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Food Beverage Manager Relocation Jobs in Iowa (NOW HIRING)

Drury Hotels

Food & Beverage Attendant

Coralville, IA

$16.36 - $19/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Career growth - Mentorship, cross-training, development plans, management training, and more-over ... Ensure that food safety standards are met and that supplies are fully stocked at appropriate levels.

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Food Beverage Manager Relocation information

What are some common challenges a food and beverage manager might face when relocating to a new location, and how can they prepare for them?

Relocating as a Food Beverage Manager often involves adapting to a new workplace culture, understanding local tastes and regulations, and building relationships with a new team. You may also encounter different supplier networks and operational procedures. To prepare, research local food and beverage trends, familiarize yourself with regional compliance standards, and proactively connect with your new colleagues and vendors. Being open-minded and flexible will help ease the transition and set you up for success in your new role.

What does a food and beverage manager do, and how does relocation affect the role?

A Food and Beverage Manager oversees the daily operations of restaurants, bars, and catering services within hotels or hospitality venues, ensuring high standards of quality and customer service. When relocating for this position, managers must adapt to new regional preferences, local suppliers, and possibly different team cultures. Relocation can also involve understanding new regulations and building relationships with new staff and vendors, making adaptability and strong organizational skills essential.

What are the key skills and qualifications needed to thrive as a food and beverage manager with relocation, and why are they important?

To thrive as a Food and Beverage Manager, you need expertise in hospitality operations, inventory management, and staff supervision—usually demonstrated by a hospitality degree or equivalent experience. Familiarity with point-of-sale (POS) systems, inventory software, and food safety certifications like ServSafe are typically required. Strong leadership, adaptability, and cross-cultural communication skills are essential, especially when relocating to new environments. These skills ensure efficient operations, high-quality guest experiences, and a smooth transition in diverse workplace settings.

What job categories do people searching Food Beverage Manager Relocation jobs in Iowa look for?

The top searched job categories for Food Beverage Manager Relocation jobs in Iowa are:

What cities in Iowa are hiring for Food Beverage Manager Relocation jobs?

Cities in Iowa with the most Food Beverage Manager Relocation job openings:

Food Beverage Manager Relocation jobs near you
Infographic showing various Food Beverage Manager Relocation job openings in Iowa as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Director of Food & Beverage

Surety Hotel, Autograph Collection

Des Moines, IA

Full-time

Posted 24 days ago

Job description

DIRECTOR, FOOD amp; 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 amp; 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 amp; 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 amp; 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 amp;B and banquet amp; 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 amp;B operation perform at the top of the game.
WHO YOU ARE
You have led complete hotel F amp;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 amp;L and a forecast, and you sweat the details that separate good service from exceptional service.
WHAT YOU WILL DO
  • Own all of F amp;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 amp;L, the budget, and the forecast. Build the annual F amp;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 amp;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 amp;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 amp; Beverage, or equivalent multi-outlet leadership carrying full P amp;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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