DIRECTOR OF Food and beverage

Reports to: Hotel General Manager

THE ROLE

The Food & Beverage Director reports directly to the Hotel General Manager. 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 Food and Beverage Director, you will lead with the planning, execution and growth of the hotel's food and 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 the 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.

WHO WE ARE

Heathman Hotel is managed by Aparium, which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo 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.

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 in 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 enjoying 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 in order 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.

WHAT YOU WILL DO

POSITION REQUIREMENTS

HOW YOU LEAD