(SIT Non-Direct) Lead Banquets- PS

Our mission is to create the Experience of a Lifetime for our employees, so they can, in turn, create the Experience of a Lifetime for our guests. We own and operate the most renowned destination resorts in the world as well as regional and local ski areas outside major cities, and connect them all through one unrivaled network. We are looking for ambitious leaders, innovators and creators to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you!

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

Job Summary: 

The Village lead is a unique role that will be the key point person for our village conference rooms an also work with our Village bars and Frites in a supervisory role. The ideal candidate must have experience with both the front and back of house and hold high service standards. The supervisor will also assist the General Manager when needed in any resort functions, large groups, festivals, etc. The candidate will be assisting in training the staff in the preparation, production, and serving of all food and beverages while maintaining a clean & safe work environment, performing daily opening and closing duties, and Is a contributing member of the Northstar Mountain Dining team supporting the overall goals and vision of the department.

Job Specifications:

• Outlet: Northstar Village
• Expected Pay Range: $22.00 - $23.04 / hour
• Shift & Schedule Availability: Full Time, Year Round (10 Month)
• Skill Level: Entry

Job Responsibilities:

• Arrives on time, clean, and in proper uniform including non-slip shoes and designated uniform. Is the model for all grooming standards.
• Demonstrates an upbeat, positive attitude and acts and communicates professionally with staff and management.
• Oversees and is also able to work in all positions.
• Assist in all food and Beverage orders to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness, and proper documentation of any waste.
• Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming products.
• Ensures daily prep/pull lists are completed and BOH operations are adequately prepared for all forecast business levels.
• Ensures all recipes are adhered to and produced consistently and safely.
• Monitors food portioning, preparation, and waste to control COG.
• Ensures Products being served are consistent and meet quality standards
• Performs all daily tie-outs accurately and on time.
• Ensure the bars and kiosks and properly stocked and bar back when needed.
• Embraces and executes composting and recycling of oil and all possible materials.
• Ensures all staff members are properly trained in all duties.
• Sets the example. Ensures all staff is promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels while keeping a clean, and safe work area.
• Maintains a current 3E SDS Data bank and accessibility, along with staff training.
• immediately follow up with any equipment malfunctions or breakages to resolve the issue ASAP.
• Assists in monthly kitchen audit and Operational Review to ensure all policies and procedures are being followed.
• Will take part in & perform all inventories to ensure that all products are accurately performed.
• Abides by and upholds overall customer service standards. 

Event Coordination: 

• Plan and coordinate all aspects of banquet events, including setup, service, and breakdown.
• Team Leadership:  Lead and manage a team of banquet staff, ensuring efficient and professional service.
• Client Interaction: Liaise with clients to understand their needs and preferences, providing exceptional customer service.
• Logistics Management: Oversee the setup of banquet rooms, including the arrangement of tables, chairs, linens, and other decor elements.
• Quality Control: Ensure that all food and beverage services meet the company’s quality standards.
• Training: Train and mentor banquet staff in service techniques, safety procedures, and company policies.
• Problem Solving: Address and resolve any issues or challenges that arise during events promptly and effectively.
• Compliance: Ensure all events comply with health and safety regulations, as well as company policies and procedures.
• Inventory Management: Maintain inventory of banquet supplies and equipment, placing orders as needed.
• Feedback: Gather feedback from client’s post-event

Job Requirements:

• Two years minimum related experience in a supervisory position; or equivalent combination of education and experience.
• Ability to lift heavy objects (50lbs or more), walk and stand for long periods of time, and perform strenuous physical labor in inclement weather conditions.
• Must be 21 years of age or older
• Flexible working hours, including holidays and weekends.  
• Ability to maintain composure under pressure/high volume and solve customer problems or issues.
• Good organization and strong attention to detail.
• Ability to communicate with employees, guests, and customers to provide excellent service.
• Be in front of industry trends and flexible to changes.
• Brave, Passionate, and Ambitious.

The expected Total Compensation for this role is 100,000. Individual compensation decisions are based on a variety of factors.
 

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Free ski passes for dependents
• Critical Illness and Accident plans

Vail Resorts offers a ‘Hybrid’ work environment where employees living within 50 miles of the Broomfield office work on-site Tuesday, Wednesday, Thursday and have flexibility to work off-site on Mondays and Fridays.  Employees living outside of a commutable distance can work remotely from British Columbia, Washington D.C., and the 16 U.S. states* in which we currently operate. This includes: California, Colorado, Indiana, Michigan, Minnesota, Missouri, New Hampshire, New York, Nevada, Ohio, Pennsylvania, Utah, Vermont, Washington State, Wisconsin, and Wyoming.

Please note that the ability to work in person or off-site, and the particulars related to such work, are subject to change at any time; and, accordingly, the Company reserves the right to change its policies and/or require in-person/in-office work or off-site work at any time in its sole discretion. 

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID  501349
Reference Date: 06/28/2024 
Job Code Function:  
Job Type: [[JobType]] 

Salary : $22 - $23