Luxury Banquet & Events Director

MML Hospitality group; New Orleans (LA); On-site; USD 60,000 - 110,000; Full time

Benefits offered by this job

Competitive salary + bonus potential

Paid time off

Parental leave

Medical, dental, vision, disability, &

Life insurance

401(k) retirement benefits

Relocation assistance

Employee discounts at MML hotels, etc.

Advancement opportunities

Job summary

McGuire Moorman Lambert Hospitality (MML) is seeking a Banquet Manager for Hotel Saint Vincent in New Orleans to lead the planning and execution of all banquet and catered events, while delivering exceptional guest experiences and maintaining high service standards.

The role manages banquet captains and teams, oversees budgets and labor, and collaborates with culinary and engineering departments to ensure flawless event execution. A passion for hospitality and a guest-first mindset are essential.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Banquet operations

Team leadership

Budget management

Guest service

Events coordination

Communication skills

Tools

Tripleseat

POS systems

Google Workspace

Microsoft Office

Job description

McGuire Moorman Lambert Hospitality (MML) is seeking a Banquet Manager for Hotel Saint Vincent in New Orleans to lead the planning and execution of all banquet and catered events, while delivering exceptional guest experiences and maintaining high service standards.

The role manages banquet captains and teams, oversees budgets and labor, and collaborates with culinary and engineering departments to ensure flawless event execution. A passion for hospitality and a guest-first mindset are essential.