Food & Beverage Area Banquet Manager - The Arrabelle at Vail Square/ Lodge at Vail

Vail Resorts•Vail, CO

1d•$57,784 - $70,631

About The Position

The Food & Beverage Area Banquet Manager leads banquet and event operations across The Arrabelle at Vail Square and The Lodge at Vail. The role owns service execution, team leadership, event equipment and audiovisual operations, and banquet financial performance, delivering elevated events that meet brand standards and budget. This is a year-round, full-time position.

Requirements

At least 4 years of experience in banquet or event management or upscale food and beverage operations, including all phases of event execution.
A 2-year degree in Food Service or Hotel & Restaurant Management, or equivalent experience.
Proven budget and cost-control ability.
Current TIPS and ServSafe certifications.
Proficiency with Microsoft Office and POS systems.
Strong written and verbal communication skills in English.
Ability to lift 40 pounds and work flexible hours.
At least 18 years of age.

Responsibilities

Run banquet and event execution across both properties, from setup through breakdown.
Own banquet service standards, standard operating procedures, and event workflows, keeping them current with market trends.
Manage space readiness, equipment, inventory, purchasing, and vendor relationships.
Manage event audiovisual and IT operations, including setup, breakdown, and maintenance.
Coordinate with sales, culinary, and property departments to execute events as contracted.
Manage the banquet budget, including labor, supplies, and event costs.
Forecast food, liquor, wine, and beverage needs and purchase accordingly.
Track actual versus projected revenue, identify growth opportunities, and recommend capital expenditures for equipment and spaces.
Enforce cash-handling and liquor-control procedures.
Hire, train, schedule, and develop the banquet team.
Set performance standards, coach employees, conduct reviews, and hold the team accountable.
Lead pre-event briefings and team meetings, and partner with HR on employee relations.
Build a respectful, accountable, and inclusive team culture.
Review guest feedback, resolve issues, and share insights with property leadership.
Empower staff to resolve guest issues promptly.
Balance service quality against cost in operational decisions.

Benefits

Free employee ski passes.
Employee-discounted lift tickets for friends and family.
Free ski lessons.
Employee discounts on lodging, food, gear, and mountain shuttles.
401(k) retirement plan.
Employee Assistance Program.
Training and professional development.
Referral Program.
Health, medical, dental, and vision insurance plans for eligible seasonal employees after working 500 hours.
Free ski passes for dependents.
Critical illness and accident plans.