Compensation and Benefits:  

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

• Benefits: Seasonal position eligible for a season pass for employee/dependents and privileges at several other resorts. Several discount programs (i.e., food & beverage, retail/rental, tickets, etc.) also available.

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