Event Manager/Banquet/Catering Manager/S

MSU Internal Job Postings Details•East Lansing, MI

20h•Onsite

About The Position

The Banquet and Catering Event Manager is responsible for planning, coordination, and execution of events at MSU’s historic Kellogg Hotel and Conference Center and, through Kellogg Catering, caters across MSU's campus including in such notable venues as Breslin Student Events Center, Munn Ice Arena, and MSU’s newest buildings, the Student Recreation & Wellness Center and Multicultural Center. Events supported include conferences, student engagement events, corporate functions, team meetings, social events, weddings and more. In 2026, Kellogg Center celebrates 75 years of serving Spartans and the surrounding MSU community, and our Banquet and Catering Event Managers play a key role in the past, continued, and future success of the Kellogg Center. As a division of Culinary Services and Residential and Hospitality Services, the Kellogg team proudly embodies the Residential and Hospitality Services (RHS) mission and values: We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation. Belonging | We support the well-being of the community, inclusively, with care and respect. Partnership | We embrace teamwork and collaboration, supporting each other and the community. Stewardship | We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us. Learning and Development | We stay curious by exploring opportunities to learn and innovate. Safety | We prioritize the safety of Spartans, striving to create environments that foster security and trust. Culinary Services website: https://eatatstate.msu.edu/ Kellogg Hotel and Conference Center website: https://kelloggcenter.com/ All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.

Requirements

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hospitality, Hotel, Restaurant, and Institutional Management; General Business, or a related field.
One to three years of related and progressively more responsible or expansive work experience in banquet/catering service to include proper meal service techniques and protocol, special events and banquet services setup and displays; food sanitation and safety procedures; alcoholic beverage service including application of State of Michigan sale and service regulations; food/beverage preparation and presentation; cost control and supervision; menu planning.
Possession of a valid chauffeur or commercial driver’s license(s) with applicable endorsements and medical certificate to comply with State of Michigan requirements (by first day of employment for operation of box trucks).
Good driving record and submission of driver's license number on application form for a motor vehicle record check.

Nice To Haves

Three to five years of related and progressively more responsible or expansive work experience in banquet/catering management, hotel or upscale catering environments.
Certified Meeting Professional (CMP) or similar hospitality credentials.
Strong experience with cost controls, forecasting, and revenue growth.
Knowledge and experience with upscale service standards.
Strong interpersonal and leadership skills to manage client, colleagues, and team members relationships.
Ability to remain calm and solve problems under high pressure scenarios.
Recent graduates are encouraged to apply.

Responsibilities

Manage and oversee all food service and event setup activities to ensure high-quality service and exceptional guest experiences.
Coordinate room setups, vendor logistics, and food service timing for seamless event execution.
Serve food and beverages in accordance with established hotel service standards.
Set up event spaces, including place settings, décor, buffet lines, linens, tables, and chairs.
Clean and maintain all work areas, including back hallways, carts, storage closets, and event spaces.
Instruct and assist event staff with proper meal service, alcoholic and non-alcoholic beverage service, and standard operating procedures.
Collaborate closely with the kitchen to ensure accurate event details, proper timing, and smooth service flow.
Manage food and beverage inventory, equipment usage, labor staffing levels, and related costs.
Monitor guest behavior and alcohol consumption; verify identification for guests appearing under 40 years of age.
Discontinue alcohol service when appropriate and report incidents involving excessive consumption or impaired guests to management.
Assist with special projects and additional operational needs as assigned.
Analyze operational data to forecast needs and support departmental strategic planning.
Manage event budgets to minimize costs while maximizing revenue and profitability.
Prepare and review event billing to ensure accuracy and timeliness.
Schedule, train, supervise, and manage banquet servers and setup teams.
Interview, hire, train, schedule, and evaluate performance of part-time team members.
Plan, develop, and oversee training programs to ensure consistent service quality and staff readiness.
Ensure compliance with all health, safety, sanitation, and hygiene regulations.
Adhere to hotel safety protocols and established procedures at all times.
Immediately report any safety, service, or guest-related incidents to the Restaurant Manager.