Banquet Manager

Banquet Manager

Department: MCC South Campus 700185

Employment Type: Full Time

Location: Macomb Community College

Reporting To: Heather Hintz

Compensation: $58,000 - $63,000 / year

The Banquet Manager is primarily responsible for coordinating catering with the executive chef. This includes catering menu development, customer interaction, financial goals and performance based on new catering sales, ensuring all catering invoices are executed in accordance with company standards, meeting customer needs, exceeding catering expectations, following up for additional opportunities, and completing catering invoices. Fresh at Work grab and Go weekly forms are prepared for the coming week.

Weekly catering meetings with the culinary team prepare for the following week of service.

• Lead the successful execution of food preparation and client service for assigned locations. Anticipate client needs, uphold quality expectations, and embrace service standards.
• Be a catalyst for continuous improvement. Review team performance, identify opportunities and implement change. Standardize operating procedures and maintain site‑level accountability.
• Step in as a working manager, leading by example. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met daily.
• Maintain culinary quality control at all times. Create and maintain standard operating procedures (SOPs). Ensure food is properly prepared, packaged and served in an appealing manner while upholding the integrity of the recipes.
• Adhere to food safety procedures in accordance with health‑code standards.

• Actively engage in catering, training, setting up events, and scheduling the team. Regularly coach, direct and evaluate catering staff. Provide recognition to team members excelling in their work. Provide open, honest communication with the executive chef. Identify knowledge gaps and look for improvements to the catering operation within the unit.

• Inspire preferred status through exceptional client experiences. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.
• Achieve financial objectives. Create, monitor and review progress for the catering business. Design, develop and execute changes with the executive chef that perpetuate the achievement of short‑ and long‑term objectives. Foster sales growth at the unit.
• Participate with the chief culinary officer, regional chefs and executive chefs on catering ideas and new concepts for consideration.
• Participate with large catering events when applicable.

• Complete outgoing and incoming catering invoicing.
• Ensure quality and completeness of each catering order.
• Ensure quality standards are met and timelines followed.
• Ensure timely and complete communication with interested parties.
• Cash handling and daily deposits.
• Printing and setting up forms for Fresh at Work Grab and Go items.
• Print labels for Fresh at Work Grab and Go items.

• Monitor and maintain proper levels of inventory for all catering supplies.
• Ensure proper rotation and efficient stocking.
• Plan for proper breakdown and pickup of catering event equipment.
• Maintain awareness of shortages of catering equipment.

• Average number of reports: 5‑12.
• Staff reporting to position:
  Catering/Event Drivers.
• Provides coaching, training, and development opportunities with the executive chef.
• Resolves employee concerns, escalated issues, and grievances with the executive chef.

• 3‑5 years culinary experience required; large kitchen strongly preferred.
• Prior management experience strongly preferred.
• Serv Safe Manager required; if not held, willingness to obtain it through the company‑provided training program.

• Results oriented and flexible; takes action immediately and demonstrates positive results; follows through on tasks; balances business requirements with client requests; absorbs new information quickly and translates key points into positive outcomes.
• Passion for food and skill in relevant…