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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.25 - $34.50
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Aparium Hospitality Services is a distinguished hospitality company known for its unique approach to hotels, emphasizing the core values of People, Place, and Character. The company strives to create environments where individuals are not only valued but celebrated as reflections of the local neighborhoods and communities. One of Aparium's signature properties is The Detroit Foundation Hotel, an independent 100-room hotel seamlessly transformed from the historic Detroit Fire Department Headquarters. This hotel represents a significant chapter in Detroit's cultural and artistic renaissance, blending historical significance with modern hospitality to create a vibrant and inviting experience. The hotel’s ground-floor restaurant, The Apparatus... Show More
Job Requirements
- Passion for the people, place and culture of the community
- minimum of one year experience in a leadership role in restaurant or food and beverage management
- proficiency in Word, Excel and other applicable computer systems
- expert-level knowledge or ability to obtain in reservations systems such as OpenTable and Tock
- expert-level knowledge or ability to obtain in 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) within 30 days of hire
- ability to obtain and maintain Food Handlers Certification (ServSafe) within 30 days of hire
- thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service including in-room dining standards (IRD)
- expert knowledge of wines and spirits
- ability to work varying schedules including nights, weekends and holidays
- fluency in English both verbally and non-verbally
- ability to stand and walk for extended periods
- ability to push, pull, and lift up to 50 lbs
- ability to work in extreme temperatures such as freezers (-10 degrees F) and kitchens (+110 degrees F)
Job Qualifications
- Passion for the people, place and culture of our community
- minimum of one year experience in a leadership role in restaurant or food and beverage management
- proficiency 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 and beverage items offered, including ingredients, methods of preparation and proper service, including in-room dining standards (IRD)
- expert knowledge of wines and spirits
- fluency in English both verbally and non-verbally
- ability to stand and walk for extended periods of time
- ability to push, pull, lift up to 50 lbs
- ability to work in extreme temperatures such as freezers (-10 degrees F) and kitchens (+110 degrees F)
Job Duties
- Uphold and model the companys principles of people, place and character
- actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all restaurant, café, bar, in-room dining service and pool food and beverage associates
- ensure timely set-up of the dining room and adhere to food and beverage standards and guest requests through active communication with the culinary department
- review all reservations and cover count reports to determine appropriate staffing levels and station assignments
- 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
- assist in other food and beverage departments as needed
- maintain regular communication with the food and beverage management team to provide updates, discuss plans, communicate needs, and align on priorities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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