Job description

Department: Food &Beverage Supervisor: Restaurant Manager/General Manager
Type of Position: •Full Time • Days/Evenings/Weekends/Holidays • Exempt •Nonexempt

SUMMARY AND PURPOSE
An Event Coordinator is responsible for the overall success of the catering and events operation. This involves not only running the catering function during an event, but also handling all the preparation before the event and after as well. An Event Coordinator should work closely with clients and guests and other Department Managers to ensure their event is a success and follow up with the client to get feedback after the event itself as well. Event Coordinators not only manage client and guest relations but also maintain employee and vendor relations to run a successful catering/events operation. While the following information should be considered a comprehensive description of this position, it should also be noted that some responsibilities and duties might not be specifically addressed.
ESSENTIAL DUTIES
Meet and exceed Food & Beverage revenue goals through catering/events sales goals for meeting space and promoting other food and beverage outlets.
Utilize sales skills, effectively negotiating prices and closing contracts with newly established accounts.
Ensure prompt and systematic servicing of all business accounts, responsible for proper maintenance of accounts.
Respond promptly to all inquiries, lead referrals, and existing clients, resulting in documentation of all communication
Identify and analyze competition, both locally and regionally.
Assist in development and maintaining marketing plan and sales budget in conjunction with Director of Sales and Food & Beverage, or another designated manager.
Quote room rental and F&B prices to potential Private Event clients and guests and negotiate F&B minimums and rental fees with clients and guests during inquiry process
Design new programs and campaigns to develop additional sales from the various market niches including banquet business, using a variety of prospecting methods including call on past and prospective clients, outside calls, cold calling and conduct on-site visits.
Maintain all sales records and reports, traces of history and potentials, logs of groups not previously accommodated, and mailing lists.
Maintain active involvement in the surrounding community and in the weddings, meetings, and catering community.
Maintain a list of preferred outside vendors (audio visual, transportation, entertainment, florists, etc.) to accommodate clients and guests needs.
Assist in menu planning with Restaurant Manager.
Investigate and resolve complaints regarding food quality, service, or accommodations
Responsible for all issues surrounding catering events and wedding blocks, including billing, and guest issues, etc.
Perform other duties as assigned by management.
EDUCATION & EXPERIENCE
High School Diploma or equivalent required.
Minimum 2 years’ supervisory experience in hospitality sales and/or operations preferred.

KNOWLEDGE, SKILLS, & ABILITIES
The employee shall perform his/her duties using standard levels of productivity and dependability, ensuring completion in a timely and zero-defect manner. He/she must portray a clean, neat, well-groomed professional appearance. Job requires company-approved at hire with identification badge in sight. Must be honest, trustworthy, enthusiastic, and team/project oriented. This position has no authority that is not specifically delegated from the Supervisors. He/she must be customer service oriented and genuinely support and promote good guest/staff relations and service. The employee must have the ability to work independently, a willingness to learn, and good communication skills and be willing to participate fully in staff meetings and designated training programs.
PHYSICAL REQUIREMENTS
The position requires the following physical and mental capabilities to be performed
Constantly (66% to 100% of the time)
Being on foot, bending, stooping, squatting, kneeling, climbing stairs and ladders, pushing or pulling, reaching above shoulder height, grasping, gripping, turning, lifting and carrying 1-25 lb. items, performing general and detail observation, working at above ground height, using finger dexterity, properly operating equipment or tools, following instructions, reading and/or comprehending manufacturer's and product label directions, interpreting a variety of written and/or oral instructions, communicating effectively with other staff members, working indoors, and using adequate vision and mobility.
Frequently (33% to 66% of the time)
Writing to complete reports and service requests, working outdoors in all conditions, observing things clearly beyond an arm's reach, lifting and carrying of items weighing 25-75lbs., and driving vehicles
Occasionally (1% to 33% of the time)
Lifting and carrying (with assistance) items weighing 75-150 lbs
Regular attendance is mandatory and must follow all work safety programs.
Valid state driver’s license
Current auto liability insurance coverage.
Dependable transportation.
A telephone where you can be reached

Weigand-Omega Management, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, age, national origin, protected veteran status, disability, or any other basis protected by federal, state, or local law. Applicants have rights under Federal Employment Laws.

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