Banquet Coordinator

Duprey Hospitality•Concord, NH

About The Position

The Banquet Coordinator is responsible for the successful execution and coordination of all events in the conference space and with the Catering by Design to ensure the highest level of service and quality to the client.

Requirements

Customer Service: Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs. Identifies opportunities to improve and deliver additional value to customer’s experience by presenting creative solutions and innovative ideas.
Communication: Actively listens to customers, coworkers and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication.
Problem Solving: Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seeks additional assistance when needed.
Quality: Work “product or service” is free of errors and exceeds customer expectations
Leadership: Shares the company vision and relates company strategy to the associate’s daily work. Positively communicates goals. Clearly and consistently inspires associates to achieve the highest Banquet Coordinator Job Description (Updated November 2024) Page 2 of 2 standards and results. Displays decisive and firm leadership when necessary. Is professionally disciplined and respectful. Effectively and promptly deals with team performance issues. Adapts positively to changing situations. Handles criticism well, admits mistakes and makes corrections quickly and willingly.
Education or Experience- High school diploma or general education degree (GED); or one to two years related hospitality experience and/or training; and/or equivalent combination of education and experience.
Language Skills- Must have developed language skills to the point to be able to: read, analyze and interpret general business documents, financial reports and government regulations. Ability to write reports, business correspondence and procedure manuals. Actively participates in discussions. Ability to effectively present information and respond to questions from management, clients, customers and the general public.
Mathematical Skills- Requires mathematical development sufficient to be able to: read and interpret financial information and prepare budgets. Deal with a system of real numbers, probability and statistical inference. Apply fraction, percentage, ratio and proportion. Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multi-task and be highly organized while working under pressure.
Reasoning Ability- Must have developed reasoning skills to be able to: positively identify problems, collect data, establish facts, draw valid conclusions and provide a viable solution. Solve practical problems and deal with situations professionally and efficiently. Ability to interpret and analyze a variety of instructions or policies in written, oral, diagram or schedule form.
Valid Driver’s License – Must be able to travel to and from function sites. Must have a valid NH driver’s license and a favorable driving record to operate company vehicle.
Non-slip shoes are required
Ability to pass pre-employment drug test, background check and driver record check
Requires walking, sitting and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing and smelling
Lifting up to 100 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects or equipment weighing up to 75 lbs. May include lifting or moving: banquet tables, stage, table and/or dance floor carts, chairs, etc.
Outside environmental conditions such as wind, rain, cold, snow, extreme heat, etc.
Inside environmental conditions protected from weather conditions. Potential exposure to cleaning solvents and/or fumes. Exterior environmental conditions may or may not be protected from weather, including temperature changes (cold, heat, humid, wet)

Responsibilities

Act as Manager On Duty when scheduled
Maintain standards of food, beverage and guest service quality
Always provide professional and courteous guest service; being the face of the brand
Leads the training of the banquet staff, assigning them to training servers in partnership with the F&B Manager
Tend to guests’ requests, questions, and complaints in a timely and professional manner
Serve as the point of contact for associates during an event
Communicate with staff and effectively execute all details of each Banquet Event Orders (BEO’s)
Collaborate in conjunction with kitchen to ensure the vision and plan of the client’s event is met
Assist team in setting up banquet and conference space; audio visual equipment; food and beverage and displays/exhibits in conformance to needs and desires of client
Facilitate communication with all departments to determine recent/updated food counts, banquet timing and set-up arrangements
Assist in effective control of food, beverage and labor costs for Banquet Department
Assist in monitoring service and satisfaction trends, evaluating and addressing issues and making improvements accordingly
Ensure all safety and applicable safety regulations are communicated and adhered to
Develop and maintain positive relationships with team members, clients, co-workers and vendors
Assist with overall audio/video services
Ensure banquet equipment is maintained, operational and clean at all times
Ability to work well with a diverse group of people
Complete projects as determined by Food & Beverage Manager
Participate in ongoing education and training
Attend team/department meetings
Other duties as assigned