Assistant Banquet Manager

Assistant Banquet Manager

Posted November 20, 2019


The Westin Portland Harborview

157 High Street

Portland, ME 04101

Telephone (207) 775-5411

Position Summary: The Assistant Banquet Manager supports the Director of Banquets with coordinating, supervising, training, and directing all Banquet Department associates.

Accountabilities: The accountabilities of the Assistant Banquet Manager include the staffing, training and operating of the Banquet department. As well as labor and monetary reports, employee relations, guest relations, knowledge of local alcohol regulations, and proper use of manpower, to ensure the success of all banquet functions while maintaining high standards of service.

Qualification Standards

Education & Experience:

  • At least 4 years of progressive food & beverage experience; banquet experience preferred
  • ServSafe & TIPS Certificate preferred
  • High School diploma or equivalent certificate required
  • Previous supervisory responsibility required
  • POS  system knowledge ; Micros preferred
  • Word Microsoft office function, including excel & word 

Tools & Equipment:

  • Calculator, computer, copier, scanner, telephone, other office equipment

Work Environment:

  • Under variable temperature conditions
  • Under variable noise levels
  • Hot/cold
  • Around chemicals, fumes and or odor hazards

Physical Requirements:

  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
  • Ability to stand for long hours, walk long distances
  • Ability to work long hours, some back to back shifts as needed
  • Ability to work under variable temperatures and noise levels
  • Near Vision - The ability to see details at close range

Mental Requirements:

  • Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
  • Must be able to evaluate and select among alternative courses of action quickly and accurately
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
  • Must work well in stressful, high pressure situations
  • Must maintain composure and objectivity under pressure
  • Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the particular need
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
  • Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions
  • Must be able to prioritize departmental functions in order to meet due dates and deadlines
  • Multi- lingual skills helpful

Other Abilities, Skills, Knowledge:

  • Thorough knowledge of F&B procedures and serving standards
  • Bartending skills
  • Must have knowledge of local liquor laws
  • Knowledge of wines helpful
  • Must be able to perform duties of all positions within department

Duties & Functions


  • Approach all encounters with guests and employees in a friendly, service oriented manner
  • Maintain regular attendance in compliance with Interstate standards, as required by scheduling which will vary according to the needs of the hotel
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
  • Comply at all times with Interstate standards and regulations to encourage safe and efficient hotel operations
  • Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention
  • Assist with supervision of staff including; interview, hire, schedule, train, develop, empower, coach & counsel, recommend and conduct performance and salary reviews, resolve problems, provide open communications, recommend discipline & termination as appropriate
  • Maintain open door policy
  • Check and respond to electronic communications in a timely fashion
  • Check appearance of all department employees to ensure compliance with Interstate Standards of Appearance, council when necessary
  • Order and stock all banquet equipment and related stock to meet expected needs
  • Coordinate execution of banquet events, in partnership with the Director of Banquets and Conference Services Manager
  • Ensure that the department operates within approved budget to control costs; perform necessary follow-up
  • Keep up to date with Banquet function trends to maximize the guest experience as well as revenue and profits
  • Comply with and enforce all local alcohol related laws and regulations
  • Coordinate, monitor and comply with all phases of  Loss Prevention
  • Follow corporate directives for product specifications
  • Create and/or approve training manual
  • Prepare weekly payroll and tip distribution sheets
  • Keep open communications with kitchen
  • Review menu/service with catering managers and banquet chef
  • Maintain up to date details on banquet functions and communicate to supervisors
  • Responsible for ongoing training of captains/hourly employees when necessary to maintain standards of service and profit margin
  • Make personal contact with guests and assist them with any requests
  • Supervise proper tabulation of all banquet checks and responsible for insuring that all checks are presented to guests for signature
  • Bring to the attention of the Director of banquets/or F&B all materials and equipment that require ordering or need to be replaced
  • Requisition liquor, etc. for banquet bars
  • Responsible for safety, sanitation, and cleanliness of service areas
  • Responsible for loss prevention programs among service employees


  • Conduct and/or attend necessary meetings, including pre cons
  • Assist the director of F&B as needed
  • Responsible for control and maintenance of all service equipment
  • Any other duties deemed necessary by a member of management
  • Assist in outlets if requested due to business levels

Interstate Hotels & Resorts is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Click here and here to navigate to the “EEO is the Law” poster and supplement.

If you need accommodation for any part of the employment process because of a medical condition or disability, please call (703) 387-3888 or email with the nature of your accommodation request and include the Hotel location and title of the job opening. Please allow one (1) business day for a reply.

The Westin Portland Harborview

289 Room Hotel

Our Hotel

The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly® Bed. They can re-energize in our state-of-the-art Westin WORKOUT® Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic views. Weddings and meetings thrive here with nearly 15,000 square feet of event space and a spectacular grand ballroom.