Working/Functional Title
Banquet/Catering Event Manager
Position Summary
Manages the planning and coordination of events for Kellogg Center and Kellogg Catering at the hotel and multiple MSU campus locations, including athletic venues such as Breslin Student Events Center and Munn Ice Arena, supporting conferences, corporate meetings, social events, and weddings.
Position Duties:
The Banquet and Catering Event Manager plays a vital role in the hospitality industry by overseeing all aspects of event planning and execution within a hotel, resort, or event venue. This role involves coordinating a wide range of events, ensuring each is thoughtfully planned and flawlessly delivered. From initial client consultations to understanding vision and requirements, to collaborating with culinary, service, and audiovisual teams, the Banquet and Catering Event Manager ensures seamless event operations.
Responsibilities also include budget oversight, scheduling, vendor negotiation, and sourcing necessary event elements. Additionally, the Banquet and Catering Event Manager is responsible for training and supervising staff to maintain exceptional service standards. Success in this role requires creativity, strong organizational skills, and the ability to adapt quickly to changing needs, making the role essential to delivering memorable guest experiences that exceed client expectations.
Duties & Responsibilities
Event Execution – 45%
- 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.
Operational Control – 15%
- 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.
Financial Management & Budget – 20%
- 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.
Staff Management – 20%
- 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.
Reporting Structure:
- Reports to Banquet and Catering Operations Manager for RHS
- Provide 1st level supervision to regular support staff employees:
- Oversite of operational work of support staff
- Performance Evaluations – annually
- Probationary Review – New employees in probationary period.
- Set schedule of work with deadlines
- Clarity of expectations of work to be completed and deadlines met
- Development of employees through goal setting
This posting will fill 3 vacancies.
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. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.
Minimum Requirements
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in 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; 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; or an equivalent combination of education and experience.
Possession of a valid chauffeur or commercial driver’s license(s) with applicable endorsements and medical certificate to comply with State of Michigan requirements is required by first day of employment. Applicant must have a good driving record and submit driver's license number on application form for a motor vehicle record check.
Desired Qualifications
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; knowledge of 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; or an equivalent combination of education and experience.
Strong experience with budgeting, forecasting, and revenue growth; knowledge of food safety, sanitation regulations, and upscale service standards; strong interpersonal skills to manage client relationships, vendors and team members; and ability to remain calm and solve problems under high pressure scenarios.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Cover letter
Resume
Three professional references
Work Hours
Variable scheduling dependent on events and operational needs.
Website
Careers.msu.edu
Summary of Physical Demands
Negligible disagreeable working conditions. The job requires significant physical effort and involves moving throughout the operation, climbing, bending, reaching and lifting over 75 lbs. approximately 26% to 75% of the time.
Bidding eligibility ends April 21, 2026 at 11:55 P.M.
