel Brands in the World, the hotel embodies a unique philosophy that prioritizes People, Place, and Character, making it a celebrated destination for locals... Show More
Job Requirements
- Minimum of five years of hospitality management experience specifically in restaurants
- Minimum of two years serving as a Restaurant General Manager or Assistant General Manager
- Bachelor’s degree in related field of Hospitality Management or equivalent work experience
- Ability to work varied shifts including evenings, weekends and holidays
- Ability to obtain and maintain a Food Handlers Certification
- Adaptable interpersonal skills to communicate and address all employee levels of the hotel
- Professional proficiency in English reading, writing and verbal communication
Job Qualifications
- Bachelor’s degree in Hospitality Management or equivalent work experience
- Minimum five years of hospitality management experience specifically in restaurants
- Minimum two years serving as a Restaurant General Manager or Assistant General Manager
- Proven leadership abilities with experience mentoring and developing teams
- Strong knowledge of food and beverage operations and service standards
- Excellent interpersonal and communication skills
- Ability to collaborate effectively with diverse stakeholders
- Proficiency with POS systems and restaurant financial management
Job Duties
- Drive restaurant performance by developing and executing an operating plan that delivers on the unique New American food and beverage concept
- Develop trusting and transparent relationships with the Hotel General Manager, Executive Chef, and associates by being collaborative, humble, and open-minded
- Model servant leadership and hands-on assistance, providing mentoring, coaching, and training to develop the team’s technical skills
- Demonstrate thorough understanding of food and beverage offerings, communicate advanced knowledge of beverages, lead curation of wine list and educate staff
- Identify root causes of service issues and improve operations by creating efficient systems and enhancing guest experience
- Act as the front of house ambassador by engaging in service to ensure guest satisfaction and maximize seating
- Collaborate with Director of Food & Beverage and Executive Chef on goals, menu performance, and P&L
- Lead beverage inventory, budget evaluation, cost controls, and monitor labor and expenses
- Plan and execute special events with Directors of Lifestyle and Sales to enhance guest experiences
- Facilitate daily pre-shift meetings and ensure proper opening and closing procedures
- Observe restaurant facilities and equipment, communicating needed improvements
- Demonstrate advanced knowledge of POS systems and train staff on their use
- Ensure compliance with health, safety, and liquor laws
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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