Sorry to be a contrarian here. Sous-chefs have it real difficult. On one hand you must be confident enough to be able to excercise authority on a bunch of difficult-to-manage people, and on the other, you are given little room to manoeuvre. Sous are usually the scapegoats when the place becomes stale, when it doesn't come in within its costs, when staff becomes unmanageable, when the exec chef fails to take his/her responsibilities, etc, etc. Ever noticed how there's so often a very high rotation of sous-chefs? In my neck of the woods, it's never an enviable position, and sous chefs get the axe all the time.
You are right to be suspicious, given your level of experience. On the other hand, maybe there's a big demand in your area for qualified managerial potential, in which case I would shop around and see how other hotels feel about you, and how you fit in with them. It'll give you a basis of comparison, and you'll be better equipped to make a decision.
That said, CC is right: banquets are a completely different animal. Your race-to-the-finish attitude will pay off, and the qualifications in terms of personal cooking style and finesse are less important than your ability to deliver on time.
I haven't met many banquet sous chefs that really felt gratified and experienced much job satisfaction. However, this would be a huge step up for you and all the folks above who told what a great learning experience it would be are correct. Ask them if you could do a banquet with them before you make your decision. See how they work, if they make sense, how open they are to your ideas, etc. Get to know the banquet chef REALLY well because you will be his "b-tch" for the duration of your career there.
This advice comes from my own experience in hotel banquets. Whatever the outcome, do believe in yourself and good luck to you!