Assistant Ranch Manager Jobs in Longmont, CO (NOW HIRING)

The Premium Services Manager provides leadership, support, and operational oversight for premium and catering operations at Blue Arena and The Ranch Events Complex. This role supports the successful execution of all premium and/or catered events. The Premium Services Manager plays a key role in delivering high-quality hospitality, premium, and catering experiences for a variety of guests. 

The Premium Services Manager is responsible for overseeing the coordination and execution of all catered events from the planning stages throughout post-event debrief. The Premium Services Manager must be personable and able to work in an ever-changing, fast-paced environment. The Premium Services Manager will be responsible for training and developing all service staff. The Premium Services Manager must maintain excellent attendance and be available to work events per business need, must be able to communicate respectfully and efficiently and interact professionally with a variety of guests, clients, and colleagues. 

This role pays an annual salary of $65,000-$70,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 16, 2026.

• Overall Management of Catering/Premium Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance.
• Oversee catering, restaurant, and suite operations. 
• Directly oversee the Catering Manager and all part-time staff.
• Invetory management.
• Client relations and communications related to events.
• Creation of banquet event orders, invoices, and other administrative duties.
• Ensure legal, efficient, professional and profitable operation of the venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, labor and product costs, wage control, P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Responsible for overseeing food service.
• Assist with event setup, service, breakdown, and post-event follow-up.
• Provide direction, supervision, and mentoring to hourly event staff and volunteers.
• Monitor product quality, presentation, service standards, and guest experience throughout each event.
• Ensure compliance with all alcohol service policies and procedures.
• Monitor alcohol service during events to support 100% compliance with alcohol service and responsible service policies.
• Report alcohol service or compliance issues to management immediately.
• Assist in troubleshooting technical issues with Point-of-Sale systems, including hardware and software concerns.
• Generate event employee schedules and verify employee time as required.
• Support training, development, mentoring, and supervision of hourly employees.
• Complete documentation related to employee performance, attendance, and company policy compliance.
• Communicate effectively with culinary staff, event staff, concessions managers, clients, vendors, and guests.
• Assist with inventory control, product movement, menu execution, and event preparation.
• Maintain a clean, safe, and organized work environment in accordance with company, venue, health department, and sanitation standards.
• Help ensure events are executed efficiently, professionally, and in alignment with OVG service expectations.
• Responsible for ensuring proper execution of all directives stated in all Banquet Event Orders.
• Responsible for event advancement, communicating efficiently, effectively, and in a professional manner with clients, partners, vendors, guests, and employees. 
• Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments.
• Responsible for ensuring tableware and linens replaced as necessary.
• Be able to identify ingredients or explains how various items on the menu are prepared.
• Assists in setting up banquet functions including linens, dishware, glassware and silverware when needed.
• Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Assures that the location equipment is operable and clean prior to start of event.
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.
• Leads premium/catering team with projects including training, inventory and special events.
• Enforces all OVG policies and procedures.
• All other duties as assigned by the General Manager. 

• Associate's degree from a two-year college or technical school preferred, or six months to one year of related experience and/or training, or an equivalent combination of education and experience.
• 3-5 years of experience in concessions, catering, food service, hospitality, event operations, or food preparation preferred.
• Previous supervisory or leadership experience preferred.
• Nationally recognized advanced food service sanitation training certification preferred.
• Familiarity with inventory control, menu planning, and event operations.
• Basic computer proficiency, including email, Excel, Word, Outlook, scheduling systems, and event management software.
• Working knowledge of Point-of-Sale systems and timekeeping systems.
• Strong cash-handling abilities and basic math skills, including significant number manipulation.
• Ability to work a flexible schedule based on events and business needs, including evenings, weekends, and holidays.
• Strong verbal and written communication skills.
• Ability to work independently and as part of a team in a fast-paced environment.
• Strong organizational skills, attention to detail, and problem-solving ability.
• Ability to maintain a professional demeanor when working with staff, clients, guests, and university partners.

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