Assistant Food and Beverage Manager (Restaurant + Banquets)

Responsibilities

• Execute and lead daily restaurant operations and banquet events end-to-end
• Be on the floor during service and events, driving quality and guest engagement
• Oversee banquet setups, service flow, and breakdown — ensuring flawless execution
• Coach, develop, and hold team members accountable to Hyatt service standards
• Partner with culinary, sales, and events teams to deliver seamless group experiences
• Manage labor, scheduling, and operational efficiency in real time
• Monitor and influence financial performance (labor, F&B costs, inventory)
• Solve problems and elevate service during high-pressure moments

Requirements

• Minimum 2+ years of leadership experience in food & beverage
• Strong background in hotel, restaurant, or banquet/event operations (ideally both)
• Proven ability to lead teams during high-volume service periods and events
• Strong operational, organizational, and communication skills
• Financial awareness (labor control, cost management, forecasting) preferred
• Flexible schedule required (evenings, weekends, and holidays)
• Physical requirements: ability to stand for long periods and lift up to 50 lbs