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H
Hyatt
Taskforce Assistant Food & Beverage Manager
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Based on Florida data
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What they do
A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
$28,134 / year median in Florida
+8% projected growth
Job Description
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Description:
The Taskforce Assistant Food & Beverage Manager position is designed to support the daily operations of the Food & Beverage department while providing hands-on leadership experience. Responsibilities may include, but are not limited to:- Assisting with day-to-day Food & Beverage operations
- Managing restaurant and event floor operations
- Supporting colleague scheduling and labor management
- Assisting with billing and administrative tasks
- Reviewing Event Orders (EOs) and operational details
- Assisting with equipment setup and audiovisual (AV) needs
- Ensuring exceptional guest satisfaction
- Supporting colleague engagement and satisfaction initiatives
- Assisting with operational planning and execution of events In addition to operational responsibilities, this role will support various creative and developmental projects, including:
- Menu creation and design
- Signage development
- Marketing materials and promotional pieces
- Other hotel-related creative initiatives that support the guest experience and business objectives Professional Development Opportunity This position serves as an excellent entry point into hotel management and hospitality leadership.
Qualifications:
- Previous experience in Food & Beverage, hospitality, restaurants, catering, or banquet operations.
- Supervisory or leadership experience is preferred.
- Strong customer service and communication skills.
- Ability to manage multiple priorities in a fast-paced environment.
- Excellent organizational skills and attention to detail.
- Ability to read and interpret Event Orders and operational documents.
- Basic knowledge of labor management, scheduling, billing, and administrative procedures.
- Ability to work collaboratively with colleagues and leaders across departments.
- Proficiency with Microsoft Office and the ability to learn hotel and point-of-sale systems.
- Responsible alcohol service certification and food safety certification, where required.
- Flexibility to work evenings, weekends, holidays, and varying shifts based on business needs.