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.
Hewing Hotel is in Minneapolis’ vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball’s Minnesota Twins. With easy access to all interstates as well as Minneapolis’ Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.
While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.
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.

THE ROLE

The Food + Beverage Manager reports directly to the Director of Food + Beverage Operations. 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 their hands dirty to unearth existing needs and personally ensure what needs to be fixed is taken care of. 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. The Food + Beverage Manager will assist in leading the F+B team to execute the designated service periods in the Food + Beverage outlets. The Food + Beverage Manager wears many different hats throughout the day - leading by example while spending much of the day engaging with their associates and guests before, during, and after services. This Manager will also play a highly active role in curating our cocktail menu and creating a unique beverage experience for our guests. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive the department, while collaborating with the Culinary team to execute the restaurant concept at a high level. As a leader within Aparium Hotel Group, the Food + Beverage Supervisor will work with a phenomenal group of peers who will insist that they are collaborative, humble, experienced, and open-minded – no egos are allowed. The Food + Beverage Manager will maintain and execute the standards of service for the outlets, 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 our values to drive collaboration, intuition and translocal hospitality
• Actively participate in the recruitment, training, scheduling, supervising, coaching, and motivating of all Food + Beverage associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F+B program, effectively using corrective action to address root causes of issues, course-correcting any missed opportunities
• Ensure timely set-up of the outlet(s) and adhere to F+B standards and guest requests through active communication with the F+B department
• Be 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 F+B and Culinary teams to effectively communicate all requests
• Manage inventory, control breakage/loss reduction of china, glass and silver related to restaurant services
• Assists in other F+B departments as needed
• Maintain regular communication with the F+B Management to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation