Telluride Ski Resort
Summary
A Banquet Manager manages all aspects of a banquet or an event. They are responsible for hiring, training, coordinating and directing the banquet employees. The Banquet Manager is responsible for ensuring the success of all banquet events is met while maintaining hotel service standards and high guest satisfaction.
Essential Duties and Responsibilities include the following. Other duties may be assigned. Oversees all catered events performing the following functions:
Works with the VP of Culinary, weddings & group sales managers, conference services manager and kitchen, BOH & FOH staff to ensure arrangements and details are executed according to BEO and client requirements.
Attends all BEO Meetings.
Attends and helps execute all menu tastings & wine pairings.
Actively upsells beverage and wine selections during menu tasting events.
Payroll, Scheduling, Tips and Service Charge distribution and payroll reporting.
Ordering of all Beverage requirements for all Peaks events.
Inventories of equipment, food, beverage and management of Craftable.
Interacts with the wedding/sales teams and planners to respond to any special requests or last minutes adjustments.
Greets guests and responds to questions, challenges, complaints or comments that arise during the event.
Works directly with wedding/event planners for smooth event execution and open communication.
Entry of banquet/meeting charges into POS and appropriate delivery of receipts.
Attends weekly BEO meeting.
Works to ensure guest experience exceeds guest expectations.
Coordinates meeting and banquet room set up ensuring all elements are ready prior to guest arrival.
Lines out FOH banquet staff for full event execution.
Attends final walk throughs with planners and clients.
Maintain cleanliness and order of banquet storerooms.
Effectively communicates all inventory needs to direct report.
Responsible for managing the inventory of banquet beverage inventory including wine, liquor, beer and N/A beverages.
Responsible for managing the linen, uniform, and china, glass, silver inventories.
Schedules all banquet service personnel, assigns their tasks and ensures completion of tasks meet Peaks standards.
Oversight of banquet staff attitude and appearance while ensuring appropriate levels of service.
Training of banquet staff.
Supervision of event clean up.
Treats all staff fairly and with mutual respect including internal & external guests.
Ability to work under pressure and calmly deliver outstanding results.
Must have a positive attitude at all times.
Ultimately responsible for proper staffing of all events including all banquet operations leadership presence.
Supervisory Responsibilities This job supervises over the banquet team (Banquet Bartender, Banquet Server, Banquet Set Up, and Banquet Captain).
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
2-4 year Hospitality Management, Food Service Management, or related degree from a College or University preferred.
2-3 years of banquet experience
Language Skills Proficient in English verbal and written communication. Ability to effectively communicate in both staff and guest interactions.
Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Computer Skills To perform this job successfully, an individual should have knowledge of POS software, excel and word.
Other Qualifications
Must be able to work effectively at elevations of 10,000 feet or higher.
Must be able to work nights, weekends, holidays and overtime.
Must be able to function effectively in inclement weather conditions.
Physical Demands While performing the duties of this Job, the employee is regularly required to stand; walk; reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to outside weather conditions. The noise level in the work environment is usually moderate.
The salary range for this position is $75k-$83k/yr
FTYR Benefits include Group Health (Medical, Dental, Vision, Life & AD&D), 401(K) match, Flexible Spending, Paid Time Off, Mix of Vacation Time/Sick Time
Benefits include ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
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Essential Duties and Responsibilities include the following. Other duties may be assigned. Oversees all catered events performing the following functions:
Works with the VP of Culinary, weddings & group sales managers, conference services manager and kitchen, BOH & FOH staff to ensure arrangements and details are executed according to BEO and client requirements.
Attends all BEO Meetings.
Attends and helps execute all menu tastings & wine pairings.
Actively upsells beverage and wine selections during menu tasting events.
Payroll, Scheduling, Tips and Service Charge distribution and payroll reporting.
Ordering of all Beverage requirements for all Peaks events.
Inventories of equipment, food, beverage and management of Craftable.
Interacts with the wedding/sales teams and planners to respond to any special requests or last minutes adjustments.
Greets guests and responds to questions, challenges, complaints or comments that arise during the event.
Works directly with wedding/event planners for smooth event execution and open communication.
Entry of banquet/meeting charges into POS and appropriate delivery of receipts.
Attends weekly BEO meeting.
Works to ensure guest experience exceeds guest expectations.
Coordinates meeting and banquet room set up ensuring all elements are ready prior to guest arrival.
Lines out FOH banquet staff for full event execution.
Attends final walk throughs with planners and clients.
Maintain cleanliness and order of banquet storerooms.
Effectively communicates all inventory needs to direct report.
Responsible for managing the inventory of banquet beverage inventory including wine, liquor, beer and N/A beverages.
Responsible for managing the linen, uniform, and china, glass, silver inventories.
Schedules all banquet service personnel, assigns their tasks and ensures completion of tasks meet Peaks standards.
Oversight of banquet staff attitude and appearance while ensuring appropriate levels of service.
Training of banquet staff.
Supervision of event clean up.
Treats all staff fairly and with mutual respect including internal & external guests.
Ability to work under pressure and calmly deliver outstanding results.
Must have a positive attitude at all times.
Ultimately responsible for proper staffing of all events including all banquet operations leadership presence.
Supervisory Responsibilities This job supervises over the banquet team (Banquet Bartender, Banquet Server, Banquet Set Up, and Banquet Captain).
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
2-4 year Hospitality Management, Food Service Management, or related degree from a College or University preferred.
2-3 years of banquet experience
Language Skills Proficient in English verbal and written communication. Ability to effectively communicate in both staff and guest interactions.
Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Computer Skills To perform this job successfully, an individual should have knowledge of POS software, excel and word.
Other Qualifications
Must be able to work effectively at elevations of 10,000 feet or higher.
Must be able to work nights, weekends, holidays and overtime.
Must be able to function effectively in inclement weather conditions.
Physical Demands While performing the duties of this Job, the employee is regularly required to stand; walk; reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to outside weather conditions. The noise level in the work environment is usually moderate.
The salary range for this position is $75k-$83k/yr
FTYR Benefits include Group Health (Medical, Dental, Vision, Life & AD&D), 401(K) match, Flexible Spending, Paid Time Off, Mix of Vacation Time/Sick Time
Benefits include ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
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