Hotel Haya is Hiring a Banquet Server/Captain, Full-Time Near Tampa, FL

Banquet Captain

Reports to: Banquet Manager/Director of Food & Beverage, Position is Non-Exempt

Grow your career in Banquet/Events Service!

We are looking for a full-time Banquet Server who will also work part-time in the Captain Role. Ideal candidate will have passion for the People, Place and Culture of our community, love of Events and Guest Service, and at least two-years (2) years’ experience in Banquet/F&B Service, experience in a leadership role preferred.

WHAT YOU WILL GET

Work with an amazing team who is passionate about hospitality, celebrating diversity and embracing individuality!

Paid time off including vacation, sick and a floating holiday to use when you choose
Paid time off to volunteer in your community
Free parking in Ybor!!!
Free shift-meal prepared by our in-house culinary experts
Up to 50% off food when you dine at the restaurant as a guest
Greatly discounted room rates for your out-of-town guests
Medical benefit premiums begin at a bi-weekly cost of $66

Interested? Please read on...

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.

Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya will be a hub of activity. Blending Cuban, Italian, and Spanish influences, the property will feature 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy cafe, and lush courtyard with a pool.

Hotel Haya is managed by Aparium Hotel Group which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. 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 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’s 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 Food & Beverage 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 Banquet Captain, you will assist in leading the Banquet Team to execute our clients’ vision at all banquet, catering, specialty events, and activations, both in meeting spaces and Hospitality Suites. 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 in order 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 of the history of Haya hotel 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 F B Manager 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 safe 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 our 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 guest swill have dietary restrictions or allergies.
Be willing to help out 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 VIP 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 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 two (2) years’ experience in Banquet/F&B Service, experience in a leadership role preferred
Must be proficient in Word, Excel and other applicable computer systems
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.
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 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. Aparium is an E-Verify employer.