Director of Restaurants + Bars

Aparium Hotel Group; Seattle (WA); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Paid Vacation

Sick Time and Holidays

Medical Insurance

Dental Insurance

Vision Insurance

Pet Insurance

401(k) Retirement Plan

Volunteer Time Off

Diversity, Equity & Inclusion

Job summary

Aparium Hotel Group in Seattle seeks an Assistant Director of Food + Beverage to lead the floor, mentor staff, and elevate guest experiences across restaurants, bars, and events.

This role reports to the Hotel Manager, drives profitability, oversees Toast and Craftable, and partners with the Executive Chef to design menus. A strong hospitality leader with 5+ years in luxury or boutique hotels is preferred.

Qualifications

• 5+ years of progressive F&B management in luxury or boutique hotels.
• Proven leadership with ability to inspire and motivate a diverse team.
• Strong P+L ownership and analytics fluency.
• Excellent communication and organizational skills.
• Ability to obtain Alcohol Servers Permit and WA Food handler Permit within 14 days of hire.

Responsibilities

• Oversee 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.
• Own and administer F+B systems including Toast (POS) and Craftable (inventory / cost management); oversee reporting, covers reconciliation, and system integrity across all outlets.
• Work with Executive Chef, Sous Chefs and other team members to design concepts, menus, beverage lists.
• Lead and support F+B Leadership to achieve departmental goals and drive 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.
• Maintain and apply expert knowledge of all food and beverage items offered; oversee reservation and cover strategy across outlets; partner with outlet managers to maximize covers and turns.
• Support sustainability initiatives and locally inspired programs where applicable.
• Coach, train, and motivate associates to deliver genuine hospitality and exceptional service.
• Support recruitment, onboarding, and development of team members.
• Foster a culture of respect, accountability, and teamwork — leading by example in every interaction.

Skills

Leadership

P+L Ownership

Communication

Hospitality Excellence

Problem Solving

Analytical Thinking

Staff Development

Tools

Toast POS

Craftable

Job description

ASSISTANT DIRECTOR OF FOOD + BEVERAGE

Reports to: Hotel Manager, the position is exempt

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. 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.

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.

Rooted in the flavors of the Pacific Northwest, Salt Harvest brings hearth-inspired cooking to the table. Open flame, smoke, and char shape a menu built around fresh seafood, locally grown produce, and sustainably sourced meats. Small plates invite sharing, while bold, comforting entrées highlight the depth of each ingredient. With a warm, welcoming atmosphere, it offers an experience of honest flavors, good company, and food that feels both timeless and full of character.

Perched above Pioneer Square, Firn (pronounced Fee-urn) at Populus pairs skyline views with a creative and delicious cocktail menu. Drinks are ingredient focused, carefully concocted, and draw inspiration from the concept of water and its transition through the phases of the water cycle. The food is a simple offering that compliments the cocktail program and designed to be enjoyed with friends. With an open‑air setting and a lively atmosphere, it’s the perfect destination for good drinks and great company.

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 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 F+B Leadership team 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.

What You Will Do

• Oversee 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
• Own and administer F+B systems including Toast (POS) and Craftable (inventory / cost management); oversee reporting, covers reconciliation, and system integrity across all outlets
• Works with Executive Chef, Sous Chefs and other team members to design concepts, menus, beverage lists.
• Lead and support F+B Leadership to achieve departmental goals and drive 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
• Maintain and apply expert knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service. Oversee reservation and cover strategy across outlets; partner with outlet managers to maximize covers and turns while maintaining service quality
• 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

What You Will Bring

• A passion for hospitality and genuine care for both guests and associates
• 5+ years of progressive food and beverage management experience, including senior management or multi‑outlet leadership in a luxury, lifestyle, or boutique hotel environment; fine‑dining background strongly preferred
• 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
• Strong P+L ownership and analytics fluency; demonstrated ability to read, drive, and present financial results across multiple outlets
• Flexibility to work varying schedules, including nights, weekends and holidays
• Ability to obtain and maintain Alcohol Servers Permit (MAST) and WA Food handler Permit within 14 days of hire

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 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 workgroups 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 being 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

What's In It For You

• $110,000 – $120,000 annual salary, based on experience
• Paid Vacation, Sick Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• Employer Paid Basic Life and AD&D
• 401(k) Retirement Plan with employer match
• Paid time off to volunteer for the causes you care about in your community
• Strong sense of belonging through diversity, equity, and inclusion

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and 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. Aparium is an E-Verify employer.