Banquet Manager

Banquet Manager

The Banquet Manager reports directly to the Director of Food and Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to "see the forest" and not "plant the trees," then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general. As the Banquet Manager, you will lead the Banquets Team to execute the group and social events hosted at our property. The Banquet Manager wears many different hats throughout the day – leading by example while spending the much of your day engaging with your associates and clients before, during, and after events. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Sales team to bring the clients' vision to fruition. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed. The Banquet Manager will maintain and execute the Standards of Service for Food and Beverage events, assuring success for the guest experience.

Uphold and model the company's principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality.

Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquet associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Banquet program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities.

Ensure timely set-up of all functions and adhere to food and beverage standards and guest requests through active communication with Sales and Catering Department. Responsible for maintaining a strong client relationship and ensuring all requests are communicated to staff.

Review all banquet event orders to determine appropriate staffing levels, room/station assignments, and décor. Work with Sales team to effectively communicate all requests. Communicate information to the kitchen and other supportive departments prior to and during events.

Manage inventory, control breakage/loss reduction of china, glass and silver related to banquet services. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.

Assists in other food and beverage departments as needed

Maintain regular communication with the F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.

Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback.

Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience.

Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community.

Be a subject matter expert in Banquet and Events techniques, as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge.

Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset.