Job Description
Additional Information: This hotel is owned and operated by an independent franchisee, Aparium Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
The Director of Food & Beverage is the singular leader of all food and beverage at Surety Hotel. You report directly to the Hotel General Manager and own every F&B and banquet & catering operation end to end: the restaurant, the bar, banquets and events, catering, and in-room dining. The vision, the standards, the numbers, and the teams are yours. You set the strategy, build the leaders, and hold the entire operation to a single elevated standard, whether it is a Tuesday breakfast, a 200-cover Saturday night, or a full-hotel wedding weekend running on top of both.
Every Aparium leader is expected to get their hands dirty: to find what needs fixing and fix it. You will spend your time present in service where it matters most, while building the financials, tools, and systems that let a successful hotel F&B operation perform at the top of the game.
You have led complete hotel F&B operations, restaurant, bar, and banquet, and you understand there is an art and a science to this work that no manual fully captures. You are energized by a building running at full tilt: a packed dining room downstairs, a plated dinner for 150 upstairs, and a clean handoff between the two. When the night turns, you step in, and your teams respect you for it. Guests, clients, and industry peers seek you out; you are the person they call for a table, a wedding date, or a board dinner, and the one who makes them and their people feel known.
You hold a clear picture of how a top operation runs and how every lever connects to it: staffing, scheduling, training, ordering, BEOs, banquet execution, sidework, shift logs, pre-shifts, and the systems behind them. You carry serious beverage depth, real command of a P&L and a forecast, and you sweat the details that separate good service from exceptional service.
Medical, dental, vision, STD, PTO, FTO.
