Food & Beverage Manager (Banquets)

Banquet Manager

Reports to: Apparatus Room General Manager, position is Exempt

WHO WE ARE

Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.

The Motor City gets a truly one-of-a-kind hotel through the transformation of the historic Detroit Fire Department Headquarters into the 100-room Detroit Foundation Hotel. The independent hotel celebrates Detroit's unparalleled history while helping shape its future as a national cultural, business, and artistic destination.

With an inviting ground-floor restaurant, Detroit Foundation Hotel partners with local distillers, brewers, farmers, artisans, and manufacturers to create an authentic Detroit experience throughout the property. The hotel is managed by Aparium Hotel Group, founded in 2011 by Mario Tricoci to bring elevated hospitality to distinctive, underserved cities while preserving and celebrating their unique character.

WHO YOU ARE

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 ROLE

The Banquet Manager reports directly to the Director of Operations or Apparatus Room General Manager. 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.

WHAT YOU WILL DO

• 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

HOW YOU WILL LEAD

• 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

WHAT YOU WILL NEED

• Minimum of three (3) years' experience in a leadership role in Banquets, Catering and/or Events or Food and Beverage Management
• Ability to obtain and/or maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
• 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
• Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
• Expert knowledge of wines and spirits
• 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
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.