Assistant Food and Beverage Manager (Restaurant + Banquets)

ASSISTANT FOOD AND BEVERAGE MANAGER

(RESTAURANT + BANQUETS) Hyatt Regency Hyatt Regency New Brunswick US - NJ - New Brunswick

BARS/RESTAURANTS/OUTLETS

Department Head/Manager Full-time 60,000.00 Yearly US Dollar (USD) pay basis

Req ID:

NEW015347

Summary At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. The Assistant Food & Beverage Manager plays a key leadership role supporting both the restaurant and event services (banquet) operations within the hotel. This position is responsible for ensuring seamless execution of all food and beverage outlets, including banquet functions, while delivering exceptional service that exceeds guest expectations. This individual will assist in overseeing daily restaurant operations, managing banquet events, and supporting all food and beverage service standards. Responsibilities include supervising team members, coordinating event setups and service, ensuring proper staffing levels, and maintainingpliance with Hyatt standards as well as federal, state, and local regulations. Why This Role Stands Out

Dual Exposure:

Lead both à la carte dining and high-volume banquet events

Career Track Role:

Clear path to F&B Manager or Director-level positions

High Visibility:

Direct impact on guest experience, group business, and hotel performance

Fast-Paced Environment:

Ideal for leaders who enjoy energy, variety, and ownership What You'll Own Execute and lead daily restaurant operations and banquet events end-to-end Be on the floor during service and events, driving quality and guest engagement Oversee banquet setups, service flow, and breakdown — ensuring flawless execution Coach, develop, and hold team members accountable to Hyatt service standards Partner with culinary, sales, and events teams to deliver seamless group experiences Manage labor, scheduling, and operational efficiency in real time Monitor and influence financial performance (labor, F&B costs, inventory) Step in, solve problems, and elevate service during high-pressure moments Qualifications Minimum 2+ years of leadership experience in food & beverage Strong background in hotel, restaurant, or banquet/event operations (ideally both) Proven ability to lead teams during high-volume service periods and events Strong operational,anizational, andmunication skills Financial awareness (labor control, cost management, forecasting) preferred Flexible schedule required (evenings, weekends, and holidays) Physical requirements: ability to stand for long periods and lift up to 50 lbs Who Succeeds Here Leaders who are hands-on, visible, and lead from the front Professionalsfortable managing both restaurant service AND banquets/events Individuals who thrive in busy, high-expectation environments Those looking to grow into senior F&B leadership roles