Assistant Banquet Manager

 

Create Your Experience of a Lifetime!

 

Come work and play in the mountains!  Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

 

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

 

Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
 

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
• Referral Program
   

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

 

Job Summary:

The Assistant F&B Banquet Manager is responsible for supporting the banquets food and beverage department of Seven Springs. Exceptional guest service and delivery of quality food to our guests. This responsibility includes the complete management of the banquet's operation excluding the kitchen staff, in cooperation with the Banquet Manager and F&B Director. Day-to-day management includes but is not limited to; thorough set-up of banquet space, BEO review and editing, beverage ordering for banquets, adherence to banquet timeline, adhering to set-up guidelines on BEO, banquet staff management, verbal communication with banquet clients to ensure successful events, end of day accounting, thorough break down and clean-up of banquet space, interdepartmental communication regarding events.

 

Job Specifications:

• Starting Wage: $53,000.00 - $55,000.00
• Employment Type: Year Round 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: No

 

Job Responsibilities:

• Support F&B Management Initiatives. Cooperatively manage all activities and staff of banquets to ensure smooth, successful events. Participate in training and education of staff to promote enhanced guest experiences. Assist with scheduling, supervising, coaching, and providing disciplinary action to all areas of staff responsibility. Assist with implementation of season opening and closing procedures of the event sites. Attending pre function meetings with clients when appropriate.
• Event Set-up. Ensure event space set-up and cleanliness. This includes: tables, chairs, dishware, flatware, crystal, stage, podium, dance floor, lighting, linens, outdoor furniture, bistro tables, buffet lines, bar areas, drink stations, display tables, room dividers, and basic decorations.
• Event Breakdown and Clean-up. Ensure proper breakdown and clean-up of events after the event, and the days after. This includes: bringing in all outside items into the tent, zipping up the tent, putting away all banquet supplies, washing floor, emptying trash, cleaning grounds. It is imperative to have event sites cleaned and ready to show to prospective clients the day following any event.
• Have a comprehensive knowledge of all aspects of the F&B department: chef’s core principles regarding food, menu item ingredients and preparations, cocktail ingredients and preparations, wine and beverage service, hours of operations for all outlets, club event details, location and levels of items needed for service.
• Be hands on. Support service staff, bartender, planners and guests during events. Assist BOH line with food expo to ensure timeliness.
• Display and