Regional Event Coordinator

* For this reason, the job description that follows outlines the essential duties and responsibilities required to fulfill the primary requirements of the Regional Event Coordinator. • Identify and negotiate marketing/advertising/PR opportunities in local market • Create bi-annual marketing plan and competitive analysis • Collaborate with Home Office Marketing Managers as needed to ensure advertising opportunities are profitable • Fill the sales pipeline by utilizing prospecting tactics • Present, negotiate, and successfully sell food, beverage, location and other special services ensuring appropriate profitability • Manage accounts to achieve Total Guest Indulgence and build relationships with key account holders • Provide Legendary Service to develop Guest rapport, and book repeat Guests throughout the year • Remain fully engaged through internal maximization of table touching, networking in bar/lounge, greeting Guests, and interacting with regulars and dining room VIPs • Maintain active memberships with meeting planner associations and attend networking events to increase private dining and catering awareness • Proactively request Local Marketing support dollars from the RVP supported through the Home Office Local Restaurant Marketing budget • Actively pursue preferred caterer status at local venues • Coordinate event menus with the Chef to ensure proper inventories and item availability • Seek and receives referral from all private dining and catering Guests • Conduct Prospect Visits by hosting in house tours for potential Guests and two event showcases per year • Understand and utilize booking software Triple Seat to track all incoming leads and events • Field inbound/forwarded restaurant phone calls and online inquiries, answer questions, and coordinate the scheduling of all events • Respond to Guest inquiries promptly to secure group reservations and generate immediate revenue. While performing the duties of this job, the employee is regularly required to stand, sit, walk, talk, and hear. The employee is occasionally required to climb, lift, balance, stoop, kneel, or crouch. • Work is performed in a restaurant as well as routine travel in the local area to meet with Guests, partners and execute sales calls • Shifts are typically 10-12 hours • Position may require work on nights, weekends, and holidays • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke • *NOTE: The information here does not constitute a contract, express or implied.