Banquet Set-up/Receiving Clerk (Summer 2026)

SUMMARY Security and sanitary storage of all products and supplies is of the utmost importance. The F&B Banquet Set up/Receiving Clerk is instrumental in supporting F&B department goals and is responsible for banquet event set-up and all Food and Beverage ordering, receiving, and distribution. This role ensures a safe, organized, and professional working environment across all receiving and storage areas, including dry storage, coolers, loading docks, hallways, and both front and back of house areas. This position is also responsible for F&B recycling efforts. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned.

RECEIVING CLERK 1.

Responsible for all F&B ordering, receiving (storage and real estate), distribution, control, security, and rotation of supplies. 2. Verify quality and accuracy of ordered supplies, return, and notify any discrepancies within 24 hours to vendor and or F&B Managers and Chefs. 3. Ensure proper maintenance of equipment (coolers, freezers, hand truck, scale). 4. Ensure all inventories, schedules, and time sensitive needs/reports are supplied to those requesting on a timely basis. 5. Receive, log, and distribute UPS, FedEx, etc. deliveries daily. 6. Assist with inventories as required. 7. Responsible for recycling processes in the F&B department. 8. 'Owns the Zone' for the entire receiving area for tidiness, sanitation, organization, and location. 9. Assist with BOH House cleanliness. 10. Steward for events, catering, and festival set-up and equipment. 11. Assist with events, catering, and festival execution. 12. Act as steward for all property F&B equipment, and wares. 13. Read, understand, and abide by employee handbook, resort policies, department procedures and state & federal health & safety regulations. 14. Maintains a positive work environment by managing, working, and communicating in a courteous and professional manner with all guests, co-workers, and vendors. 15. Attend required meetings and training classes. 16. Leads by example, fostering departmental teamwork and collaboration. 17. Maintain awareness of all safety, sanitation, & security procedures relevant to the department & resort. 18. Maintain awareness of resort occupancy levels, reservations, group business, special requests, and functions and their potential impact on department operations. 19. Perform any reasonable tasks as requested by management.

BANQUET SET UP 1.

Convey the highest level of customer service while conducting the service of food. 2. Assist with the set-up of the banquet: i.e. tables, linens, chairs, etc. for the full service of banquet events. 3. Assist Chefs with food delivery to various areas. 4. Reference BEOs and request sheets to ensure complete set-up. 5. Maintain positive and professional attitude. 6. Clean and buss tables as guests complete the meal service. 7. Assist in the cleanup of tables, chairs etc. once the banquet is completed. 8. Maintain back of the house, front of the house, and complete side work duties.

RESPONSIBILITIES TO SAFETY

Protect the safety of self, workers, and Grand Targhee Resort guests.

Report any potentially harmful equipment or situations to the immediate supervisor without delay.

Report safety-related accidents and incidents at once to immediate supervisor.

Follow all company and department safety policies and procedures as outlined in the Resort's Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.

Operate equipment safely so that it will not lead to injury to yourself or others.

Drive in accordance with the law and Grand Targhee Resort policies.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

WORK SCHEDULE

Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels. EDUCATION and/or

EXPERIENCE

One to two years related experience and/or training; or equivalent combination of education and experience.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Food handlers license preferred.

Must have basic proficiency of Microsoft Word & Excel software applications.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Excellent verbal communication skills.

REASONING ABILITY

Ability to carry out detailed but uninvolved written or verbal instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands and work environment described here are representative of those that must be met and may be encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.