The Assistant Banquet Manager supports the Banquet Manager in planning, coordinating, and executing large-scale events such as weddings, conferences, and corporate gatherings. They are responsible for supervising banquet staff, ensuring flawless service delivery, and maintaining top-tier guest satisfaction. Responsibilities: • Event Execution: Review Banquet Event Orders (BEOs) to ensure event spaces are set up, decorated, and broken down according to exact client specifications and venue standards. • Staff Supervision: Schedule, train, and supervise banquet captains, servers, and bartenders. Lead pre-shift meetings to communicate event details and service expectations. • Guest Relations: Greet hosts, address client needs or special requests during the event, and resolve any complaints promptly to guarantee high Guest Satisfaction Scores. • Inventory & Administration: Assist in managing departmental inventory, including china, glassware, linens, and beverage par levels. Maintain records to control labor and liquor costs. • Compliance & Safety: Ensure all staff members adhere to health and safety regulations, including state liquor laws and sanitation standards. Qualifications: • Experience: Typically requires a High School diploma, plus 1 to 2 years of experience in food and beverage, catering, or event management, including previous supervisory experience. • Soft Skills: Exceptional organizational, communication, and leadership skills to manage a dynamic team and interface with clients under pressure. • Physical Demands: Must be able to stand and walk for extended periods, frequently lift/carry items weighing up to 35 lbs to 50 lbs, and navigate busy service floors.

• Event Execution: Review Banquet Event Orders (BEOs) to ensure event spaces are set up, decorated, and broken down according to exact client specifications and venue standards. • Staff Supervision: Schedule, train, and supervise banquet captains, servers, and bartenders. Lead pre-shift meetings to communicate event details and service expectations. • Guest Relations: Greet hosts, address client needs or special requests during the event, and resolve any complaints promptly to guarantee high Guest Satisfaction Scores. • Inventory & Administration: Assist in managing departmental inventory, including china, glassware, linens, and beverage par levels. Maintain records to control labor and liquor costs. • Compliance & Safety: Ensure all staff members adhere to health and safety regulations, including state liquor laws and sanitation standards.