Banquets Manager

BANQUETS MANAGER

Reports to the Director of Food + Beverage Operations: position is exempt

• $60,000 - $62,000 annual salary
• Performance Based Incentive Plan
• Paid Vacation, Sick Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• Employer Paid Basic Life and AD&D
• Discounted pet insurance available through ASPCA
• 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
• Greatly discounted room rates for Aparium properties for you and your out-of-town guests

The Banquet Manager reports directly to the Director of Food + Beverage. This role requires tactical and strategic leadership, a hands‑on approach, and collaboration with Sales to bring clients' visions to life. The manager leads the Banquets team through all events, ensuring food and beverage service standards are maintained and guest experiences are successful.

• Uphold and model the company's principles of People, Place, and Character.
• Recruit, train, schedule, supervise, coach, and motivate banquet associates.
• Develop talent and support succession planning.
• Utilize corrective action and coaching to address performance concerns.
• Ensure timely setup of all functions and adherence to food and beverage standards and guest requests.
• Maintain active communication with the Sales and Catering team.
• Build and maintain strong client relationships.
• Ensure all client requests are communicated to staff.
• Review banquet event orders (BEOs) to determine staffing levels, assignments, and décor requirements.
• Partner with the Sales team to communicate event details.
• Communicate event information to Culinary and other supporting departments.
• Manage banquet inventory and control breakage and loss of china, glassware, and silver.
• Inspect and oversee cleanliness and maintenance of banquet spaces, public areas, and service areas.
• Assist other Food + Beverage departments as needed.
• Maintain regular communication with the Food + Beverage leadership team regarding updates, priorities, and operational needs.

• Support team members through coaching, counseling, constructive feedback, and corrective guidance.
• Collaborate effectively with Sales, Culinary, Food + Beverage, and Hotel Operations teams.
• Demonstrate professionalism and respect in all interactions.
• Serve as a subject matter expert in banquet and event operations.
• Guide and educate associates in a supportive manner.
• Demonstrate business acumen by aligning initiatives with operational goals and budgets.
• Show a commitment to continued leadership development.

• Minimum three (3) years of leadership experience in Banquets, Catering, Events, or Food & Beverage Management.
• Passion for events and guest service.
• Proficiency in Microsoft Word, Excel, and related systems.
• Strong understanding of:
  • Service standards
  • Labor management
  • Facility maintenance
  • Merchandising
  • Accounting principles
• Thorough knowledge of food and beverage offerings, ingredients, preparation methods, and service standards.
• Intermediate wine and spirits knowledge preferred.

• Ability to obtain and maintain TIPS (Alcohol Awareness Certification) and Serv Safe Food Handler Certification within 30 days of hire.

• Must be available to work varying schedules based on business needs, including nights, weekends, and holidays.

• Fluency in English, both verbal and written.
• Ability to stand and walk for extended periods.
• Ability to push, pull, and lift up to 50 pounds.
• Ability to work in a dog-friendly environment.
• Ability to work in extreme temperatures:
  • Freezers (-10°F)
  • Kitchens (+110°F)
  • Potentially for one hour or longer.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment. We do not discriminate and believe every individual should be proud of who they are. Aparium is an E-Verify employer.