Hotel/Resort
BANQUET & EVENT MANAGER - EAST LANSING, MI
Lead High-Impact Events in a Premier Hospitality Environment
Salary: $56,000 - $70,000
Comprehensive Health Benefits + Exceptional Retirement Package
Harper Associates has been exclusively retained for this search.
We’re seeking an experienced Event Manager / Banquet Manager / Catering Manager to oversee the execution of large-scale events, conferences, weddings, and corporate functions across the Kellogg Hotel & Center and Michigan State University venues, including Breslin Center and Munn Ice Arena.
This is a hands-on hospitality leadership role for someone who thrives in fast-paced food & beverage operations and delivers exceptional guest experience in high-volume event environments. Bonus for Spartan athletics fans who would like to be totally immersed in the MSU sports atmosphere!
What You’ll Do
- Lead event execution for banquets, catering services, conferences, weddings, and social events
- Coordinate event logistics, including room setup, vendor management, audiovisual coordination, and service timing
- Partner with culinary and food & beverage operations teams to ensure seamless service delivery and high-quality presentation
- Oversee banquet operations, staffing, and labor scheduling for efficient event execution
- Manage event budgets, forecasting, inventory, and cost control to support revenue and operational goals
- Ensure accurate event billing, reporting, and financial reconciliation
- Hire, train, and supervise banquet staff, servers, and setup teams, supporting ongoing performance management and development
- Maintain compliance with food safety, sanitation, and alcohol service regulations, ensuring a safe and professional environment
- Act as on-site leader for event coordination, troubleshooting, and real-time problem solving
What You Bring
- 1–3+ years of experience in banquet operations, catering services, or event management
- Background in hospitality management, hotel operations, or upscale catering environments
- Strong leadership experience managing teams in high-volume, customer-facing operations
- Knowledge of food safety, beverage service standards, and hospitality compliance
- Proven ability in event coordination, vendor management, and guest service delivery
- Strong communication, organizational, and guest experience management skills
Preferred Qualifications:
- 3–5+ years in hotel banquet or catering management
- Experience with budgeting, forecasting, and revenue management
- Certified Meeting Professional (CMP) or similar hospitality certification
- Chauffer’s license for driving catering trucks (must be willing to obtain if you don't already have it)
Compensation & Benefits
- Salary: $56,000 - $70,000 (based on experience)
- Comprehensive benefits including medical, dental, and vision coverage
- Retirement plan with 5% employee contribution and 10% employer match
- Generous PTO including vacation, holidays, sick time, and winter break
Role Details
- On-site position in a dynamic university hospitality environment
- Active role requiring movement, setup, and lifting up to 75 lbs
- Exposure to event venues, kitchens, and large-scale guest operations
- Must be available for peak event scheduling and operational needs
Why This Role?
This is an opportunity to lead large-scale event operations in a high-visibility setting, working across premier venues while building expertise in hospitality management, banquet operations, and event leadership. Excellent career advancement opportunities!
If you’re ready to lead high-volume events, catering operations, and hospitality teams, please email your resume to kevin@harperjobs.com
DIRECTOR OF FOOD & BEVERAGE - DOWNTOWN DETROIT, MI
Union Square Hospitality Group at the Detroit EDITION Hotel
4 Food & Beverage Outlets, 16,000 sq. ft. of Event Space
Executive Leadership Position over Food / Beverage / Catering for 5-star Property
Search Conducted by Harper Associates
About The Opportunity:
Harper Associates has been selected by Union Square Hospitality Group, a nationally recognized, mission-driven company founded by Danny Meyer in New York, to recruit a Director of Operations (Director of Food and Beverage) in Downtown Detroit. USHG is opening Pine Hall at Hudson’s Detroit in Spring 2026 and will manage food and beverage operations at The Detroit EDITION Hotel opening in 2027. This is a rare opportunity to join an organization with a deeply rooted culture of excellence, where hospitality isn't just a service — it's a philosophy.
Reporting to senior leadership, you will oversee the Management and Culinary team driving operational performance, financial results, and an exceptional guest experience. This role is ideal for a seasoned hospitality leader who thrives at the intersection of people, culture, and business results.
