Director of Food & Beverage

Marriott•Des Moines, IA

9h•$60,000 - $80,000•Onsite

About The Position

The Director of Food & Beverage is the singular leader of all food and beverage at Surety Hotel. You report directly to the Hotel General Manager and own every F&B and banquet & catering operation end to end: the restaurant, the bar, banquets and events, catering, and in-room dining. The vision, the standards, the numbers, and the teams are yours. You set the strategy, build the leaders, and hold the entire operation to a single elevated standard, whether it is a Tuesday breakfast, a 200-cover Saturday night, or a full-hotel wedding weekend running on top of both. Every Aparium leader is expected to get their hands dirty: to find what needs fixing and fix it. You will spend your time present in service where it matters most, while building the financials, tools, and systems that let a successful hotel F&B operation perform at the top of the game.

Requirements

Led complete hotel F&B operations, restaurant, bar, and banquet.
Understand there is an art and a science to this work that no manual fully captures.
Energized by a building running at full tilt: a packed dining room downstairs, a plated dinner for 150 upstairs, and a clean handoff between the two.
Respected by teams for stepping in when the night turns.
Guests, clients, and industry peers seek you out; you are the person they call for a table, a wedding date, or a board dinner, and the one who makes them and their people feel known.
Hold a clear picture of how a top operation runs and how every lever connects to it: staffing, scheduling, training, ordering, BEOs, banquet execution, sidework, shift logs, pre-shifts, and the systems behind them.
Carry serious beverage depth.
Real command of a P&L and a forecast.
Sweat the details that separate good service from exceptional service.

Responsibilities

Own every F&B and banquet & catering operation end to end: the restaurant, the bar, banquets and events, catering, and in-room dining.
Set the strategy, build the leaders, and hold the entire operation to a single elevated standard.
Spend time present in service where it matters most, while building the financials, tools, and systems that let a successful hotel F&B operation perform at the top of the game.
Step in when the night turns.
Manage staffing, scheduling, training, ordering, BEOs, banquet execution, sidework, shift logs, pre-shifts, and the systems behind them.