Assistant Banquet Manager

Socket.dev; Colorado Springs (CO); On-site; USD 50,000 - 58,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

Company-paid life insurance

401(k) retirement plan with employer-m

Disability coverage and PTO

Job summary

Flying Horse Resort and Club in Colorado Springs seeks an Assistant Banquet Manager to lead banquet operations and ensure outstanding guest experiences. This hands-on leadership role requires attention to detail, clear communication, and the ability to guide a team in a fast-paced setting.

You will oversee events from setup to breakdown, act as the department lead in the manager’s absence, and collaborate with catering, culinary, and conference services to meet event objectives.

Qualifications

• Minimum of 5 years of experience in a hotel banquet department.
• Minimum of 2 years of experience in a banquet supervisory, lead, captain, or management role.
• Strong knowledge of banquet service standards, event setup, room diagrams, BEO execution, and service flow.
• Experience leading banquet service staff in a fast-paced, high-volume environment.
• Excellent guest service and problem-solving skills.
• Strong organizational skills and attention to detail.
• Ability to manage multiple events, priorities, and service teams simultaneously.
• Ability to lead the Banquet Department in the absence of the Banquet Manager.
• Professional appearance, demeanor, and communication style.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on event needs.

Responsibilities

• Oversee daily banquet operations, including event setup, service, execution, breakdown, and reset.
• Serve as department leader in the absence of Banquet Manager, directing staff and making operational decisions.
• Ensure all banquet events are executed to event timelines, floor plans, service standards, and property expectations.
• Maintain a visible, hands-on leadership presence during events.
• Support the execution of private events, weddings, conferences, meetings, and member events.
• Inspect banquet rooms, meeting spaces, event venues, service stations, buffets, bars, and back-of-house areas.
• Assist with managing multiple events occurring simultaneously while maintaining consistency, quality, and attention to detail.
• Deliver a high level of personalized, professional service to guests, members, clients, and event hosts.
• Partner with Catering, Conference Services, Culinary, and Club leadership to ensure event expectations are understood and delivered.
• Assist with VIP events, member functions, tastings, and special experiences as needed.
• Train team members on banquet service standards, sequence of service, room setup, and safety procedures.
• Monitor staff performance and provide real-time coaching and feedback.

Skills

Guest service

Leadership

Communication

Organizational skills

Problem-solving

Multi-tasking

Tools

Microsoft Office

Scheduling systems

POS systems

Job description

Job Details Job Location: COLORADO SPRINGS, CO 80921 Position Type: Full Time Salary Range: $50,000.00 - $57,784.00 Salary/year Job Category: Restaurant - Food Service Flying Horse Resort and Club, located in the heart of Colorado Springs, is a premier destination for luxury, comfort, and world-class hospitality. Our resort offers an exceptional experience with top-notch amenities including two championship golf courses, luxury hotel, state-of-the-art fitness club, rejuvenating spa, fine dining options, and more.

BENEFITS FOR FULL-TIME JOBS

• Flying Horse Resort & Club offers a comprehensive benefits package, including medical, dental, and vision insurance;
• company-paid life insurance;
• short-term and long-term disability coverage and paid time off;
• Additionally, we provide a 401(k)-retirement plan with an employer match.

All benefits are subject to the terms of the applicable plan documents, including eligibility requirements and waiting periods, as required by law.

POSITION SUMMARY

The Assistant Banquet Manager is a key support and leadership position within the Banquet Department. The Assistant Banquet Manager serves as the department’s second-in-command and is responsible for daily management, execution, and overall service standards of banquet operations. This is a hands-on leadership role requiring strong attention to detail, excellent communication, polished service standards, and the ability to lead a team in a fast-paced, high-expectation environment.

POSITION DUTIES & RESPONSIBILITIES

Banquet Operations and Event Execution

• Assist in overseeing daily banquet operations, including event setup, service, execution, breakdown, and reset.
• Serve as the department leader in the absence of the Banquet Manager, directing staff and making operational decisions as needed.
• Ensure all banquet events are executed to event timelines, floor plans, service standards, and property expectations.
• By maintaining a visible, hands-on leadership presence during events.
• Support the execution of private events, weddings, conferences, meetings, member events, holiday functions, outdoor events, and special resort programming.
• Inspect banquet rooms, meeting spaces, event venues, service stations, buffets, bars, and back-of-house areas before and during events.
• Assist with managing multiple events occurring simultaneously while maintaining consistency, quality, and attention to detail.

Guest, Member, and Client Service

• Deliver a high level of personalized, professional service to guests, members, clients, and event hosts.
• Serve as a point of contact during events to address guest, member, and client needs promptly and professionally.
• Anticipate service needs and proactively resolve concerns before they impact the guest or member experience.
• Maintain a polished, gracious, and hospitality-focused presence at all times.
• Partner with Catering, Conference Services, Culinary, and Club leadership to ensure event expectations are clearly understood and delivered.
• Assist with VIP events, member functions, tastings, and special experiences as needed.

