• Groups Coordinator - Olympic Peninsula - Lake Crescent Lodge

    Location US-WA-Port Angeles
    Posted Date 2 months ago(4/29/2019 4:11 PM)
    ID
    231215
    Category
    Food Services
    Employment Type
    Fulltime-Regular
  • Overview

    About Aramark
    Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world.  Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.  Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

     

    Description

    Job Summary: The Group Coordinator assists in the management and direction of all functions of guest services in the dining room, beverage department and catered events for transient F&B services and all group functions.

     

    Essential Functions:

    • Report to work on time and in complete uniform with necessary tools to complete daily job.
    • Ensure all guest service standards are followed to ensure guest satisfaction.
    • Maintain a strong working knowledge of restaurant menu and daily specials – be able to give full descriptions of food and beverage items and know full product details including allergy information
    • Responsible for the compliance of Lake Quinault Lodge, Washington State Liquor Control Board’s and Aramark’s alcohol service standards and maintain applicable reports
    • Work with kitchen staff to ensure FOH staff are receiving the correct items and collect orders efficiently
    • Perform daily side work –ensuring required logs are completed by staff in a timely manner
    • Ensure a clean and pleasant atmosphere of restaurant at all times. Maintain cleanliness and product standards and ensure all trash is disposed of correctly
    • Maintain positive attitude in high stress situations
    • Go the extra mile and follow through to ensure guest satisfaction
    • Diplomatically handle guest complaints – always be polite and maintain a professional manner
    • Assist in training front line associates, educating them on menu items and other aspects of the role
    • Assist Sales Manager in finalizing group catered event details including communicating with client to coordinate all F&B related services.
    • Assists Sales Manager in sales outreach initiatives to include trade shows and sales blitzes.
    • Serve as main client contact for coordinating all group visit details including room block issues, event timeline/agenda and event space set up, activities and catering services.
    • Creates BEO and communicates all services and client expectations with operations team.
    • Will work events and ensure smooth operation of all events, including post event operations wrap up and follow up with clients as needed.
    • Prepare banquet facilities by setting up and breaking down chairs, tables, buffets, center pieces
    • Complete required to set up of tables, bar and restaurant area.
    • Ensures that all daily, weekly and monthly labor costs and budget are withheld – in conjunction with Dining Room Manager
    • Will work a rotating and changing schedule
    • Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
    • Employee is responsible for knowing the environmental aspects and associated impacts of their job position. Job specific Environmental Aspects and Impacts will be communicated by Manager during EMS training.
    • Environmental objectives and targets will be communicated by managers for each dept. during EMS training.

     

    Status and Scope:

    Works closely with Front Desk Manager and F&B Manager, and will report directly to the Sales & Marketing Director. Create relationship with Tour Guides, Accounting, Phoenix Groups Department, Central Reservations, Sales and Catering, Sales, Food & Beverage, Boat Tours, and any other departments that may be involved with a group.

    Qualifications

    • Preferred 3-5 years of hospitality experience
    • Excellent conflict resolution skills
    • Excellent guest services and leadership qualities
    • Must be able to use Microsoft Office applications
    • Able to read, write and understand the English language
    • Must be able to multi-task and work with accuracy
    • Excellent communications skills required
    • Will be trained to learn the SMS Hotel Management System and become proficient

    Equipment Used:
    Computer/Printer, Copier/Fax Machine, Internet, Hand Held Radio, Calculator, Hand Truck, Telephone, SMS Management System, Scanner, Company Vehicle/Cart
     
    Travel Requirements:   Little or No Travel (>10%)
     
    Lifting Requirements:  
    LIGHT - Lifting 20 pounds maximum with frequent lifting and/or carrying objects up to 10 pounds

     

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