Assistant Banquet Manager

Position Summary

The Assistant Banquet Manager supports the Banquet Manager in planning, coordinating, and executing all banquet and catering events across the hotel’s event spaces, restaurant, and private functions. This role provides day-to-day leadership of banquet operations and supervises the banquet team, ensuring consistent service standards, accurate execution of Banquet Event Orders (BEOs), proper staffing, and an exceptional guest experience.

Reports To:

Banquet Manager

Supervises:
Banquet Captain, Banquet Servers, Banquet Bartenders, Set‑up/Housepersons, and event staff as assigned

We offer Medical/Dental/Vision benefits, a generous PTO program, points based bonus, daily pay, an Employee Referral bonus program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. Established in 1988 as a family‑owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels.

Raines has maintained a family‑oriented culture that believes in building relationships with our associates, our partners and within the communities where we operate.

• Assists the Banquet Manager with the overall coordination and execution of banquet events and private functions.
• Leads banquet operations on assigned shifts; serves as the primary on‑site manager when the Banquet Manager is not present.
• Ensures all events are executed according to the BEO, including room set‑ups, timelines, menu selections, bar requirements, service style, and special requests.
• Conducts pre‑event meetings with banquet staff and coordinates communication between Culinary, Stewarding, Bar, and Service teams.
• Performs final inspections of banquet rooms, service stations, and support areas for readiness, sanitation, safety, and proper set‑up.
• Maintains service standards throughout events: plate presentation, pacing, temperature control (hot food hot / cold food cold), buffet maintenance, and guest flow.
• Monitors service delivery and provides real‑time coaching to captains and staff to maintain a high level of hospitality and professionalism.

• Directly supervises the banquet team; sets expectations, assigns responsibilities, and ensures accountability for event outcomes.
• Supports the Banquet Manager with training and ongoing development for captains and banquet staff.
• Ensures opening/closing duties and side work are assigned, completed, and documented as required.
• Helps maintain consistent standards for grooming, uniforms, conduct, and guest engagement.

• Greets clients/hosts as appropriate; introduces leadership and ensures the host understands points of contact during service.
• Acts as a liaison between the client/host and banquet team to ensure needs are met throughout the event.
• Handles guest/client concerns and complaints promptly; performs service recovery when required and escalates issues to the Banquet Manager when needed.
• Maintains a calm, professional presence in high‑volume or high‑expectation environments.

• Demonstrates strong proficiency with the POS system, including event checks, running reports, and auditing.
• Ensures checks are accurate, properly routed, and posted to the correct account/folio/member charge as applicable.
• Supports end‑of‑event checkouts, audits, and documentation; reports discrepancies to the Banquet Manager.
• Ensures proper cash‑handling procedures are followed, including bank reconciliation and end‑of‑shift drops when applicable.

• Assists in maintaining appropriate inventory of banquet supplies (service items, disposables, bar product as assigned, linen coordination, etc.).
• Helps order supplies and ensures event spaces are stocked, organized, and prepared for upcoming functions.
• Coordinates with Stewarding/Housekeeping/Facilities as needed for event readiness and room condition.