Key Responsibilities and Required Skills for Assistant Banquet Manager

🎯 Role Definition

The Assistant Banquet Manager partners with the Banquet Manager/Director to execute on-site and off-site events from planning through close. You will translate Banquet Event Orders (BEOs) into operational plans, lead front-of-house teams, manage setup and service standards, control labor and food costs, and act as a point of contact for clients, vendors, and internal stakeholders. This role blends event supervision, customer-service excellence, and daily operational management to ensure profitable, high-quality banquet and catering operations.

📈 Career Progression

Typical Career Path

Entry Point From:

Banquet Captain / Banquet Supervisor
Catering Coordinator / Catering Assistant
Restaurant Supervisor or Event Server Lead

Advancement To:

Banquet Manager / Catering Manager
Director of Catering / Events
Food & Beverage Manager or Operations Manager
General Manager (Hotel/Conference Center)

Lateral Moves:

Event Sales Manager
Conference Services Manager
Restaurant Manager

Core Responsibilities

Primary Functions

Oversee daily banquet operations by reviewing Banquet Event Orders (BEOs), floor plans, and timelines to ensure accurate execution of weddings, corporate conferences, social events, and off-site catering; proactively identify and resolve conflicts between BEOs, service teams, and kitchen output.
Lead pre-event briefings and post-event debriefs with banquet captains, servers, culinary staff, and setup crews to communicate service standards, timelines, special requests, dietary restrictions, and floor assignments.
Supervise event setup and breakdown to ensure room layouts, staging, audiovisual setups, linen placement, table settings, and signage meet brand standards and client expectations; coordinate with AV and facilities teams for technical requirements.
Manage on-site event execution as the primary on-shift manager, making real-time operational decisions, handling guest inquiries, addressing service recovery situations, and escalating issues to senior leadership when required.
Assist with banquet staffing by creating schedules, assigning roles (captain, server, bartender, runner), tracking attendance, managing call-ins, and maintaining labor productivity to meet event needs while controlling overtime.
Train, coach, and mentor banquet staff on service techniques, upselling strategies, POS operations, beverage service, safety & sanitation, and hospitality standards to maintain a high-performing team and consistent guest experience.
Execute cost-control measures including tracking food & beverage consumption, monitoring portion control, supervising inventory counts, and partnering with purchasing to minimize waste and maximize gross profit on events.
Review and validate banquet invoices, post-event charges, and adjustments by reconciling BEOs with POS reports and billing systems to ensure accurate client billing and timely revenue capture.
Collaborate with sales and catering teams to review upcoming bookings, provide operational feasibility feedback, suggest menu and staffing recommendations, and ensure smooth client transitions from contract to execution.
Maintain compliance with safety, sanitation, and liquor-licensing regulations (e.g., ServSafe, local alcohol laws) by enforcing policies, documenting incidents, and training staff on responsible beverage service.
Build strong vendor relationships and coordinate third-party providers (florists, decorators, audiovisual, rental companies) to ensure timely delivery, setup accuracy, and adherence to contract specifications.
Monitor event quality through checklists and walkthroughs, gather guest feedback during events, and lead immediate corrective actions when necessary to protect overall guest satisfaction scores and brand reputation.
Implement and maintain standard operating procedures (SOPs) for banquet setup, service sequences, guest transitions, and emergency protocols to ensure consistent execution across the team and shifts.
Participate in budget planning and forecasting for banquet operations by providing historical performance insights, anticipated staffing needs, and projected revenue opportunities for booked events.
Support menu execution by communicating event-specific dietary needs and timing to culinary leadership, coordinating service flow between kitchen and front-of-house, and ensuring on-time plated or buffet service.
Supervise beverage service operations including bar set-up, signature cocktail execution, inventory control, and responsible alcohol service to optimize beverage revenue and guest safety.
Use point-of-sale systems and banquet management software to enter event details, track covers and service charges, and generate event reports for management review.
Drive upsell and revenue-enhancement initiatives during events by empowering staff to recommend add-ons, upgrades, and premium service options while maintaining impeccable guest service.
Respond to guest complaints and service issues with tact and urgency, documenting incidents, performing on-the-spot resolution, and following up to ensure client satisfaction and retention.
Lead operational meetings with cross-functional partners—culinary, sales, housekeeping, engineering—to coordinate event logistics, room readiness, and turnaround procedures for back-to-back events.
Maintain accurate inventory and par-levels for banquet supplies, linens, glassware, and disposables; initiate purchase orders as needed and coordinate storeroom organization to streamline event prep.
Ensure accurate labor cost tracking by logging hours, reviewing timecards, and educating staff on timekeeping procedures to support payroll accuracy and cost management.

