Position Summary:

Snowbasin is excited to be hiring a Banquet Manager to join our team. This position will coordinate and oversee all FOH functions for Banquets and Special Events. As a member of the Food & Beverage management team, you will work closely with the Banquet Chef, F&B Operations Manager, and Food & Beverage Director to meet operational needs, as well as develop and fulfill both short and long-term goals for the Banquet Department. The Banquet Manager will work directly with the F&B Operations Manager on staffing, training, equipment management, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Banquet Manager will work closely with the Sales team to understand and coordinate event details, changes, or special requests.
Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Well-organized and detail-oriented.
• Ability to lead people in a team-based, service oriented environment.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
• Regularly required to taste and smell. 
• Be conscientious and thorough.
• Self-motivated
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-2am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals. 
• Ability to accurately read and make measurements.
• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.

Essential Duties & Responsibilities:

• Read, understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
• Lead by example, fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
• Attend and contribute to all BEO meetings.
• Develop strong knowledge of Point of Sale system.
• Oversee alcohol consumption records, dispensing records, and ensure bar charges are accurate and processed correctly.
• Maintain awareness of all resort special events and group demands.
• Support the financial/marketing goals of the department.
• Manages all ordering functions & duties for FOH needs, including alcohol.
• Conduct monthly liquor inventories.
• Enforces quality, service, and brand standards.
• Ensure all Banquets and Special Events are compliant with Utah alcohol laws.
• Leads trainings and meetings to progress departmental quality, standards, and profitability.
• Coaches & mentors subordinate employees through training and positive guidance.
• Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems.
• Enforces budget standards as directed by F&B Director and F&B Operations Manager.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc).
• Participates in and promotes safety, accident prevention, and recycling efforts.
• Represents resort at community and industry events as necessary.
• Is always an ambassador to the company
• Perform other duties as assigned by management.

Qualifications:

• Bachelor’s degree preferred.
• 4 years of food & beverage or special event management.
• Must possess strong knowledge of service standards, occupational safety, and food safety.
• Must possess strong knowledge of beverage, including beer, wine, spirits, and cocktails.
• Valid Driver’s License
• Utah Food Handler’s Permit
• SIPS & TIPS Certification
• ServSafe Manager Certification
• DABS Manager Certification