Overview

McCormick Place Convention Center has an immediate opening for a Banquet Manager. This position is responsible for monitoring and managing all Banquet functions and Banquet employees at the Convention Center.

This role pays an annual salary of $65,000-$72,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until October 23, 2026.

Responsibilities

• Follows weekly work schedule as assigned by Banquet Director. 
• Oversees captains and banquet servers during events. 
• Trains banquet captains and servers on department standards and procedures. 
• Reads and understands Banquet Event Orders (BEO) 
• Generates requisitions for all the supporting departments, i.e., stewarding, purchasing, warehouse, and laundry. 
• Manages all aspects of maintaining existing equipment needed for banquet service by working with stewarding and purchasing. 
• Orders all replacement items and equipment. 
• Coordinates with Culinary and Stewarding departments on the timing and production of functions. 
• Communicates effectively as a liaison between catering and sales, culinary, and purchasing.
• Showcases strong and effective floor operations skills. 
• Reads, understands, and interprets the profit and loss statement (P/L). 
• Communicates with the Banquet Scheduling Coordinator to make all necessary schedule changes for all functions. 
• Meets with Catering Sales Manager to determine proper floor plans, meeting notes, and equipment needs prior to each function. 
• Oversees proper presentation, preparation, and service needs in conjunction with all food and beverage departments to ensure the highest standards are met. 
• Executes last-minute changes, inspecting service set-ups in time for all staff final calls. It is imperative to hold pre-function meetings to discuss meal, service, table assignments, etc. 
• Takes initiative in recommending and implementing new standards or systems with the banquet director's approval. 
• Fosters a cooperative and harmonious working climate conducive to maximizing employee morale, thus increasing overall productivity. 
• Facilitates Banquet Department meetings with Banquet Managers and Captains to inform them of policy changes, client feedback, etc. 
• Interviews, hires, trains, and designates assignments and projects as given by the Banquet Director.

Qualifications

• Bachelor’s degree in food & Beverage Management or a related field desired.
• Minimum 3-5 years’ experience in a management-level position in Food & Beverage or equivalent training experience. 
• Prior experience in a Union environment.
• Ability to function in a fast-paced, team-oriented environment; manage several direct reports. 
• Strong computer skills (i.e., Word, Excel, PowerPoint, Access).
• Must be flexible, have a sense of urgency, and be able to respond quickly and resourcefully to internal and external issues.
• Strong communications and interpersonal skills.