Assistant Director of Food + Beverage

Aparium Hotel Group•Denver, CO

61d•$95,000 - $100,000

About The Position

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. Populus is managed by Aparium Hotel Group which was founded in 2011. Aparium saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium 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. 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 Assistant Director of Food + Beverage reports directly to the Hotel Manager and plays a key role in the leadership and daily operations of the hotel's food and beverage outlets. This role requires a balance of strategy and execution - you'll be expected to lead from the floor, not the office. At Aparium, we don't believe in leaders who simply observe from a distance. We value those who dig in, identify opportunities, and personally drive improvement. If you're someone who enjoys being in the action, mentoring your team, and creating unforgettable guest experiences, this role is for you. You'll work closely with the Hotel Manager to oversee restaurants, bars, and event operations - ensuring consistency in quality, service, and presentation. You'll build strong relationships with your team, provide hands-on guidance during service, and uphold Aparium's high standards of hospitality and integrity. This position is ideal for someone with an entrepreneurial spirit who thrives in a fast-paced environment, finds energy in people, and approaches every challenge with creativity and humility.

Requirements

A passion for hospitality and genuine care for both guests and associates.
3+ years of progressive food and beverage management experience in a full-service, lifestyle, or boutique hotel environment.
Proven leadership skills with the ability to inspire and motivate a diverse team.
Strong operational knowledge across restaurants, bars, coffee shop and banquet service.
Excellent communication, problem-solving, and organizational skills.
Financial literacy and understanding of labor management, cost control, and P&L basics.
Flexibility to work varying schedules, including nights, weekends, and holidays.

Nice To Haves

Expert knowledge of wine (Level 1 sommelier) with ability to make pairing suggestions preferred.
Expert knowledge of spirits, craft cocktails, and craft beer knowledge preferred.
ServSafe and TIPS certifications preferred.

Responsibilities

Assist in overseeing the daily operations of all food + beverage outlets, including restaurants, bars, and events.
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 and event execution to ensure flawless coordination between culinary and service teams.
Assist with inventory management, labor control, and cost analysis.
Responsible for maintaining a monthly target combined beverage cost (liquor/beer/wine) as set by the Hotel Manager and financial controller.
Works with Executive Chef, Sous Chefs and other team members to design concepts, menus, beverage lists.
Responsible for daily floor service with an emphasis on wine sales. Up-sell at all possible opportunities.
Support the Hotel Manager in achieving departmental goals and driving profitability.
Contribute ideas for menu development, promotions, and service enhancements that attract both new and repeat guests.
Monitor guest feedback and use insights to drive continuous improvement.
Ensure compliance with health, safety, and sanitation regulations.
Maintain operational excellence through consistent training, audits, and follow-up.
Identify root causes to service issues and take action to sustainably correct them.
Maintain and apply expert knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service.
Actively manage the reservation books and door of the restaurant; maximize covers and turns of the restaurant while maintaining high quality service.
Support sustainability initiatives and locally inspired programs where applicable.
Coach, train, and motivate associates to deliver genuine hospitality and exceptional service.
Support the recruitment, onboarding, and development of team members.
Foster a culture of respect, accountability, and teamwork - leading by example in every interaction.
Celebrate wins, recognize great work, and address challenges with fairness and empathy.