The Assistant Banquet Manager is a key leadership role within the Banquet Department, serving as second-in-command. This hands-on position is responsible for daily management, execution, and service standards of banquet operations, including overseeing event setup, service, and breakdown. The role involves leading and training banquet staff, ensuring high-quality guest service, and coordinating with various departments to deliver successful events. The Assistant Banquet Manager also handles administrative duties such as scheduling, payroll review, and inventory control, and ensures compliance with safety and sanitation regulations.

Responsibilities

Assist in overseeing daily banquet operations, including event setup, service, execution, breakdown, and reset.
Serve as the department leader in the absence of the Banquet Manager, directing staff and making operational decisions as needed.
Ensure all banquet events are executed to event timelines, floor plans, service standards, and property expectations. By maintaining a visible, hands-on leadership presence during events.
Support the execution of private events, weddings, conferences, meetings, member events, holiday functions, outdoor events, and special resort programming.
Inspect banquet rooms, meeting spaces, event venues, service stations, buffets, bars, and back-of-house areas before and during events.
Assist with managing multiple events occurring simultaneously while maintaining consistency, quality, and attention to detail.
Deliver a high level of personalized, professional service to guests, members, clients, and event hosts.
Serve as a point of contact during events to address guest, member, and client needs promptly and professionally.
Anticipate service needs and proactively resolve concerns before they impact the guest or member experience.
Maintain a polished, gracious, and hospitality-focused presence at all times.
Partner with Catering, Conference Services, Culinary, and Club leadership to ensure event expectations are clearly understood and delivered.
Assist with VIP events, member functions, tastings, and special experiences as needed.
Conduct pre-shift meetings and event briefings to communicate event details, service expectations, timing, menu information, special requests, and staff assignments.
Train team members on banquet service standards, sequence of service, table settings, room setup, guest interaction, safety, sanitation, and property procedures.
Support a positive, professional, respectful, and team-oriented work environment.
Monitor staff performance and provide real-time coaching and feedback.
Assist with onboarding new banquet employees and ensuring they are properly trained in department standards.
Escalate performance, conduct, or attendance concerns to the Banquet Manager and Human Resources as appropriate.
Inspect table settings, linens, china, glassware, silverware, centerpieces, buffets, bars, meeting setups, and service stations for accuracy and presentation.
Monitor the cleanliness, organization, and appearance of front-of-house and back-of-house banquet areas.
Ensure banquet staff are in proper uniform and maintain grooming standards.
Confirm that all event details, including dietary restrictions, allergies, VIP notes, member preferences, and special requests, are communicated and executed.
Hold banquet team members accountable for service standards, professionalism, and attention to detail.
Review Banquet Event Orders, floor plans, resumes, menus, guarantees, timing, rental requirements, and special instructions prior to events.
Assist in communicating event details to banquet staff and other operational departments.
Identify potential operational challenges and communicate needs or concerns to the Banquet Manager.
Assist with planning labor needs, equipment needs, room sets, service supplies, and event flow.
Work closely with Culinary, Catering, Conference Services, Stewarding, Purchasing, Housekeeping, Engineering, Golf Operations, and other resort or club departments.
Communicate professionally and effectively to ensure event details are understood and operational needs are met.
Attend banquet, BEO, pre-conference, and operational meetings as assigned.
Assist in resolving event-related challenges quickly and professionally.
Ensure appropriate follow-up with internal teams after events to support continuous improvement.
Assist with preparing staffing assignments, side work lists, station assignments, setup sheets, and event service plans.
Support scheduling efforts based on event volume, business levels, labor guidelines, and operational needs.
Assist with payroll review, timekeeping accuracy, attendance tracking, and labor reporting as assigned.
Maintain accurate event notes, service feedback, incident reports, and shift communication logs.
Assist with inventory control of banquet supplies, equipment, linens, china, glassware, silverware, décor, and service items.
Report damaged, missing, or insufficient equipment and supplies to the Banquet Manager.
Assist with maintaining banquet storage areas in a clean, organized, and efficient manner.
Support department initiatives related to service improvement, training, cost control, employee engagement, and operational excellence.
Help ensure department policies, procedures, and service expectations are consistently followed.
Assist in overseeing banquet bar setup, service, staffing, and breakdown.
Ensure proper alcohol service procedures are followed in accordance with property policy and applicable laws.
Monitor beverage presentation, inventory control, consumption, and responsible service practices.
Ensure compliance with health, safety, sanitation, and alcohol service regulations.
Ensure staff follow proper lifting, carrying, equipment handling, food safety, and service safety procedures.
Report safety hazards, maintenance needs, equipment issues, or guest incidents promptly.
Assist in ensuring compliance with company policies, department procedures, and applicable local, state, and federal regulations.
Support emergency procedures and guest safety protocols as required.

Requirements

Minimum of 5 years of experience in a hotel banquet department required.
Minimum of 2 years of experience in a banquet supervisory, lead, captain, or management role required.
Strong knowledge of banquet service standards, event setup, room diagrams, BEO execution, and service flow.
Experience leading banquet service staff in a fast-paced, high-volume environment.
Excellent guest service and problem-solving skills.
Strong organizational skills and attention to detail.
Ability to manage multiple events, priorities, and service teams simultaneously.
Ability to lead the Banquet Department in the absence of the Banquet Manager.
Professional appearance, demeanor, and communication style.
Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on event needs.
Basic computer skills, including experience with Microsoft Office, scheduling systems and POS systems.

Nice to have

TIPS, ServSafe Alcohol, or equivalent responsible alcohol service certification preferred or required within a designated period of hire.
ServSafe Food Handler or Food Protection certification preferred.
Previous experience working with Catering, Conference Services, Culinary, and Beverage teams.
Knowledge of wine service preferred.

Benefits

Flying Horse Resort & Club offers a comprehensive benefits package, including medical, dental, and vision insurance; company-paid life insurance; and short-term and long-term disability coverage and paid time off. Additionally, we provide a 401(k)-retirement plan with an employer match. All benefits are subject to the terms of the applicable plan documents, including eligibility requirements and waiting periods, as required by law.