Director of Banquets

Auberge Collection•Fort Worth, TX

11d

About The Position

Join our team as Director of Banquets and play a key role in delivering exceptional event experiences. This position oversees all banquet operations, ensuring service standards are consistently exceeded while leading and developing a high-performing team. The Director of Banquets is responsible for financial and administrative oversight, including budgeting, cost control, and asset protection, while driving ongoing department growth. In close partnership with the Sales and Catering teams as well as Culinary, this role ensures seamless event execution through clear communication and strong operational leadership. We are seeking an experienced, professional leader with a proven ability to elevate service and achieve results.

Requirements

Full-time management role requiring schedule flexibility, including evenings, weekends, holidays, and varied shifts; ability to work in diverse environments and conditions.
Strong leadership, organizational, and communication skills, with a professional presence and a proactive, solution-oriented mindset.
Proven ability to anticipate needs and operate effectively in a fast-paced, guest-focused environment.
Prior hotel experience in banquets, food and beverage, or rooms required; comprehensive knowledge of banquet service preferred.
Proficiency in standard computer applications; physically able to lift up to 40 pounds and stand or walk for extended periods.

Responsibilities

Ensure compliance with all applicable regulations, including Food Handler, TABC, and labor laws.
Oversee banquet operations to deliver high-quality events and maximize guest satisfaction.
Enforce company standards, policies, and procedures.
Manage departmental inventory, equipment, and procurement needs.
Develop staffing schedules based on event forecasts and service standards.
Support client relationship-building efforts to drive repeat business and growth.
Set performance goals, delegate responsibilities, and monitor team productivity.
Lead meetings and provide ongoing training on service standards, food and beverage knowledge, and industry trends.
Actively lead and participate in event setup and service execution.
Conduct pre-event meetings and inspections to ensure accuracy of event details and room setups.
Coordinate with Culinary and other departments to ensure seamless event delivery.
Serve as the primary point of contact during events, resolving issues promptly and professionally.
Maintain cleanliness, organization, and sanitation standards across all event spaces.
Engage with guests to gather feedback and address concerns.
Promote a culture of exceptional service, accountability, and continuous improvement.