Assistant Banquet Manager

The assistant banquet manager helps direct daily catering operations, supervises event setups, and trains service staff to ensure flawless execution of weddings, meetings, and large functions. They bridge the gap between clients, event planners, and kitchen teams while supporting overall financial and administrative goals. Responsibilities: Event Operations: Inspect function rooms before events, ensuring table placement, decor, audio-visual, and food presentations match Banquet Event Orders (BEOs). Staff Leadership: Supervise, coach, and schedule banquet captains, servers, and setup crews. Lead pre-shift meetings. Guest Relations: Greet clients, monitor service levels during events, and resolve any on-the-spot guest complaints. Inventory & Supplies: Track par levels for china, glass, silver, linen, and service equipment, and submit orders as needed. Cross-Department Collaboration: Meet regularly with the culinary team, event sales, and setup departments to review upcoming function sheets. [1, 2, 6] Qualifications: Education: High school diploma or GED required; a hospitality or business degree is preferred. Experience: 2 or more years of food and beverage, event management, or supervisory hospitality experience. Skills: Strong communication, multitasking under pressure, basic budgeting, and familiarity with local food safety and liquor laws. Availability: Willingness to work flexible hours, including nights, weekends, and holidays.

• Event Operations: Inspect function rooms before events, ensuring table placement, decor, audio-visual, and food presentations match Banquet Event Orders (BEOs). • Staff Leadership: Supervise, coach, and schedule banquet captains, servers, and setup crews. Lead pre-shift meetings. • Guest Relations: Greet clients, monitor service levels during events, and resolve any on-the-spot guest complaints. • Inventory & Supplies: Track par levels for china, glass, silver, linen, and service equipment, and submit orders as needed. • Cross-Department Collaboration: Meet regularly with the culinary team, event sales, and setup departments to review upcoming function sheets. [1, 2, 6]