Food and Beverage Manager

About Ash

ASH Hotels designs, develops, owns and operates a very special collection of properties. In our world, a hotel is much more than a destination to meet, dine, or sleep. Rather, it is a dynamic site of imagery and emotions, interactions and sensations manifesting within the walls of a beautifully restored local legend - a living movie set. An ASH hotel is a connection to the past and a beacon for the future, layered in nuanced storytelling that invites exploration time and again.   

Embracing the traces of downtown Detroit’s legacy; music, history and design buffs alike are drawn to The Siren. Adorned with a mix of contemporary fixtures and vintage items sourced from around the world, The Siren is a metaphor: a beckoning call to the city of Detroit and its ever-enduring wonder. It’s an ode that’s achieved the impossible; we’ve woven Detroit's pre-modern zeitgeist – Motown, avant-garde architecture, urban charm – within a revitalized downtown fabric. Three food & beverage spaces, a retail shop, and 106 guest rooms spread across 55,000 square feet in Detroit’s legendary Wurlitzer Building, once referred to as “the world’s largest music house.” In the building’s second coming, it pays tribute to what came before and a nod to the unwritten future of America’s most beguiling city. 

• Department: Food & Beverage
• Reports to: Hotel Manager
• Employment Type: Full-time, Exempt
• Schedule: Flexible schedule with availability for evenings, weekends, and holidays as needed

About The Role

Position Summary

We are seeking an enthusiastic and experienced Food and Beverage Manager to oversee all daily aspects of our hotel's food and beverage operations. This role requires a hands-on leader who can manage daily cafe and bar operations, set up and execute special events, maintain inventory systems, and ensure exceptional guest experiences while supporting our team's success. The ideal candidate will demonstrate flexibility, strong organizational skills, and the ability to work in a fast-paced hospitality environment.

Key Responsibilities

Daily Operations Management

• Oversee daily operations of the hotel outlets, ensuring consistent quality, service standards, and profitability
• Supervise food and beverage staff, including servers, baristas, cooks, and support personnel
• Monitor guest satisfaction and address concerns promptly and professionally
• Ensure compliance with all health, safety, and sanitation regulations
• Maintain cleanliness and organization standards throughout F&B areas

Event Coordination And Support

• Collaborate with sales and catering teams to plan and execute special events, meetings, and private functions
• Coordinate event setup and breakdown, ensuring proper equipment, staffing, and logistics
• Oversee food preparation, presentation, and service for events ranging from small business meetings to large conferences
• Manage event timelines and communicate effectively with all stakeholders
• Ensure seamless integration between event services and regular cafe operations

Inventory And Cost Management

• Maintain comprehensive inventory management systems for food, beverages, supplies, and equipment
• Conduct regular inventory counts and reconcile discrepancies
• Establish and maintain relationships with vendors and suppliers
• Monitor food costs, beverage costs, and overall departmental profitability
• Implement portion control measures and minimize waste
• Process purchase orders and manage vendor invoicing

Administrative Responsibilities

• Prepare daily, weekly, and monthly operational reports
• Manage staff scheduling to ensure adequate coverage while controlling labor costs
• Handle payroll processing and time management for F&B staff
• Maintain accurate records for health department inspections and compliance
• Assist with budget preparation and financial forecasting
• Process guest feedback and implement improvement initiatives

Staff Leadership And Development

• Recruit, hire, train, and develop food and beverage team members
• Conduct performance evaluations and provide ongoing coaching
• Ensure staff compliance with uniform, grooming, and service standards
• Lead daily briefings and communication meetings
• Foster a positive, collaborative work environment
• Coordinate staff training programs and professional development opportunities

Quality Assurance And Guest Relations

• Maintain consistent food quality and presentation standards
• Ensure beverage programs meet guest expectations and brand standards
• Handle guest complaints and special requests professionally
• Monitor competitor activities and industry trends
• Implement guest feedback to improve operations continuously

Qualifications

Education:

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred
• Associate's degree with relevant experience considered

Experience:

• Minimum 3-5 years of food and beverage management experience, preferably in hotel or hospitality setting
• Proven experience managing cafe or restaurant operations
• Event planning and catering coordination experience required
• Experience with inventory management systems and cost control

Technical Skills:

• Proficiency in POS systems, inventory management software, and Microsoft Office Suite
• Knowledge of food safety regulations, HACCP, and local health codes
• Understanding of beverage programs including coffee service, wine, and spirits
• Experience with scheduling software and payroll systems

Core Competencies:

• Strong leadership and team management abilities
• Excellent communication and interpersonal skills
• Detail-oriented with strong organizational capabilities
• Ability to work flexible hours including evenings, weekends, and holidays
• Physical ability to lift up to 50 pounds and stand for extended periods
• Problem-solving skills and ability to work under pressure
• Customer service orientation with professional demeanor

Preferred Qualifications

• ServSafe Manager Certification or equivalent
• Previous hotel management experience
• Experience with hotel property management systems
• Knowledge of wine service and sommelier training
• Experience with special dietary requirements and menu modifications

Working Conditions

• Fast-paced hospitality environment with varying demands
• Flexible schedule with potential for split shifts
• Exposure to kitchen environments with heat, steam, and noise
• Frequent interaction with guests, staff, and vendors
• Occasional lifting and physical setup/breakdown activities
• Travel to vendor meetings or industry events may be required

What We Offer

• Salary Range: $55,000-$60,000 
• Full time employees are eligible to enroll in Medical, Dental, Vision, Life/Long Term/Short Term Disability insurance after 60 days of employment
• Enroll in our 401k plan with generous company match after 90 days of employment
• Fulltime employees earn 10 paid vacation days, 4 paid personal days, and state required paid sick time.
• Employee discounts at Ash hotels and dining venues
• Opportunities for advancement within our hospitality group
• Comprehensive training program and ongoing professional development
• Supportive team environment in a unique property

Ash provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. In addition to federal law requirements, Ash  complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Ash expressly prohibits any form of workplace harassment based on race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. Improper interference with the ability of Ash employees to perform their job duties may result in discipline up to and including discharge.