Job Description

At Hotel Saint Vincent, we cultivate a dedicated and enthusiastic team committed to authentic hospitality. We take pride in our people and the products and experiences we provide. We strive to create unforgettable moments by seamlessly blending food, service, and design.

Our core values guide everything we do:
Good Neighbors | Generous | Authentic | Kind & Honest | Fun-Loving | Inclusive | Service-Driven

About Hotel Saint Vincent
Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality. An architectural icon since its inception, the property honors its storied past through a thoughtful restoration that blends historic character with modern design.

Key Responsibilities

Leadership & Team Management

• Hire, onboard, train, and develop banquet team members, including captains, servers, and setup staff
• Create and manage banquet schedules based on business levels and labor targets.
• Lead performance management, including coaching, feedback, and progressive discipline
• Foster a collaborative and accountable team environment
• Serve as Manager on Duty as needed and attend all required operational meetings

Operations & Guest Experience

• Oversee execution of all banquet and event functions to ensure alignment with Banquet Event Orders
• Serve as the primary operational contact for events beginning 24 hours prior to start time
• Coordinate with Culinary on buffet and plated service, including setup, timing, and presentation
• Monitor event flow and address issues in real time to maintain service standards
• Inspect event spaces prior to service to ensure cleanliness, readiness, and proper setup
• Ensure all service standards, timelines, and guest expectations are consistently met

Financial & Administrative Oversight

• Manage banquet labor to align with budget and revenue expectations
• Complete payroll accurately, including oversight of tip distribution
• Monitor departmental expenses and submit requisitions for supplies as needed
• Evaluate department performance and identify opportunities for improvement
• Ensure operational efficiency, productivity, and cost control while maintaining service standards

Qualifications

• Two years of banquet or event operations leadership experience preferred
• Strong knowledge of food, beverage, and service standards
• Ability to lead in a fast-paced, high-volume environment
• Strong organizational and problem-solving skills
• Financial acumen with experience managing labor and expenses
• Excellent communication and leadership skills
• Ability to work flexible schedules, including nights, weekends, and holidays as needed

Compensation & Benefits

• Competitive Salary
• Bonus Potential
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Advancement and Promotion Opportunities
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• 401(k)
• Parental Leave

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

MML Hospitality is an equal opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other protected status. Employment decisions are based on merit, qualifications, and business needs.

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