Banquet Supervisor at Tamarack Resort

Donnelly, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Jan, 26

Salary

0.0

Posted On

02 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food & Beverage Management, Service Excellence, Team Leadership, Training & Development, Cost Control, Inventory Management, Safety Procedures, Customer Engagement, Event Coordination, Budget Management, POS Systems, Culinary Knowledge, Communication Skills, Problem Solving, Mentoring, Sales Programs

Industry

Hospitality

Description

SUMMARY The Banquet Supervisor is instrumental in fulfilling the short/long-term goals for the resort and executing the F&B philosophy. This position is responsible for creating an atmosphere that will inspire guests and associates to return. The above goals will be accomplished by the proper implementation, promotion and success of our operations through continual evaluation of the products/services provided while insuring effective training of the service & culinary teams. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. The individual will work withing the guidelines and goals of the budget, achieving results through practice of supervisory techniques and cost control measures. The position is key in disseminating the resort brand through all channels and creating a culture of work excellence. A key part of every employee’s job is to serve as a resort ambassador, engaging the guest at every opportunity. EMPLOYEE EXPERIENCE Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. 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 while building a structured work environment of cultural excellence in the department. Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well. Uses the resort brand as a tool for decision making, products, programs, services, and training. Under direction of F&B Director, a Sustainability Charter is written and executed Maintain awareness of resort occupancy levels, reservations, group business and special requests or functions and their potential affect on the operations. Support the financial/marketing goals of the division. Perform any reasonable tasks as requested by management. Manages day-to-day operations of food & beverage on-mountain dining and properties Manages food & beverage operations as instructed by food & beverage director. Acts as senior decision maker in the absence of food & beverage director. Develops and enforces service standards in all food & beverage operations. Monitors and secures inventories daily. Enforces consistency and portion control for all food & beverage retail items. Leads workshops and meetings to progress departmental service standards and profitability. Training Manuals and training sessions for all FOH. A work culture of continuous improvement utilizing feedback for making processes and services smoother. Attends Quality Assurance meetings as needed and disseminates to staff Coaches & mentors subordinate supervisors as needed and directed. Acts as point person for inquiries related to any and all manner of operations in F&B Inspires a culture of safety in the workplace through engagement, training, and education Monitors cash drop accuracy and disciplines those with discrepancies. Hires and trains FOH staff as well as leads and supervisors. Is SUPER USER of POS and trains all staff including supervisors Monitors all schedules to make sure labor budgets are considered and achieved – including PMI/Kronos Uses and trains by Audit checklists daily for all areas Enforces budget standards as directed by F&B director. Works with Director to craft operating budget. During summer position will operationally dictate all events, caterings, and special on-mountain dining. Maintain a presence on the floor during hours of operation. Ensure all reporting and time sensitive needs are 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. Works to grow all revenue opportunities and streams including specials, events, and the beverage segment. Creates effective incentive/sales programs that positively affect profits, revenues and guest experiences. Represents resort at community and industry events as necessary. EQUIPMENT USED: Personal computer, telephone, copy machine, fax and other basic office equipment Point-of-sale System Wine key Coffee & espresso machine Culinary Equipment Dishwasher RESPONSIBILITY TO SAFETY: Protect the safety of self, co-workers, and Resort guests at all times. Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s). Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures. Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals. Operate equipment in a safe manner that will not lead to injury of yourself or others. Engagement of safety related topics and education Drive in accordance with the law and Resort policies. 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 Must possess minimum Associates college degree or equivalent educational experience. 2+ years of relevant 3 or 4 star Hotel F&B Management experience. Must have basic proficiency of Microsoft Word & Excel software applications. Must possess good knowledge of service, culinary procedures, wine and spirit service. MATHEMATICAL SKILLS Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Able to accurately read and make measurements. CERTIFICATES, LICENSES, REGISTRATIONS Must have or obtain TIPS, First aid and ServSafe certifications. PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform 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 required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 75 pounds. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud.

Responsibilities

The Banquet Supervisor manages day-to-day operations of food and beverage services, ensuring high standards of service and training for staff. They are responsible for maintaining a positive work environment and achieving financial and marketing goals.