320 Guest Ranch
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Our operation is larger than most guest ranches in our area so our staff can reach close to 70 employees for our peak  summer season. We run a full service lodging, conference, dining, horse, and fishing operation which allows for many varied positions. Most positions are summer season only and run May - October (varies by position); though a few run year round. 

 

  • Dining Room Manager

    F&B Supervisors
    F&B Supervisors

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    Duties & Responsibilities

    *Oversee the dining area, supervises food and beverage service staff in 
    accordance with operating policies that he or she may help establish.
    *Creates a positive team atmosphere among Team Members.
    *Provides feedback and coaching to the Team regularly.
    *Understands building capability through Cross training
    *Treats all Team Members fairly, with respect.
    *Sets high standards for appropriate team behavior on shift.
    *Works with food and beverage staff to ensure proper food presentation 
    and proper food-handling procedures.
    *Handle guest complaints in restaurant.
    *Schedules periodic food and beverage service staff meetings to ensure 
    correct interpretation of policies and obtain feedback from staff members.
    *Maintain budget and employee records, prepare payroll, and pay bills, or 
    monitor bookkeeping records.
    *Check quality of deliveries of fresh food and baked goods.
    *Meet with sales representatives to order supplies such as tableware, 
    cooking utensils, and cleaning items.
    *Arrange for maintenance and repair of equipment and other services.
    *Total receipts and balance against sales, deposit receipts, and lock facility 
    at end of day.
    *Ensures new products are executed properly following roll-out.
    *Is capable of handling customers with a friendly/calm attitude.
    *Ensures product quality and great service.
    *Shows enthusiasm about guest within the restaurant.
    *Is flexible in dealing with changes/problems (e.g., being short staffed).
    *Has effectively forecasted restaurant needs.
    *Shifts priorities and goals as work demands change. 
    *Prioritizes tasks effectively to ensure most important tasks are completed on time.
    *Delegates and follows-up effectively.
    *Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
    *Seeks, listens and responds to Guest feedback.
    *Coaches team on how to exceed Guest expectations.
    *Does not blame others; takes accountability for problems.
    *Effectively identifies restaurant problems and creates solutions to solve
    *Proficiency in using computer software to monitor inventory, track staff 
    schedules and pay, and perform other record keeping tasks.
    *Proficiency in Point of sale ( POS ) software, inventory software, scheduling etc
    *Assist in planning regular and special event Menu.
     

    PREREQUISITES:
    Education:Degree or High school
    Experience:  Has effectively managed Team Members for 12+ months.
    Previous experience in similar Job role.

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  • Event Manager

    F&B Supervisors
    F&B Supervisors

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    JOB TITLE :  EVENT MANAGER

    POSITION SUMMARY:

    The Event Manager is responsible for coordinating the delivery of all food and beverage for functions held at the Ranch and all details pertaining to functions being held in all Banquet Rooms, outdoor venues and tent in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

     

    DUTIES AND RESPONSIBILITIES:

    1. Control of Banquet china, cutlery, glassware, linen and equipment.

    2. Completion of banquet event orders in an accurate and timely fashion.

    3. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.

    4. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.

    5. Completion of Banquet Bar Requisitions.

    6. Maintaining the ranch Bar control policies and completion of necessary forms.

    7. Following of proper purchasing and requisitioning procedures.

    8. Maintain records for inventory, labor cost, food cost etc.

    9. Follow-up each function by completing a Function Critique and submit to the GM.

    10. Attendance and participation of weekly F & B meeting and Department Head meeting.

    11. To assist in menu planning and pricing.

    12. Development and maintenance of all department control procedures.

    13. Development and maintenance of department manual.

    14. Supervision of weekly payroll input.

    15. Provides function employee list and hours for gratuities distribution.

    16. Following of proper purchasing and requisitioning procedures.

    17. Be available to ranch staff at all times by radio.

    18. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.

    19. Ensuring that services meet customer specifications.

    20. Quality of meeting room set-up.

    21. Liaise on an on-going basis with the Food and Beverage Director, Executive Chef and Dining Room Manager to ensure all client needs and requirements will be met.

    22. Work with the Chef and Banquet Supervisor to ensure all arrangements and details are dealt with.

    23. Greet the customer upon arrival.

    24. Provide quick service for last minute changes.

    25. Check Food & Beverage or coffee Break schedule if applicable.

    26. Dealing with customer complaints.

    27. Staff attitude and appearance.

    28. Teamwork/Relations with co-workers and management.

    29. Staff is properly trained.

    30. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.

    31. Participation towards overall Maintenance and cleanliness of event facilities.

    32. Effective communication skills.

    33. Staff training and development.

    34. Department meeting being held monthly.

    35. Personal development and growth.

    36. Discipline of Personnel when required.

    PREREQUISITES:

    Education: Degree or three years Diploma in hotel Management or equivalent.

    Experience: 2 years Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Experience in Hotel management software and Point of sale software.

