Senior Banquets Manager

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.

ESSENTIAL JOB 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.

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge

• 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.

Skills

• 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 or