Banquets Manager
Minneapolis, MN 
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Posted 20 days ago
Job Description
Position: Banquets Manager
Location: Minneapolis, MN
Job Id: 159
# of Openings: 1
BANQUETS MANAGER
Reports to the Director of Food + Beverage: 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.
Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.
While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
THE ROLE
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.
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 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
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
  • Demonstrate business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill set
WHAT YOU WILL NEED
  • 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
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.
#MGL

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Job Summary
Start Date
As soon as possible
Employment Term and Type
Regular, Full Time
Required Education
Associate Degree
Required Experience
3 years
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