Manager, Food & Beverage | Banquets

University of Notre Dame•Notre Dame, IN

2d•$55,000 - $63,000•Onsite

About The Position

The Food & Beverage Manager – Banquets is a hands-on leadership role responsible for the seamless execution of events and hospitality operations at the Morris Inn and McKenna Hall. Reporting to the Assistant Director of Banquets, this position leads by example to deliver “Uniquely Notre Dame” experiences across the various spaces associated with Rohr’s, Morris Inn, and McKenna Hall. This manager ensures exceptional guest service while welcoming every opportunity to serve both University and external guests. A primary responsibility of this role is the accurate interpretation and execution of Banquet Event Orders (BEOs), ensuring all contractual and operational requirements are fulfilled with precision. The role supervises a diverse team—including servers, captains, bartenders, and set-up crews—bringing them together as a cohesive team that maintains AAA Four Diamond service standards while strictly adhering to safety, health, and alcohol (ATC) regulations.

Requirements

Previous experience in food and beverage management, banquet operations, or hospitality leadership.
Strong knowledge of banquet service standards and Banquet Event Orders (BEOs).
Proven ability to lead and motivate diverse teams in a fast-paced environment.
Excellent organizational, communication, and problem-solving skills.
Ability to manage multiple events simultaneously while maintaining high service standards.
Knowledge of safety, health, and alcohol service regulations (ATC).
Flexible schedule, including evenings, weekends, and holidays as required by event operations.

Responsibilities

Interpret and execute Banquet Event Orders (BEOs) to ensure all event details are delivered accurately and on schedule.
Oversee event set-up, service, and breakdown to ensure operations run smoothly and exceed guest expectations.
Maintain consistent service quality for both University and external events.
Supervise and coordinate servers, captains, bartenders, and set-up staff.
Provide hands-on leadership during events, ensuring clear communication and strong teamwork.
Coach, mentor, and recognize staff to foster a positive and high-performing work environment.
Ensure all banquet operations meet AAA Four Diamond hospitality standards.
Enforce compliance with safety regulations, health standards, and alcohol service (ATC) guidelines.
Collaborate with front-of-house (FOH) and back-of-house (BOH) teams to ensure efficient event execution.
Coordinate staffing and logistics across multiple event spaces, including ballrooms, meeting rooms, and outdoor venues.
Manage resources effectively to support events of varying size and complexity.