Banquet Team Lead

Location: Killington

Compensation and Benefits:

Compensation:
Starting pay rate of $12.10 - $12.58 + banquet service gratuities, adjusted based on experience

Benefits:
Full-time, year-round, benefited position including:

Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings
401(k) retirement plan (with company match up to 5%)Paid parental leave

Paid time off, holiday and sick payFree seasons pass for employee and dependents

Privileges at several other resorts

Several discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc.)

Job Summary:

Killington/Pico Ski Resort hosts a variety of banquets such as quaint weddings for 25 people to extravagant weddings for 400, to conferences for 500+ attendees to feeding the 100’s of athletes and coaches for the FIS International Women’s World Cup event! With banquets held in the Ballrooms of the Killington Grand Hotel to the Peak Lodge and everywhere in between, the Banquets team works closely with Events and Food and Beverage Teams to put on first class events with unmatched attention to detail and guest service.

Banquet Captains work effectively under pressure and maintain excellent service standards with their events. Candidates must possess excellent listening skills and an eagerness to excel in customer service. Our captains are team players who work effectively with coworkers and other departments to support and maintain a level of excellence in food and beverage service for events throughout the resort. This position requires a highly self-motivated individual who can work with minimal supervision and interact with resort guests at a high-level.

Summary of

Key Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

Review, understand, and execute Banquet Event Orders Hold pre-shift meetings with staff and culinary to review daily menu service

Coordinates quality of food service between culinary and service staff

Prepare decorative arrangements on food service areas

Enforces all department standards and food service regulations

Adhere to all health and safety regulations

Use layouts to set and prepare all variations of event functions

Delegate duties to team members on an event-to-event basis

Help resolve guest concerns and complaints

Monitor food service to limit food waste and contamination

Oversee equipment and physical plant cleanliness, organization, and maintenance

Oversee and maintain adequate small wares, bar ware and table service items

Execute all forms of catered service, such as buffet, family style, plated, or flash

Plan, assign, check, and evaluate work of banquet staff and bar staff

Assist in training banquet staff

Inspect and audit banquet facilities regularly

Confer regularly with Conference Sales and Culinary Teams Assure all set up, event, and closing tasks completed

Create detailed event and setup reports for supervisors and Conference Sales Perform cashier duties as needed

Assist in monitoring and evaluating quality of service and food Assist with serving tables, bussing and bartending as needed

Create detailed event and setup reports for Supervisors and Conference Sales Help maintain audio and visual equipment, with the below expectations

Assure all set up, event, and closing audio and visual tasks completed daily

Utilize/setup audio and visual equipment on and off site- equipment includes, but is not limited to the following: speakers, house sound, projectors and screens of varying sizes, laptops, etc.

Help resolve guest audio and visual concerns and complaints

Inspect all audio and visual equipment regularly

Meets with guests on site to ensure audio and visual equipment is in proper working order and answer any questions guests/clients have Assist in training staff on audio and visual operations

Confer regularly with Conference Sales, Supervisors, and Banquet Captains Assist in monitoring and evaluating quality of all audio and visual equipment

Basic Qualifications:

Basic education (high school), plus two to three years of relevant restaurant or other food service experience, or a…