Banquet Manager

At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world's most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place.

What We Are Looking For:

Hotel Saint Vincent is seeking a Banquet Manager to lead the planning and execution of all banquet and catered events while delivering exceptional guest experiences and operational excellence. This role oversees banquet captains, servers, and event setup teams, ensuring every event is executed seamlessly and in accordance with Banquet Event Orders (BEOs) and MML's service standards.

The Banquet Manager is responsible for the day-to-day leadership of the banquet department, including team development, scheduling, budgeting, payroll, inventory, and operational performance. This leader is passionate about hospitality, thrives in a fast-paced environment, and is committed to creating memorable experiences for guests while fostering a positive and accountable team culture.

Why You'll Want to Work for MML:

• Competitive salary + bonus potential
• Paid time off and parental leave
• Medical, dental, vision, disability, life, and pet insurance
• 401(k) retirement benefits
• Beverage education reimbursement
• Employee discounts at MML hotels, restaurants, and retail
• Relocation assistance
• Advancement opportunities within a growing hospitality group

What You'll Do:

• Oversee the planning and execution of all 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 a culture of 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 ensure 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.

Requirements

• Minimum of 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.
• Excellent leadership skills with the ability to motivate, coach, and develop a diverse team.
• Exceptional 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.

Physical Requirements:

The physical demands described here are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these functions.

While performing the duties of this position, the employee is regularly required to communicate verbally and hear. The employee frequently uses hands and fingers to handle objects, tools, or equipment and is required to stand, walk, sit, reach, bend, stoop, kneel, crouch, climb stairs, and occasionally balance.

The employee must be able to stand and walk for extended periods throughout the property and regularly lift or move items weighing up to 25 pounds. Assistance or appropriate equipment should be used when moving heavier banquet equipment or furniture.

Specific vision abilities include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus. The work environment is typically moderate in noise level but may become louder during events.

Background Check:

If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.