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Associate Director Of Food information

What does an associate director of food do?

An Associate Director of Food oversees the operations, quality, and effectiveness of food services within an organization, such as a hotel, university, or healthcare facility. They work closely with the food and beverage director to manage staff, develop menus, ensure compliance with health regulations, and control budgets. This role also involves strategic planning to improve customer satisfaction and operational efficiency. Additionally, they may handle vendor relationships and contribute to marketing initiatives related to food services.

What are the key skills and qualifications needed to thrive as an associate director of food, and why are they important?

To thrive as an Associate Director of Food, you need expertise in food service management, menu planning, budgeting, and compliance with health and safety regulations, typically supported by a relevant degree and substantial experience in hospitality or food service leadership. Familiarity with inventory management systems, point-of-sale (POS) software, and food safety certifications like ServSafe is commonly required. Strong leadership, communication, and problem-solving skills are essential for motivating teams and ensuring smooth operations. These skills and qualifications are crucial for delivering high-quality dining experiences, maintaining safety standards, and achieving organizational goals.

What are some common challenges faced by an associate director of food, and how can they be effectively managed?

Associate Directors of Food often navigate challenges such as balancing cost efficiency with high-quality food service, managing large and diverse teams, and staying compliant with health and safety regulations. Effective management involves strong communication with culinary and service staff, frequent collaboration with suppliers and vendors, and proactive problem-solving to address operational issues. Staying current with industry trends and regularly evaluating menu offerings also help ensure ongoing customer satisfaction and business success.

What is the difference between Associate Director Of Food vs Food Service Manager?

AspectAssociate Director Of FoodFood Service Manager
CredentialsBachelor's degree in hospitality, food service, or related field; experience in food managementHigh school diploma or equivalent; experience in food service management
Work EnvironmentCorporate or large-scale food operations, overseeing multiple locations or departmentsRestaurant, cafeteria, or food service establishment management
Employer & IndustryHotels, hospitals, corporate dining, large food service companiesRestaurants, cafeterias, catering services
Common Search & ComparisonStrategic food management, leadership roles, large-scale operationsDaily operations, staff supervision, customer service

The Associate Director Of Food typically oversees larger food service operations with strategic responsibilities, while the Food Service Manager focuses on daily management and staff supervision within a specific establishment. Both roles require food service experience, but the Associate Director Of Food usually holds a higher level of responsibility and credentials.

What are popular job titles related to Associate Director Of Food jobs in Iowa?

For Associate Director Of Food jobs in Iowa, the most frequently searched job titles are:

What job categories do people searching Associate Director Of Food jobs in Iowa look for?

The top searched job categories for Associate Director Of Food jobs in Iowa are:

What cities in Iowa are hiring for Associate Director Of Food jobs?

Cities in Iowa with the most Associate Director Of Food job openings:

Associate Director Of Food jobs near you

Director of Food & Beverage

Des Moines, IA • On-site

APARIUM HOTEL GROUP
Traveler Accommodation • 1 - 5K employees

5.0

Company rating: 5.0 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Learn more about APARIUM HOTEL GROUPexternal

Full-time

Re-posted 8 days ago

Job description

DIRECTOR, FOOD & BEVERAGE - Surety Hotel, Des Moines
Reports to: Hotel General Manager
WHO WE ARE
Hotels done differently. It is not a tagline; it is how we operate. We believe in the power of People, Place, and Character, building properties where individuals are valued and celebrated as a tribute to the neighborhoods we call home.
Surety Hotel occupies the landmark Hippee Building in the heart of downtown Des Moines, a 1913 Beaux-Arts tower restored into an independent hotel with rooms, event spaces, and Mulberry Street Tavern, its ground-floor restaurant and bar, at the center of the city's dining scene.
Surety is managed by Aparium Hotel Group, founded in 2011 by Chicago hospitality entrepreneur Mario Tricoci on a simple conviction: that c-suite service belongs in distinct, underserved cities, and that the unadulterated character of each place is the point. Aparium has since grown into a different kind of hotel company, one that ventures off the beaten path and pairs the acumen of large operators with the soul of an independent.
THE OPERATION
Food & Beverage is the heartbeat of Surety Hotel. Mulberry Street Tavern anchors the ground floor as one of the most ambitious dining rooms in the market, open for breakfast, lunch, and dinner and holding a familiar, but elevated standard across every daypart. In the lobby of the hotel sits Sixth & Mulberry, a daytime coffee bar, and evening cocktail lounge. Around the main floor outlets sits a full banquet and catering operation spanning the hotel's event spaces, from corporate meetings and social celebrations to weddings and the experiences that make a hotel of this character sing. Every one of these revenue centers is yours.
THE ROLE
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.
WHO YOU ARE
You have led complete hotel F&B operations, restaurant, bar, and banquet, and you understand there is an art and a science to this work that no manual fully captures. You are 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. When the night turns, you step in, and your teams respect you for it.
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. You 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. You carry serious beverage depth, real command of a P&L and a forecast, and you sweat the details that separate good service from exceptional service.
WHAT YOU WILL DO
  • 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.

POSITION REQUIREMENTS
  • Minimum of seven (7) years of progressive food and beverage leadership, with a track record in elevated, full-service hotel or restaurant operations.
  • Minimum of two (2) years as a Director of Food & Beverage, or equivalent multi-outlet leadership carrying 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 a 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.

HOW YOU LEAD
  • Build rapport quickly, reading the room and adapting how you communicate to a wide range of audiences and stakeholders.
  • Approach discovery as a collaborator, valuing the input and experience of others to surface the deeper issues worth solving.
  • Make decisions with integrity, holding confidence where it is owed and knowing the difference between transparency and discretion.
  • Stay analytical without ever needing to be the smartest person in the room; seek the facts and hold a point of view without ego.
  • Lead with business acumen, ensuring the actions you take support the hotel's operational goals and budget.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all employees. We do not discriminate, and we believe every individual should be proud of who they are, where they come from, and take pride in who we serve. Aparium is an E-Verify employer.

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