LUXURY WITH WILD ABANDON
Situated on 3,500 acres of lush ranch land outside of Park City, Utah,
The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home.
Owners Mike + Barb Phillips are genuine stewards of the earth. Together they have designed five mediums through which guests can reconnect with the natural world:
The understated elegance & organic architecture of Blue Sky’s 46 rooms + suites; nourishing mountain modern cuisine utilizing storied, sustainable ingredients;
an iconic wellness sanctuary perched at the edge of a precipice where earth meets sky; the High West whiskey distillery which lovingly crafts small batch whiskey from grain to glass; and curated activities for guests of all ages which invoke a rich Western heritage.
Blue Sky is a place of soul and spirit, located 40 minutes from Salt Lake City International Airport
Company & Property Description
Whether traveling on a ski trip to Aspen, or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection. At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.
Responsible for meeting and exceeding guest service needs during setup, execution and take-down of special events and banquets for all Company venues and outlets, in accordance with The Lodge at Blue Sky standards. Maintains a service standard and team philosophy in keeping with Company expectations. Assists with all facets of banquet operations as directed.
Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:
Maintain complete knowledge of:
All menu selections available in all outlets.
Venue layout, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.
POS and manual procedures.
Scheduled in-house group activities, locations and times.
Team Member handbook: adhere to The Lodge at Blue Sky policies.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Participate in scheduled inventories (food, beverage, china, glass, silver, linen & liquor), and ensure that each is accurately performed.
Participate in all pre-shift meetings while on property.
Participate in all aspects of maintaining the Banquet venue environment, ensuring compliance with standards of cleanliness and order.
Ensure daily familiarity with all BEOs for GOIs, and special requests.
Be familiar with all resort service/features and local attractions and activities to respond accurately to any guest inquiry.
Receive and report guest complaints and ensure guest satisfaction by proactively participating in resolution.
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
Participate in appropriate daily, weekly, monthly staff meetings.
Participate in a cooperative working climate, contribute meaningfully to productivity and team morale.
Stay current on industry trends and competition.
Participate in and support resort and company efforts towards sustainability and environmental initiatives.
SECONDARY JOB FUNCTIONS
- Attend designated meetings, menu and wine tastings. Participate in daily line-ups.
- Stay current on Blue Sky wine list.
- Assist with expediting on the floor or in kitchen as directed.
- Attend off-property events as The Lodge at Blue Sky/Yuta representative as requested.
Perform other duties as directed, developed or assigned.
High School diploma or equivalent.
Minimum 21 years of age.
Current manager’s food handling certificate.
Current manager’s On-Premise Alcohol Service certification.
Knowledge of various food services styles
Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding.
Ability to communicate legibly.
Ability to compute basic mathematical calculations.
Knowledge of wines, with focus on Napa Valley and California wineries and appellations.
A valid driver’s license.
Previous experience in food service, preferably front- and back-of-house.
Ability to communicate in a language other than English, preferable French, German or Spanish.
Certification of previous training in liquor, wine, and food service.
Certification in CPR.
Computer training, preferably in Agylisis, HMS, Hot SOS, and Google Suite.
Certification in management training.
Previous guest relations training.
1.Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
2. Constant need to perform the following physical activities: grasping, turning, finger dexterity.
3. Occasional need to stand for long periods of time.
4. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
5.Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff.
7. Ability to hear fire alarms and emergency equipment.
At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty. Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.
If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.
About The Lodge at Blue Sky
The Lodge at Blue Sky is an Equal Opportunity Employer, M/F/D/V. The Lodge at Blue Sky provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Madeline Hotel and Residences with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Blue Sky Utah. Forty six luxurious rooms and suites on 3,500 secluded acres, all with stunning Wasatch Mountain views. A stream flows year-round, and wildlife abounds. Wander the property on foot or horseback in warmer months or cross country skis and snow-shoes in winter. Every mountain activity imaginable is at your fingertips, while the Spa at Blue Sky, High West Distillery and five-star dining are just outside your front door.
You Tube: https://www.youtube.com/aubergeresorts
Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Department: Food & Bev Front of house
This is an on call position
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