Banquet Manager

MML Hospitality•New Orleans, LA

4d•Onsite

About The Position

Hotel Saint Vincent is seeking a Banquet Manager to lead the planning and execution of all banquet and catered events while delivering exceptional guest experiences and operational excellence. This role oversees banquet captains, servers, and event setup teams, ensuring every event is executed seamlessly and in accordance with Banquet Event Orders (BEOs) and MML's service standards. The Banquet Manager is responsible for the day-to-day leadership of the banquet department, including team development, scheduling, budgeting, payroll, inventory, and operational performance. This leader is passionate about hospitality, thrives in a fast-paced environment, and is committed to creating memorable experiences for guests while fostering a positive and accountable team culture.

Requirements

Minimum of two years of progressive experience in banquet, events, or food and beverage operations, including at least one year in a supervisory or management role.
Strong knowledge of luxury hospitality service standards, banquet operations, food and beverage service, and event execution.
Excellent leadership skills with the ability to motivate, coach, and develop a diverse team.
Exceptional communication and interpersonal skills with a guest-first mindset.
Demonstrated ability to manage labor costs, budgets, and departmental financial performance.
Strong organizational and problem-solving skills with the ability to make sound decisions in a fast-paced environment.
Experience using restaurant or hotel management software, Google Workspace, Tripleseat, POS systems, and Microsoft Office.
Working knowledge of food safety, health, and workplace safety regulations.
Flexibility to work evenings, weekends, holidays, and extended hours as business demands require.

Responsibilities

Oversee the planning and execution of all banquet and catered events in accordance with Banquet Event Orders (BEOs).
Serve as the primary operational contact for clients beginning 24 hours before each event.
Lead pre-shift meetings and coordinate event setup and execution with the Banquet and Culinary teams.
Conduct pre-event and post-event meetings with clients to ensure expectations are met.
Manage payroll, tip distribution, departmental labor, and operating expenses.
Recruit, hire, train, coach, and develop banquet team members while fostering a culture of accountability and hospitality.
Create schedules and maintain appropriate staffing levels based on business needs.
Maintain knowledge of banquet menus, service standards, and event requirements.
Order supplies, submit purchasing requests, and delegate responsibilities to Banquet Captains.
Inspect banquet spaces before each event to ensure proper setup and operational readiness.
Partner with Engineering, Housekeeping, Culinary, and other departments to ensure seamless event execution.
Monitor banquet operations, identify opportunities for improvement, and implement corrective actions.
Ensure compliance with company policies, health and safety regulations, and MML service standards.
Attend required meetings and perform other duties as assigned.