Senior Banquets Manager

Martis Camp•Truckee, CA

3d•$90,000 - $100,000

About The Position

For more than two decades, Martis Camp has been recognized as one of the premier private communities in the Tahoe region—where families and friends gather to enjoy an exceptional mountain lifestyle defined by world-class amenities, natural beauty, and a strong sense of community. Located in Truckee, California, Martis Camp encompasses a collection of fine amenities, including the Camp Lodge, Family Barn, Beach Shack, Lost Library, and a Tom Fazio-designed golf course. The Club provides a four-season experience with recreation, dining, wellness, and outdoor adventure woven into every aspect of daily life. POSITION SUMMARY: The Senior Banquets Manager provides strategic oversight for all on-property banquet events and off-site catering, ensuing exceptional service and memorable experiences for members and guests. This role oversees the full event lifecycle, including long-term planning, logistics, coordination, and day of execution of a wide range of club events. Working closely with the Events & Catering Manager and club leadership, the Senior Banquets Manager directs all banquet operations from pre‑event planning through post‑event follow‑up. Responsibilities include ensuring accurate and timely event billing, reviewing charges with relevant departments, and collaborating with event planners to confirm all details, logistics, and timelines meet club standards. The position also leads and develops the banquet team, manages labor and operational performance, and upholds the club’s commitment to luxury service, exceptional member experiences, and strong financial stewardship.

Requirements

Thorough understanding of all styles of food and beverage service, including banquet and off‑site catering operations.
Proficiency with Microsoft Office Suite and related operational software.
Knowledge of hospitality standards, service etiquette, and luxury guest experience expectations.
Understanding of ethical and professional workplace standards.
Strong verbal and written communication skills for interacting with members, guests, and staff.
Excellent interpersonal and guest‑service skills, demonstrating warmth, professionalism, and a member‑focused mindset.
Exceptional organizational skills and attention to detail, with the ability to manage multiple events and priorities simultaneously.
Leadership, coaching, and motivational skills and ability to set expectations, develop teams, and deliver consistent performance.
Maintain positive morale and foster a fun and supportive team culture with professionalism and humor.
Ability to work a fully flexible schedule, including nights, weekends, holidays, and varied shifts as required for event operations.
Ability to inspire and motivate staff, uphold high service standards, and create an environment where associates perform at their best.
Ability to demonstrate high ethical and moral standards in all interactions and decisions.
Ability to represent the club with charisma, confidence, and a personal style aligned with a friendly and supportive membership culture.
Ability to remain composed, adaptable, and solution‑oriented in a fast‑paced, high‑expectation environment.
5 + years of experience in luxury food and beverage management, preferably in a private club or upscale hospitality environment.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Great communication and interpersonal skills, with a focus on providing exceptional customer service.
Proficiency in Microsoft Office Suite, Outlook, Excel and restaurant management software.
Flexibility to work evenings, weekends, and holidays as required.
Ability to stand and walk for extended periods, often 6–10 hours during event operations.
Ability to bend, stoop, reach, lift, and carry supplies and equipment as needed. To lift and transport items up to 30–40 pounds regularly (chairs, table décor, trays, equipment) and occasionally up to 50 pounds with assistance.
Navigate event spaces, outdoor venues, and varying surfaces throughout the property and off‑site locations.
Work in fast‑paced, high‑pressure environments with frequent movement and multitasking.
Ability to visually inspect event setups, service flow, and presentation quality.
Communicate clearly and professionally in person and via radio or phone in noisy or busy environments.
Ability to work long or irregular hours, including nights, weekends, holidays, and split shifts, as required for event schedules

Nice To Haves

Serv Safe Food Handlers Certification
TIPs Certification

Responsibilities

Event Operations & Strategic Coordination – 40%
Lead all banquet and club events with precise, efficient execution and adherence to the club’s service standards.
Maintain a strong presence during events to support staff and ensure exceptional member and guest experiences.
Collaborate closely with the Events & Catering Manager, culinary leadership, and partner with cross‑departmental teams to ensure clear communication, operational alignment, and full event readiness from planning through execution.
Team Leadership & Development – 25%
Recruit, train, coach, and develop banquet supervisors and ambassadors.
Foster a culture of accountability, teamwork, and service excellence while ensuring consistent performance across the team.
Member Experience, Quality & Compliance – 15%
Ensure all events reflect the club’s luxury hospitality standards by anticipating member needs, resolving service issues promptly, and maintaining exceptional presentation and service quality.
Uphold all club policies and health and safety regulations to ensure consistent, compliant, and high‑standard banquet operations.
Off‑Site Catering Management – 10%
Plan and execute all off‑site catering events, overseeing logistics such as equipment transport, staffing, set-up, and service delivery.
Ensure club‑high quality hospitality in external venues.
Operational & Financial Management – 10%
Manage labor scheduling, operational efficiencies, and cost controls to support financial goals.
Monitor staffing levels, productivity, and department expenses to ensure responsible performance.