Food & Beverage Manager (Banquets)
for sections like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We must only include sections where there is real specific content. The posting includes: Who We Are (company description) maybe "About the role"? Actually "Who We Are" is about company. Could map to "About the role"? But we need to follow headings list: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to decide which sections have content.
We have:
- Who We Are: description of company, values, hotel, etc. Could be "About the role"? Not exactly role but company. Could treat as "About the role"? Might be okay. But maybe better to use "About the role" for description of the role? There's "THE ROLE" section describing role. So we could map "THE ROLE" to "About the role". Then "What You Will Do" is responsibilities. "How You Will Lead" maybe also responsibilities or leadership. Could combine under Responsibilities.
- "What You Will Need" includes requirements: experience, certifications, skills, physical demands. Could map to Requirements and Qualifications and Skills. We need to separate: Requirements (experience, certifications), Qualifications (maybe education? none), Skills (proficiency in Word, Excel, understanding of service, etc). But we can combine if content is thin? The instruction: Prefer a few substantive sections over many thin ones. So we could have sections: About the role, Responsibilities, Requirements, Skills. Possibly Benefits, Pay, Schedule only if present. The posting mentions: "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". That's schedule info. So we can include Schedule section.
Benefits: not mentioned. Pay: not mentioned. So we omit those.
We must not repeat job title as heading. No Job ID.
We must remove boilerplate like EEO etc. At end there is EEO statement; we should drop it.
We need to preserve all substantive information. So we need to include details from Who We Are, THE ROLE, What You Will Do, How You Will Lead, What You Will Need, schedule note.
We must use for section headings. Use - for any list of duties/requirements/benefits. Use
for prose.
We need to decide what to list as lists.
Responsibilities: from "What You Will Do" and "How You Will Lead". Could list bullet points.
Requirements: from "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... schedule note (maybe separate). Also physical demands: Ability to stand and walk for extended periods; 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; Fluency in English both verbally and non-verbally.
We could split Requirements (experience, certifications) and Skills (proficiency, understanding, knowledge). But to keep few sections, maybe combine Requirements and Skills into one "Requirements" section with bullet points covering all. But we also have separate "Qualifications" heading possible but we may not need if content thin. The instruction: Prefer a few substantive sections over many thin ones. So maybe we have sections: About the role, Responsibilities, Requirements, Schedule.
We need to include schedule note: "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". That's schedule.
We must not include filler like "commensurate with experience". Not present.
Now craft HTML.
Structure:
About the role
... content from Who We Are and THE ROLE combined? Actually About the role should describe the role, not company. But we have Who We Are separate. Could we make two sections: About the role (company description) and Responsibilities? The instruction says use headings for section headings (e.g. About the role, Responsibilities...). It doesn't forbid using About the role for company overview. So we can put Who We Are under About the role.
Then THE ROLE description could be part of About the role as well, or we could add another heading like "Role Overview"? Not in list. Better to keep About the role for company and role overview combined.
Thus:
About the role
Hotels done differently... (Who We Are paragraph) ... 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; ... (THE ROLE paragraph) ... As the Banquet Manager, you will lead the Banquets Team to execute the group and social events hosted at our property.... etc. We'll need to include all substantive info from those sections.
But we must be careful not to duplicate. We'll combine.
Then Responsibilities: list bullet points from What You Will Do and How You Will Lead.
Then Requirements: bullet points from What You Will Need (including experience, certifications, skills, knowledge, physical demands, language, schedule? schedule separate).
Then Schedule: bullet point or paragraph about varying schedules.
Let's extract details.
Who We Are paragraph:
"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."
THE ROLE paragraph:
"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 bullet points (prose but we can convert to list):
- 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 bullet points:
- 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 bullet points:
- 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
We need to separate schedule note into its own section.
Thus schedule bullet: "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."
Now we need to
- for any list of duties/requirements/benefits. Use
for prose. We need to decide what to list as lists. Responsibilities: from "What You Will Do" and "How You Will Lead". Could list bullet points. Requirements: from "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... schedule note (maybe separate). Also physical demands: Ability to stand and walk for extended periods; 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; Fluency in English both verbally and non-verbally. We could split Requirements (experience, certifications) and Skills (proficiency, understanding, knowledge). But to keep few sections, maybe combine Requirements and Skills into one "Requirements" section with bullet points covering all. But we also have separate "Qualifications" heading possible but we may not need if content thin. The instruction: Prefer a few substantive sections over many thin ones. So maybe we have sections: About the role, Responsibilities, Requirements, Schedule. We need to include schedule note: "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". That's schedule. We must not include filler like "commensurate with experience". Not present. Now craft HTML. Structure:
About the role
... content from Who We Are and THE ROLE combined? Actually About the role should describe the role, not company. But we have Who We Are separate. Could we make two sections: About the role (company description) and Responsibilities? The instruction says use headings for section headings (e.g. About the role, Responsibilities...). It doesn't forbid using About the role for company overview. So we can put Who We Are under About the role. Then THE ROLE description could be part of About the role as well, or we could add another heading like "Role Overview"? Not in list. Better to keep About the role for company and role overview combined. Thus:
About the role
Hotels done differently... (Who We Are paragraph) ... 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; ... (THE ROLE paragraph) ... As the Banquet Manager, you will lead the Banquets Team to execute the group and social events hosted at our property.... etc. We'll need to include all substantive info from those sections. But we must be careful not to duplicate. We'll combine. Then Responsibilities: list bullet points from What You Will Do and How You Will Lead. Then Requirements: bullet points from What You Will Need (including experience, certifications, skills, knowledge, physical demands, language, schedule? schedule separate). Then Schedule: bullet point or paragraph about varying schedules. Let's extract details. Who We Are paragraph: "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." THE ROLE paragraph: "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 bullet points (prose but we can convert to list): - 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 bullet points: - 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 bullet points: - 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 We need to separate schedule note into its own section. Thus schedule bullet: "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." Now we need to