Assistant Food and Beverage Manager (Restaurant + Banquets)
- 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
- 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
- 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
- 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
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