Events Manager, Hotel Saint Vincent

MML Hospitality•New Orleans, LA

About The Position

At Hotel Saint Vincent, we cultivate a dedicated and enthusiastic team committed to authentic hospitality. We take pride in our people and the products and experiences we provide. We strive to create unforgettable moments by seamlessly blending food, service, and design. Our core values guide everything we do: Good Neighbors | Generous | Authentic | Kind & Honest | Fun-Loving | Inclusive | Service-Driven About Hotel Saint Vincent Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality. An architectural icon since its inception, the property honors its storied past through a thoughtful restoration that blends historic character with modern design.

Requirements

Two years of banquet or event operations leadership experience preferred
Strong knowledge of food, beverage, and service standards
Ability to lead in a fast-paced, high-volume environment
Strong organizational and problem-solving skills
Financial acumen with experience managing labor and expenses
Excellent communication and leadership skills
Ability to work flexible schedules, including nights, weekends, and holidays as needed

Responsibilities

Hire, onboard, train, and develop banquet team members, including captains, servers, and setup staff
Create and manage banquet schedules based on business levels and labor targets.
Lead performance management, including coaching, feedback, and progressive discipline
Foster a collaborative and accountable team environment
Serve as Manager on Duty as needed and attend all required operational meetings
Oversee execution of all banquet and event functions to ensure alignment with Banquet Event Orders
Serve as the primary operational contact for events beginning 24 hours prior to start time
Coordinate with Culinary on buffet and plated service, including setup, timing, and presentation
Monitor event flow and address issues in real time to maintain service standards
Inspect event spaces prior to service to ensure cleanliness, readiness, and proper setup
Ensure all service standards, timelines, and guest expectations are consistently met
Manage banquet labor to align with budget and revenue expectations
Complete payroll accurately, including oversight of tip distribution
Monitor departmental expenses and submit requisitions for supplies as needed
Evaluate department performance and identify opportunities for improvement
Ensure operational efficiency, productivity, and cost control while maintaining service standards