Assistant Food & Beverage Manager - Banquets

Summary Join our dynamic team and work in a beautiful setting with an unobstructed view of the ocean! We are looking for individuals who can provide authentic and memorable experiences that deliver the Southern California Dream to our guests. The Assistant Food and Beverage Manager will oversee the food and beverage areas within the hotel, specifically with the Banquet department. Responsibilities may include scheduling, forecasting and training, ensuring compliance with federal, state and local laws as well as all operating procedures. This person may also coordinate special events at the hotel and perform the payroll duties for their department. The Assistant Food and Beverage Manager must have strong communication and analytical skills. Food and Beverage cost‑control experience is helpful. The salary range for this position is $70,304.00–$79,400.00. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Guest-Facing Service Management You will be responsible for supporting the efficient running of the banquet and outlets in line with department strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager is responsible to support and manage the assigned outlet as a successful profit center in line with the outlet’s operating concept and OBR standards, ensuring maximum guest satisfaction. Support the Director of Banquets with tasks related to operating the banquet department within budget and helping to ensure the financial success of the outlet. Provide warm, humble and knowledgeable service throughout the property. Liaise with restaurant and outlet operations staff to ensure a seamless guest experience. Assist with the curation of the guest’s experience both on and off property. Attend daily briefings and relevant departmental meetings. Employee Relations Assist in creating a culture that encourages our staff to grow. Support service teams. Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner. Ensure quality of guest experience, service, operational effectiveness, employee retention, and satisfaction. Ensure consistent, thorough, and timely communication to peers, managers, guests, and vendors. Continually strive to provide opportunities to advance the education and development of staff as it relates to food, wine, and service. Understand and comply with all federal, state, county, and municipal regulations/ordinances that pertain to health, safety, and labor requirements, its employees, and its guests. All other duties as assigned by Outlet Manager or Director of Banquets. Connect with the Culinary & Stewarding team as needed to ensure food and dining ware is up to standards and ready for the event. Benefits 12 complimentary hotel room nights at Hyatt hotels worldwide Unlimited colleague and friends & family discounted room rates at Hyatt hotels worldwide Bereavement and jury duty pay Vacation, sick, and new child leave Medical, dental, vision insurance, discounted prescription, life & disability insurance, flexible spending account Retirement Savings Plan option (401K) with employer match Employee Stock Purchase Plan Complimentary employee meals And so much more! Qualifications 5+ years of related food, beverage and/or service management experience in a banquet/dining atmosphere preferred. Commitment to quality, excellence, and genuine hospitality. Highly organized, self‑motivated, and flexible, with the ability to manage multiple priorities under time constraints. Excellent communication and interpersonal skills. Ability to listen, communicate, and make connections. Relevant experience in high‑end hospitality/restaurant operations. Excellent computer competency (e.g. well versed in PC and/or Mac‑based MS Office, POS and PMS, OpenTable, Sevenrooms, TOAST, Tock, or similar booking program) Ability to work with confidential information. A person of integrity; fair and consistent. Creative problem‑solving and critical decision‑making skills. Ability to work collaboratively across the organization. Extensive knowledge of Seabird cuisine and its surrounding areas including its history, wines. Must have open availability. Environmental and/or Physical Requirements Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards. Must be able to lift and carry up to 40 pounds. Ability to stand and/or sit for prolonged periods of time. Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment. Key Competencies To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members. To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans. To be an active listener, remaining present and open, providing verbal, non‑verbal, and supportive feedback, and showing our respect and empathy with one another. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance. To be flexible, responding quickly and positively to changing environments. To maintain high team focus via cooperation and support to other team members in the pursuit of department goals. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr