The Assistant General Manager, Events is responsible for leading front-of-house service execution for onsite events at Nelson's Green Brier, working closely with the Event Coordinator and clients to deliver excellent hospitality. This role also supports the restaurant's a la carte service and programmed dinners when needed. Reporting to the Sr. Assistant General Manager, the position partners with the Events and Culinary teams to ensure seamless event service, team oversight, and guest satisfaction.

Responsibilities

Lead front-of-house service during events, ensuring efficient, polished, and professional service execution
Act as the primary point of contact for event service staff throughout the event
Direct pacing of food and beverage service, including courses, bar service, and transitions
Maintain visibility on the floor to monitor service quality and guest experience
Lead front-of-house service in the Restaurant as needed.
Attend weekly BEO meeting.
Provide direction and support to servers, bartenders, and support staff during events
Assign roles and responsibilities to event staff prior to and during service
Ensure team members adhere to service standards, appearance guidelines, and operational expectations
Step into service roles as needed to support the team and maintain flow
Execute the service plan established by the Events team, ensuring alignment with timelines and expectations
Schedule event staff for events based on BEO
Coordinate with culinary and bar teams to ensure readiness and timing of service
Communicate real-time updates, adjustments, or service needs across teams
Manage transitions throughout the event (e.g., cocktail hour to seated service, dessert service, etc.)
Monitor guest experience during service and address issues promptly and professionally
Troubleshoot service delays or operational challenges with minimal disruption to the event
Ensure a consistent, high-quality hospitality experience reflective of the Nelson’s Green Brier brand
Support service breakdown and ensure service areas are left in clean, organized condition
Provide feedback and observations to the Events team for continuous improvement
Report any service issues, staffing challenges, or operational concerns

Requirements

2+ years of experience in a banquet captain, restaurant manager, or hospitality leadership role
Strong understanding of food and beverage service standards and event execution
Proven ability to lead teams in a fast-paced, high-volume environment
Excellent communication and problem-solving skills
Ability to remain calm, organized, and decisive under pressure

Nice to have

Experience in event venues, restaurants, distilleries, or hospitality environments preferred

Benefits

$53,300.00 - $76,700.00This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. At Constellation Brands, it is not typical for an individual to be hired at the high end of the range for their role, and compensation decisions are dependent upon the facts and circumstances of each position and candidate. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees.