Restaurant Event Coordinator

Job Description:
• Assist in all aspects of restaurant
• Assist in the planning and price menu items, order supplies and keep records and accounts of all kitchens if needed
• Organize and execute catering events as needed
• Supervise all restaurant employees during shifts
• Responsible for all costs in restaurant during shifts
• Oversee weekly schedules according to business and projected goals for labor dollars if needed
• Assist chefs/managers to use labor dollars and menu costing programs to price labor and food cost
• Account for all operations cleaning and food preparation during shifts
•Completion of Customer Follow-up calls on a timely basis.
•Participation and input towards F&B Marketing activities.
•Entertainment of potential and existing customers.
•Telemarketing to previous clients to inquire about possible future re-bookings.

Detailed Work Activities:
Restaurant:
• Must expedite the expo window to maintain proper consistency in food quality and service daily or as needed
• Conduct training for personnel as needed
• Supervise all chefs/managers as needed
• Monitor worker performance in all departments of restaurants as needed
• Investigate customer complaints as needed
• Maintain production or work records for each employee as needed
• Price items on menu as needed with chefs/managers
• Modify work procedures or processes to meet deadlines with chefs/managers
• Schedule employee work hour with chefs/managers as needed
• Direct and coordinate activities of chefs in cooking demos
• Estimate materials or labor requirements on kitchen projects if needed
• Use oral or written communication techniques
• Inspect facilities or equipment for regulatory compliance
• Oversee work progress to verify safety or conformance to standards in the kitchen if needed
• Plan menus and special events as needed with chefs/managers
• Update menu engineering from chefs/managers as needed
• Update and cost out specials with chefs/managers as needed
• Requisition stock, materials, supplies or equipment from vendors as needed
• Resolve or assist workers to resolve work problems with chefs/managers as needed
• Determine production schedules and staff requirements necessary to ensure timely deliveries
• Delivery of services from each chef/manager
• Recruit and hire staff, including restaurant workers
• Analyze recipes to assign prices to menu items, based on food, labor and overhead costs
• Check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Oversee all orders
• Supervise all schedules if needed
• Record production and operational date on specified forms for equipment requests and maintenance repairs
• Estimate amounts and costs of required supplies, such as food and ingredients
• Prepare and cook good of all types, either on a regular basis or for special guests or functions
• Order or requisition food and other supplies needed to ensure the efficient operation
• Coordinate planning, budgeting and purchasing for all the good operations within establishments such as clubs, hotels or restaurant chains
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Arrange for equipment purchases and repairs
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food for events
• Determine how food should be presented and create decorative food displays for events
• Inspect supplies, equipment and work areas to ensure conformance to established standards
• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets

Events:
•Development and maintenance of all department control procedures.
•Handle event inquiries and ensure timely follow up on the same business day.
•Co-ordinate with large group meeting/banquet planners to plan & execute specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With wedding/banquets/conferences, the Chef is to be included in food related discussions.
•Confirm all details relative to group functions with meeting/banquet planners.
•Supervision of daily paper flow including Proposals, and Banquet Event Orders
•Collection of Advance Deposit and payment when required.
•Responsible for event billings with particular regard to accuracy and timeliness
•Completion of monthly forecast
•Attendance and participation at weekly meeting/BEO meeting
•Assist in menu planning and pricing.
•Supervision of weekly payroll input/gratuity sheets/daily budget entries.
•Participation in monthly inventory of linen, bar stock, small wares.
•Assure timely completion of function bills. Follow up with clients when necessary to ensure receipt of payment
Must be 21 years old
Ability to lift 30 lb. regularly and 50 lb. occasionally
Ability to work in an environment with frequent interruptions and customer interaction.