Assistant Banquet Manager

Job Description

Job Description

Assistant Banquet Manager

“Join Our Team

Join us at the Hyatt Regency Denver Tech Center, where service excellence and guest experience are at the heart of everything we do. We are seeking an experienced Assistant Banquet Manager to lead banquet operations in a fast-paced, full-service hotel. This role is critical to driving guest satisfaction, operational efficiency, and team engagement while maximizing revenue and profitability.

About the Role:

The Assistant Banquet Manager plays a crucial role in supporting the Banquet Manager to ensure the seamless execution of all banquet events within the venue. This position involves coordinating with various departments, managing staff, and overseeing event setup and breakdown to deliver exceptional guest experiences. The Assistant Banquet Manager is responsible for maintaining high standards of service, ensuring compliance with health and safety regulations, and addressing any issues that arise during events promptly and professionally. This role requires strong organizational skills and the ability to multitask in a fast-paced environment while maintaining attention to detail. Ultimately, the Assistant Banquet Manager contributes significantly to the success and reputation of the banquet operations by fostering teamwork and delivering outstanding service.

Minimum Qualifications:

· High school diploma or equivalent required; associate or bachelor’s degree in hospitality management or related field preferred.

· Minimum of 2 years experience in banquet or event management, preferably in a hotel or large event venue.

· Strong knowledge of banquet operations, event planning, and customer service principles.

· Ability to work flexible hours, including evenings, weekends, and holidays as required by event schedules.

· Proficiency in using event management software and Microsoft Office Suite.

Preferred Qualifications:

· Certification in hospitality or event management (e.g., Certified Meeting Professional, CMP).

· Experience with budgeting and financial management related to banquet operations.

· Familiarity with health and safety regulations specific to food service and event venues.

· Demonstrated leadership experience in managing teams within a hospitality environment.

· Multilingual abilities to effectively communicate with diverse clientele and staff.

Responsibilities:

· Assist in planning, organizing, and executing banquet events from start to finish, ensuring all client specifications are met.

· Supervise and coordinate banquet staff, including servers, setup crews, and support personnel, to maintain efficient operations.

· Collaborate with the Banquet Manager and other departments such as catering, kitchen, and sales to ensure smooth communication and event flow.

· Monitor event setup and breakdown to ensure compliance with safety standards and venue policies.

· Handle guest inquiries and resolve any issues or complaints promptly to maintain high customer satisfaction.

· Maintain inventory of banquet supplies and equipment, coordinating with procurement as needed.

· Assist in training and mentoring banquet staff to uphold service quality and operational standards.

· Prepare reports on event outcomes, staff performance, and any incidents for management review.

Skills:

The Assistant Banquet Manager utilizes strong organizational and multitasking skills daily to coordinate multiple events and staff schedules efficiently. Excellent communication skills are essential for liaising with clients, vendors, and internal teams to ensure all event details are clearly understood and executed. Leadership and team management skills are applied to motivate and guide banquet staff, fostering a collaborative and productive work environment. Problem-solving abilities are critical for addressing unexpected challenges during events, ensuring minimal disruption and maintaining guest satisfaction. Additionally, proficiency with event management software and technology supports accurate planning, tracking, and reporting of banquet operations.

EEO M/F/D/V”