Trilogy® at Lake Frederick: Shenandoah Lodge & Athletic Club

The "Shenandoah Club" campus includes the Lodge, Athletic Club, and Shoreline Outfitter, and encompasses more than 36,000 square feet of indoor space along with an expansive lakeside veranda and patio beneath. The restaurant, Region’s 117, and the Shenandoah Events Center are open to the public and available for dining reservations and private bookings.

Where: Located in the heart of Northern Virginia’s famed & majestic Shenandoah Valley

Pay: $18-$21 per hour

Benefits:

New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Coordinator, Catering & Events is responsible and accountable for the proactive leadership, direction, execution and support of all phases of event coordination and the guest experience.

KEY RESPONSIBILITIES:

• To maintain organization of details for booked catering events
• To provide full coordination for the host on the day of the event.
• To provide support to the Catering Sales Manager
• Provide assistance in the initial stages of inquiries regarding events.
• Arrange meetings with clients to establish initial relationship and organize event details.
• Responsible for organizing and maintaining accurate detailed and orderly files of previous and upcoming events.
• Direct and organize the team members involved in event execution
• Assist Food and Beverage team
• Ensure all event sheets are updated regularly and posted, forwarded to appropriate managers
• Provide full day coordination of ceremonies, weddings, and other public events, including greeting hosts upon arrival.
• Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

• High-School degree preferred.
• Three to five years’ related experience and/or training; or equivalent combination of education and experience. supervising a team of managers or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to write reports, business correspondence, and procedure manuals.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fastpaced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver’s license is required

WORK ENVIRONMENT:

This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. While in the kitchen, the employee may be exposed to heat, steam, or fire.

An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

PHYSICALDEMANDS:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER