Come work with a diverse, equal, and family oriented team at the premier hotel & resort in Cheyenne, Wyoming!

Employee Benefits and Perk Package:

• Cross Training and Advancement Opportunities
• Medical, Dental, & Vision Insurance coverage
• Health & Flexible Savings Accounts
• 401K with 6% match;
• Life Insurance
• Long term Disability
• Generous paid time off- Up to 128 total hours of paid time off after your first 90 days
• Employee Discounts on merchandise, meals, fuel, rooms, & golf course
• Tuition Reimbursement Program
• Education Assistance Program

TITLE: Banquet Manager

DEPARTMENT: F&B

REPORTS TO: Director of Operations

PAY: Exempt; Starting at $50,000/year; Salary negotiable and dependent on experience

The Banquet Manager oversees all banquet operations for the hotel. This position will be scheduled primarily evening shifts. Some daytime shifts may be required during peak business periods. Holiday and weekend work required.

Job Responsibilities:

• Analyze Banquet Event Orders (BEOs), communicate effectively with customers, managers, and other staff to assure all room setups, equipment, supplies, staffing and menus meet or exceed customer expectations.
• Meet with banquet captains assigned prior to events.
• Participate in long and short term planning and day-to-day operations
• Review all schedules, equipment, and supplies and organize workflow to ensure a quality event.
• Resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with regulations and company policy.
• Provide direct supervision to banquet staff assigned to individual events
• Facilitate training of new staff.
• Provide feedback for assigned banquet set up and server staff.
• Recommend and administer discipline as appropriate, up to and including termination of banquet staff.
• Promote employment recognition activities.
• Promote and participate in cultural and leadership activities as appropriate for employees with a J1 work Visa.
• Be prepared to assist in room set up/clean up; or fill in as a server or bartender if business need requires.
• Attends all training as required.

• Attend daily operations meetings.
• Other duties as requested or assigned.

Qualifications:

• Minimum two years’ hospitality service
• TIPS training
• Servsafe or comparable food handling training

• Prior supervisory experience
• Prior hotel food service experience preferred, but not essential

Physical Demands:

This position involves exerting 20 to 50 pounds of force occasionally, or 10 to 25 pounds of force frequently, or an amount greater than negligible and up to 10 pounds constantly to move objects. Occasional bending or kneeling will be required for taping down cords, skirting tables, and post event cleanup.

The banquet manager will stand/walk for 90% of their scheduled shift, and may occasionally be asked to assist in movement of banquet tables and bars.