Assistant Banquet Manager

ESSENTIAL FUNCTIONS (including, but not limited to…):

  • Assists in the overall effective management of Catering and Concessions operations.
  • Responsible for interviewing, hiring, training, and ongoing management of department employees
  • Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to upper management immediately. 
  • Monitors product quality and ensure high level of guest service.
  • Assists in vault opening, closing and balancing, as necessary.
  • Assists in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
  • Evaluates and recommends methods for increasing over-the-counter sales.
  • Monitors quality control on all food products.
  • Assists the food and beverage manager in maintaining an adequate stock of liquor, beer, wine and non-alcoholic beverages for catering and concessions.
  • Monitors stock of dry goods for service in catering and concessions.
  • Provide excellent customer service assistance to internal and external clients.



  • Valid Food Handler’s certificate if required by state and/or county of venue.
  • Valid Alcohol Service Permit if required by state and/or county of venue.
  • Basic computer proficiency: Microsoft products, to include; Excel, Word, and Outlook.
  • Working knowledge of Point of Sale (POS) systems.
  • Cash handling abilities; basic math skills.
  • Ability to work a variable work schedule (including evenings and weekends, as required), depending on event and business requirements.
  • Good verbal and written communication skills.
  • Must have a demonstrated ability to function in a fast paced, high-pressure environment
  • Experience in public facility highly preferred.
  • Ability to think creatively.
  • Must be constantly aware of and able to promptly react to changing events, such as staff or supply shortages.
  • Must be able to communicate clearly and concisely in the English language.
  • Possess strong interpersonal and communication skills.



  • Must be at least 18 years of age.
  • High school diploma or equivalent GED. Equivalent experience may be substituted.
  • Nationally recognized, advanced food service sanitation training course certification.


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