B. F. Saul Company Hospitality Group

  • Assistant Banquet Manager

    The Hay-Adams
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    This position requires the oversight of Catering and Meeting events from start to finish. Requires management of Banquet staff, and coordination with related departments to insure guest satisfaction.

    Essential Duties & Responsibilities

    1. Supervise the day-to-day functions of the Banquet department employees, facilities, and costs. Direct prompt, efficient, and appropriate set up and service of all events. Ensure that all contracted food and beverage requests are met for each event. Reinforce all standards on food and service details.
    2. Maintain and develop the highest level of guest relations. Manage all guest requests, complaints and queries. Ensure that all aspects are communicated to the Sales and culinary teams, and to other managers in the Banquet department to ensure details are correctly maintained.
    3. Establish and maintain effective employee relationships. Ensure staff is correctly communicated with and that staff are consistently trained and well motivated. Ensure that staff is following all service, cleanliness and hygiene standards.
    4. Conduct administrative duties such as counseling, coaching, and performance evaluation. Assist in ongoing operating costs, scheduling and payroll. Ensure all banquets checks are rung correctly.
    5. Conduct liquor and supply inventories when necessary. Control and check the handling of beverage and liquor to minimize loss. Check and process all requisitions and purchase orders for supplies as needed.
    6. Attend interdepartmental meetings to ensure good cross communication between departments.
    7. Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Banquet Manager and or Human Resources.
    8. Set and train, and promote department Standards of Excellence.
    9. Comply with The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures. 
    10. Perform other functions as required and directed.


    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Education:  Four-year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.

    License/Certification:  Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.

    Basic Expectations:  Responsible for the smooth, efficient and on-going service of all banquet and meeting functions.  This position requires hands on activity, vigorous leadership and attention to detail, and the ability to adapt to rapidly changing environmental factors.

    Supervisory Responsibilities:  Assist in training, planning, assigning and directing work. Requires addressing complaints, resolving problems, and promoting the department’s Standards of Excellence. Evaluates performance of all employees; including rewarding, disciplining and resolving issues that arise.

    Language Skills:  Ability to read, write, analyze, and interpret common technical, financial and legal reports. Ability to effectively present information to senior management, guests and other employees.

    Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference. Basic geometry and arithmetic is required. Ability to apply concepts such as fractions, percentages, ratios and proportions.

    Reasoning Ability:  Resolve practical problems and deal with a variety of concrete variables in standardized situations. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers and as part of a team. Basic computer skills.

    Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.


    EEO AA M/F/Vet/Disabled


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