RESTAURANT SUPERVISOR BANQUETS SUPERVISOR

Reports to: Restaurant Manager/Director of Food & Beverage, Position is Non-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.

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 excited and passionate about being a part of the three-ring circus that is a restaurant. You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room. While your mission is to provide an unmatched experience for your guests; you value the work and feedback of your colleagues as well. You enjoy and excel in the fast-paced and often 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 Restaurant Supervisor reports directly to the Restaurant Manager, while providing some insight to the Food & Beverage Director. 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 Restaurant Supervisor, you will assist in leading the Restaurant, Library, In-Room Dining Service and Banquets/Catering Team to execute the daily services in our restaurant. The Restaurant Supervisor 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 restaurant concept 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 Restaurant Supervisor will maintain and execute the Standards of Service for the Restaurant, 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 Restaurant, Library, In-Room Dining Service and B C Team associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant program

• Ensure timely set-up of the dining room and adhere to F&B standards and guest requests through active communication with the F&B Department. Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff

• Work with the F&B team to effectively communicate all requests

• 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

• Assists in other F&B 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

• 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 Restaurants and Guest Service also required

• Minimum of five (5) years’ experience in restaurant service, with at least two (2) years’ experience in a leadership role

• Must be proficient in Word, Excel and other applicable computer systems

• Baseline-level knowledge, or ability to obtain, in reservations systems such as Opentable and Tock as well as POS systems such as Micros, Silverware and Lightspeed

• Baseline-level knowledge, or ability to obtain, in reporting and inventory management tools such as Avero, Beverager and Accubar

• Baseline 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 & beverage items offered, including ingredients, methods of preparation and proper service.

• Baseline 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.