Banquet Manager

MML Hospitality•New Orleans, LA

About The Position

Hotel Saint Vincent is seeking a Banquet Manager to lead the planning and execution of banquet and catered events while delivering exceptional guest experiences and operational excellence. The role oversees banquet captains, servers, and event setup teams, ensuring events follow Banquet Event Orders (BEOs) and MML service standards. The Banquet Manager leads the day-to-day banquet department, including team development, scheduling, budgeting, payroll, inventory, and operational performance. The position calls for a hospitality-focused leader who can work in a fast-paced environment, create memorable guest experiences, and foster a positive, accountable team culture. The role requires flexibility to work evenings, weekends, holidays, and extended hours as business demands require. MML describes itself as a hospitality group focused on memorable experiences that bring together food, design, service, and storytelling. The company lists competitive salary with bonus potential, paid time off and parental leave, insurance coverage, 401(k) retirement benefits, beverage education reimbursement, employee discounts, relocation assistance, and advancement opportunities among its offerings.

Requirements

At least 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.
Leadership skills and the ability to motivate, coach, and develop a diverse team.
Excellent 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.
Must undergo a comprehensive background check if an offer is extended.

Responsibilities

Oversee the planning and execution of 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 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 support 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.