Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $57,700.00 - $79,600.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Aparium Hotel Group is a dynamic hospitality company known for its unique approach to hotel management that combines boutique charm with strong business acumen. Founded in 2011, Aparium emphasizes creating meaningful, locally inspired experiences that deeply connect with each community they serve. Their hotels are designed to celebrate the individuality of neighborhoods while offering elevated hospitality standards. Among Aparium's portfolio is Hotel Heron, a chic 134-room boutique hotel in the heart of Old Town Alexandria, which opened its doors in 2024. The hotel is a blend of historic charm and modern luxury, featuring a signature ground-floor restaurant with hearth-inspired Mid-Atlantic... Show More
Job Requirements
- Minimum of five years of hospitality management, specifically in restaurants
- Minimum of two years serving as a Restaurant General Manager
- Strong background in service training
- Bachelor's degree in related field of Hospitality Management or equivalent work experience
- Certified Sommelier or Certified Wine Specialist preferred, but not required
- Ability to work varied shifts that will include evenings, weekends, and holidays
- Ability to obtain and or maintain TIPS certification
- Adaptable interpersonal skills to communication and address all employee levels of the hotel
- Professional proficiency of the English language in reading, writing and verbal communication
Job Qualifications
- Minimum of five years of hospitality management, specifically in restaurants
- Minimum of two years serving as a Restaurant General Manager
- Strong background in service training
- Bachelor's degree in related field of Hospitality Management or equivalent work experience
- Certified Sommelier or Certified Wine Specialist preferred, but not required
- Ability to work varied shifts that will include evenings, weekends, and holidays
- Ability to obtain and or maintain TIPS certification
- Adaptable interpersonal skills to communication and address all employee levels of the hotel
- Professional proficiency of the English language in reading, writing and verbal communication
Job Duties
- Drive holistic restaurant performance by developing and executing an operating plan that delivers on the restaurant's unique food and beverage concept which includes attaining a high level of service, a robust wine menu and authentic local cuisine
- Develop trusting and transparent relationships with the Director of Food and Beverage, Executive Chef and associates of the restaurant by being collaborative, humble and open-minded - no ego is allowed
- Model behaviors of servant leadership and hands-on assistance, providing your team with all that you know about food, wine and service through mentoring, coaching and training to develop the team's technical and soft skills
- Demonstrate a thorough understanding of food and beverage items offered, including ingredients, methods of preparation and proper service
- communicating advanced knowledge of wines and spirits utilized for the restaurant concept and leading the curation of Tullibee's wine list, educating the team to ensure they can speak to the restaurant's wine program
- Practice continual improvement practices by identifying root causes of service issues, taking action to correct them by collaborating with your team to also improve the operation through creating efficiencies, bettering communication, and improving the guest experience
- Act as the front of house ambassador by actively engaging in all aspects of service to ensure the experiences exceed guest expectations, seating is maximized, ensuring the restaurant maintains the top ranking of social media platforms
- Collaborate with the Director of Food and Beverage and establish goals based on P&L performance, setting KPIs and evaluating menu item performance with the Executive Chef to identify improvements or change
- Demonstrate advanced knowledge of food and beverage financial acumen by leading inventory for the restaurant, evaluating budget and cost controls, monitoring and controlling labor and other expenses
- Collaborate with the Director of Lifestyle and Director of Sales to create, plan and execute special events such as New Year's Eve, Valentine's Day, and Mother's Day to provide experiences that demonstrate the hotel's translocal hospitality operating principles
- Facilitate daily pre-shift meetings that are well organized, well thought out and are conducted with service staff for each shift
- verifying daily opening and closing procedures are completed properly
- Observe daily conditions of all physical facilities and equipment, communicating any recommendations for corrections and improvements to the Director of Food and Beverage or Director of Facilities
- Demonstrate advanced knowledge of the POS by having the ability to input, print, close, comp, void, transfer, report, code, and route as needed, ensuring staff is thoroughly trained on using the POS efficiently
- Act as guardian of health and safety for the restaurant to ensure compliance with local health and safety codes, hotel's safety and security policies and adherence to state and local liquor laws
- Assist with other duties as assigned by the Director of Food and Beverage
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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