The Event Coordinator assists the Private Event Manager and Sales Manager in planning, setting up, and executing large parties, events, and special occasions to meet restaurant standards and guest expectations. Responsibilities include handling inquiry calls, capturing event details, coordinating with departments, and maintaining filing systems. The role also involves overseeing crewmembers during events and supporting marketing efforts.

Responsibilities

Assists the Private Event Manager and Sales Manager on a variety of tasks to ensure the large parties, events, and special occasions are successfully planned, set up, and executed to our standards and the expectation of the Guest.
Work schedule is dictated by event bookings and works most events.
Oversees crewmembers working events.
Handle inquiry calls within company standard.
Work with Guests to capture event specifics including menus, pricing, AV requirements, room layout and billing information.
Distribute, in a timely manner, information to the appropriate departments regarding all events follow-up all functions with thank you calls and letters.
Maintain organized filing system to track repeat business.
Collect sales lead contact and group information and distribute to Event Manager and/or Sales Manager.
Assist with marketing efforts – social marketing, print ads, web ads, and in-house collateral.
Opportunity to participate in Captain Program, working events in both locations.
Check out with Manager prior to clocking out.
Contribute to a team environment by completing other duties as assigned.

Requirements

Minimum of 18 years of age to serve alcoholic beverages.
1 year of service experience in a similar volume and service style restaurant preferred.
High school graduate, some college preferred.
Current Food Handler’s Card.
Ability to satisfactorily communicate verbal and written English with Guests, management and crewmembers.
Ability to compute basic mathematical calculations.
Ability to maintain complete knowledge of the following:
Table numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
All menu and daily special items, including: major ingredients, taste, texture, price, preparation, and presentation of each item.
Pricing, glassware, and garnishes for all restaurant beverages, alcoholic and non-alcoholic.
Characteristics, pricing and descriptions of every wine/champagne "by the glass" selection and all major wines on the wine list.
State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Correct maintenance and use of food serving/preparation equipment.
Point-of-sale and payment processing procedures.
Proper cash handling procedures.
Proficient in Excel and Word.
Ability to communicate pertinent information to the Private Event Manager or General Manager in a timely and accurate fashion.
Ability to perform job functions with minimal supervision.
Ability to be well organized, maintain concentration and think clearly despite frequent, stressful or unusual interruptions.
Ability to effectively communicate with all levels of the organizations.
Ability to effectively manage projects, often more than one at a time.
Ability to lift up to 40 lbs., 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 2-4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Benefits

Growth Opportunities
Great training and commitment to promotions from within!
Teamwork / Flexible Hours
Education Reimbursement
Generous Dining Discount
Professionalism
Productive Environment
Strong company culture