Banquet Operations Lead: Guest Experience & Events

Sun Valley Resort; Sun Valley (ID); On-site; USD 48,000 - 72,000; Full time

Job summary

Sun Valley Resort is seeking an experienced Banquet Supervisor to support the successful execution of banquet, catering, and special event operations. Reporting directly to the Banquet Director, this role combines administrative and operational leadership to ensure exceptional guest experiences while upholding service standards, organization, and financial accountability.

The position involves coordinating banquet and bar operations, staff supervision, and collaboration with culinary and events

Qualifications

• Minimum 3–5 years of food and beverage management experience, preferably in banquets, catering, hotels, resorts, or convention facilities.
• Previous supervisory or management experience required.
• Strong knowledge of banquet service, bar operations, and event execution.
• Experience with beverage inventory management and cost controls.

Responsibilities

• Assist in daily management of banquet and catering operations across the resort.
• Lead banquet teams during event setup, service, and breakdown.
• Maintain service standards and consistent execution of all banquet events.
• Partner with culinary, stewarding, setup, and audiovisual teams to execute events.
• Act as Manager on Duty for assigned functions and events.

Skills

Staff leadership

Event execution

Banquet service

Inventory management

Communication

Education

High school diploma or equivalent

Tools

Microsoft Office

Hospitality management systems

Job description

Sun Valley Resort is seeking an experienced Banquet Supervisor to support the successful execution of banquet, catering, and special event operations. Reporting directly to the Banquet Director, this role combines administrative and operational leadership to ensure exceptional guest experiences while upholding service standards, organization, and financial accountability.

The position involves coordinating banquet and bar operations, staff supervision, and collaboration with culinary and events