The Event Coordinator is the intermediary between the Director of Events, and the operational team of the restaurant, and ultimately the client of the events. The Event Coordinator role is hands on and involved in all aspects of the function as needed. This individual must be organized, efficient, knowledgeable, and have a hospitality-first mindset.
Duties include:
- Assisting the Events Director in confirming menu selections, timelines, guest count when creating a Banquet Event Order
- Creating menus, place cards, name badges, expo sheets for events when needed
- Testing out and demonstrate for guests the proper use of AV equipment
- Communicating with the leadership of front and back of house with any last minute or out of the ordinary changes or requests
- Responsible for detailing BEO’s prior to events, ensuring all details are accounted for.
- Responsible for organizing and carrying out set up and breakdown of events
- Must be able to foresee potential issues, problem-solve, and alert proper channels when necessary
- Monitoring the quality of the product and service provided
· Assisting in supervising, training, and directing events team
· Greeting the client at the beginning of the event and conducting a final walk through to ensure the event production is flawless
· Resolving staffing and client issues as needed.
· Participates in weekly BEO (Banquet Event Order) meetings with Food & Beverage Manager, Events Manager to review upcoming events, discuss and rectify all logistical challenges, and to foresee all possible problems or hindrances
- Assist in outreach / marketing campaigns
Requirements:
· Fine dining NYC or equivalent experience
· Excellent supervisory, and customer service skills
· A high level of energy and passion for service, people and quality
· Ability to work effectively under time constraints, deadlines, and pressure
· Must possess computer skills, including, but not limited to, use of Microsoft Word, Excel, and Tripleseat a plus.
· Open availability, including weekends and holidays