Secondary Functions

Assist sales team by attending client tastings and walkthroughs, advising on logistics, capacity, flow, and service options to convert leads into confirmed bookings.
Support marketing initiatives by providing event photos, client testimonials, and operational insights for promotional materials, menus, and social media features.
Participate in cross-training programs and cover for Banquet Manager duties during absences, ensuring continuity of operations and consistent client service.
Generate post-event performance reports (revenue, cost of sales, labor variance, guest satisfaction) to inform leadership and continuous improvement initiatives.
Maintain staff rosters, training records, certifications (e.g., ServSafe), and performance evaluations to support talent development and compliance.
Collaborate with food and beverage purchasing to review vendor invoices, manage product substitutions when necessary, and approve receiving for banquet orders.
Contribute to emergency response planning and assist with incident documentation, evacuation procedures, and post-event reviews related to guest or staff safety.
Support sustainability and waste-reduction programs in banquet operations by implementing recycling, donation partnerships, and portion-control strategies.
Coordinate transportation and logistics for off-site catering events, including load-in/load-out schedules, rental pick-up/drop-off, and onsite routing for vendor vehicles.
Assist finance with month-end close by providing revenue backup, event billing documentation, and corrections for disputed charges.

Required Skills & Competencies

Hard Skills (Technical)

Banquet Event Order (BEO) preparation, review, and execution.
Point-of-Sale (POS) and banquet management systems (e.g., Delphi, Ungerboeck, Tripleseat, Amadeus/CMS).
Food & beverage cost control, menu costing, and basic P&L literacy.
Staffing and scheduling tools (labor forecasting, rotas) and timekeeping systems.
Inventory management and purchasing workflows for banquet supplies and beverage par levels.
Knowledge of health, sanitation, and alcohol service regulations (ServSafe certification preferred).
Floor plan creation and room setup management, with familiarity of A/V coordination.
Contract and vendor management, including coordination of third-party rentals and subcontractors.
MS Office suite (Excel for reporting, Word for documentation) and experience generating operational reports.
Event billing, reconciliation, and basic accounting reconciliation procedures.

Soft Skills

Strong leadership and team development skills with the ability to coach service teams under pressure.
Excellent verbal and written communication with clients, sales teams, and internal stakeholders.
Customer-service orientation and guest-first mindset with a focus on experience recovery.
Exceptional organizational skills and attention to detail in fast-paced, high-volume event environments.
Problem-solving and decision-making under tight timelines and changing conditions.
Sales acumen and upselling ability to increase event revenue while preserving guest satisfaction.
Time management and multitasking capability managing multiple concurrent events and priorities.
Emotional intelligence and conflict resolution skills to manage staff and guest interactions professionally.
Adaptability and resilience to manage last-minute changes and peak-season demands.
Team collaboration and cross-functional coordination skills.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent.

Preferred Education:

Associate or Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or related field.

Relevant Fields of Study:

Hospitality Management
Hotel & Restaurant Management
Culinary Arts
Business Administration
Event Management

Experience Requirements

Typical Experience Range:

2–5 years in banquet, catering, or large-scale food & beverage event operations.

Preferred:

3–5+ years as a Banquet Supervisor/Assistant Banquet Manager or equivalent experience in high-volume hotels, conference centers, resorts, or catering companies.
Demonstrated experience in wedding and corporate event execution, staff leadership, and cost-control initiatives.
Certifications such as ServSafe, TIPS/Alcohol Awareness, or hospitality management credentials are a plus.