Banquet Manager

Hotel Haya, located in the vibrant historic Ybor district just a trolley ride away from downtown Tampa, is a dynamic and culturally rich hospitality establishment. The hotel beautifully melds Cuban, Italian, and Spanish influences, offering guests a unique and immersive experience. With 178 guest rooms, over 7,000 square feet of banquet space, a world-class restaurant, an airy cafe, and a lush courtyard featuring a pool, Hotel Haya serves as a hub of activity and community engagement in the area. Managed by Aparium Hotel Group, which was founded in 2011, this property reflects the innovative spirit of its parent company. Aparium Hotel Group is recognized for its sophisticated approach to hospitality, blending the business acumen typical of large hotel chains with the charm and intimacy of boutique hotels. The company prides itself on venturing off the beaten path both geographically and philosophically, focusing on bustling smaller markets and creating meaningful guest experiences. A cornerstone of Aparium's philosophy is its commitment to People, Place, and Character, ensuring each property honors its neighborhood and community. This commitment extends to fostering a culture of diversity, inclusivity, and equity among its staff and guests alike, making Aparium a distinctive presence in the hospitality industry. As an Equal Opportunity Employer, Aparium Hospitality Services is dedicated to celebrating individuality and creating a welcoming environment where everyone can thrive professionally and personally.

The Banquet Manager role at Hotel Haya is a pivotal leadership position reporting directly to the Director of Food and Beverage. This is an exempt position that goes beyond traditional management, requiring a tactical and strategic mindset. The ideal candidate is someone who not only envisions the big picture but is also unafraid to engage directly with day-to-day operations, embodying a hands-on leadership style that fosters collaboration and accountability. The Banquet Manager leads a dedicated Banquets Team responsible for executing group and social events hosted at Hotel Haya. This multifaceted role demands versatility, as the manager spends substantial time engaging with associates and clients before, during, and after events to ensure flawless service delivery. The company encourages a culture where leaders inspire and challenge one another to excel, emphasizing self-motivation and teamwork to drive departmental success. Collaboration with the Sales team is essential to bring client visions to life and maintain a high standard of service throughout.

Key responsibilities include maintaining and upholding Standards of Service for Food and Beverage events to guarantee an exceptional guest experience. The Banquet Manager must be highly organized, capable of managing multiple activities simultaneously, and able to meet deadlines while maintaining professionalism and a positive demeanor. Additionally, the role entails rigorous management of staffing, scheduling, and training, ensuring the Banquets Team performs optimally and develops future talent through coaching and motivation. Expertise in banquet and event techniques, along with a deep understanding of culinary history related to the hotel’s food and beverage concept, is vital. The position requires effective communication skills, as it involves frequent interaction with various hotel departments including Sales, Culinary, and Operations to align priorities and deliver seamless events. The Banquet Manager also handles inventory control, cleanliness standards, and maintenance oversight for all banquet and function spaces. Physical fitness is necessary due to the demands of the job, which includes standing and walking for extended periods and working in varying temperature conditions. This role comes with a competitive benefits package and the opportunity to work within an energetic, passionate team dedicated to hospitality excellence and community engagement.