What are the responsibilities and job description for the Banquet Captain position at Detroit Foundation Hotel?
BANQUET CAPTAIN PROFILE
Reports to: Director of Food & Beverage, Position is Non-Exempt
Reports to: Director of Food & Beverage, Position is Non-Exempt
YOUR BENEFITS
- Paid time off for vacation, sick and to volunteer in your community
- Strong sense of belonging through diversity, equity, and inclusion
- Discounted F&B when you and your guests dine in
- Greatly discounted room rates for you and your out of town guests
- Medical benefit premiums (based on eligibility) begin at a bi-weekly cost of $66
- Discounted pet insurance available through ASPCA to care for your best friend
- 401k participation available to grow your nest egg
- Access to the Employee Assistance Program to help balance your life and well being
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 Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.
The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. 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 disparate forces together in bustling, smaller markets.
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.
WHO YOU ARE
You are a person who is compelled to make a statement by flawless execution of the ballroom set up and being there to hold the Bride’s mother’s hand letting her know it is all going to be alright. You know exactly what needs to be done and able to pick up the ball and run with it. You are an individual who prides themselves on delivering, bringing an unmatched experience for guests and fellow employees 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 work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.
THE ROLE
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. 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 Captain, you will lead the Banquet Team to execute our clients’ vision at all banquet, catering, and member events. The Banquet Captain is expected to lead by example while spending much of the day engaging with your associates and guests before, during, and after services. We 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 Culinary Team to execute your events at a high level. 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 Captain will maintain and execute the Standards of Service for the Banquet Department, 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 assist in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquet Team associates to create an environment that nurtures ideas and develops future talent for succession planning
- Ensure accurate and timely set-up of banquet events – execute and inspect all room sets, 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 – and adhere to F&B standards through active communication with the F&B Department.
- Be collaborative with your co-workers and leaders and use your intuition to fix things when you know they are not right or could be better.
- Be a storyteller and share our translocal hospitality efforts about our local collaborators and partners.
- Be emphatic about achieving the required set-up time for an event, and ensure the finer details of a table setting, stations, or chair placement has not gone unnoticed.
- Receive last minute updates or changes to a banquet event order (BEO) with ease and know "We can do this!"
- Review the details of each BEO to set rooms to the expectations of the client and guests; ensuring you have the resources and tools to execute your assignments.
- Be proactive and let the Membership and Sales team know if you are challenged in meeting requests or need their assistance.
- Frequently communicate "must know" information to the kitchen and other support departments prior to and during events.
- Ensure the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.
- Take the health and safety practices and procedures to keep you and the guests’ safety seriously and make recommendations if something can be done better.
- Appreciate that the team you are working with are doing their best, and pitch-in to help others when you see they need assistance.
- Identify service issue and take action to correct them, this is your house, your reputation, do what you can to always make something better.
- Be proud of your ability to learn the proper techniques of service for various meal periods and help your co-workers if they are not following along.
- Knowledge is power, so it is critical you take the time to learn the food and beverage items being offered, including ingredients and method of preparation, as many of guests will have dietary restrictions or allergies.
- Be willing to help in other food and beverage related departments or take on additional tasks that will provide you with learning opportunities to grow and develop your knowledge and skills.
- Responsible for maintaining a strong guest and member relationship and ensuring all requests are communicated to staff
- Assist in managing inventory, control breakage/loss reduction of china, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas
- 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
- Assists in other F&B departments as needed
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 Membership, 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
- Become a subject matter expert in Restaurant service, as well as understanding the history of the cuisine most closely related to the hotel food & 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
- Passion for the People, Place and Culture of our community, love of Events and Guest Service also required
- Minimum of five (5) years’ experience in Banquet/F&B Service, with at least two (2) years’ experience in a leadership role
- Must be proficient in Word, Excel, and other applicable computer systems
- Ability to obtain and/or maintain Liquor Card certification and Food Handlers certification within 30-days of hire
- Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service.
- Intermediate 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 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.
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