Assistant Banquet Manager

The Marcus Corporation•Coralville, IA

2d•$50,000 - $55,000

About The Position

Do you thrive where hospitality meets high-energy leadership? Award-winning Watermill Kitchen + Bar at Hyatt Regency Coralville is seeking a service-driven Assistant Restaurant Manager to help lead a dynamic, guest-focused restaurant experience. This role supports daily restaurant operations, leads front-of-house associates, and ensures quality, consistency, and efficiency across all service periods. You’ll play a key role in delivering exceptional guest experiences while driving team performance and operational excellence. Why Our Restaurant Leadership Team Loves Working Here Annual salary range: $50,000 – $55,000, commensurate with experience Health insurance available after 30 days for full-time associates Matching 401(k) and profit-sharing Flexible scheduling Free and discounted meals Hotel discounts at Hyatt and Marcus Hotels & Resorts properties Employee referral bonus program Free parking A culture built on People Pleasing People What You’ll Do As an Assistant Restaurant Manager, you will support daily operations while leading and developing the restaurant team. This position supports operations across all Watermill outlets, including the Café, Bar, Restaurant, Market, Regency Club, Room Service, and Patio.

Requirements

2+ years of Food & Beverage experience, including supervisory responsibility
Prior restaurant leadership experience required
Strong knowledge of restaurant operations and service standards
Ability to lead effectively in a high-volume environment
Excellent communication and guest service skills
Strong organizational and time management abilities
Working knowledge of POS systems and basic computer applications
Ability to stand and move for extended periods
Ability to lift up to 35 lbs.
Availability to work evenings, weekends, and holidays
Professionalism, positivity, and a team-first mindset

Nice To Haves

Knowledge of beverage operations, wine, and service standards preferred
Ability to manage conflict with professionalism and tact
Financial acumen related to labor, cost control, and inventory

Responsibilities

Oversee daily restaurant operations, ensuring service standards, timing, and presentation are consistently met
Lead associates during service, maintaining a strong floor presence
Monitor guest experience and respond quickly and professionally to concerns
Organize and lead pre-shift meetings, communicating key updates and priorities
Partner with culinary leadership to ensure food quality and execution
Assist in hiring, training, coaching, and developing restaurant associates
Foster a positive, respectful, and team-oriented work environment
Support scheduling aligned with business levels and labor goals
Provide ongoing feedback and performance coaching
Support profitability through labor management, cost control, and inventory oversight
Maintain accurate POS usage, reporting, and cash handling procedures
Monitor and maintain appropriate inventory and par levels
Assist in tracking revenue, expenses, and operational metrics
Maintain cleanliness, organization, and sanitation standards throughout all outlets
Ensure compliance with company policies, safety standards, and health regulations
Support special events and promotions within the restaurant
Collaborate with other departments to ensure seamless guest experiences
Occasionally assist other departments when needed to support hotel operations and guest satisfaction
Perform additional duties as needed to support successful operations