Food and Beverage Manager- Banquets

The Food & Beverage (F&B) Manager – Banquets oversees all banquet food and beverage operations at Hyatt Regency Morristown, ensuring exceptional guest experiences, efficient service, and profitability. Benefits Complimentary hotel nights and discounts at Hyatt properties worldwide Tuition Reimbursement, 401(k) with company match, Employee Stock Purchasing Plan Free parking and free meals Paid Family Bonding Time & Adoption Assistance Paid Vacation, Sick days, New Child Leave, Holidays Key Responsibilities Oversee the daily operations of banquet and catering events, including setup, service, and breakdown Coordinate with culinary, sales, and event teams to ensure successful event execution Ensure all banquet functions meet company standards for quality, presentation, and guest satisfaction Monitor event flow and resolve operational or guest issues promptly and professionally Create and manage weekly banquet staff schedules based on event volume and business needs Ensure appropriate staffing levels while controlling labor costs Approve timecards and manage payroll processing for banquet team members Recruit, train, coach, and evaluate banquet staff performance Review and verify employee hours for payroll accuracy Manage payroll records, gratuities, and service charge distributions Ensure payroll deadlines are met and discrepancies are resolved promptly Manage inventory levels for banquet food, beverages, linens, equipment, and supplies Conduct regular inventory counts and reconcile discrepancies Order banquet supplies and coordinate with vendors as needed Monitor food and beverage costs to minimize waste and maximize profitability Ensure proper storage and handling procedures are followed Serve as the primary contact during banquet events to ensure client satisfaction Build strong relationships with clients, vendors, and internal departments Address guest concerns and implement service recovery when needed Maintain high standards of professionalism and hospitality at all times Assist in developing banquet budgets and forecasts Track banquet revenues, labor costs, and operational expenses Prepare operational reports and analyze banquet performance metrics Ensure compliance with health, safety, and sanitation standards Salary range: $69,000 – $80,000. Qualifications Bachelor's degree in hospitality management, Business, or related field (preferred) Minimum 3-5 years of food & beverage management experience, preferably in banquet operations Strong knowledge of banquet service standards and event management Excellent leadership, organizational, and communication skills Ability to work flexible hours, including nights, weekends, and holidays Requires standing and walking for extended periods #J-18808-Ljbffr Hispanic Alliance for Career Enhancement