Regional Event Coordinator

POSITION TITLE: Regional Event Coordinator

REPORTS TO: Regional Sales Manager

Position Summary:

In this role, you will be required to assist with:  generating new and repeat banquet and catering sales; actively networking and promoting the brand within the community; greeting the hosts of the private dining events in which the volume of parties is in the evening and on the weekends.

ESSENTIAL JOB FUNCTIONS:

• Utilize the Tripleseat discussion templates and event contract to interact with Private Dining guests via phone and/or email to confirm the details of the upcoming event or to answer any questions that arise. 


• Follow up with guests after the event to ensure guest satisfaction.


• Communicates all event details to the local Restaurant Management ensuring 100% clarity of details and expectations, validating information and menu, answering questions and passing guest contact on to the Restaurant Management team.


• Keeps record of Guest contact information, interactions, and transactions in our reservation system and Tripleseat.


• Fully knowledgeable and efficient on the event booking management software.


• Generate reports within the event booking management software as requested.


• Assist in the coordination of catering, and private dining menu requests.


• Backup for Regional Sales Manager in three Restaurant locations.


• Manage Private Dining events on the books successfully and work pipeline of inquiries, prospects, tentative and definite bookings.


• Work closely with the Regional Sales Manager to generate new business and maintain contact with present accounts.


• Responsible for assisting the Regional Sales Manager with Private Dining events from organizations to execution, including delegation of responsibilities to the Restaurant Team.


• Administrative duties assigned as needed.


• Additional duties as assigned.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Must be able to read, write, and demonstrate excellent verbal and written communication skills.


• Excellent Customer Service skills.


• Proficient computer skills, including Microsoft Word, Excel and Outlook TEAMS.


• Strong keyboarding and data entry skills, alpha and numeric.


• Ability to think well on his/her feet and to solve problems with ease and enjoyment.


• Ability to deal with difficult clients or customers over the telephone, while exhibiting a consistent
  level of professionalism.


• Must exercise accuracy, discretion, good judgment, attention to detail, courtesy, tact and patience
  Strong interpersonal skills; establishes and maintains good working relationships, friendly and polite
  demeanor.


•  Must be able to work independently with minimal direction and supervision.


• Strong organizational skills and attention to detail.


• Ability to pass a verifiable background check.
  

EDUCATION AND WORK EXPERIENCE:

• Bachelor’s Degree in Business, Marketing, or Communications preferred.


• 1+ years of event or private dine coordination experience preferred.


• 1-2 years in hospitality industry preferred.


• Restaurant experience preferred.


• Equivalent combination of education and experience.
  
  

PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, and
hear for extended periods of time throughout the course of daily activities. The employee frequently is
required to use hands to finger, handle, or feel objects, or telephone. The employee is occasionally
required to climb, lift, balance, stoop, kneel, or crouch. The employee must regularly lift and move up to
25 pounds. The employee is required to work on a computer, in addition to doing paperwork.

Requirements to complete the tasks and responsibilities of this role: 

• 11:00 am – 8:00 pm, hours may vary based on the business need.


• 5 shifts; 2 Saturdays are required a month (i.e., Monday-Friday and Tuesday - Saturday)


• The first 3-5 hours of the shift would be reserved for administrative and sales work. The remaining hours during service would be reserved for operations/private dining and “on the floor”.