Team Leadership, Training, and Development

• Conduct pre-shift meetings and event briefings to communicate event details, service expectations, timing, menu information, special requests, and staff assignments.
• Train team members on banquet service standards, sequence of service, table settings, room setup, guest interaction, safety, sanitation, and property procedures.
• Support a positive, professional, respectful, and team-oriented work environment.
• Monitor staff performance and provide real-time coaching and feedback.
• Assist with onboarding new banquet employees and ensuring they are properly trained in department standards.
• Escalate performance, conduct, or attendance concerns to the Banquet Manager and Human Resources as appropriate.

Service Standards and Quality Control

• Inspect table settings, linens, china, glassware, silverware, centerpieces, buffets, bars, meeting setups, and service stations for accuracy and presentation.
• Monitor the cleanliness, organization, and appearance of front-of-house and back-of-house banquet areas.
• Ensure banquet staff are in proper uniform and maintain grooming standards.
• Confirm that all event details, including dietary restrictions, allergies, VIP notes, member preferences, and special requests, are communicated and executed.
• Hold banquet team members accountable for service standards, professionalism, and attention to detail.

Banquet Event Order Review and Preparation

• Review Banquet Event Orders, floor plans, resumes, menus, guarantees, timing, rental requirements, and special instructions prior to events.
• Assist in communicating event details to banquet staff and other operational departments.
• Identify potential operational challenges and communicate needs or concerns to the Banquet Manager.
• Assist with planning labor needs, equipment needs, room sets, service supplies, and event flow.

Interdepartmental Communication and Collaboration

• Work closely with Culinary, Catering, Conference Services, Stewarding, Purchasing, Housekeeping, Engineering, Golf Operations, and other resort or club departments.
• Communicate professionally and effectively to ensure event details are understood and operational needs are met.
• Attend banquet, BEO, pre-conference, and operational meetings as assigned.
• Assist in resolving event-related challenges quickly and professionally.
• Ensure appropriate follow-up with internal teams after events to support continuous improvement.

Administrative and Supervisory Responsibilities

• Assist with preparing staffing assignments, side work lists, station assignments, setup sheets, and event service plans.
• Support scheduling efforts based on event volume, business levels, labor guidelines, and operational needs.
• Assist with payroll review, timekeeping accuracy, attendance tracking, and labor reporting as assigned.
• Maintain accurate event notes, service feedback, incident reports, and shift communication logs.
• Assist with inventory control of banquet supplies, equipment, linens, china, glassware, silverware, décor, and service items.
• Report damaged, missing, or insufficient equipment and supplies to the Banquet Manager.
• Assist with maintaining banquet storage areas in a clean, organized, and efficient manner.
• Support department initiatives related to service improvement, training, cost control, employee engagement, and operational excellence.
• Help ensure department policies, procedures, and service expectations are consistently followed.

Beverage and Bar Service Oversight

• Assist in overseeing banquet bar setup, service, staffing, and breakdown.
• Ensure proper alcohol service procedures are followed in accordance with property policy and applicable laws.
• Monitor beverage presentation, inventory control, consumption, and responsible service practices.

Safety, Sanitation, and Compliance

• Ensure compliance with health, safety, sanitation, and alcohol service regulations.
• Ensure staff follow proper lifting, carrying, equipment handling, food safety, and service safety procedures.
• Report safety hazards, maintenance needs, equipment issues, or guest incidents promptly.
• Assist in ensuring compliance with company policies, department procedures, and applicable local, state, and federal regulations.
• Support emergency procedures and guest safety protocols as required.

Qualifications

Required Qualifications

• Minimum of 5 years of experience in a hotel banquet department required.
• Minimum of 2 years of experience in a banquet supervisory, lead, captain, or management role required.
• Strong knowledge of banquet service standards, event setup, room diagrams, BEO execution, and service flow.
• Experience leading banquet service staff in a fast-paced, high-volume environment.
• Excellent guest service and problem-solving skills.
• Strong organizational skills and attention to detail.
• Ability to manage multiple events, priorities, and service teams simultaneously.
• Ability to lead the Banquet Department in the absence of the Banquet Manager.
• Professional appearance, demeanor, and communication style.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on event needs.
• Basic computer skills, including experience with Microsoft Office, scheduling systems and POS systems.

Preferred Qualifications

• TIPS, ServSafe Alcohol, or equivalent responsible alcohol service certification preferred or required within a designated period of hire.
• ServSafe Food Handler or Food Protection certification preferred.
• Previous experience working with Catering, Conference Services, Culinary, and Beverage teams.
• Knowledge of wine service preferred.

Physical Requirements

• Ability to stand and walk for extended periods of time.
• Ability to lift, push, pull, and carry up to 50 pounds as needed.
• Ability to bend, reach, stoop, kneel, and perform repetitive motions.
• Ability to move banquet tables, chairs, staging, service equipment, trays, and event supplies as needed.
• Ability to work in both indoor and outdoor event environments.
• Ability to work in a fast-paced environment with frequent movement and changing priorities.
• Ability to work early mornings, evenings, weekends, holidays, and extended shifts based on event volume.