Banquet Supervisor

Aparium Hotel Group•Fargo, ND

1d•$12 - $50

About The Position

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 Captain reports directly to the Director of Food & 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. As the Banquet Captain, you will assist in leading the Banquets Team under the direction of the Director of Food & Beverage to execute the group and social events hosted at our property. The Banquet Captain 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. The Banquet Captain will maintain and execute the Standards of Service for Food and Beverage events, assuring success for the guest experience. Must be able to work evenings and weekends. Base rate is $12.00 per hour, with additional compensation through the event service charge pool. While total hourly earnings have historically ranged from $30–$50 per hour, this amount is variable and based on event volume, staffing, and business levels.

Requirements

Excellent reading, writing and oral proficiency in the English language
1 year supervisor experience
2 years minimum of food and beverage experience
Great wine and food knowledge
Passion for Events and guest services
Must be proficient in Word, Excel and other applicable computer systems.
Thorough understanding of excellent service, labor control, and maintenance
Ability to obtain and/or maintain Server certification within 30-days of hire
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

Responsibilities

Supervises the Events Team at all stages of a function from set-up to breakdown.
Checks all room sets prior to each event. Meet with the Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event.
Checks inventory needs for all upcoming events.
Assists in setting event rooms before functions and assists with break down post event.
Offers guests an enjoyable, expertly served beverage/dining experience conforming to guidelines of excellence for quality, professionalism, and friendliness.
Serves and clears food and beverage items in an unobtrusive and professional manner.
Familiar with the menus, including preparation, ingredients, and description.
Familiar with the wine list and in wine and beverage service including stemware used.
Installs buffets and brunch tables as well as set-up of food items and displays.
Maintains and retrieves all food items from the kitchen and attractively and safely transports them to an outlet.
Close out banquet billing and tip reports.
Produce Captain’s reports and send to BEO distribution list.
Assist with the setting up and breaking down of AV equipment.
Ensure staff has completed their opening and closing checklists.
Always conducts oneself in a professional manner to reflect the hotel high standards.
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.
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
Able to work alone without direct supervision
Demonstrate high degree of drive and determination
Constantly recommend service and product improvement to better the operation
Always keep the work area clean and tidy
Attend all required meetings
Follow and enforce proper uniform standards
Properly handle and report associate and guest accidents
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Assist with responsibilities and duties in other departments and as assigned by management