     
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  • Kitchen Manager

    F&B Supervisors
    F&B Supervisors

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    Assist with the planning and managing of the 320 Guest Ranch kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. 

    Job Description 

    * Supervise the production, preparation and presentation of all foods for the restaurant as assigned by the Executive Chef to ensure that a quality, consistent product is produced
    * Supervise Kitchen in absence of the Executive Chef to include ordering, staffing, food quality and other tasks assigned                                                                                                                               * Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 

    * Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved. 

    * Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction. 
    * Comply with attendance rules and be available to work on a regular basis. 
    * Perform any other job related duties as assigned. 
     

    Experience, Skills and Knowledge 
    *  Two to three years of employment in a related position. 
    * Hotel experience preferred. 
    * Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 
    * Ability to work effectively under time constraints and deadlines. 
    * Must have the ability to communicate in English. 

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  • Sous Chef

    F&B Supervisors
    F&B Supervisors

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    Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. 
    DUTIES AND RESPONSIBILITIES:
    1.  Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit. 
    2. Collaborate with Banquet Chef to ensure that all items are prepared fresh and timely to the function 
    3. Responsible for determining nightly specials for dinner service, finding creative ways to make an impact with a nightly special
    4. Ensure a creative and consistent daily soup rotation, communicate with the Executive Chef to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish 
    5. Ensure all stations are clean and organized for the next shift as well as reach in coolers, walkin coolers, dry storage etc.
    6. Work with the Executive Chef to plan menus based on available items in season. 
    7. Must be able to produce sauces, condiments, dressings based on specific recipes. 
    8. Manage production of outlet preparation. Communicate with Executive Chef when items are low and need to be replenished 
    9. Participate in the cost control performance of the culinary team by spot checking stock according to policies in place 
    10. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. 
    11. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. 
    12. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 
    13. Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. 
    14. Prepare all menu items following recipes and yield guides, according to departmental standards. 
    15. Inform Chef of any foreseeable shortages before items run out. 
    16. Minimize waste and maintain controls to attain forecasted food cost. 
    17. Control and analyze on an ongoing basis the quality levels of production and presentation including  guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas. 
    18. Set and train, and promote department Standards of Excellence. 
    19. Conduct administrative work as required.
    PRE REQUISITIES:
    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. 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:
    High School diploma or equivalent vocational training certificate; certification 
    of culinary training or apprenticeship preferred; Sanitation and Hygiene 
    Certificate required. 
    EXPERIENCE:
    Should have a minimum of 2-4 years of experience as Chef de Partie or 
    similar in hotels with similar style and standards

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  • Housekeeping Supervisor

    Housekeeping
    Housekeeping

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    Responsible for assisting the executive housekeeper in leading the Room Attendant Team. The housekeeping team is essential in ensuring ranch guest satisfaction and the housekeeping supervisor is an important part of this movement. This person must be a highly motivated and detail oriented individual.  Works as a room inspector daily as well as ensuring team is completing tasks appropriately as well as hands on training of room attendants. Some occasional shifts in laundry may be necessary.   Prior management experience is preferred, but could be great beginning management step for the right person. 

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  • Laundry Attendant

    Housekeeping
    Housekeeping

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    This person is a key member of the housekeeping team. Works in the laundry to maintain all linens as well as manages night time calls to guest rooms for services and cleaning of common areas. Must be self motivated as are often working not directly supervised. Must be able to lift 75 lbs. 

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  • Room Attendant

    Housekeeping
    Housekeeping

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    The members of this team are key to ensuring a quality guest stay at the ranch by assuring the highest amount of satisfaction for our guests. Responsible for the cleaning of guest cabins and common areas of the ranch as directed by the head housekeeper. Must demonstrate a high attention to detail and clean all rooms in accordance with company standards. Must be able to interact with ranch guests in a friendly and helpful manner and provide assistance as needed and understand the ranch and the surrounding area. Must have an outgoing personality and positive energy and be a team player. Must be able to stand, walk, bend and lift for an extended amount of time. Prior housekeeping experience is helpful, but training is provided. 

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  • Breakfast Cook

    Kitchen - Line
    Kitchen

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    The 320 Ranch serves a hot and hearty breakfast buffet to our guests each morning from 7 am -10 am.  This person is responsible for preparing this breakfast buffet (on some days the ranch can have over 200 guests) along with lunch for our employees (about 70). This position can also include some prep work for dinner service and/or banquets. This person must be a morning person and a self starter. 

    Skills: 

    Knowledge of  proper rotation of product, ability to prep and ensuring quality of meals prepared, comfortable working solo, and an all around knowledge of cooking, prepping & knife work. 

    Job Requirements:

    • Culinary background 
    • Hands on experience with breakfast & lunch
    • Knowledge of cooking, prepping & knife work
    • Flexible Schedule
    • Ability to cook scratch food
    • Service oriented attitude and good listening/communication skills
    • Baking abilities are helpful

     

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  • Dishwasher

    Kitchen - Support
    Kitchen

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    An integral member of our kitchen staff the dishwasher is responsible for ware washing in a very busy kitchen serving breakfast daily along with an ala carte dining room and events in the evening. Requires long hours and hard work. Must be a team player and have a great attitude. Must have the ability to lift 50 lbs. 

