Assistant Banquet Manager

The Assistant Banquet Manager supports the successful operation of the Banquets Department by assisting with the planning, coordination, and execution of banquet events while ensuring exceptional guest service and operational excellence. This role provides administrative and hands-on operational support to the Banquet Manager and leadership team, helping oversee daily banquet operations, event execution, payroll administration, scheduling support, inventory management, and colleague engagement.

The Assistant Banquet Manager serves as a leader on the floor, ensuring events are executed in accordance with Fairmont standards and client expectations.

- Support the Banquet Manager in the daily operations of the Banquets Department, ensuring seamless execution of all banquet and catering functions. - Provide exceptional service by approaching every guest and colleague interaction with professionalism, warmth, and a genuine commitment to hospitality. - Assist in supervising banquet colleagues before, during, and after events to ensure service standards, quality expectations, and guest satisfaction are consistently achieved. - Lead assigned banquet events independently, ensuring all operational details, timelines, and guest requests are executed successfully. - Review Banquet Event Orders (BEOs) daily to ensure all event details are accurate, complete, and communicated effectively to operational teams. - Prepare and organize daily banquet packets, clipboards, event paperwork, and supporting documentation for service teams. - Assist with staffing banquet functions by coordinating schedules, assignments, and labor needs in partnership with department leadership. - Prepare and distribute daily server assignments, coffee crew schedules, setup sheets, and other operational documents required for upcoming events. - Process banquet checks, consumption reports, gratuity documentation, banquet recap sheets, and other financial records accurately and in a timely manner. - Support payroll administration by reviewing payroll records, answering routine payroll inquiries, and escalating complex issues to management when appropriate. - Maintain accurate banquet records, filing systems, reports, and departmental documentation. - Coordinate daily linen inventories, storeroom requisitions, and banquet supply levels to ensure operational readiness. - Participate in daily BEO meetings by identifying discrepancies, missing information, and operational concerns requiring follow-up. - Answer departmental telephone calls and respond to inquiries promptly, routing information appropriately and following up as necessary. - Assist banquet leadership with room inspections, event setup verification, breakdown, and quality assurance. - Monitor banquet spaces to ensure cleanliness, organization, safety, and presentation standards are maintained throughout each event. - Collaborate closely with Event Services, Event Sales, Culinary, Stewarding, Housekeeping, Engineering, Front Office, and other hotel departments to ensure flawless event execution. - Foster a positive, inclusive, and collaborative work environment while coaching colleagues and promoting Fairmont service culture. - Ensure compliance with Fairmont policies, departmental procedures, health and safety regulations, and sanitation standards. - Maintain regular attendance and scheduling flexibility, including evenings, weekends, holidays, and other operational needs. - Other duties as required.

- Minimum of 2 years of banquet, food & beverage, or hospitality leadership experience preferred. - Previous luxury hotel or high-volume banquet experience strongly preferred. - Excellent organizational and time management skills with the ability to prioritize multiple events and deadlines simultaneously. - Strong attention to detail and commitment to operational excellence. - Exceptional guest service, interpersonal, and communication skills. - Ability to effectively lead colleagues in a fast-paced environment while maintaining a calm and professional demeanor. - Proficiency with Microsoft Office Suite and hotel event management systems preferred. - Experience with payroll processing, scheduling, and administrative responsibilities is preferred. - Experience working in a unionized environment is preferred but not required.

Familiarity with collective bargaining agreements, seniority-based scheduling, and collaborating with union-represented colleagues is an asset. - Knowledge of banquet service standards, food and beverage operations, and event execution. - Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business needs. - Must be able to convey information and ideas clearly. - Must be able to evaluate and select among alternative courses of action quickly and accurately. - Must work well in stressful, high pressure situations. - Able to speak and read English fluently.

- Long hours sometimes may be required. - Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.

All your information will be kept confidential according to EEO guidelines.

• Minimum of 2 years of banquet, food & beverage, or hospitality leadership experience preferred.
• Previous luxury hotel or high-volume banquet experience strongly preferred.
• Excellent organizational and time management skills with the ability to prioritize multiple events and deadlines simultaneously.
• Strong attention to detail and commitment to operational excellence.
• Exceptional guest service, interpersonal, and communication skills.
• Ability to effectively lead colleagues in a fast-paced environment while maintaining a calm and professional demeanor.
• Proficiency with Microsoft Office Suite and hotel event management systems preferred.
• Experience with payroll processing, scheduling, and administrative responsibilities is preferred.
• Experience working in a unionized environment is preferred but not required. Familiarity with collective bargaining agreements, seniority-based scheduling, and collaborating with union-represented colleagues is an asset.
• Knowledge of banquet service standards, food and beverage operations, and event execution.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business needs.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Able to speak and read English fluently.

• Long hours sometimes may be required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. The Assistant Banquet Manager supports the successful operation of the Banquets Department by assisting with the planning, coordination, and execution of banquet events while ensuring exceptional guest service and operational excellence. This role provides administrative and hands-on operational support to the Banquet Manager and leadership team, helping oversee daily banquet operations, event execution, payroll administration, scheduling support, inventory management, and colleague engagement. The Assistant Banquet Manager serves as a leader on the floor, ensuring events are executed in accordance with Fairmont standards and client expectations.

• Support the Banquet Manager in the daily operations of the Banquets Department, ensuring seamless execution of all banquet and catering functions.
• Provide exceptional service by approaching every guest and colleague interaction with professionalism, warmth, and a genuine commitment to hospitality.
• Assist in supervising banquet colleagues before, during, and after events to ensure service standards, quality expectations, and guest satisfaction are consistently achieved.
• Lead assigned banquet events independently, ensuring all operational details, timelines, and guest requests are executed successfully.
• Review Banquet Event Orders (BEOs) daily to ensure all event details are accurate, complete, and communicated effectively to operational teams.
• Prepare and organize daily banquet packets, clipboards, event paperwork, and supporting documentation for service teams.
• Assist with staffing banquet functions by coordinating schedules, assignments, and labor needs in partnership with department leadership.
• Prepare and distribute daily server assignments, coffee crew schedules, setup sheets, and other operational documents required for upcoming events.
• Process banquet checks, consumption reports, gratuity documentation, banquet recap sheets, and other financial records accurately and in a timely manner.
• Support payroll administration by reviewing payroll records, answering routine payroll inquiries, and escalating complex issues to management when appropriate.
• Maintain accurate banquet records, filing systems, reports, and departmental documentation.
• Coordinate daily linen inventories, storeroom requisitions, and banquet supply levels to ensure operational readiness.
• Participate in daily BEO meetings by identifying discrepancies, missing information, and operational concerns requiring follow-up.
• Answer departmental telephone calls and respond to inquiries promptly, routing information appropriately and following up as necessary.
• Assist banquet leadership with room inspections, event setup verification, breakdown, and quality assurance.
• Monitor banquet spaces to ensure cleanliness, organization, safety, and presentation standards are maintained throughout each event.
• Collaborate closely with Event Services, Event Sales, Culinary, Stewarding, Housekeeping, Engineering, Front Office, and other hotel departments to ensure flawless event execution.
• Foster a positive, inclusive, and collaborative work environment while coaching colleagues and promoting Fairmont service culture.
• Ensure compliance with Fairmont policies, departmental procedures, health and safety regulations, and sanitation standards.
• Maintain regular attendance and scheduling flexibility, including evenings, weekends, holidays, and other operational needs.
• Other duties as required.