Banquet Manager

Sonnenalp; Vail (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Resort Discounts

Holiday Pay

Paid Time Off

Short Term & Long Term Disability

Employee Assistance Program

Job summary

Sonnenalp in Vail, Colorado is seeking a Banquet Manager to oversee front-of-house operations for various events, including weddings and social functions. The ideal candidate will ensure high standards of service and organize staff to create memorable experiences.

Responsibilities include managing communications with guests and kitchen staff, training employees, and ensuring smooth execution of all events. The position requires at least 2 years of experience in a similar role and excellent customer service skills.

Benefits include resort discounts, holiday pay, and paid time off.

Qualifications

• Minimum of 2 years experience as a hotel banquets manager or assistant manager.
• Excellent customer service and problem-solving skills.
• Ability to work a flexible schedule including nights, days, weekends and holidays.

Responsibilities

• Oversee front-of-house operations in all banquets and catering events.
• Ensure compliance with hotel/restaurant policies and procedures.
• Maintain constant communication with guests and staff to ensure expectations are exceeded.

Skills

Customer service

Problem-solving

Organizational skills

Strong wine and liquor knowledge

Communication skills

Education

High School diploma or equivalent (GED)

Degree in hospitality or business management

Job description

Application Deadline

Hiring will occur on a rolling basis. Applications will be accepted until August 15th or until the positions are filled.

Typical Schedule

Must be able to work weekends, holidays, nights and days.

Primary Purpose of Position

The Banquet Manager oversees front‑of‑house operations in all banquets (social functions and weddings) as well as catering events throughout the hotel, including set‑up, serving and cleanup. The Manager will ensure consistent, superior service and food, stepping into all positions in the banquet as necessary. They will be responsible and have the authority to take care of immediate guest and staff issues. The Banquet Manager will comply with, and enforce all hotel/restaurant policies and procedures, and ensure compliance with Leading Hotels of the World (LHW) standards.

Essential Duties and Responsibilities

• Maintains constant communication with guests and on‑site contact to ensure all expectations are met or exceeded.
• Coordinates with other staff and departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Ensures proper setting of buffet tables and other food service tables.
• Arranges for and ensures proper sequence of service for each event.
• Monitors banquet team members to ensure all operating procedures are followed.
• Maintains clean and orderly back areas, pre‑function areas and storage areas.
• Ensures staff training programs are implemented and measured regularly.
• Conducts regular staff meetings to build rapport and ensure colleagues are well informed.
• Conducts quarterly reviews of colleague’s performance and provides council as needed.
• Meticulously plans events with captains to ensure execution is achieved at the highest level.
• Conducts regular meetings with the banquet captains, director of F&B as well as the sales & catering staff to continuously evaluate strategies and ideas for enhancements to benefit the guest’s experience.
• Ensures payroll is reviewed and finalized as set forth by the policy of the resort.
• Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency.
• Responsible for achievement of budgeted revenue and payroll.
• Covers Restaurant Managers shifts in all F&B outlets during slow times, shoulder seasons and winter season.
• Enters Engineering and IT issues into HotSOS and follows up to ensure issues are corrected in a timely manner.

Education and Experience

• Minimum of 2 years experience as a hotel banquets manager or assistant manager.
• Excellent customer service and problem‑solving skills.
• High School diploma or equivalent (GED) required.
• A degree in hospitality or business management is preferred, but not required.

Special Skills and Equipment

• Minimum 21 years of age or older.
• Strong wine and liquor knowledge.
• Strong organizational skills required.
• Excellent communication and guest relation skills in English.
• The ability to work well with a large group of people in a team environment.
• Must be able to work well in stressful, high‑pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Ability to work a flexible schedule including nights, days, weekends and holidays.

Essential Physical Requirements

• Position primarily performed indoors assisting a variety of guests.
• Ability to stand and walk for full length of shift, up to 12 hours at one time.
• Able to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting.
• Routinely handles objects weighing up to 25 lbs and on occasion may be expected to lift objects weighing up to 50 lbs.

Benefits

• Resort Discounts.
• Holiday Pay.
• Paid Time Off and Sick Pay.
• Voluntary Life Insurance.
• Short Term & Long Term Disability.
• Employee Assistance Program.
• Parking Credit or Discounted Bus Passes.

The Sonnenalp is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
The Sonnenalp does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.