Event Coordinator

Description

The Meeting & Events Coordinator is responsible for assuring the success of all banquet events while maintaining a profitable operation and high-quality products and service levels. The Meeting & Events Coordinator is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. In addition, the Meeting & Events Coordinator is responsible for effectively selling the Convention Space & Restaurant and planning services of the hotel to maximize revenue and profits for the hotel.

QUALIFICATION STANDARDS

Education & Experience:

• High school diploma required.
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards.

Requirements

Requirements:

• Must have Bartending License
• Expected to work mostly during business hours and also during portions of the events
• Expected to cross train-work regular hours at the front desk or within the restaurant to fulfil full time hours
• Setting up and tearing down all meetings-there will be scheduled help but you will be in control of the setup and tear down
• Long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.

DUTIES & FUNCTIONS

Essential:

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Wisco Hotel Group standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Maintain a warm and friendly demeanor at all times.
• Oversee all aspects of the daily operation of the hotel’s banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with F&B Director/General Manager and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) event billing, BEO’s, employee schedules.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Be involved in and/or conduct departmental and hotel training.
• Know rental space room sets & capabilities.
• Establish new accounts, monitor booking space and book repeat business.
• Meet & greet in-house guests upon arrival, review the course of events and introduce other staff members (banquet captain, head server).
• Ensure BEO’s are insured and complete all pertinent correspondence to finalize the event.
• Manage booking space.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with appropriate staff.
• Maintain up-to-date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Bring to the attention of the General Manager all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet setup assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.

Marginal:

• Conduct and/or attend all required meetings.
• Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
• Assist the F&B Director on special promotions or changes.
• Control and maintain all service equipment. Write service requests as necessary.
• PM22

Salary : $14 - $16