Description

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences.

The Assistant Food & Beverage Manager plays a key leadership role supporting both the restaurant and event services (banquet) operations within the hotel. This position is responsible for ensuring seamless execution of all food and beverage outlets, including banquet functions, while delivering exceptional service that exceeds guest expectations.

This individual will assist in overseeing daily restaurant operations, managing banquet events, and supporting all food and beverage service standards. Responsibilities include supervising team members, coordinating event setups and service, ensuring proper staffing levels, and maintaining compliance with Hyatt standards as well as federal, state, and local regulations.

Why This Role Stands Out

• Dual Exposure: Lead both à la carte dining and high-volume banquet events
• Career Track Role: Clear path to F&B Manager or Director-level positions
• High Visibility: Direct impact on guest experience, group business, and hotel performance
• Fast-Paced Environment: Ideal for leaders who enjoy energy, variety, and ownership

What You'll Own

• 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)
• Step in, solve problems, and elevate service during high-pressure moments

Qualifications

• 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

Who Succeeds Here

• Leaders who are hands-on, visible, and lead from the front
• Professionals comfortable managing both restaurant service AND banquets/events
• Individuals who thrive in busy, high-expectation environments
• Those looking to grow into senior F&B leadership roles