Banquet Manager

Etéreo; Houston (TX); On-site; MXN 420,000 - 560,000; Full time

Job summary

Auberge Collection in Mexico, Yucatán seeks a Banquets Manager to lead planning and execution of banquet events, ensuring setups, service, and guest satisfaction meet standards. You will oversee the banquet team, coordinate with Culinary, Bars, and other departments, and manage operational and financial controls.

The role requires at least two years in a similar position, with strong leadership and English communication.

Qualifications

• Two years of experience in a similar banquet/events role.
• High school completed; a degree or technical qualification in Tourism, Hospitality, Gastronomy, or Business Administration preferred.
• Experience leading food & beverage teams and coordinating banquet operations.

Responsibilities

• Plan and oversee event setups, service, breakdown, and close per BEOs and schedules.
• Review event requirements, forecasts, menus, and product availability with Culinary/Bars; communicate plans to the team.
• Lead and develop managers and staff: staffing, schedules, attendance, coaching and training.
• Assign event responsibilities and supervise setup, service sequences, cleanliness, and operating standards.
• Coordinate event staffing/resources with Food & Beverage leaders and other departments.
• Manage requisitions and ensure supplies and equipment for events.
• Review event charges, tips, discounts, voids, and related docs; ensure timely finance/sales records.
• Analyze sales, average check, product mix, profitability by event; act on opportunities.
• Develop and implement upselling strategies for Banquets.
• Coordinate with Culinary, Bars, Stewarding, Front Office, Security, Finance, Sales & Marketing.

Skills

Leadership

Communication

Coaching

Decision-making

Guest-focused

English proficiency

Education

High school diploma

Hospitality-related degree preferred

Job description

Job Description

The Banquets Manager leads the planning and execution of banquet events, ensuring each setup and service meets guest expectations, event requirements, and Food & Beverage standards. This role leads the banquet team, coordinates with internal departments, and oversees operational and financial controls.

Key responsibilities include:

• Plan and oversee event setups, service, breakdown, and close in accordance with BEOs, event schedules, service standards, and agreed timelines.
• Review event requirements, forecasts, menus, and product availability with Culinary and Bars, then communicate plans and changes to the team.
• Lead and develop managers and team members, including staffing, schedules, attendance, event coverage, coaching, and training.
• Assign event responsibilities and supervise setup, service sequences, cleanliness, and operating standards.
• Coordinate event staffing and resources with Food & Beverage leaders and other departments.
• Manage requisitions and ensure the availability of supplies and equipment needed for events.
• Review event charges, tips, discounts, voids, and supporting documentation; coordinate timely delivery of records to Finance and Sales & Marketing.
• Analyze sales, average check, product mix, and profitability by event; identify opportunities and follow up on action plans.
• Develop and implement upselling strategies for Banquets.
• Coordinate with Culinary, Bars, Stewarding, Front Office, Security, Finance, Sales & Marketing, and other Food & Beverage leaders.

Qualifications

• At least two years of experience in a similar position.
• Completed high school education; a degree or technical qualification in Tourism, Hospitality, Gastronomy, or Business Administration is preferred.
• Experience leading food and beverage teams and coordinating banquet or event operations.
• Ability to interpret BEOs and event requirements and translate them into clear operational plans.
• Strong leadership, communication, coaching, and decision‑making skills.
• Guest-focused judgment and the ability to respond effectively to changing event needs.
• Ability to review event sales and financial information, identify opportunities, and follow through on action plans.
• Familiarity with workforce scheduling, event documents, sales reports, and billing controls.
• Availability to work variable shifts based on operational needs.
• Proficiency in English.

Additional Information

About Auberge Collection
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one‑of‑a‑kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: auberge.com
Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge
About Friedkin
Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.
Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.
The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.
For more information, please visit www.friedkin.com