GTR is hiring a Banquet Lead! Help create memorable mountain experiences.

SUMMARY

SUMMER 2026: This position acts as a liaison between service staff and Events Manager. They will be responsible for leading Front of House and receiving staff in efficient and accurate event set up, execution and breakdown of events. They will ensure the delivery of high-quality food and beverage service to guests through leading by example and managing staff.  A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES including the following. Other duties may be assigned.

1. Serve resort guests in a timely and courteous manner, maintaining strong people skills in a fast-paced environment

2. Lead, supervise, and task Front of house staff with successful and accurate banquet set up and break down.

3. Reference BEOs and recs to ensure the necessary items, materials and supplies are accounted for.  

4. Demonstrate a strong understanding of food service and banquet operations, including setup, service, and overall event execution.

5. Work collaboratively with other departments, including but not limited to Special Events, Marketing, Mountain Operations, Maintenance and Housekeeping

6. Supervise, coordinate, and task Front of House banquet staff during events.

7. Demonstrate strong attention to detail in setting décor, ceremony site, center pieces, head table, welcome table, etc., as well as service areas.

8. Coordinate effectively with Back of House staff to ensure proper timing of food service, accuracy of BEOs and quality of food.

9. Clean food and beverage preparation areas and be responsible for overall maintenance of event facilities.

10. Utilize proper food safety practices to ensure cleanliness of food and beverage preparation areas.

11. Contribute to team effort by accomplishing related results as deemed necessary and as assigned.

12. Be cost conscious and honest.

13. Monitor staff performance, provide training as necessary, and report inefficiencies to Banquets Manager.

14. Communicate with both clients and Banquets manager to address concerns and promptly resolve issues.

15. Effectively multi-task while maintaining attention to detail and  quality customer service.

RESPONSIBILITIES TO SAFETY:

1. Protect the safety of self, co-workers, and resort guests.

2. Report any potentially harmful equipment or situations to the immediate supervisor without delay.

3. Report safety-related accidents and incidents at once to immediate supervisor.

4. Follow all company and department safety policies and procedures.

5. Operate equipment safely so that it will not lead to injury to yourself or others.

6. Drive in accordance with the law and resort policies.

SUPERVISORY RESPONSIBILITIES

Supervise, train, develop and inspire the banquet team by setting an example for work ethic and skills.

WORK SCHEDULE & COMMITMENT

Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.

• TIPS & ServSafe certification; Food Handlers Card preferred

EDUCATION and/or EXPERIENCE

Previous serving experience is preferred. Must have a working knowledge of general banquets and food service operations.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, verbal, diagram, or schedule form.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. A workday for this position may be over 10 hours.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to fumes or airborne particles, extreme cold, and extreme heat. The noise level in the work environment is usually loud.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Please see our website for a complete job description.