Banquet Operations Lead

OTH Hotels Resorts; New York (NY); On-site; USD 42,000 - 64,000; Full time

Job summary

OTH Hotels Resorts is seeking an Assistant Banquet Manager to support planning, coordination, and execution of all banquet and event operations at a property-based site. The role requires supervising banquet staff, coordinating with culinary and service teams, and ensuring high-quality guest experiences during fast-paced events.

Qualifications include at least 4 years in banquet operations, a high school diploma or equivalent, and flexibility to work weekends, evenings, and holidays.

Qualifications

• Education: High school diploma or equivalent; college degree preferred.
• Experience: Minimum of 4 years of banquet operations, including Captain or Assistant Manager roles.

Responsibilities

• Banquet Operations & Event Execution: Oversee service setup, execution, breakdown per client specs and hotel standards.
• Leadership & Team Development: Supervise staff, participate in recruiting, interviewing, hiring, training, and evaluations.
• Guest Relations & Client Coordination: Communicate with guests and planners, address concerns, build client relationships.
• Financial & Administrative Oversight: Assist in budgets, POs, expenditures, and event records.
• Operational Coordination & Compliance: Align with departments, enforce standards, support equipment and staffing.

Skills

Attention to detail

Multitasking

Communication

Leadership

Budget management

Food & beverage knowledge

Problem solving

Cross-department collaboration

Guest-focused mindset

Weekend/Evening/Holiday flexibility

Education

High school diploma or equivalent

College degree preferred

Job description

OTH Hotels Resorts is seeking an Assistant Banquet Manager to support planning, coordination, and execution of all banquet and event operations at a property-based site. The role requires supervising banquet staff, coordinating with culinary and service teams, and ensuring high-quality guest experiences during fast-paced events.

Qualifications include at least 4 years in banquet operations, a high school diploma or equivalent, and flexibility to work weekends, evenings, and holidays.