Xanterra Travel Collection

Job Category:

Food Service

Country:

United States

Approximate Salary:

Not Specified

Cedar Creek Lodge Meeting & Event Services Coordinator (Year-Round)

Xanterra Travel Collection - Columbia Falls, MT

Posted: 08/28/2018

Overview

Year round position at Cedar Creek Lodge. Full-time position includes Benefits, 401k, Vacation, Sick Time, & Holiday pay. 

 

**No Housing Provided**

Responsibilities

Responsibilities:

  • Actively marketing all catering and event options to grow sales and broaden client base.
  • Develop catering guide and specialized menus in conjunction with the Executive Chef and Food and Beverage Director, using a standard food and labor cost model.
  • Create and maintain sales and promotional materials congruent with seasonal changes and trends.
  • Provide onsite coordination and direction for catering, and event functions.
  • Serve as a manager on duty for assigned events, overseeing execution of all catering and event details and troubleshooting as needed.
  • Direct, monitor, and assist Events and Catering staff to ensure the highest level of guest satisfaction.
  • Coach, mentor and hire professional staff.
  • Schedule and adjust staff levels determined by event needs.
  • Review and develop work procedures and evaluate staffing models to ensure efficient operation.
  • Execute weekly meeting updates to review catering event needs.
  • Ensures catering invoices are accurate and processed day of event.
  • Maintains catering equipment and assesses need for repair or replacement.
  • Maintain high levels of guest service in all interactions from sales meetings throughout completion of events.
  • Work with F&B Director in review and planning of annual budget.
  • Purchase and maintain necessary inventories of catering supplies and appropriate items to par levels following monthly standards.
  • Meet and greet guests in a friendly and warm manner.
  • Coordinates with the event host on all aspects of the banquet function.
  • Performs planning and organization functions for the banqueting department like maintaining the banquet logbook, maintaining and updating function sheets / BEO etc.
  • Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure sufficient supplies and equipment are available for the function.
  • Ability to respond quickly and accurately to guest requests.
  • Display good customer relation skills and take initiative to greet guests in a friendly manner.
  • Plan the event course and orchestrates its completion in a timely, quiet and courteous manner.
  • Observe guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed.
  • Adhering to all banquet standard process and also hotel standard policies and procedures.
  • Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and managers instructions.
  • Supervises and trains staff in the service of food and beverages according to standards.
  • Discuss any last minute changes with the banquet team.
  • Ensure all guest requirements are set and ready 30 minutes before event start time.
  • Coordinates event details with banquet, conference planning, and kitchen staff.
  • Maintain constant contact with the banquet chef, to ensure conclusion between food production and food service.
  • Monitor banquet personnel in the performance of their duties.
  • Assist in conducting pre-shift and pre-function meetings.
  • Actively participates in set up of banquet rooms and service of food and beverage to guests.
  • Communicates frequently with function hosts in order to ensure that their needs are being met.
  • Ensures all guest checks are billed and signed by the host according to planned arrangements.
  • Ensures accurate daily sales reconciliation and postings are completed and provided to the Front office.
  • Display awareness and compliance with hotels security, safety, emergency and energy procedures.
  • Ensure high grooming standards are met by all banquet staff.
  • Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.
  • Guide, direct, and motivate banquet staff, Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Ability to take and pass all training provided and required by the banquet department to complete daily operational duties.
  • Performs other duties as assigned.
Qualifications
  • Bachelor's degree or the completion of a Hospitality, Catering or Restaurant Management program or experience in a high-level catering service environment is required; experience working with alcohol is preferred.
  • Supervisory or management experience is required, 2 years preferred.
  • Experience with scheduling, training, and coordinating full-time, part-time, and on-call staff is preferred.
  • ServSafe Certification is required. Alcohol Training Certification (Tips) is required.
  • Experience in a hotel catering department is required.
  • Strong computer skills including the use of Microsoft Office, and Opera.
  • Demonstrate excellent customer service, leadership and problem solving skills.
  • Effective communication skills are required including oral, written, and interpersonal skills to maintain cooperative and effective working relationships.
  • Demonstrate time management and ability to multitask.
  • Must be able to consistently lift up to 50lbs.
  • Position can require standing/walking  for up to 12 hours .

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