Events Coordinator

JOB TITLE:                            Events Coordinator

DEPARTMENT:                    Front of House/Office

 RESPORTS TO:              General Manager, Restaurant Manager        

GENERAL PURPOSE:

Duties include coordinating and planning both in-house and outside events throughout the year. You will work with our PR company to achieve our goals. You will also work with the front of house and kitchen team to create special and bespoke events for our guests and market the restaurant to attract more business to increase events revenue. Your service will be to the highest quality and professionalism. To engage with guests, giving product information and advice.

 MAIN DUTIES:

TO ORGANIZE EVENTS AND PROMOTION OF THE VENUE. TO WORK WITH OUR TEAM TO ENSURE THE HIGHEST QUALITY SERVICE AND PROFESSIONALISM FOR EVENTS ARE PROVIDED.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Sustain a working knowledge of all upcoming hospitality services, events, goals and initiatives

·         Conduct pre-event meeting with Host to guide service details

• Visualize and plan service design and the ambiance for each event
• Produce, coordinate and ensure the following items are met prior to each event:
• Floor plans, special instructions, equipment requests and Event Team staffing
• Provide Host with pertinent documentation and instructions (i.e. emergency action plan, parking details, entrance options, badge access, FAQ’s, etc.)
• Assists Host in planning food & beverage package
• Produce recap communication to Host prior to event
• Inform & consult Head Office / FOH / BOH team as needed
• Launch & maintain preferred catering program for building residents and manage partnerships with preferred caterers
• Lead event briefings with the team
• Assist the team in weekly service forecast meetings
• Liaise with and monitor PR company
• Own and update events calendar and pertinent department documents
• Delegate staff as catering liaison when needed
• Solicit and collect on going feedback from meeting Hosts, participants and vendors
• Exercise judgment independently in all activities with Hosts and service patrons
• Complete guest satisfaction
• Lead by example with maintaining department standards, policies and procedures
• Maintain working and practical knowledge of the cuisine of foreign cultures
• Must have the knowledge and ability to perform all front of house tasks including but not limited to: bartending, wine service, dining room management, serving, bussing, room set-up and tear-down, meeting room services

·         Keep up-to-date with hospitality trends and local events, suggesting changes to the Restaurant Director to improve company popularity and business.

·         Drive business to the restaurant with both in-house and external events.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to management.

·         Attend any meeting or training session as required by Management.

·         Ability to use company booking systems, collect information and understand restaurant booking principles.

·         Ensures great communication between departments in the venue, working together with the reception team.

·         Adheres to company standards of service quality, preparation, and presentation.

·         Analyze data and create reports.

·         Collate guest database and strategize promotional plans.

·         Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.

·         To carry out any other duties as directed by seniors.

·         To study and memorize NZR Group guidelines, Employee handbook and Food and Beverage guides.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – probationary period reviews, annual appraisals, attending training and development courses.

·         Actively participate in weekly/monthly meetings that you are required to attend.

·         Actively participate in marketing the venue to gain business via events.

·         Actively work with our chosen PR company to coordinate and plan new and recurring events.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

The Event Coordinator is required to have a minimum of 3 years of experience in event coordination, hospitality/catering management or supervision and be educated in the industry with the following skills:

 ·         Works well under pressure, both alone and in a team setting

·         Mastery in delegating multiple tasks

·         Guest oriented and service minded

.         Social Media 

.         Open Table and Sevenrooms 

·         Up to date with event trends and best practices

·         Exceptional attention to detail and organization skills

·         Working knowledge of various computer software and design programs

JOB TITLE:                            Events Coordinator

DEPARTMENT:                    Front of House/Office

 RESPORTS TO:              General Manager, Restaurant Manager        

GENERAL PURPOSE:

Duties include coordinating and planning both in-house and outside events throughout the year. You will work with our PR company to achieve our goals. You will also work with the front of house and kitchen team to create special and bespoke events for our guests and market the restaurant to attract more business to increase events revenue. Your service will be to the highest quality and professionalism. To engage with guests, giving product information and advice.

 MAIN DUTIES:

TO ORGANIZE EVENTS AND PROMOTION OF THE VENUE. TO WORK WITH OUR TEAM TO ENSURE THE HIGHEST QUALITY SERVICE AND PROFESSIONALISM FOR EVENTS ARE PROVIDED.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Sustain a working knowledge of all upcoming hospitality services, events, goals and initiatives

·         Conduct pre-event meeting with Host to guide service details

• Visualize and plan service design and the ambiance for each event
• Produce, coordinate and ensure the following items are met prior to each event:
• Floor plans, special instructions, equipment requests and Event Team staffing
• Provide Host with pertinent documentation and instructions (i.e. emergency action plan, parking details, entrance options, badge access, FAQ’s, etc.)
• Assists Host in planning food & beverage package
• Produce recap communication to Host prior to event
• Inform & consult Head Office / FOH / BOH team as needed
• Launch & maintain preferred catering program for building residents and manage partnerships with preferred caterers
• Lead event briefings with the team
• Assist the team in weekly service forecast meetings
• Liaise with and monitor PR company
• Own and update events calendar and pertinent department documents
• Delegate staff as catering liaison when needed
• Solicit and collect on going feedback from meeting Hosts, participants and vendors
• Exercise judgment independently in all activities with Hosts and service patrons
• Complete guest satisfaction
• Lead by example with maintaining department standards, policies and procedures
• Maintain working and practical knowledge of the cuisine of foreign cultures
• Must have the knowledge and ability to perform all front of house tasks including but not limited to: bartending, wine service, dining room management, serving, bussing, room set-up and tear-down, meeting room services

·         Keep up-to-date with hospitality trends and local events, suggesting changes to the Restaurant Director to improve company popularity and business.

·         Drive business to the restaurant with both in-house and external events.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to management.

·         Attend any meeting or training session as required by Management.

·         Ability to use company booking systems, collect information and understand restaurant booking principles.

·         Ensures great communication between departments in the venue, working together with the reception team.

·         Adheres to company standards of service quality, preparation, and presentation.

·         Analyze data and create reports.

·         Collate guest database and strategize promotional plans.

·         Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.

·         To carry out any other duties as directed by seniors.

·         To study and memorize NZR Group guidelines, Employee handbook and Food and Beverage guides.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – probationary period reviews, annual appraisals, attending training and development courses.

·         Actively participate in weekly/monthly meetings that you are required to attend.

·         Actively participate in marketing the venue to gain business via events.

·         Actively work with our chosen PR company to coordinate and plan new and recurring events.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

The Event Coordinator is required to have a minimum of 3 years of experience in event coordination, hospitality/catering management or supervision and be educated in the industry with the following skills:

 ·         Works well under pressure, both alone and in a team setting

·         Mastery in delegating multiple tasks

·         Guest oriented and service minded

.         Social Media 

.         Open Table and Sevenrooms 

·         Up to date with event trends and best practices

·         Exceptional attention to detail and organization skills

·         Working knowledge of various computer software and design programs