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  • Food Expeditor

    Kitchen - Support
    Kitchen

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    A restaurant kitchen’s efficiency rests on shoulders of the chefs and often the food expeditor. The expeditor is responsible for setting the pace and flow in the kitchen itself. He/She ensures that a table's orders are completed together and on time, and conducts quality control.

    Requirements:

    The ability to work “hands on”.

    Strong people skills

    Able to conduct daily inventory

    Ability to work all 3 ala carte stations

    Basic Computer skills / Email, Word

    Artistic Plate Presentations

    Good Working Knowledge of Product Identification ie Herbs, Meats & Fish.

    Ability to follow a Recipe

    Has a Basic Knife Kit or Set & Ability to Maintain their tools

    Ability to measure in ounces & Grams

    Perform other related duties, tasks and responsibilities as required or apparent.

    Qualifications and Experience:

    High-energy, outgoing personality with strong professional interpersonal skills.

    Proven track record of team leadership and motivation skills.

    Attention to set up and service details.

    Diplomatic team player able to foster relationships with front of the house and back of the house staff

    Strong verbal and written skills.

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  • Line Cook

    Kitchen - Line
    Kitchen

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    Working closely with our chef, daily skills could include proper rotation of product, ability to prep and ensuring quality of meals prepared, sharing line duties as well as working solo, and an all around knowledge of cooking, prepping & knife work. Must be strong on the grill and saute, as well as have experience with soups and sauces. We are a 100% scratch kitchen so must know how to cook scratch food. A flexible schedule is also a must as you have the potential to work morning and/or evening shifts.

    Job Requirements:

    • Culinary background 
    • Hands on experience with breakfast & dinner
    • Knowledge of cooking, prepping & knife work
    • History of strong grill work
    • Experience with soups & sauces
    • Flexible Schedule
    • Ability to cook scratch food
    • Service oriented attitude and good listening/communication skills
    • Baking abilities are helpful
    View Job Description
  • Prep Cook

    Kitchen - Line
    Kitchen

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    Working closely with our chef, daily skills could include proper rotation of product, ability to prep from lists  and recipes, working solo, and an all around knowledge of cooking, prepping & knife work.  We are a 100% scratch kitchen so must know how to cook scratch food. A flexible schedule is also a must as you have the potential to work morning and/or evening shifts.

    Job Requirements:

    • Culinary background 
    • Hands on experience with breakfast & dinner
    • Knowledge of cooking, prepping & knife work
    • Flexible Schedule
    • Ability to cook scratch food
    • Service oriented attitude and good listening/communication skills
    • Baking abilities are helpful
    View Job Description
  • Maintenance Worker

    Maintenance
    Maintenance

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    The 320 Ranch is a large campus including 320 acres and over 90 buildings that include guest cabins, common areas, meeting spaces, a restaurant and dining room, employee housing and more.  The maintenance and grounds keeping crew are an integral part of the team that help maintain guest satisfaction. 

    Duties and Responsibilities: 

    • Responds to guest calls in a prompt and effective manner
    • Keeps all work areas in a neat and orderly condition
    • Keeps all public areas free of trash and debris
    • Offers basic maintenance and repairs services to common areas, guest rooms, office buildings, restaurant, and banquet areas
    • Engages in flexible work schedules for appropriate shift coverage
    • Assists in construction and staining projects
    • Helps with luggage pick up and delivery
    • Occasionally may have to drive guest shuttle to places throughout Big Sky
    • May be called to help with banquet set up and breakdown
    • May help in moving picnic tables and wedding arch
    • Other duties as assigned

    Requirements: 

    • Pleasant demeanor with ability to smile.
    • Ability to handle internal and external clients with high degree of tolerance, diplomacy, and tact.
    • Ability to kneel, bend, carry, walk, stoop, climb, and lift items, in addition to possessing manual skills.
    • Commendable ability to manage stressful working situations.
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  • Wrangler

    Wranglers
    Wranglers

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    We are looking for wranglers with guest ranch wrangling experience as well as extensive horse background. The main duty is the care and upkeep of the our herd of trail and draft horses and overseeing the animals and guests on the trails. The ranch takes out thousands of trail rides in a summer and ensuring that the horses and guests are safe is priority number one along with ensuring the guests have a great ranch experience. Knowledge of driving draft horse teams is a plus.  Cleaning out stalls, feeding horses, saddling horses and going out on trail rides are part of the duties. CPR and first aid certification is required for this position. In the winter, chopping wood, stacking wood at cabins, snow removal and driving the sleigh teams are also a part of the position. If you would like to be considered for a position as a wrangler, please send us a video of your riding abilities along with your application or resume.

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How to Apply

Please complete our on-line application.

All applicants are required to comply with I-9 employment eligibility requirements. 


Contact 320 Guest Ranch