What are the responsibilities and job description for the Banquet Manager position at Sundance Mountain Resort?
Job Title: BANQUET MANAGER
Department: Banquets
Rate of Pay: Salary - DOE
Shift: Variable day and night shifts as business demands
Weekends, Holidays, and special events are required based on business needs.
Full time, year round position
FLSA Status: Non-Exempt/ Hourly
Job Summary Oversee all banquet operations, demonstrating exceptional leadership to foster excellence, collaboration, and accountability. Collaborate with Food & Beverage, Catering, Sales, and Culinary teams to deliver outstanding guest experiences. Provide staff with top-tier training in service standards and product knowledge while upholding resort guiding principles and environmental commitments.
Essential Responsibilities
- Lead and train banquet staff to ensure exceptional guest service and operational excellence.
- Supervise daily operations, including scheduling, room setups, event execution, and breakdowns, maintaining Sundance standards.
- Hire, train, and manage banquet team performance, ensuring compliance with policies and procedures.
- Coordinate with internal departments and vendors to execute Banquet Event Orders (BEOs) and guest experiences.
- Maintain accurate inventory, licensing, and certifications for staff and ensure compliance with liquor laws.
- Oversee departmental budgets, billing, and monthly reporting.
- Ensure cleanliness, organization, and maintenance of banquet facilities.
- Collaborate on event logistics other Sundance Mountain Resort teams.
Supervisory Duties Directly supervise up to 4 supervisors and 50 staff, overseeing hiring, training, and performance management while adhering to organizational policies.
Management Skills
- Financial management, including budgeting and cost control.
- Effective communication and leadership to inspire team performance.
- Problem-solving, time management, and adaptability to changing priorities.
- Uphold company policies and instill a guest-first mindset.
Qualifications
- 21 years of age with a valid driver's license.
- 2 years of management experience, preferably in upscale banquet operations.
- Proficiency in office software and basic accounting.
- Food Handler's Permit, Tips & Sips certification, and DABS background clearance required within 30 days of hire.
- Physical ability to perform duties, including lifting up to 50 lbs regularly and 100 lbs occasionally.
Work Environment Frequent exposure to outdoor weather, extreme temperatures, and noisy environments.
Benefits
- Subsidized medical, dental, vision, 401k, life insurance, and paid time off.
- Employee discounts on dining and resort amenities.
- Season pass for you, a guest, and dependents.
Disclaimer This job description is a general overview. Employees may be assigned other duties within legal, ethical, and policy guidelines.
