BANQUET SUPERVISOR (FLEX ROLE)

Department: Banquets
Position Type: Part-Time, Year-Round
Compensation: $8.00/hour + percentage of service charge pool
FLSA Status: Non-Exempt / Hourly

Schedule Requirements

Variable day, evening, weekend, and holiday shifts based on business demands.

Weekend and holiday availability is required.

POSITION SUMMARY

This Banquet Supervisor position is a hybrid operational leadership role designed to support the seasonal and business demands of the Banquets Department. During high-volume events and peak periods, this position functions in a supervisory capacity, overseeing event execution, staffing flow, guest satisfaction, and operational standards. During lower-volume periods, this position also works as part of the banquet server team to support overall department operations.

This role is intended for an experienced hospitality professional who is comfortable both leading teams and actively contributing alongside them in service execution.

The Banquet Supervisor assists the Banquet Manager in ensuring all events are properly prepared, staffed, and executed to the Sundance standard. Responsibilities include supervising banquet staff, coordinating with kitchen and event teams, supporting room setup and breakdown, maintaining operational standards, and delivering exceptional guest experiences.

ESSENTIAL DUTIES & RESPONSIBILITIES

Supervisory Responsibilities

• Oversee banquet functions and banquet employees in the absence of the Banquet Manager.
• Lead service teams during events to ensure excellent guest service and adherence to Sundance standards.
• Supervise banquet servers, bartenders, and housepersons.
• Maintain event timelines and adjust service flow as needed.
• Oversee multiple events simultaneously.
• Assist with interviewing, onboarding, training, coaching, and performance feedback.
• Address staff concerns and assist in resolving operational challenges during events.
• Complete applicable documentation and reports in a timely manner.

Event Execution & Service

• Work both in a supervisory role and as part of the banquet service team depending on operational needs.
• Execute tasks assigned by management and/or client requests.
• Set buffets and assist in maintaining food and beverage service throughout events.
• Observe guest needs and respond promptly to additional requests.
• Clear tables and assist with event breakdown upon completion of service.
• Complete or assign opening and closing duties.
• Demonstrate working knowledge of banquet service standards and bartending operations.
• Understand, enforce, and comply with all applicable state laws and DABS regulations regarding alcohol service and supervision.

Operations & Facility Responsibilities

• Oversee room setups according to Banquet Event Orders (BEOs).
• Ensure meeting spaces, storage areas, and service stations remain clean, stocked, and organized.
• Maintain compliance with safety and fire code standards.
• Assist with inventory management of banquet equipment and service items.
• Oversee proper storage and care of linens, china, glassware, silverware, and catering supplies.
• Coordinate delivery and return of rental items.
• Assist with cleaning schedules and upkeep of banquet back-of-house areas.
• Support cleanliness and safe operation of Sundance vehicles in accordance with resort policies.

Administrative & Financial Responsibilities

• Accurately calculate and close banquet checks in accordance with Sundance accounting procedures.
• Assist management with operational organization and departmental efficiency.
• Support departmental financial goals through responsible operational practices and cost awareness.

QUALIFICATIONS

• 2–3 years of banquet, restaurant, hospitality, or related leadership experience preferred.
• Strong communication, leadership, and organizational skills.
• Ability to remain calm and professional in fast-paced environments.
• Must be comfortable functioning both in a supervisory role and as an active member of the banquet service team depending on operational needs.
• Basic understanding of technical/event equipment is helpful, but not required.
• Must successfully pass a background check.
• Must meet all requirements established by the Utah Department of Alcoholic Beverage Services (DABS) to supervise and manage alcohol service operations.
• Must possess a valid U.S. Driver's License in good standing per Sundance insurance guidelines.
• Must be able to safely operate Sundance vehicles and successfully pass a Motor Vehicle Record (MVR) check.
• Must possess or obtain:
  • Utah Food Handler Permit within 30 days of employment
  • Utah Alcohol Service Permit within 30 days of employment
• Must be at least 21 years of age.

PHYSICAL REQUIREMENTS

While performing the duties of this job, employees are regularly required to:

• Stand and walk for extended periods
• Use hands and arms frequently
• Reach, bend, stoop, kneel, crouch, and climb
• Lift and move up to 75 pounds regularly and up to 100 pounds occasionally

Specific vision abilities include depth perception and the ability to adjust focus.

WORK ENVIRONMENT

This role regularly involves working indoors and outdoors in varying weather conditions, including cold, heat, humidity, and uneven terrain. Employees may occasionally be exposed to moving mechanical parts, elevated work areas, and moderate to loud noise levels.

BENEFITS

• Competitive compensation with participation in the banquet service charge pool
• Employee discounts on dining and resort amenities
• Active Season Pass
• 401(k) Match
• Opportunity to work in a dynamic hospitality environment at Sundance Mountain Resort