The Banquet Manager reports directly to the Director of Food + Beverage. It is critical the person in this position is tactical and strategic; if someone only prefers to "see the forest" and not "plant the trees," then this role may not be for them. 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. Aparium is a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.

The Banquet Manager will lead the Banquets team to execute the group and social events hosted at the property. The Banquet Manager wears many different hats throughout the day - leading by example while spending the much of the day engaging with their associates and clients before, during, and after events. Aparium encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive the department, while collaborating with the Sales team to bring the clients' vision to fruition.

As a leader within Aparium Hotel Group, one will work with a phenomenal group of peers who insist that they 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 using 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
• Be 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 decor
• Work with the Sales team to effectively communicate all requests
• Communicate information to the Kitchen staff 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
• Assist in other Food + 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
• Demonstrate business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill set

• Minimum of (3) three years experience in a leadership role in Banquets, Catering and/or Events or Food + Beverage management
• Passion for events and guest services
• Must be proficient in Word, Excel and other applicable computer systems
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and/or maintain Alcohol Awareness certification (TIPS) and Food Handlers Certification (ServSafe) within 30-days of hire
• Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
• Intermediate knowledge of wines and spirits preferred
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
• Professional proficiency in English, written and verbal
• Must be able to work in extreme temperatures like freezers (-10* F) and kitchens (+110* F), possible for one hour or more
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs
• Ability to work in a dog friendly work environment