Assistant Manager - Banquet

Hyatt Regency; Chennai District; On-site; INR 600,000 - 900,000; Full time

Job summary

Hyatt Regency Chennai is seeking a dynamic Assistant Manager - Banquets to lead planning, coordination, and execution of banquets and events, ensuring flawless service delivery.

The role requires 3–5 years in banquet or F&B supervisory roles, with strong leadership, guest service, and budgeting skills to uphold Hyatt standards and drive revenue.

Qualifications

• Degree or diploma in Hotel Management or Hospitality Management.
• 3–5 years of banquet or F&B supervisory experience.
• Strong leadership and guest-service skills; capable in a fast-paced hospitality environment.

Responsibilities

• Plan, coordinate, and execute banquet and event operations.
• Supervise banquet associates and ensure service standards.
• Coordinate with internal departments to ensure seamless events.
• Drive guest satisfaction and maintain safety and quality standards.
• Contribute to departmental revenue and profitability goals.

Skills

Leadership

Team management

Communication

Guest service

Problem-solving

Budgeting

Operational controls

Event planning

Education

Diploma in Hotel Management

Job description

Job Description:

Organization- Hyatt Regency Chennai

Summary

We are seeking a dynamic and guest-focused Assistant Manager - Banquets to support the planning, coordination, and execution of banquet and event operations. The role is responsible for ensuring exceptional service delivery, maintaining operational standards, supervising banquet associates, coordinating with internal departments, and ensuring seamless event execution. The incumbent will drive guest satisfaction, uphold quality and safety standards, manage resources efficiently, and assist in achieving departmental revenue and profitability goals while creating memorable event experiences for guests.

Qualifications

The ideal candidate should possess a degree or diploma in Hotel Management, Hospitality Management, or a related field, with 3 to 5 years of experience in banquet or food and beverage operations, including supervisory experience. Strong leadership, team management, communication, guest service, and problem-solving skills are essential. Knowledge of banquet operations, event planning, food and beverage service standards, budgeting, and operational controls will be advantageous. Candidates should be highly organized, customer-oriented, and capable of working effectively in a fast-paced hospitality environment.