Banquet Manager

The Company and The Resort

Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. 

The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The resort has been a cherished resort for generations and has recently undergone a number of renovations and enhancements that are helping the resort in repositioning the brand and overall experience. The resort features 70 luxurious accommodations, tennis and pickleball courts, full-service spa, an 18-hole golf course, a functioning farm, Maker’s Space (artistic activities), its own large marina, and two cherished restaurants including Salt & Meadow Restaurant. 

As the resort has evolved, the resort is becoming more widely recognized for its elite programming, culinary experiences, and its commitment to environmental stewardship in addition to world-class service. 

Job Summary

The Banquet Manager is responsible for overseeing all banquet operations, ensuring the seamless execution of meetings, weddings, and special events. This role leads the banquet team in delivering exceptional service, maintaining resort standards, and collaborating closely with the Culinary, Conference Services, and Sales departments to ensure each event exceeds guest expectations and achieves financial goals.

Essential Functions and Responsibilities

•    Oversee all aspects of banquet operations, including setup, service, and breakdown for meetings, weddings, and special events

•    Ensure all events are executed according to Banquet Event Orders (BEOs), client expectations, and resort standards

•    Supervise daily pre-shift and post-shift meetings to communicate event details and operational priorities

•    Supervise the performance, attendance, appearance and conduct of the team

•    Lead and motivate the banquet team to deliver exceptional guest experiences and uphold resort standards

•    Coordinate event details with Sales, and Food and Beverage teams to ensure flawless execution

•    Maintain inventory of banquet supplies: linen, tables, chairs, glassware, cutlery, and miscellaneous equipment, and ensure proper care, storage, and accountability of all banquet items 

•    Responsible for ensuring all banquet rental items needed from outside companies are secured prior to the event

•    Determining the number of service staff required for each specific event based on details provide on the BEOs  

•    Keep banquet storage areas organized and clean 

•    Serve as the on-site contact for clients during events, resolving issues promptly and professionally, and correcting deficiencies as needed 

•    Collaborate with leadership on developing banquet SOPs and training programs

•    Monitor event spaces for proper setup, cleanliness, and presentation, pre and post banquet events 

•    Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations

•    Maintain consistent communication with the Food and Beverage and Sales teams to ensure seamless coordination

•    Managing the availability of liquor and soft drinks, when required

•    Responsible for conducting post-event room inspections and updating files to close out events

•    Ensure compliance with all health, safety, sanitation, and liquor laws and resort policies

•    Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays based on event schedule

•    Participate in weekly BEO and operations meetings to review upcoming events

•    Review and confirm BEOs, staffing needs, and setup requirements daily

•    Keep the BEO master book updated and organized 

•    Regular and Reliable Attendance is an essential function of this role

•    Exemplifies the Tides Inn Mission and Values

•    Other duties as assigned 

Core Competencies

People Leader Role: Team Development, Delegate effectively, Clear and Respectful Communication, Active Listening, Conflict Resolution, Team Alignment, Service Standards, Results Driven, Collaborative, Adaptability 

Qualifications

•    Accredited certificate or diploma in catering, culinary arts, hospitality, or similar

•    Minimum 3–5 years of experience in banquet or food & beverage management, preferably in a hotel or resort environment

•    Proven ability to lead, motivate, and develop a service-oriented team

•    Strong knowledge of banquet service standards, event setups, and fine dining etiquette

•    Excellent organizational and time management skills with the ability to handle multiple events simultaneously

•    Exceptional attention to detail and commitment to delivering five-star service.

•    Strong communication and interpersonal skills

•    Ability to work collaboratively with Sales, Culinary, and Conference Services teams

•    In-depth knowledge of hospitality industry best practices

•    Proficiency in POS systems

•    Valid drivers license 

•    Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as business demands

•    Physical stamina to oversee event setups and service, including standing or walking for extended periods