Assistant Food & Beverage Manager - Banquets

Summary

Join our dynamic team and work in a beautiful setting with an unobstructed view of the ocean! We are looking for individuals who can provide authentic and memorable experiences that deliver the Southern California Dream to our guests.

The Assistant Food and Beverage Manager will oversee the food and beverage areas within the hotel, specifically with the Banquet department. Responsibilities may include scheduling, forecasting and training, ensuring compliance with federal, state and local laws as well as all operating procedures. This person may also coordinate special events at the hotel and perform the payroll duties for their department. The Assistant Food and Beverage Manager must have strong communication and analytical skills.

Food and Beverage cost‑control experience is helpful.

The salary range for this position is $70,304.00–$79,400.00. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

• You will be responsible for supporting the efficient running of the banquet and outlets in line with department strategies and brand standards, whilst meeting employee, guest and owner expectations.
• The Assistant Manager is responsible to support and manage the assigned outlet as a successful profit center in line with the outlet’s operating concept and O  standards, ensuring maximum guest satisfaction.
• Support the Director of Banquets with tasks related to operating the banquet department within budget and helping to ensure the financial success of the outlet.
• Provide warm, humble and knowledgeable service throughout the property.
• Liaise with restaurant and outlet operations staff to ensure a seamless guest experience.
• Assist with the curation of the guest’s experience both on and off property.
• Attend daily briefings and relevant departmental meetings.

• Assist in creating a culture that encourages our staff to grow.
• Support service teams.
• Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.
• Ensure quality of guest experience, service, operational effectiveness, employee retention, and satisfaction.
• Ensure consistent, thorough, and timely communication to peers, managers, guests, and vendors.
• Continually strive to provide opportunities to advance the education and development of staff as it relates to food, wine, and service.
• Understand and comply with all federal, state, county, and municipal regulations/ordinances that pertain to health, safety, and labor requirements, its employees, and its guests.
• All other duties as assigned by Outlet Manager or Director of Banquets.
• Connect with the Culinary & Stewarding team as needed to ensure food and dining ware is up to standards and ready for the event.

• 12 complimentary hotel room nights at Hyatt hotels worldwide
• Unlimited colleague and friends & family discounted room rates at Hyatt hotels worldwide
• Bereavement and jury duty pay
• Vacation, sick, and new child leave
• Medical, dental, vision insurance, discounted prescription, life & disability insurance, flexible spending account
• Retirement Savings Plan option (401K) with employer match
• Employee Stock Purchase Plan
• Complimentary employee meals
• And so much more!

• 5+ years of related food, beverage and/or service management experience in a banquet/dining atmosphere preferred.
• Commitment to quality, excellence, and genuine hospitality.
• Highly organized, self‑motivated, and flexible, with the ability to manage multiple priorities under time constraints.
• Excellent communication and interpersonal skills.
• Ability to listen, communicate, and make connections.
• Relevant experience in high‑end hospitality/restaurant operations.
• Excellent computer competency (e.g. well versed in PC and/or Mac‑based MS Office, POS and PMS, Open Table, Sevenrooms, TOAST, Tock, or similar booking program)
• Ability to work with confidential information.
• A person of integrity; fair and consistent.
• Creative problem‑solving and critical decision‑making skills.
• Ability to work collaboratively across the organization.
• Extensive knowledge of Seabird cuisine and its surrounding areas including its…