Director of Food & Beverage

Des Moines, IA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,300.00 - $112,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Career advancement opportunities

Job Description

Surety Hotel, located in the heart of downtown Des Moines, is a distinctive property operated by Aparium Hotel Group. The hotel inhabits the historic Hippee Building, a 1913 Beaux-Arts tower, which has been thoughtfully restored into a vibrant independent hotel featuring guest rooms, event spaces, and the renowned Mulberry Street Tavern. This ground-floor restaurant and bar serve as focal points for the city’s culinary scene, renowned for a familiar yet elevated dining experience available throughout the day. The hotel also includes Sixth & Mulberry, a daytime coffee bar and evening cocktail lounge, adding to the dynamic food and beverage offerings. Together with a comprehensive banquet and catering operation, Surety Hotel offers an exemplary hospitality experience made richer by its connection to the local community and its commitment to authentic service.

Managed by Aparium Hotel Group, founded in 2011 by Chicago hospitality entrepreneur Mario Tricoci, Surety Hotel embodies a distinct approach to hotel management. Aparium is dedicated to infusing c-suite-level service into underserved cities, celebrating the unique character of each location. This philosophy drives the hotel’s operation and culture, reflecting a blend of large-scale expertise and independent spirit. Aparium's commitment to the power of People, Place, and Character resonates throughout every aspect of Surety Hotel, creating a workplace where individuals feel valued and are inspired to deliver exceptional hospitality.

The Director of Food & Beverage at Surety Hotel is a critical leadership position reporting directly to the Hotel General Manager. This role holds full ownership over the hotel’s extensive food and beverage operations, including the restaurant, bar, banquets, catering, and in-room dining services. The position demands a leader who can set a clear strategic vision, maintain elevated industry standards, and manage all financial and operational components to ensure outstanding service and profitability. The Director is responsible for overseeing every revenue center, guaranteeing a seamless guest experience whether during routine breakfast service or large-scale, multi-event wedding weekends.

This leadership role requires a hands-on approach, balancing high-level strategic planning with active, on-the-floor presence during service to mentor teams and ensure the highest level of guest satisfaction. The Director will lead the hiring, training, and development of outlet and banquet management teams, fostering a culture of accountability and excellence. They will develop and manage budgets, forecasts, and inventories while driving cost control measures and operational efficiency. Additionally, the Director shapes the beverage program across all outlets, curates wine and cocktail menus, and ensures staff are well-versed and confident in delivering the hotel’s beverage vision.

Surety Hotel offers a vibrant, fast-paced environment where the Director of Food & Beverage can excel by combining passion for hospitality with strong analytical skills and business acumen. This position requires dedication to service detail and the ability to coordinate multiple revenue streams harmoniously across various food and beverage outlets and events. The ideal candidate is respected by staff and guests alike, driven by a deep understanding of hospitality operations, and committed to delivering memorable experiences that reflect the hotel’s unique character and high standards. Employment type is full-time with a competitive salary aligned with the hotel's leadership roles.

Job Requirements

Minimum of seven (7) years of progressive food and beverage leadership
Minimum of two (2) years as a Director of Food & Beverage or equivalent multi-outlet leadership with full P&L responsibility
Demonstrated command of budgeting, forecasting and cost control
Proven banquet and catering operations experience including BEO management and large-format execution
Demonstrated beverage depth
sommelier certification or equivalent preferred
Bachelor’s degree in Hospitality Management or related field or equivalent experience
Ability to work varied shifts including mornings, evenings, weekends and holidays
Ability to obtain and maintain Iowa liquor license and Food Handler certification
Adaptable interpersonal skills
Professional proficiency in English

Job Qualifications

Minimum of seven (7) years of progressive food and beverage leadership experience with elevated, full-service hotel or restaurant operations
Minimum of two (2) years as a Director of Food & Beverage or equivalent multi-outlet leadership with full P&L responsibility inclusive of banquets and catering
Demonstrated command of budgeting, forecasting and cost control across multiple revenue centers
Proven banquet and catering operations experience including BEO management and large-format execution
Demonstrated beverage depth
sommelier certification or equivalent wine credential strongly preferred
craft cocktail experience strongly preferred
Bachelor’s degree in Hospitality Management or related field or equivalent work experience
Ability to work varied shifts including mornings, evenings, weekends, and holidays
Ability to obtain and maintain an Iowa liquor license and Food Handler certification
Adaptable interpersonal skills to communicate with and address every level of the hotel
Professional proficiency in English across reading, writing, and verbal communication.

Job Duties

Own all of F&B. Develop and execute the operating plan that delivers every outlet and event space, restaurant, bar, banquets, catering, and in-room dining, at a consistent elevated standard, every daypart, every day
Own the P&L, the budget, and the forecast. Build the annual F&B operating budget, deliver accurate monthly forecasts, set goals and KPIs by revenue center, lead inventory and cost controls, and manage labor and expense to deliver the financial result the operation is built to produce
Own banquets and catering performance. Lead/delegate banquet operations from BEO to breakdown, hold execution to the same standard as the dining room, and partner with the Sales team on menu architecture, pricing, and packages that maximize catering revenue and protect margin
Build and lead the leadership team. Hire, develop, and hold accountable the outlet and banquet leaders beneath you, building the bench strength and succession pipeline a growing operation demands
Set and protect the service standard. Define the sequence of service for every outlet and event type, train to it, and hold every floor to it through every daypart and every cover
Lead by example. Be present in service where the stakes are highest, mentoring and coaching the teams and giving them everything you know about food, beverage, and hospitality to build real technical skill
Own the beverage program. Set the beverage vision across every outlet, curate the wine list and the cocktail and spirits offering, drive banquet beverage strategy, and educate the teams so every member can speak to it with authority
Build the systems. Establish and maintain the staffing, scheduling, ordering, inventory, BEO, sidework, and shift-log discipline that lets a multi-outlet operation run cleanly every night, and own the tech stack behind it
Partner with the kitchen. Work with the Executive Chef on menu architecture and item performance across restaurant, banquet, and in-room dining to sharpen the offering and protect margin
Drive the guest and client experience. Act as the ambassador for F&B across the hotel, engage in every aspect of service so experiences exceed expectations, maximize every room, and keep the restaurant and the events operation at the top of their market and their review channels
Collaborate across the hotel. Work with the Hotel General Manager and the Sales, Lifestyle, and Rooms teams to plan and execute the events and activations that express Aparium's translocal hospitality, and represent F&B in the hotel's strategic and capital planning
Master the tools. Demonstrate full command of the POS, inventory, and labor systems, including reporting, cost analysis, and routing, and ensure every team is trained to use them efficiently
Guard health and safety. Ensure compliance with local health and safety codes, hotel security policy, and Iowa state and local liquor law across every outlet and event.