Role Summary

Responsible for the coordination and support in execution of special events and banquets for all Company venues and outlets in accordance with The Lodge at Blue Sky standards.  Responsible for organizing, planning and documenting all facets of banquet operations including, but not limited to, meeting with potential and current clients to identify the client's desires for the event.  They will be responsible to provide information to the clients about the services the company provides, and help clients make the appropriate decisions based on the estimated size of the event.
Banquet Coordinators can expect to start at $20 per hour. 

 

Core Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done!  Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates.   Within this, the key responsibilities for this position are:

 
  1. Maintain complete knowledge of:

    1. All menu selections available in all outlets.

    2. Venue layout, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.

    3. POS and manual procedures.

    4. Daily house counts, arrivals/departures, GOIs.

    5. Scheduled in-house group activities, locations and times.

    6. Daily/weekly management of missed punches, punch edits and weekly gratuity management per The Lodge at Blue Sky policy and Utah law.

    7. Team Member handbook: enforce and adhere to The Lodge at Blue Sky policies.

  2. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

  3. Supervise the setup process for the event at the chosen venue.  This includes organizing seating arrangements, ensuring food and drink is easily accessible, and verseeing the technical setup for sound and microphone systems.

  4. Approve all Banquet invoices.  Ensure that invoices are coded correctly and are forwarded to Accounting Office in a timely manner.

  5. Complete, share and manage BEOs accurately and in a timely manner from initiation to execution, partnering with appropriate business partners. 

  6. Inspect all aspects of the Banquet venue environment, ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.

  7. Review all BEOs for GOIs and special requests.  Ensure that staff is informed.

  8. Be familiar with all resort service/features and local attractions and activities to respond accurately to any guest inquiry.

  9. Monitor and handle guest complaints and ensuring guest satisfaction.

  10. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

  11. Stay current on industry trends and competition.

  12. Partner directly with Banquet Manager to take necessary steps to ensure achievement of all financial goals.

  13. Participate in and support resort and company efforts towards sustainability and environmental initiatives.

SECONDARY JOB FUNCTIONS

  1. Attend designated meetings, menu and wine tastings.  

  2. Stay current on Blue Sky wine list.  

  3. Expedite on the floor or in kitchen as business demands.

  4. Maintain china, glass, silver and F&B linen inventory spreadsheets as relate to banquet .  Updating price changes monthly.


Perform other duties as directed, developed or assigned.

 

Skills 

Required

  1. Ability to support enforce resort’s standards, policies and procedures with/through F&B staff.
  2. Strong communication skills, especially verbal, to effectively and professionally communicate with all vendors, clients and event staff.
  3. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired result.

  4. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.

  5. Ability to focus attention on details.

  6. Ability to suggestively sell menu items, beverages, and wines; train Banquet personnel to in same.

  7. Ability to input and access information into POS system.

  8. Ability to interact positively with intoxicated and/or problem guests.

  9. Ability to exert physical effort in transporting equipment and wares.

  10. Ability to endure abundant physical movements in carrying out job duties.

  11. Ability to ensure the security and confidentiality of guest and resort information.

  12. Ability to work without direct supervision.

  13. Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Blue Sky Green Team program.

 

Desirable

  1. Knowledge of Agylisis, Google Suite, and Microsoft Office software.

  2. Knowledge of the local geographic area, competitors, and business trends.

  3. Knowledge of destination, activities, food & beverage and spa

  4. Knowledge of Agylisis, gourmet food and beverage background, knowledge of (high-end) industry publications, and customer service skills

  5. Ability to work flexible schedule, to include weekends, evenings, and holidays as needed for the benefit of departmental coverage.

  6. Bilingual:  English and Spanish
  7. Sales and marketing skills, the ability to know what services Blue Sky offers and can accurately speak to those services and sell them to potential clients. 
  8. Event planning experience, the ability to stay organized and know how to handle different situations.
  9. Leadership and management skills, the ability to know how to manage conflict to ensure everything stays on track.

Qualifications

Required

  1. High School diploma or equivalent.

  2. Minimum 21 years of age.

  3. Minimum of 1 year experience in food and beverage management.

  4. Two years experience in Food and Beverage, preferably at a Mobil four star (or equivalent) or better resort.

  5. Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding.

  6. Ability to communicate legibly.

  7. Ability to compute basic mathematical calculations.

  8. Familiarity with food/beverage and labor cost control.

  9. Knowledge of wines, with focus on Napa Valley and California wineries and appellations.

  10. A valid driver’s license.

 

Desirable

  1. Bachelor’s degree, preferably in Resort Management or Business Management.

  2. Previous experience in food service, preferably front- and back-of-house.

  3. Ability to communicate in a language other than English, preferable French, German or Spanish.

  4. Certification of previous training in liquor, wine, and food service.

  5. Certification in CPR.

  6. Computer training, preferably in Agylisis, HMS, Hot SOS, and Google Suite.

  7. Previous guest relations training.

 

PHYSICAL DEMANDS

1.Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to inspecting property.  

2. Constant need to perform the following physical activities: grasping, turning, finger dexterity. 

3. Occasional need to stand for long periods of time.

4. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.

5.Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff.

7. Ability to hear fire alarms and emergency equipment.

  


 
  


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Blog: https://aubergeresorts.com/blog


Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Back of House
This is a full time position

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