Live Edge Center
EVENT COORDINATOR
The Event Coordinator handles all aspects of event planning and hosting, including meeting and writing the contract with guests, pricing out food and labor as well as cost of event space and ensuring guest satisfaction. The Event Coordinator organizes food preparation, schedules employees for events and ensures that any onsite last minute issues are responded to promptly and the event runs smoothly.
Event Coordinator Duties and Responsibilities include the following. Other duties as assigned • Responsible for initiating, managing the setting up and receiving appropriate approvals of all internal and external events for the property, selling the event spaces and catering offsite events. • Respond to all leads, telephone, and written inquiries within 24 hours of receipt, know key accounts and actively sell through regular contact. • Keep an accurate calendar and distributes BEOs for reference by operating departments, with detailed expectations for preparation. • Organizes setup and breakdown of chairs, tables, and food area; including equipment, dining ware and silverware needed to serve all food and beverage products. • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. • Coordinates with restaurant chefs to develop specified recipes as needed for dietary requirements; maintain food inventory and supplies. • Lead knowing how to work each station; recruits, trains, schedules, coaches, disciplines, and terminates employees; communicating job expectations; monitoring and reviewing job contributions; enforcing policies and procedures, making documentation and records. • Maintains safe, secure, and healthy work environment by establishing and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation safety. • Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working. • Continually accumulates professional and technical knowledge by reviewing professional publications and occasionally attending educational workshops.
Event Coordinator Benefits: • Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays • Free benefits account that includes discounted entertainment, shopping and gifts • Chargeless fitness account incorporates assistance with wellness and healthy eating plans • Free financial assistance program with budgeting, short-term loans, tools and resources • No-Cost setup Flexible Spending Account for pre-tax contributions • Health Insurance and Paid Vacation for eligible full time employees • 401(k) with Match, Roth or PreTax options available, assistance with setup and questions
Event Coordinator Qualifications and Skills:
The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl. • Consistently reach shoulder level, above head and below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds. • Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials. • Passible understanding of English Language, writing skills and basic mathematics. • Proficiency in or readiness to learn common computer systems including Microsoft Office and Google Workspace; restaurant-specific software on the POS, accounting and scheduling systems. • Preferred have ServSafe Certification; required to acquire with company sponsorship and recertify with ServSafe every five years. • Degree in related field not required to apply; required five (5) years experience in high volume, established catering restaurants with two (2) of those years as catering leadership role. A combination of education such as Restaurant Management, Hospitality or related discipline and experience may be qualifying. • Preferred have alcohol safety training; ASK or ServSafe Alcohol, required to acquire with company sponsorship and recertify annually. • Submit to and pass State and Federal criminal background checks.
The Event Coordinator handles all aspects of event planning and hosting, including meeting and writing the contract with guests, pricing out food and labor as well as cost of event space and ensuring guest satisfaction. The Event Coordinator organizes food preparation, schedules employees for events and ensures that any onsite last minute issues are responded to promptly and the event runs smoothly.
Event Coordinator Duties and Responsibilities include the following. Other duties as assigned • Responsible for initiating, managing the setting up and receiving appropriate approvals of all internal and external events for the property, selling the event spaces and catering offsite events. • Respond to all leads, telephone, and written inquiries within 24 hours of receipt, know key accounts and actively sell through regular contact. • Keep an accurate calendar and distributes BEOs for reference by operating departments, with detailed expectations for preparation. • Organizes setup and breakdown of chairs, tables, and food area; including equipment, dining ware and silverware needed to serve all food and beverage products. • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. • Coordinates with restaurant chefs to develop specified recipes as needed for dietary requirements; maintain food inventory and supplies. • Lead knowing how to work each station; recruits, trains, schedules, coaches, disciplines, and terminates employees; communicating job expectations; monitoring and reviewing job contributions; enforcing policies and procedures, making documentation and records. • Maintains safe, secure, and healthy work environment by establishing and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation safety. • Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working. • Continually accumulates professional and technical knowledge by reviewing professional publications and occasionally attending educational workshops.
Event Coordinator Benefits: • Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays • Free benefits account that includes discounted entertainment, shopping and gifts • Chargeless fitness account incorporates assistance with wellness and healthy eating plans • Free financial assistance program with budgeting, short-term loans, tools and resources • No-Cost setup Flexible Spending Account for pre-tax contributions • Health Insurance and Paid Vacation for eligible full time employees • 401(k) with Match, Roth or PreTax options available, assistance with setup and questions
Event Coordinator Qualifications and Skills:
The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl. • Consistently reach shoulder level, above head and below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds. • Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials. • Passible understanding of English Language, writing skills and basic mathematics. • Proficiency in or readiness to learn common computer systems including Microsoft Office and Google Workspace; restaurant-specific software on the POS, accounting and scheduling systems. • Preferred have ServSafe Certification; required to acquire with company sponsorship and recertify with ServSafe every five years. • Degree in related field not required to apply; required five (5) years experience in high volume, established catering restaurants with two (2) of those years as catering leadership role. A combination of education such as Restaurant Management, Hospitality or related discipline and experience may be qualifying. • Preferred have alcohol safety training; ASK or ServSafe Alcohol, required to acquire with company sponsorship and recertify annually. • Submit to and pass State and Federal criminal background checks.