Banquet Manager | Full-Time | McCormick Place Convention Center

Oak View Group•Chicago, IL

1d•$65,000 - $72,000•Onsite

About The Position

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Position Summary McCormick Place Convention Center has an immediate opening for a Banquet Manager. This position is responsible for monitoring and supervising all Banquet functions and Banquet employees at the Convention Center. This role pays an annual salary of $65,000-$72,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until June 5, 2026. About the Venue Mccormick Place Convention Center located in downtown Chicago is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world’s largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year.

Requirements

Bachelor’s degree in food & Beverage Management or related field desired.
Minimum 3-5 years’ experience in management level position in Food & Beverage or equivalent training experience.
Prior experience in a Union environment.
Ability to function in a fast-paced, team-oriented environment; manage several direct reports.
Strong computer skills (i.e. Word, Excel, PowerPoint, Access).
Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues.

Responsibilities

Follows weekly work schedule as assigned by Banquet Director.
Oversees Captains and Banquet Servers during events.
Trains Banquet Captains and Servers on department standards and procedures.
Reads and understands Banquet Event Orders (BEO)
Generates requisitions for all the supporting departments, i.e. stewarding, purchasing, warehouse and laundry.
Manages all aspects of maintaining existing equipment needed for banquet service by working with Stewarding and Purchasing.
Orders all replacement items and equipment.
Coordinates with Culinary and Stewarding departments on the timing and production of functions.
Communicates effectively as liaise between catering and sale, culinary, and purchasing.
Showcases strong and effective floor operations skills.
Reads, understands and interprets the profit and loss statement (P/L).
Communicates with the Banquet Scheduling Coordinator to make all necessary schedule changes for all functions.
Meets with Catering Sales Manager to determines proper floor plans, meeting notes and equipment needs prior to each function.
Oversees proper presentation, preparation, and service needs in conjunction with all food and beverage departments to ensure the highest standards are met.
Executes last minute changes, inspects service set ups in time for all staff final call. Imperative to hold pre-function meetings to discuss meal, service and table assignments, etc.
Takes initiative in recommending and implementing new standards or systems with Banquet Director’s approval.
Fosters a cooperative and harmonious working climate conducive in maximizing employee morale thus increasing overall productivity.
Facilitates Banquet Department meetings with Banquet Managers and Captains to inform them of policy changes, client feedback, etc.
Interviews, hires, trains, and designates assignments and projects as given by the Banquet Director.