Banquet Manager With Emphasis On Off-premise Catering

The University of North Texas (UNT) System is a prestigious public university system based in the dynamic Dallas-Fort Worth region, comprising multiple campuses including the University of North Texas in Denton and Frisco, the University of North Texas at Dallas, UNT Dallas College of Law, and University of North Texas Health at Fort Worth. Together, these campuses serve over 49,000 students with a specialized focus on fostering academic excellence, innovation, and community engagement. Employing more than 14,000 professionals across diverse fields, UNT is committed to delivering transformative education, facilitating economic opportunities, and nurturing a culture based on shared values of respect, integrity, curiosity, and inclusivity.

Within this vibrant ecosystem, UNT Dining Services stands out as a leader in campus dining and hospitality. As the largest self-supported food service entity in North Texas, UNT Dining operates five dining halls, over 20 retail outlets, an upscale restaurant, a hydroponic garden, a central scratch bakery, and offers comprehensive full-service catering. Recognized nationally for pioneering initiatives such as Mean Greens Café, the first 100% vegan collegiate dining hall, and Kitchen West, the only university dining hall in Texas certified Free From™ the Big 8 allergens and gluten, UNT Dining consistently pushes the boundaries of culinary innovation. Its acclaimed offerings combined with sustainable and health-forward dining options reflect the department’s ethos of quality, creativity, and environmental responsibility.

The role of Banquet Manager with an emphasis on Off-premise Catering is a senior leadership position within the UNT Dining Catering Department. The successful candidate will play a critical part in guaranteeing that all catering events, whether off-site or on-campus, meet UNT's renowned standards for food quality, customer service, and operational excellence. This position demands a strategic leader capable of managing various dining formats, including nationally branded and unique in-house catering concepts, while boosting customer satisfaction and aiding revenue growth through optimized service delivery and new market opportunities.

Managing all facets of banquet and catering operations, the Banquet Manager will oversee event execution from inception to completion, ensuring adherence to established protocols for cash handling, equipment security, staff supervision, and program coordination. This includes meticulous organization of event details such as setup, service standards, menu delivery, and post-event procedures, all designed to create exceptional guest experiences that reinforce UNT Dining’s esteemed reputation.

The Banquet Manager must possess strong leadership capabilities, keen attention to detail, and comprehensive knowledge of food service management practices, including budgeting, quality control, and compliance with food safety regulations. The position also requires flexibility to work varied schedules, including weekends and holidays, and the physical ability to perform operational tasks such as driving university vehicles, managing logistics, and handling catering equipment. Candidates should have at least a bachelor’s degree in a related field coupled with relevant food service management experience, and must be Food Safe Certified or able to obtain certification within six months.

This role offers a unique opportunity to join a forward-thinking team that values excellence, curiosity, and community. By contributing to UNT Dining’s mission of innovative, sustainable, and customer-centric dining experiences, the Banquet Manager will help shape the future of university catering services in a highly regarded academic environment, where excellence in every detail matters and every team member is empowered to excel and grow. The salary for this full-time role is competitive and commensurate with experience, with eligibility for the Teacher Retirement System (TRS) benefits.