Assistant Director of Food+Beverage

Full-Time

ASSISTANT DIRECTOR OF FOOD + BEVERAGE

Reports to: DIRECTOR OF FOOD + BEVERAGE

WHO WE ARE

Hotels done differently. At Aparium, we believe in the power of People, Place and Character.  We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates’ pride in who they are, where they live and who we serve.  Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.   

Located in the heart of Old Town Alexandria, Hotel Heron offers guests the opportunity to see Old Town from a new vantage point. With Washington, DC just minutes away, Hotel Heron acts as beacon just across the river, inviting travelers to explore beyond the National Mall and Monuments to discover a city ripe for its new renaissance. Originally opened in 1926 as the George Mason Hotel, the property has been thoughtfully reimagined through an adaptive reuse that pairs the historic inn with an adjacent new building housing modern event spaces and elevated guest rooms. Today, Hotel Heron is part of the Curio Collection by Hilton, a global portfolio of distinctive, independently spirited hotels. This chic 134 room hotel is home to a signature ground floor restaurant serving hearth inspired Mid-Atlantic cuisine, a cozy craft cocktail bar hidden in the heart of the hotel, and an open-air seasonal rooftop bar with unparalleled views of the Potomac. Elevated amenities include a state-of-the-art fitness center and meeting spaces designed for socializing, co-working, creating, eating, drinking, and relaxing. The hotel brings together world travelers and neighbors alike while showcasing Alexandria’s rich legacy and knack for innovation through thoughtful touches from local businesses and artisans.

The hotel is managed by Aparium Hotel Group. Founded in 2011, Aparium is driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings and was born with an intense focus on unearthing the amazing moments unique to every city.  Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. Recognized by Travel + Leisure World’s Best Awards as a leading hotel brand, Aparium is 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.

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality professional is responsible for; not all remedies can be outlined in a training manual or found in a recipe book. You see hospitality not as a career choice but a calling. When you’re not working, turning it off is not easy. When you go to dinner, you love a poetic menu spiel, notice a water spot on a glass from across the room, and appreciate the unseen details that create an exceptional experience. Most of your favorite memories are probably engaging in some witty banter with your service team in the side station or tasting Chef's new dish standing over a trash can in the kitchen. You pride yourself on educational and inspiring pre-shifts, a well-run door, and serving your team as much as your guests. You relish the painstaking details of planning a perfect event and revel in the adrenaline fifteen minutes out from the start of a VIP reception.

You are a self-starter and appreciate you are given the opportunity to build the business plan and take that responsibility seriously. You enjoy the "business" side of your role and enjoy teaching others what you know. You know every line item in the P&L and understand the levers to impact them.

You are highly self-reflective and take lessons learned and best practices with you to apply them in your daily actions. You continually find ways to partner with your peers to identify a better way of doing things and have the grit and tenacity to see it through.

THE ROLE

The Assistant Director of Food + Beverage reports directly to the Director of Food+Beverage.  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 down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. 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.

As the Asst. Director of Food + Beverage, you will lead with the planning, execution and growth of the hotel’s beverage program. The Food and Beverage Director wears many different hats throughout the day. You will lead your team of managers and line staff by example while spending much of your day engaging with your associates and guests during peak service. We encourage our leaders to inspire, encourage and challenge each other to be their best. A large degree of self-motivation is needed to drive your business; continuously looking for ways to drive new and repeat guests and improving your products & service with profit in mind. As a leader within Aparium Hotel Group you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed.

WHAT YOU WILL DO

• Leading the Beverage Program for multiple venues
• Assist in overseeing the daily operations of all Food and Beverage venues
• Be a visible leader on the floor - engaging with associates and guests to ensure an exceptional experience
• Maintain consistency in service, quality, and brand standards,
• Support banquet operations and event execution to ensure flawless coordination between the culinary and service teams
• Maintain the monthly target combined beverage cost as set by the Director of F+B
• Works with the Dir. of F+B and Executive Chef and other team members to design concepts, menus, and beverage lists
• Monitor guest feedback and use insight to drive continuous improvement
• Actively manage the reservation books
• Coach, train, motivate, and inspire associates
• Recruiting, onboarding, and developing team members
• Foster a culture of respect, accountability, and teamwork
• Celebrating wins, recognizing great work, and addressing challenges
• Build relationships with associates and vendors alike

WHAT YOU WILL NEED

• Expert knowledge of wine (level 1 sommelier) with the ability to make pairing suggestions preferred.
• Expert knowledge of spirits, craft cocktails, and craft beer preferred
• Minimum of two (2) years of hospitality management, with a mix of restaurant and hotel food and beverage experience
• Minimum of two (2) of progressive food and beverage management experience
• Proven leadership with the ability to inspire and motivate a diverse team
• Professional proficiency of the English language in reading, writing and verbal communication
• Must be 21 years of age to serve alcoholic beverages
• Must have Food Safety or TIPS certification when applicable to the location
• Ability to lift, balance and carry up to 25lbs to transport food, beverage, and dishware
• Ability to stand or walk for prolonged periods of time to serve guests

HOW YOU LEAD

• Engage others in general conversation tactics to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders
• Approach fact-finding and discovery missions in a collaborative effort, valuing the input and experiences of others, which creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation
• Value the importance of making decisions with integrity, maintaining confidentiality across internal work groups, and knowing how to use discretion when appropriate; knows how to keep a secret by understanding the difference between transparency and confidentiality
• Be highly analytical in thought and recommendations; although never acting like the smartest person in the room; and continually seeking out the facts; able to express a point of view without it be driven by your ego
• Demonstrates business acumen and practices sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets

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