Assistant Director of Banquets and Stewarding

Assistant Director of Banquets and Stewarding to support banquet operations and oversee the stewarding department. Responsibilities include coordinating set-up for Banquet Event functions per the event order, communicating with group contacts, Catering Managers, and Conference Services Managers to ensure all function details are carried out, ensuring quality and timeliness of food items, and providing knowledge of wine and spirits in an elegant setting. Also responsible for organizing Stewarding storage areas (China, Glass, Silverware), managing operating expenses through budgeting and inventory control, and coordinating with staff and managers to meet operational needs. Requires college degree (Hotel/Restaurant management preferred or equivalent experience), 2–3 years of supervisory/assistant management experience in Banquet operations, and working knowledge of F&B operations, cost and labor control, and applicable procedures. Full-time position with nights, holidays, and weekends as part of schedule; competitive salary and benefits offered by Four Seasons.