Major Functions

• The Events Coordinator will primarily coordinate internal, member, and sponsored guest functions.
• The Events Coordinator reports to Riverside Country Club's Director of Membership & Marketing.
• The Events Coordinator must have a working knowledge of club information and events.
• The Events Coordinator must maintain a professional appearance and demeanor at all times.

Responsibilities

• Directs service staff in acceptable service standards for banquet and club events with the Food and Beverage Manager and the Events Coordinator.
• Prepares BEO (Banquet Event Order) sheets for functions, updates the BEO sheets on the Master Calendar, and attends weekly Food and Beverage & Event meetings.
• Compiles appropriate reports regarding group function contracts, billings, payments, and banquet tip distribution.
• Maintains past and potential client files and schedules callsand meetings to assess the ongoing needs of prospective clients for banquet services. Assists guests with any requirements integral to events being planned.
• Works closely with the club's golf and tennis professionals in the planning, coordination, and successful production of member events.
• Assists the Executive Chef in menu planning for banquet and member events.
• Attends functions to ensure host happiness as appropriate.
• Monitors new trends and services in the event industry and furthers industry education.
• Initiates new programs to stimulate banquet business to develop profitable food and beverage operations further.
• Responsible for the care and inventory of the department's assets, food, beverages, and supplies.
• Acts as a liaison between the dining room and kitchen staff during functions, specifically the Executive Chef and Banquet Chef.
• Assures professionalism of staff in areas of procedures, safety, and appearance.
• Coordinates all necessary rental equipment and special order items for banquets.
• Coordinates room set-ups, teardowns, re-sets, and the responsible handling of banquet equipment.
• Maintains an attitude of total teamwork with fellow employees and management.
• Oversees the training and direction of the Banquet Captain.
• Performs other duties as assigned.

Minimum two years of supervisory experience (assistant manager, wait captain, shift leader) in the food service and catering industries, particularly exemplary dining service, group, or banquet service. Requires thorough knowledge of food service and proper food service techniques. Possess the skills necessary to effectively direct a work group and deal with the members and public professionally and in a friendly manner. Must be able to work all front-of-the-house positionsavailability to work a flexible schedule, including early mornings, late evenings, weekends, and holidays.