Assistant Banquet Manager

Job Purpose

The Assistant Banquet Manager supports the Director of Banquets in the day-to-day coordination and execution of banquet and event operations. This role ensures smooth service delivery, proper event setup, and a consistently high standard of guest experience.

Key responsibilities include supervising banquet staff during setup, service and breakdown; ensuring event spaces are prepared according to specifications; and maintaining cleanliness, organization, and equipment readiness. The Assistant Banquet Manager works closely with kitchen and event planning teams to ensure seamless communication and execution.

This role also helps train and guide banquet staff, reinforces service standards, and responds promptly to guest needs or issues during events. With a hands‑on approach the Assistant Banquet Manager plays a key part in ensuring operational efficiency and delivering memorable event experiences.

Operational Support & Daily Event Execution

Assist the Director of Banquets in overseeing daily banquet operations including setup, service delivery and event breakdown.

Coordinate with the kitchen, stewarding and event planning teams to ensure timely and accurate execution of event details.

Conduct pre‑function inspections of banquet areas, ensuring cleanliness, proper setup and readiness of equipment and supplies.

Support the team in maintaining high service standards during events, including food presentation, service timing and guest interactions.

Monitor and report any operational issues or maintenance needs to relevant departments for prompt resolution.

Ensure staff adhere to health safety and hygiene standards (HACCP / Food Safety) throughout all banquet activities.

Team Leadership & Communication

Lead by example during events, providing hands‑on support to ensure smooth execution and high guest satisfaction.

Assist in conducting daily briefings and pre‑shift meetings to communicate event details, assignments and service expectations.

Help train and guide new and existing team members on service protocols, hotel standards and operational procedures.

Support team morale and foster a cooperative, guest‑focused working environment.

Observe staff grooming, punctuality and service behaviour, reporting performance concerns as necessary.

Inventory Cost Control & Administrative Support

Help track banquet inventory, ensuring timely requisition and proper storage of equipment, linen and supplies.

Assist with inventory checks, breakage reporting and monthly reconciliation of stock.

Monitor usage of supplies and report any discrepancies to the Banquet Manager.

Support accurate completion of banquet event orders (BEOs), staffing schedules and function summaries.

Review post‑event feedback and contribute to service recovery efforts where required.

Guest Experience & Feedback

Be present during events to assist guests and address any immediate needs or concerns.

Collect guest feedback during and after events, sharing insights with the Director of Banquets and relevant teams.

Support a proactive service culture aimed at exceeding guest expectations and creating memorable experiences.

Training & Development

Work with the Director of Banquets and F&B Trainer to support ongoing staff training, skills development and departmental learning goals.

Ensure team members understand hotel policies, fire safety, emergency procedures and hygiene practices.

Participate in refresher trainings, team workshops and service improvement initiatives.

Collaboration & Communication

Act as a liaison between the banquet team and other departments to ensure smooth communication and alignment on event requirements.

Share operational updates and feedback with management to support continuous improvement.

Participate in operational meetings and contribute suggestions to enhance service efficiency and team coordination.

Qualifications

• Solid understanding of banquet and event operations including setup standards, service flow and function coordination
• Knowledge of hygiene, health and safety standards (e.g., HACCP, fire safety, emergency protocols)
• Working knowledge of Banquet Event Orders (BEOs), staffing requirements and event execution timelines
• Basic understanding of inventory and cost control practices related to banquet operations
• Proficiency in using hotel management systems and POS systems (e.g., Opera, Delphi, MICROS, etc.)
• Minimum 23 years of experience in a banquet or F&B supervisory role, preferably in a luxury hotel or high‑volume event venue
• Hands‑on experience coordinating large‑scale events (weddings, conferences or corporate functions)
• Exposure to staff training and performance monitoring is an advantage
• Experience working with multicultural teams and diverse guest profiles
• Fluency in English; due to the nature of the role, fluency in Arabic is essential

Key Skills

Remote Work : No

Employment Type : Full‑time

Experience : years

Vacancy : 1

#J-18808-Ljbffr