Assistant Director of Food & Beverage | Banquets

Omni Hotels & Resorts•Frisco, TX

10d

About The Position

Omni PGA Frisco Resort blends the warmth of Texas hospitality with refined comfort. Guests can unwind in one of 500 thoughtfully designed rooms and suites, or embrace the spirit of the Lone Star State in one of 10 private ranch houses. With four shimmering pools—including an adults-only rooftop infinity pool—plus the serene Mokara Spa and 13 unique food and beverage destinations, every stay is an experience to savor. Whether you're planning a weekend retreat or marking a special occasion, this is Frisco at its most unforgettable. The Assistant Director of Food & Beverage, Banquets is a senior operations leader responsible for the execution, leadership, and continuous improvement of banquet and catered events throughout the resort. This role supports the Director of Food & Beverage in leading a large-scale, high-volume banquet operation within a luxury resort environment, ensuring exceptional guest experiences, strong financial performance, and consistent adherence to Omni standards. This position provides strategic and hands-on leadership across banquet operations, service execution, staffing, training, quality assurance, interdepartmental coordination, and leadership development. The Assistant Director serves as a key partner in driving operational excellence, building bench strength within the division, and maintaining a service culture aligned with the expectations of a luxury resort and conference destination.

Requirements

Minimum of 5 to 8 years of progressive food and beverage leadership experience, with significant banquet leadership experience in a luxury hotel, resort, or high-volume convention environment preferred.
Proven ability to lead large teams in a fast-paced, complex operation with multiple concurrent events and high service expectations.
Demonstrated success developing leaders, building teams, and creating accountability within a banquet or food and beverage operation.
Strong operational knowledge of banquet service, set-up, staffing models, service standards, and interdepartmental coordination.
Strong financial and administrative acumen, including scheduling, payroll, labor productivity, expense control, and report management.
Excellent communication, leadership, coaching, and problem-solving skills.
Ability to remain composed, professional, and highly effective under pressure.
Strong organizational skills with the ability to prioritize, delegate, and execute at a high level.
Professional presence and polished presentation required.
Flexible schedule required, including evenings, weekends, and holidays.
Proficiency in hotel and food and beverage systems, reporting tools, and Microsoft Office.
Food Handler and TABC certification required or must be obtained upon hire.

Responsibilities

Support the Director of Food & Beverage in the overall leadership of banquet operations across a complex resort and conference environment.
Oversee the planning and execution of banquet events to ensure service excellence, operational readiness, and alignment with client expectations.
Lead, coach, and hold accountable banquet leaders and associates to deliver consistent, professional, and anticipatory service.
Develop the banquet leadership team through active coaching, succession planning, performance management, and structured development opportunities.
Build leadership capability by identifying high-potential talent, strengthening operational decision making, and reinforcing accountability at all levels.
Partner closely with Catering, Convention Services, Culinary, Stewarding, Set-Up, Engineering, Housekeeping, and other operational teams to ensure seamless event execution.
Maintain high standards of quality, presentation, cleanliness, and service execution across all banquet spaces and event types.
Ensure banquet operations are staffed appropriately based on business levels, event complexity, and service expectations.
Drive labor efficiency, productivity, and expense management while protecting the guest and client experience.
Monitor and manage payroll, scheduling, equipment usage, inventories, closing reports, and other operational controls.
Review event orders, resumes, and function details with banquet leadership to ensure clarity, preparedness, and strong execution.
Maintain banquet equipment, furniture, linens, china, glassware, silver, and related operational assets in partnership with Stewarding and other departments.
Conduct regular floor presence during events to coach in real time, resolve issues quickly, and represent management professionally with clients and guests.
Establish and maintain service standards through training, reinforcement, auditing, and follow-up.
Lead departmental meetings, preshifts, and communication touchpoints that align the team around priorities, standards, and business needs.
Support guest satisfaction and service recovery efforts by responding with urgency, professionalism, and ownership.
Evaluate operational performance, identify trends and opportunities, and implement action plans to improve service, efficiency, and leadership effectiveness.
Remain current on food and beverage trends, banquet service practices, and luxury hospitality expectations to support innovation and relevance within the operation.
Promote a culture of teamwork, accountability, professionalism, and continuous improvement.