Catering Coordinator-Chateau Nova Yellowknife

PRIMARY FUNCTIONS

Reporting to the General Manager, the Catering Coordinator is responsible for using proactive selling tactics including client prospecting and follow-up with a constant focus on maintaining a high level of service and efficiency. They are the first point of contact for all general inquiries, via phone, email, fax, and walk-in guests. Responsible for coordinating all aspects of group meetings, banquets, receptions and functions held in the hotel. Assist clients in planning of events and menu selections, as well as coordinating rental of audio visual equipment as required. Responsible for the efficient distribution of BEOS to the pertinent Departments.

Provide leadership in service and innovation while providing a working environment that fosters career growth and development for our team members.

Responsibilities and Essential DutieS:

The specific responsibilities of the Catering Coordinator will vary depending on the needs of the properties. Specific responsibilities may include, but are not limited to the following areas.

• To perform telemarketing of existing and new clients to maximize use of all banquet rooms and enhance revenues of the department
• To liaise with sales department to ensure clients’ needs are met in conjunction with guest rooms
• To finalize the details of upcoming events that have been assigned by the Senior Catering manager and in accordance with established departmental policies and guidelines
• To ensure the timely delivery of all Banquet event orders generated by the catering team are distributed to the appropriate departments
• To check banquet event rooms in advance of functions to ensure departmental standards are being followed
• To meet with clients prior to events to review arrangements, oversee events as required
• To report weekly catering/ sales activities to the General & F & B Managers and F&B Departments
• To perform inspection of a meeting rooms and to report defects/repairs needed to the maintenance department
• To maintain effective communications with other hotel departments to relate clients’ needs/requirements
• To conduct site inspections for prospective clients
• To plan and create menus for special events
• To attend post-convention meetings with the General Manager, F & B Manager and Banquet Captain
• To hold daily meetings with representatives of the Kitchen, Banquet, to review upcoming events, confirm guarantees, special meals
• To assist the Banquet Manager in supervision of events when required
• To checks quality and delivery of catering services
• Other projects/duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education: High School diploma. Diploma in hospitality management or event management is considered an asset.

Experience: 1-3 years experience in sales and/or catering service. Able to work well independently with little supervision. Physically fit and able to push, pull, lift up to 25 lbs and to bend and kneel with comfort. Computer skills including: Microsoft Applications, Micros and/or related catering/sales program

Interpersonal Skills: Focuses on solving conflict, Maintains confidentiality; Actively listens to others without interrupting or distractions; Maintains a positive attitude even in negative situations; Remains open to others’ ideas and tries new things. Versatile, able to work under pressure or stressful situations.