Guest Services Agent

Universal Weather and Aviation•Tampa, FL

About The Position

The Guest Services Agent is responsible for coordinating catering operations for Air Culinaire Worldwide (ACW) in a manner that is consistent with company policy and procedures, resulting in outstanding guest service and client loyalty. The Guest Services Agent will actively participate in actions that result in enhancements of quality and service. Under the supervision of the Guest Services Manager, the Guest Services Agent will be responsible for providing a bespoke level of guest service while exhibiting a high level of security with information provided by client while adhering to all details. The Guest Services Agent will work with Operations, Network, IT, Finance and Marketing & Sales to consistently deliver an incredible experience to our clients within the Air Culinaire system.

Requirements

High School diploma or equivalent required, Bachelor’s Degree in Hospitality or Culinary Field preferred.
Experienced in handling client relationships in a business environment.
Prior experience with catering/culinary operations or hospitality required, including basic knowledge of culinary terms and practices.
Possess exceptional organizational skills and the ability to multi-task during the course of regular business operations.
Must be capable of professional communication, both verbally and written.
Proficient in Basic Computer Navigation, MS Outlook/Word/Excel
Knowledge of modern office procedures and methods including telephone communications, office systems, record keeping, and proper formatting/etiquette of correspondence.
Ability to establish priorities on a daily basis, work independently, proceed with objectives and resolution of issues.
Schedule flexibility is a must, including evening, weekend or holiday hours as necessary.

Nice To Haves

Prior experience in aviation fields a plus.

Responsibilities

Contribute to all functions and operations of their respective Guest Services Team.
Login to assigned phone queue as assigned by management.
Work on assigned e-mails that are coordinated by management.
Ensure any assigned orders are processed accurately and in a timely manner.
Ensure proper note padding of all pertinent information regarding an order.
Using company software to determine approved preferred supplier for assigned order.
Ensure any orders that are processed by the GSA are e-filed and coded properly.
Researching pricing of custom items utilizing company approved websites.
Direct communication within the supply chain regarding order clarity, i.e. via phone or e-mail.
Execution of quotes and ensuring you are using all resources to “save” and/or “win” by applying appropriate promotional code/discount as directed by manager.
Upsell items based on clients requested menu.
Logging Process Events according to department policy.
Communicate and coordinate efforts among applicable departments to fully resolve customer concerns throughout the life cycle of an order, from order placement to Process Event resolution and invoicing.
Apply Process Event solutions by following company issued credit matrix and/or involving immediate management support.
Perform self QC of orders ensuring accuracy of requested menu items, ensuring all appropriate fees are present and making sure any potential GPQC issues are minimized prior to submitting the order to the kitchen or manager for further QC.
Making sure that once orders are QC’d and submitted that you are taking the necessary steps to get the order confirmed and closing the circle on the order, i.e. contacting supplier via phone or e-mail.
Communicate any issues that need to be passed down to management at shift close for communication to subsequent shift personnel.
Engage Guest Services Manager, Operations Manager, Director or VP of Guest Services as needed.
Participating in any cross training opportunities of order entry on diverse client base, i.e. cargo, large cabin and international.
Participating in weekly “huddle” meetings on the floor with assigned manager.
Handling of escalated issues direct with the customer, kitchen or vendor as needed – in conjunction with Guest Services Manager.
Participation as requested in meetings with Guest Services Managers, Network (Bi-weekly), On-Sites (As needed), Customers (As needed).
Participating in meetings to discuss direction/concerns within department.
Any additional duties as assigned by management.