What You'll Do:
- Lead and inspire the full leadership team and staff to deliver consistent, memorable guest experiences
- Drive financial performance across all revenue and cost centers, with a focus on sustainable growth
- Partner closely with the Executive Chef and kitchen leadership to align on goals, menus, and execution
- Analyze guest feedback across all channels and identify actionable opportunities to strengthen loyalty and guest satisfaction
- Build and develop a high-performing team through mentorship, clear goal-setting, and structured career pathways
- Champion diversity, inclusion, and belonging at every level of the organization
- Establish and maintain operational infrastructure — roles, systems, processes — that scales with the business
- Collaborate with home office departments to execute company-wide initiatives, training programs, and operational rollouts
- Balance day-to-day operations with strategic thinking to support both short- and long-term business success
- Build and maintain relationships with all stakeholders in the Detroit market
What We're Looking For:
- 10+ years of progressive leadership experience in restaurant and hospitality management, including GM or equivalent roles
- Proven track record in full-service, upscale, 5 star or Michelin fine dining environments
- Strong financial acumen — P&L ownership, performance metrics, and strategic planning
- Familiarity with the Detroit hospitality market is a strong plus
- Experience with new restaurant openings or launch environments preferred
- Proficiency in restaurant management systems and operational best practices
- Bachelor's degree preferred, though not required — results and experience speak loudest
What's In It for You:
- Excellent six figure base salary and incentive program, paid quarterly
- Comprehensive medical, dental, and vision coverage + FSA options
- Generous PTO + paid parental leave
- Matched 401(k) plan
- Dining credit and significant dining discount across a premier portfolio of restaurants
- Employee assistance programs and access to mental health and wellness services
- Pre-tax commuter benefits
- A genuine culture of mentorship, growth, and collaboration
Send your resume in a Word format attachment to kevin@harperjobs.com
BANQUET MANAGER - HOSPITALITY / CATERING VENUE - BIRMINGHAM, MI AREA
Weddings, Social, Corporate, Holiday and Community Events
$65,000 - $70,000 ++ bonus and excellent benefits
We are seeking a personable, professional, energetic and organized Banquet Manager. The ideal candidate must have extensive experience in managing large dining events and providing excellent customer service that surpasses all guest expectations.
Job Description:
As Banquet Manager, you will oversee the daily operations of the Catering Service Staff, working as a team with the General Manager and Executive Chef. Range of events includes, but not be limited to: weddings, social, corporate, holiday and community events. The position is responsible for the execution of catered events, which includes coordinating with the catering and culinary teams to ensure all guest expectations are met/exceeded. The Banquet Service Staff and Events Setup Staff will also be expected to go above and beyond to deliver memorable events, while bringing a high level of energy and professionalism.
Banquet Manager Job Responsibilities:
- Manage service staff; duties include hiring /staffing, scheduling, training, performance, appearance, reviews, pre-event set-up and service standards
- Provide support on a daily basis with Caterease software, BEOs related to all duties of the service staff
- Coordinate the service type, style and implementation to best fit the event including services for all food and beverages, and bar beverages
- Consult with the Executive Chef to discuss the timing of the meal courses being served. Work directly with Executive Chef for special menu requests
- Control the designated costs and quality of services offered
- Participate in preparing the venue for each event including the supervision of bars, tables, chairs, table settings, and serving stations to make sure they are placed properly
- Oversee the seating of guests, serving of meals and beverages including efficient and timely table maintenance
- Prepare product requisitions to ensure the availability of all alcoholic and non-alcoholic beverages and specialty beverage stations
- Work with and assist in directing third-party vendors such as florists, entertainers, decor providers and other third-party vendors
- Answer guest questions and accommodate special requests as necessary
- Participate in completing the billing functions for each event
- Oversee events from start to finish
- Attend weekly Sheets meetings - BEO review
- Manage pre-shift meetings for service team day of event
- Maintain proper linen inventory
- Develop onboarding training schedule and best training practices
Requirements:
- The ideal employee should have an outgoing personality, spectacular decision-making skills, exhibit well developed organizational and leadership skills, possess computer skills with experience in detailing events, and have the ability to work well in a fast-paced environment while always maintaining a professional demeanor in all circumstances.
- Highly developed customer service skills
- Effective interpersonal and verbal communication skills
- Proficiency in using a moderately complex catering software system (Caterease)
- Available to work nights, weekends, and holidays, as events and business dictates
- Must be able to work well within a team
Desired:
- Bachelor degree in Hospitality Management or another related field
- Accredited training /certifications in Catering, Culinary Arts, Hospitality
- Impeccable service standards and perceptiveness
- Experience with Caterease software
- 5+ years of Event, Managerial and/or Customer Service experience
Send resume in a Word format attachment to: ben@harperjobs.com
