Position Summary
The Banquet and Catering Event Manager is responsible for planning, coordination, and execution of events at MSU’s historic Kellogg Hotel and Conference Center and, through Kellogg Catering, caters across MSU's campus including in such notable venues as Breslin Student Events Center, Munn Ice Arena, and MSU’s newest buildings, the Student Recreation & Wellness Center and Multicultural Center. Events supported include conferences, student engagement events, corporate functions, team meetings, social events, weddings and more. In 2026, Kellogg Center celebrates 75 years of serving Spartans and the surrounding MSU community, and our Banquet and Catering Event Managers play a key role in the past, continued, and future success of the Kellogg Center.
As a division of Culinary Services and Residential and Hospitality Services, the Kellogg team proudly embodies the Residential and Hospitality Services (RHS) mission and values:
We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation.
Belonging | We support the well-being of the community, inclusively, with care and respect.
Partnership | We embrace teamwork and collaboration, supporting each other and the community.
Stewardship | We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us.
Learning and Development | We stay curious by exploring opportunities to learn and innovate.
Safety | We prioritize the safety of Spartans, striving to create environments that foster security and trust.
Culinary Services website: https://eatatstate.msu.edu/
Kellogg Hotel and Conference Center website: https://kelloggcenter.com/
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.
Position Duties:
The Banquet and Catering Event Manager plays a vital role in the success of The Kellogg Center by managing daily operations for event planning and execution. This role involves coordinating a wide range of events, ensuring each is thoughtfully planned and flawlessly delivered. From collaboration with the sales team to understand client vision and requirements, to partnering with culinary, setup, and audiovisual teams, the Banquet and Catering Event Manager ensures seamless event operations.
Responsibilities also include expense oversight, scheduling, 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.
This posting will fill 2 vacancies.
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.
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.
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.
Minimum Requirements
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hospitality, 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 setup and displays; 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.
Driving Requirements: For operation of box trucks, this job requires, by first day of employment, possession of a valid chauffeur or commercial driver’s license(s) with applicable endorsements and medical certificate to comply with State of Michigan requirements. Additionally, applicants must have a good driving record and submit driver's license number on application form for a motor vehicle record check.
Desired Qualifications
The job desires: 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; or an equivalent combination of education and experience.
Recent graduates are encouraged to apply.
Strong experience with cost controls, forecasting, and revenue growth; knowledge and experience with upscale service standards; strong interpersonal and leadership skills to manage client, colleagues, and team members relationships; 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
Resume
Cover Letter
3 Professional References, to include at least 1 current or former supervisor
Work Hours
Variable schedule, including nights and weekends. Holiday events are limited, as compared to industry standard. Schedule adjusted on a weekly basis per events and business needs. Through team collaboration, leadership strives for fair and c
Website
https://careers.msu.edu/
Summary of Physical Demands
The job requires significant physical effort and involves moving throughout the operation, climbing, reaching and lifting over 75 lbs. approximately 26%-75% of the time.
Bidding eligibility ends June 16, 2026 at 11:55 P.M.
