Assistant Director of Food + Beverage

Position:Assistant Director of Food + Beverage Location: Denver, CO Job Id:281 # of Openings:0 Assistant Director of Food + Beverage Reports to Hotel Manager; position is exempt. Accepting Applications through November 30th, 2025 or until filled WHO WE ARE Hotels done differently. Its 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. 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 youre 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 Hotel Manager and plays a key role in the leadership and daily operations of the hotels food and beverage outlets. This role requires a balance of strategy and execution youll be expected to lead from the floor, not the office. At Aparium, we dont believe in leaders who simply observe from a distance. We value those who dig in, identify opportunities, and personally drive improvement. If youre someone who enjoys being in the action, mentoring your team, and creating unforgettable guest experiences, role is for you. Youll work closely with the Hotel Manager to oversee restaurants, bars, and event operations ensuring consistency in quality, service, and presentation. Youll build strong relationships with your team, provide hands?on guidance during service, and uphold Apariums 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 challenge with creativity and humility. WHAT YOU WILL DO 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. WHAT YOU WILL BRING 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. 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. 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 effort; valuing input and experiences of others that 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 SALARY $95,000.00 - $100,000.00 Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hoteland company are a smoke?free, drug?free facility, and equal opportunity employer. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and 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. Aparium is an E?Verify employer. #J-18808-Ljbffr