Catering Captain - 4848 Event - $13/hour + TIPS!

Snowshoe Mountain, Inc.
Remote friendly (Snowshoe United States of America)
Temporary (Fixed Term)

We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose.

Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can’t wait to see you on the mountain!

Work, Play, Get Paid and Enjoy the Perks:

  • Free skiing + riding privileges with direct to lift access at 17 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more!

  • 401(k) plan (Available to any employee over the age of 18)

  • 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers

  • 30% - 45% off Snowshoe food & beverage locations (excludes alcohol)

  • 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations.

  • Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face

Temporary- 4848 Event

The Banquet Captain is responsible for the on-site coordination of all aspects of the banquet. The incumbent must work harmoniously with the banquet chefs, servers, set up personnel, dishwashers and other members of the catering team to ensure that service and presentation of the banquet met or exceeds guest expectations. The Banquet Captain must work closely with the meeting planner, group leader and/or VIPs and develop a good rapport with the clients through effective communication. By ensuring guest satisfaction through consistently exceptional service, the Banquet Captain increases repeat guest business and point of sales transactions.


  • Assists with the operations of the conference centers and catered events by following standards of operations, policies and banquet event orders, waiting tables, setting up functions, break down of rooms after functions, assist clients with seating
  • Maintains quality of service by assisting with the coordination of the presentation of the function room and meals, communicating tasks and duties to other service staff members working with functions, anticipating guest’s needs and proactively addresses these needs
  • Identify guests as of legal drinking age by asking for identification in a friendly manner, following guidelines set forth by the TIPS program
  • Identifies function/group service requirements by establishing personal rapport with the group leader, VIPs and with other persons in a position to understand service requirements
  • Document the functions by completing a banquet log
  • Ensure proper distribution of revenue by making sure all closeout reports are completed properly and neatly, ensuring that money, credit cards and checks are balanced, confirming that all revenue is reported in reservations, micros and the general ledger
  • Maintains safe and clean working environment by complying with procedures, rules and regulations, stocking and cleaning area throughout entire shift, working with the risk management and safety team
  • Creates the best possible experience for the guests by greeting guests with a smile, providing prompt, friendly and courteous service, being knowledgeable about the resort, communicating clearly and effectively, practicing good hygiene and reporting to work in a clean and pressed uniform
  • Resolves guests’ complaints by collecting and analyzing information, making a sound and prompt decision in line with company policies and standards of operations
  • Maintains customer confidence and protects operations by keeping information confidential and acting in accordance with the Alterra Standards of Business Conduct
  • Keeps equipment operational by following manufacturer’s instructions and established procedures, regularly cleaning equipment
  • Monitors inventory by checking stock to determine inventory level, anticipating needed supplies and communicating inventory needs to the manager
  • Contributes to the team effort by accomplishing related results as needed. This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.


  • Education: High school diploma or GED
  • Experience:
    • Specific Experience: Fine-Dining Restaurant, Conference/Catering/Banquet experience
    • Length of Experience: 1-2 years
  • Specific Certifications Licenses Required: WV Food Handlers Card

An Equal Opportunity Employer