"Assistant Banquet Manager"

Position Summary

Under the direction of the Manager, Catering Operations, the Assistant Banquet Manager will assist with the oversight of daily Banquet functions and activities. Perform guest service; direct and supervise set-up, function flow, maintenance and break-down of banquets; train team members; supervise and assist with scheduling of team members. The Assistant Banquet Manager will assume the responsibilities of the Assistant Manager/Manager, Catering Operations when required.

Job Details

• Job Type: Officer of Administration
• Regular/Temporary: Regular
• Hours Per Week: 35
• Salary Range: $70,000 - $74,000
• Posted: 18-Dec-25
• Location: New York, New York
• Type: Full-time
• Categories: Staff/Administrative
• Internal Number: 554487

Responsibilities

• Provide excellent guest service. Greet the event host and maintain communication with the host throughout the event to assure complete guest satisfaction.
• Work closely with kitchen and stewarding staff to effectively communicate all timing of food functions.
• Direct set-up and function flow for events. Provide functional supervision of Porters, and/or Catering Delivery Staff during set-up, as well as supervision of wait staff during assigned functions.
• Assist with the scheduling of Catering Delivery, waiters, bartenders, and coffee service.
• Assist with the recruitment of service personnel. Train and counsel service employees and ensure that all policies and/or guidelines of the guest service standards are followed.
• Assist with the coordination of payroll tasks for banquet staff members.
• Coordinate requisition of liquor prior to the function; requisition soda, dry goods, and other storeroom items. Assist sales staff with proposed room set-up and capacities.
• Ensure compliance with health, safety, and sanitation standards; ensure organization and cleanliness of all storage rooms and storage spaces.
• Inspect banquet rooms to ensure proper set-up and cleanliness. Communicate any urgent repairs to the relevant department. Maintain an updated punch list for the Engineering and/or Facilities departments.
• Create and maintain accurate menu signage.
• Perform other related duties as required.

Minimum Qualifications

• Bachelor's degree and/or its equivalent required. Up to two years of food and beverage service or other related experience is required.
• Demonstrated ability to lead as well as collaborate.
• Must be detail-oriented and possess excellent organizational and communication skills.
• Demonstrated commitment to diversity and cultural sensitivity.
• Working knowledge of Microsoft Word and Excel is required, and knowledge of event software such as Delphi or EMS is desired.
• Requires a high energy level to ensure proper execution of tasks and smooth functioning of the banquet.
• Must be able to work a flexible work schedule, including weekends and holidays.

Preferred Qualifications

• Hotel/restaurant degree.
• Knowledge of international foods/cuisine, foreign and domestic wine; familiarity with Continental and French Cuisine; upscale Banquet service and operations.