Banquet Manager

Banquet Manager

The Banquet Manager reports directly to the Director of Food and Beverage. This position requires a minimum of five (5) years' experience in a leadership role in Banquets, Catering and/or Events or Food and Beverage management. The ideal candidate will have the ability to obtain and/or maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (Serv Safe) within 30-days of hire.

They should have a passion for events and guest services, proficiency in Word, Excel, and other applicable computer systems, and a thorough understanding of excellent service, labor control, maintenance, merchandising, and accounting. Additionally, they must have a thorough understanding of all food and beverage items offered, including ingredients, methods of preparation, and proper service. Expert knowledge of wines and spirits is also required.

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. Fluency in English both verbally and non-verbally is necessary, as well as the ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.

The candidate must also be able to work in extreme temperatures like freezers (-10

* F) and kitchens (+110

* F), possible for one hour or more.

Work with an amazing team who is passionate about hospitality, celebrating diversity and embracing individuality! Benefits include paid time off, including vacation, sick, holiday, and volunteering! Lodging and F&B discounts for you and your friends at Aparium properties, free parking in Ybor, a free shift-meal prepared by our in-house culinary experts, up to 50% off food when you dine at the restaurant as a guest, greatly discounted room rates for your out-of-town guests, and medical benefit premiums begin at a bi-weekly cost of $66.

You've been called a juggler, a plate-spinner of sorts, both figuratively and sometimes literally. You are an individual who prides themselves on delivering, bringing the vision to life in a way no one else could; driven to provide an unmatched experience for guests and associates alike. You enjoy and excel in the high-pressure environment to execute what is needed in exceeding our guest's expectations and demonstrating the Aparium difference.

You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can plan multiple activities and meet deadlines, all while maintaining a positive and professional demeanor.

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…