ABOUT

About Careers

Get to know us

At Aviator and The Swan, we are more than a hotel and gastropub.
We are the ultimate choice for a weekend getaway, the destination
for food & drink, and the event venue of choice; with our 200-strong
team as the driving force behind our past and ongoing success.

Use the selector below to find out more about our departments.

Aviator / Rooms Division / Food & Beverage / Kitchen / Back of House Functions / The Swan

  • AVIATOR

    Located in Farnborough, North Hampshire, Aviator opened in 2008 as one of the most striking design hotels in recent times. Innately stylish, Aviator binds the timeless glamour of aviation with seductive interiors and ultimate comfort.

    Since opening, Aviator has become a destination for dining, drinking and other leisure experiences such as Afternoon Tea and Treatments. The hotel has also become a popular venue for meetings, events and weddings. All against the stunning backdrop of a private airport.

    Underpinning our product is our people and their unwavering commitment in delivering a tailored and memorable experience. However, there’s no room for complacency at Aviator. We aren’t happy with meeting the expectations of our guests. We live for exceeding them.

  • ROOMS DIVISION

    From the initial greeting upon arrival to assisting a guest with luggage, checking them in, ensuring cleanliness of bedrooms and general assistance throughout their hotel experience, the Rooms Division teams are crucial in delivering an outstanding guest journey.

    Rooms Division encapsulates four key departments; our ground floor Concierge and Guest Services teams, our first floor Reception team and our Housekeeping team.

    Working in a Front of House role instinctively means the guests should be your primary focus. This is where engaging interaction transforms an exceptional experience into an exclusive one. For our Housekeeping team, where you can make a difference is in your attention to detail, ability to be discreet and efficiency.

  • FOOD & BEVERAGE

    Aviator offers three diverse, destination food and beverage outlets, the Brasserie; an award winning formal restaurant, One Eleven; an informal American dining concept and Sky Bar; a stylish space serving afternoon tea by day and cocktails by night. Whether you are a waitress in one of Aviator’s restaurants or a mixologist in the Sky Bar, you can expect a fast paced and dynamic environment where delivering a seamless experience is key.

    In addition to our outlets, Aviator also serves food and beverage across its Meetings and Events operation. Accompanying the interesting balance of physical operations required in the team to set up and break down event spaces behind the scenes, with greeting, assisting and anticipating guest needs on the floor, is the challenge of serving Aviator’s food and drink to the hundreds of guests that book meetings and events at the hotel, ensuring we live up to our reputation and deliver that all important seamless and exclusive experience.

  • KITCHEN

    Supporting the hotel’s Food and Beverage outlets is Aviator’s Kitchen, a brigade of over 20 talented chefs who pride themselves on working with local suppliers from across the South of England to produce high quality menus produced with style and imagination but without the pretence.

    Whether it’s designing and producing the Brasserie menus, One Eleven menu, the Meetings and Events menus, or the hotel’s luxurious Afternoon Tea offering, it’s never a dull moment in the Kitchen.

    The engine room fuelling all our food and beverage areas, Aviator’s Kitchen is without a doubt one of the busiest departments at the hotel but to produce inventive dishes that tempt guests to keep coming back for more, you wouldn’t expect anything less.

  • BACK OF HOUSE FUNCTIONS

    Our Maintenance and Accounts teams ensure the smooth day-to-day running of the hotel, while our Sales, Reservations and Marketing teams are focused on driving our commercial success.

    No two days are the same in Maintenance. It’s a complex and logistical role that requires a careful balance of planning and the ability to react to unexpected issues.

    Although primarily office based, driving sales, reaching out to audiences and managing the financial goals of the business can’t just be done from behind a desk. Whether it’s attending an external event or simply assisting other teams across the hotel, integration and unification is everything.

  • THE SWAN

    Occupying a charming building of historical interest, The Swan dates back to the 19th century when it was used to refresh both horses and drivers between Farnborough railway station, the Queen’s Hotel (now the Holiday Inn) and North Camp railway station. Workers of the then newly built Balloon Factory also used to frequent the public house.

    Over more recent years, The Swan has become a local landmark within the community, providing fresh and locally sourced food and drink in a contemporary setting, particularly during the biennial Farnborough International Airshow where it offers unique views of the air displays.

    To work at The Swan you don’t need to be a craft ale connoisseur but you do need confidence in dealing with a wide range of guests from the lunch time trade to last orders and those who attend our series of quiz night and live music events.