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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Manager – Banquet / Banquet Manager

India, Shillong · Job Posted March 21, 2026
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Job Description

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.

Job Responsibility

  • Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet
  • Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods
  • Strives to continually improve guest and employee satisfaction
  • Determines training needed to accomplish goals, then implements plan
  • Taking an Entrepreneurial Approach to Driving the Restaurant Business
  • Leading Significant Marketing/Public Relations/Media Activities
  • Managing Day-to-Day Restaurant Operations
  • Fostering an Environment that Creates Exciting and Memorable Guest Experiences
  • Managing and Conducting Human Resource and Talent Management Activities
  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Analyzes information and evaluates results to choose the best solution and solve problems

Requirements

  • High school diploma or GED
  • 4 years experience in the food and beverage, culinary, or related professional area
  • OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 2 years experience in the food and beverage, culinary, or related professional area
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