Banquet or Catering Manager - St. Paul RiverCentre

Morrissey Hospitality•Saint Paul, MN

5h•Onsite

About The Position

Manages the activities of the onsite and offsite banquets/catering departments with primary responsibility for hiring, training, scheduling, discipline, and evaluation of staff and managers within the department. Other responsibilities include ownership of the budget, forecast and financial performance of the department; fill the needs of banquet event orders and supplies for the department; monitoring activities and services to ensure the department is operating to plan. ESSENTIAL DUTIES AND RESPONSIBILITIES Assists the Venue Management / Executive Chef with the department expense budget and managing it within the approved guidelines. Oversees the billing, payroll, and gratuities personally and with assistant banquet managers. Responsible for all equipment inventory and supply maintenance of department. Attends financial review meetings monthly as directed by management and understands fully the P&L reports of the department. Consults with representatives of client group or organization to execute details such as number of persons expected, display space desired, and food service schedule when on site. Directs workers in preparing rooms and erecting displays and exhibits. Edits payroll on a daily basis. Responsible for labor reports weekly. Cross trains and is capable of supervising hotel dining outlets. Follows department and property policies, procedures and service standards. Complies with safety and security procedures and participates in all recycling and energy initiatives. May be asked to assist in driving vehicles. We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team exemplifies these company cornerstones of being “All-In”: Mentorship Empowerment Respect Coaching Accountability Trust Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again . Ultimately, your 100% commitment will determine your progress and happiness within our company. As leaders, our purpose is to create an environment where trust is modeled, empowerment is intentional, accountability is non-negotiable, and respect is foundational. We uphold the highest standards, ensure disciplined and prudent use of resources, and drive meaningful results. Through our actions, we enable our teams to deliver exceptional hospitality experiences and strengthen the long-term health of our organization. About the RiverCentre Saint Paul RiverCentre is one of the region’s flagship event and convention venues, known for hosting large-scale conferences, corporate gatherings, galas, and community events. The culinary program supports hundreds of events each year, offering banquet service, specialty menus, and high-volume production that still prioritizes quality, flavor, and presentation. The culinary team at RiverCentre works in a dynamic, fast-paced environment where preparation, communication, and teamwork drive success. Culinary operations are well-organized, professionally led, and equipped to manage events of all sizes. Team members take pride in executing large-scale service with precision, efficiency, and care, all while contributing to the memorable experiences of tens of thousands of guests annually. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Requirements

Two (2) year hospitality management degree or combination of education and experience.
Two (2) years related experience
Food Safety and Alcohol Service certification or ability to obtain within 30 days of hire.
While performing the duties of this job, the employee is regularly required to position self to move about.
The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management.
The employee may need to travel (locally) to other properties occasionally.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Must be able to occasionally lift and/or move up to 50 pounds.
Will be required to push/pull equipment exceeding 400 pounds with assistance.

Nice To Haves

Four (4) year hospitality management degree
Bilingual

Responsibilities

Manages the activities of the onsite and offsite banquets/catering departments with primary responsibility for hiring, training, scheduling, discipline, and evaluation of staff and managers within the department.
Ownership of the budget, forecast and financial performance of the department
Fill the needs of banquet event orders and supplies for the department
Monitoring activities and services to ensure the department is operating to plan.
Assists the Venue Management / Executive Chef with the department expense budget and managing it within the approved guidelines.
Oversees the billing, payroll, and gratuities personally and with assistant banquet managers.
Responsible for all equipment inventory and supply maintenance of department.
Attends financial review meetings monthly as directed by management and understands fully the P&L reports of the department.
Consults with representatives of client group or organization to execute details such as number of persons expected, display space desired, and food service schedule when on site.
Directs workers in preparing rooms and erecting displays and exhibits.
Edits payroll on a daily basis.
Responsible for labor reports weekly.
Cross trains and is capable of supervising hotel dining outlets.
Follows department and property policies, procedures and service standards.
Complies with safety and security procedures and participates in all recycling and energy initiatives.
May be asked to assist in driving vehicles.