Banquets Event Coordinator

Company Description:


Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment


Job Description
Position Summary
Provides administrative support to the Event (Banquet) Team in their efforts to provide
quality service while maximizing revenue potential for banquet dining. Assists with key
administrative duties in various aspects of catering functions from origination to
execution.

What You Will Accomplish
Key Responsibilities
• Gathers information from Event Manager to prepare weekly Event schedule. Posts calendar information.
• Assists Event Management with daily needs including client and internal communication, initiating Banquet Event Orders (BEO), billing, filing and other event-related needs.
• Creates signs for events as needed using appropriate MS Office applications.
• Gathers all billing information to process billing invoices and enters the information into Hotel's billing system.
• Answers telephone and provides information to callers or routes calls to appropriate team members. Relays messages to event management.
• Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective
• Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
What You Will Bring
Qualifications
• 6 mos. prior office administration experience required.
• Basic knowledge of food and beverage preparation, luxury hotel service standards, guest relations and etiquette desired.
• Must have excellent customer service/communication skills to work with guests of various social, cultural, economic and educational backgrounds for the purpose of resolving problems/complaints and providing a high level of guest satisfaction.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Completes required training as scheduled.
• Requires good working knowledge of Microsoft Office applications and ability to learn and operate other hotel computer systems.
• Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Able to work independently with minimal guidance and as part of a team.
• Must be at least 18 years of age. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
• Must maintain a clean appearance and professional demeanor.
Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as hot plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member frequently pushes and pulls carts and
equipment. Lifting is occasionally required to prepare dining areas, serve food and beverages and move garbage. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to perform the job such as working on computer and detecting plateware that does not meet cleanliness standards. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and in banquet areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plateware or
glassware. The team member is occasionally subject to atmospheric condition such as
fumes, odors, or dusts. The team member is required to function in crowded or narrow
aisles, passageways or work areas in the kitchen and dining/banquet areas.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.