• Managed F&B operations of regular Club activities, special Club events, a la carte dining, and catered events.• Ensured set-up and breakdown for Club activities and special events were completed in a timely fashion.• Maintained point-of-sale system for Club events and catering, including documentation, training, and updating menu items and pricing.• Acquired and totaled all costs for Club events and catered events associated with labor, beverage, supplies, and other miscellaneous costs. Completed final billing for all catered events.• Completed all end of shift, weekly, and monthly reports.• Oriented and trained all staff. Continually developed, evaluated, and adjusted training manuals and programs.• Worked in conjunction with Clubhouse Manager and Assistant Clubhouse Manager to determine various recruiting methods for seasonal staff.• Responsible for the purchase and promotion of Club merchandise.• Coordinated and prepared deliveries, room diagrams, table diagrams, and assignments for dinners, lunches, parties, Club events, and private parties, both on and off property.• Developed annual budget for Club events, catering, and associated areas.• Arranged for member parking, A/V, tent, entertainment, specialty linen, and other requirements integral to events.• Ensured events were adequately supplied for successful execution, including both Club owned and rental items.• Managed reservation process for Club events and a la carte dining. Communicated with office personnel and all staff to ensure reservations were being processed according to established protocol.• Compared monthly catering projections for events to actual financials to determine accuracy and future budgeting.• Conducted annual performance evaluations for all catering staff. • Maintained pool operator certificate and assisted in the management and maintenance of day-to-day pool operations.

• Received daily Banquet Event Orders (BEO) from captain and set banquet room(s) to include, appropriate tables, linen, glassware, utensils, and buffets as directed by the event contact • Communicated with catering department to discuss room layouts, centerpiece placement, and special instructions • Attended pre-shift meetings with the event captain and banquet chef to discuss event timelines, individual responsibilities, food menu items, including guest’s dietary restrictions and alternative meal choices, and hotel and guest expectations• Anticipated and exceeded the expressed and unexpressed wishes and needs of the guests as guided by Forbes 5-Star Service Standards • Provided synchronized dinner service consisting of up to five courses serving as many as 250 guests • Worked together with other servers in order to provide the guests with optimal service in a timely manner• Attended training facilitated by a Forbes Travel Guide representative to become more familiar with the 500 service and facility standards in pursuit of maintaining the property’s five-star rating

• Facilitated and ran events for up to 250 guests• Arranged room layouts, setups, breakdown, and center piece creation• Monitored event timelines and ensured smooth transitions• Prepared, served, and executed gourmet style menus• Facilitated employee training for approximately ten people

• Regularly maintained the organization of a high-traffic sales office• Exceeded the expectations of customers as a guest service agent and developed relationships with repeat customers to ensure customer satisfaction• Provided customers with information and pricing for different ski and snowboard packages, as well as created photo identification for seasonal members• Ran daily snow reports and lift reports, assessed daily sales, and prepared for upcoming sales

• Greeted guests and responded to individual needs in a kind and courteous manner• Served gourmet menu items, replenished beverages as necessary, and removed dishes from tables as customers finished each course• Assisted in the breakdown and clean-up following each event