Copy of Events Coordinator - Fort Washington, United States - Manufacturers' Golf & Country Club

Description

Events Coordinator

Department:
Food & Beverage


Reports to:
Director of Events


Supervises:
F&B Service Team Members


Status:
Hourly Non-Exempt (May-Oct average 38-40 hours/week ; Nov-Apr average 30-32 hours/week)

The Manufacturers' Golf & Country Club Events Coordinator will be responsible for oversight and execution of all Club and private events.

The Events Coordinator will work directly with the Director of Events, Assistant General Manager and Culinary Team to ensure clear and consistent communication as it pertains to expectations, service, presentation, and overall operations of Club and Private events.

The Events Coordinator will have an active role in both the planning and execution of events, keeping a keen eye on detail, efficiency, and improving processes.

Club Events / Banquets
The Events Coordinator will oversee all banquet staff for assigned club or private events from set up to completion.

The Events Coordinator will communicate and collaborate with the F&B team to review all event details and the timeline of events.

In addition, he/she will communicate and collaborate with the Culinary Team to ensure food presentation exceeds expectations and is served according to the timeline.

The Events Coordinator will report to the Director of Events, working together to maximize member satisfaction and Team Member engagement.

Primary Responsibilities:

• Assist in organization and planning of Club and Private Events, within budgeted guidelines and to the highest standards as assigned by the Director of Events.
• Responsible for reviewing weekly BEO packets ensuring accuracy and detail.
• Provide staff with accurate information upon coming in for their shift: Updated copies of the BEOs, Prep Sheets, flip/clean up sheet
• Constant presence throughout events including arriving prior to scheduled team and being the last to leave to ensure space is acceptable.
• Complete the Post Event Evaluation form after every event.
• Effectively communicate member preferences and dietary restrictions
• Identify Member / host needs and respond proactively to all their concerns.
• Provide twoway communication with both culinary team and service team, nurturing an ownership environment with emphasis on motivation and teamwork
• Responsible for overseeing banquet equipment and materials storage areas, making sure they are tidy and up to Manufacturers' standards.
• Ensure all club spaces are "Show Ready" on a daily basis.
• Train and retrain FOH team members on an ongoing basis, keeping an eye out for details and using mistakes as teaching opportunities.
• Assist in the design and implementation of training materials and policies. Lead team members through scheduled trainings as needed.
• Handle all aesthetic orders: linen, flowers, if we need additional items to rent chairs, plates, glasses, chafers, etc.
• Ensure all other items pertinent to Banquet Operations are stocked and stored in a neat and organized fashion.
• Create floor plans, setup schedules, and equipment lists weekly for upcoming events. Floor plans should be finalized within a minimum of one week of the event so maintenance can coordinate.
• Maintain a positive disposition with Members, Guests, and Team Members, fostering a

"Can Do" culture.

• Meet with prospective Event hosts to gather details and showcase the facilities as assigned by the Director of Events.
• Remain in constant communication with all other departments involved with events. Will assist with supervising events in all areas of Club to include pool, racquets, and golf.
• Attend weekly food and beverage meetings.
• Attend weekly oneonone meeting with Director of Events to review additional event details.
• Demonstrate a sense of urgency when responding to Members and their guests.
• Protect, cultivate, and exhibit the MGCC culture every day.
• Complete other special projects and assignments as directed by the Director of Events or Assistant General Manager.

Requirements:

• Proven catering / event planning experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently, being preventative rather than reactive
• Be a positive and professional reflection of the club
• Strong organizational, communication and leadership skills
• Physical labor required to move tables and chairs as needed
• Selfmotivated, hardworking, team player
• Member / guestoriented and serviceminded
• Hospitality / Culinary school diploma preferred
• Schedule must be flexible and usually include all days of week including evenings and holidays

Additional Knowledge, Skills, and Abilities:

• Must have excellent verbal communication and leadership skills
• Must be detail oriented
• Must have the ability to remain calm in high stress situations.
• A passion for continued professional growth in the field of hospitality