Banquet Service Manager - Williamsburg Lodge

Founded in 1926, the Colonial Williamsburg Foundation is a private, not‑for‑profit educational, historic, and cultural institution that owns and operates one of the largest and best‑known museum complexes in the world. Its mission is “that the future may learn from the past” through preserving and restoring 18th‑century Williamsburg, Virginia’s colonial capital. The Historic Area spans 301 acres with 89 original buildings and 525 reconstructed structures, staffed by historically dressed interpreters and expert tradespeople. The Foundation also operates two world‑class museums, a teacher institute, a research library, five historic‑style accommodations, and numerous on‑site restaurants and taverns, welcoming over 5 million visitors annually and engaging another 20 million digitally.

About the Role

The Banquet Service Manager (BSM) is responsible for the planning and execution of banquet guest service, food quality, product, esthetics, and experience of banquet functions according to the established standards and procedures. The scope includes maintaining and improving the banquet service experience through interdepartmental communication and strategizing with Culinary, Utility, Shipping and Receiving, Beverage, and Rooms departments across all Colonial Williamsburg outlets and properties, including the Williamsburg Inn, Williamsburg Lodge, Woodlands Hotel and Conference Center, Historic Taverns, and other off‑site locations.

Responsibilities

• Manage day‑to‑day leadership and development for banquet staff, including shift assignments, performance evaluations, and supervision of Guest Service Supervisors and 50+ front‑line employees in the collective bargaining unit.
• Develop and adjust weekly work schedules based on forecasted business needs; handle hiring, promotions, terminations, training, performance observation, feedback, counseling, and performance reviews of direct reports.
• Manage, train, and maintain opening, closing, and operational checklists, standard operating procedures, Banquet Service Standards, and critical quality‑control points.
• Oversee Banquet Storeroom operations, organizing, zoning, and maintaining equipment and property stewardship; maintain an updated equipment inventory and forecast equipment, décor, and supply needs.
• Collaborate with Conference Services/Catering to finalize event changes and guarantees on Banquet Event Orders (BEOs) for clients.
• Work with Food and Beverage to develop banquet menu ideas, tabletop design, buffet set‑up, floral arrangements, event spaces, and special‑event/holiday concepts.
• Maximize profitability by reviewing procedures, product, labor and instituting industry best practices to improve bottom‑line performance of banquet functions.
• Oversee food and beverage needs for BEOs and coordinate set‑up and service with the culinary team, including buffets, hors d’oeuvres, table arrangements, service types, and staffing levels to deliver a five‑star dining experience.
• Collaborate with Rooms Division and Food and Beverage to ensure exceptional guest service throughout the hotel.
• Conduct daily, weekly, and monthly performance maintenance schedules with housekeeping and maintenance teams to ensure clean, orderly, and functional guest and back‑of‑house areas.
• Manage Banquet Event Orders (BEOs) by attending BEO meetings, communicating banquet needs to the Banquet Set‑up Manager, and taking proactive measures to assure cleanliness and integrity of banquet equipment.
• Manage departmental revenue and financial policies; conduct audits of banquet checks and service charges to ensure accurate sales, revenue, and cost accounting.
• Maintain quality of service during events, resolve issues or complaints, and ensure leadership is aware of any complaints; review guest comments and take corrective action.
• Collaborate with necessary departments to program InfoGenesis (POS) with holiday meals and special‑event offerings.
• Ensure banquet checks are posted in V‑1 and/or Opera within 24 hours of events, and that reposted log checks are adjusted as needed.
• Assist with restaurant shift coverage and develop/execute training materials during certain periods of the year.
• Perform other related duties as required.

Qualifications

• In‑depth knowledge of various banquet service styles (American, French, Family Style) and banquet room set‑up.
• Outstanding interpersonal and public contact skills.
• Mathematical ability to process banquet checks and tip allocation sheets.
• Ability to supervise and train professional banquet service employees.
• Basic computer skills, including Microsoft Office (Word, Excel, Outlook) and industry POS/Hotel Data Input Systems (Opera).
• Capability to analyze expenses and manage within budgetary guidelines.
• Flexibility to work nights, weekends, and holidays.
• Commitment to delivering outstanding guest service in stressful situations.
• Valid Commonwealth of Virginia driver’s license with an acceptable driving record per Colonial Williamsburg Foundation criteria, including provision of a 5‑year Motor Vehicle Record prior to employment.
• Must be at least 21 years of age.
• Driving‑record restrictions: no more than 1 moving violation or at‑fault accident within 12 months; no more than 2 moving violations or at‑fault accidents within 36 months; no serious violations such as excessive speeding, reckless driving, DUI/DWI, or a suspended/revoked license.

Pay

Range: $51,300 to $76,900 per year (anticipated hiring range, subject to the selected candidate’s skills, qualifications, experience, education, certifications, internal equity, and specific role requirements).