Overview The Assistant Banquet Manager provides support and assistance to all levels of the business operation, including catering and concessions. The Assistant Banquet Manager will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will promote a positive, enthusiastic, and cooperative work environment. This role will pay an hourly rate of $24.50 - $25.50 Benefits for Full-Time roles: Health, dental, and vision insurance; 401(k) savings plan; 401(k) matching; and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until November 20, 2026. Responsibilities Assists in the overall effective management of Catering and Concessions operations. Assist with training and ongoing management of department employees. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to ensure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to upper management immediately. Monitors product quality and ensures a high level of guest service. Assists in the management of catered events from set-up to tear-down, including handling all communication with hourly staff, culinary staff, and guests. Evaluates and recommends methods for increasing over-the-counter sales. Monitors quality control on all food products. Assists the food and beverage manager in maintaining an adequate stock of liquor, beer, wine, and non-alcoholic beverages for catering and concessions. Responsible for fulfilling food and beverage recordkeeping and administrative duties for banquets, bars, and retail operations. Assist with coordination, completion, and documentation of monthly inventories. Monitors stock of dry goods for service in catering and concessions. Provide excellent customer service assistance to internal and external clients. Exemplify the SCCC and OVG customer service principles. Perform other duties as assigned. Qualifications 2-3 years of experience in public facilities is highly preferred. High school diploma or equivalent GED. Equivalent experience may be substituted. Valid Food Handler's certificate. Valid Alcohol Service Permit.

Basic computer proficiency:

Microsoft products, to include Excel, Word, and Outlook. Working knowledge of Point of Sale (POS) systems. Cash handling abilities and basic math skills. Ability to work a variable work schedule (including evenings and weekends, as required), depending on event and business requirements. Must have a demonstrated ability to function in a fast-paced, high-pressure environment. Ability to think creatively. Must be constantly aware of and able to promptly react to changing events, such as staff or supply shortages. Must be able to communicate clearly and concisely and possess strong interpersonal skills. Nationally recognized, advanced food service sanitation training course certification.