Catering and Events Coordinator

Description:

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions?

Culinesse, LLC is looking for a Catering and Events Coordinator to join our team! A Catering and Events Coordinator who can lead by example and has experience with high volume catering services.

The Catering and Events Coordinator will be responsible to plan, direct and coordinate catered events. Assist in the selection of menu items, schedules catering staff, facility arrangements or equipment, and communicate customer and client needs to the appropriate personnel, directly support the needs and goals of the Director of Dining. Develop and maintain catering accounts and client relationships by ensuring customer satisfaction before, during, and after the event. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks

• Pursue new and repeat catering business that fits the operations sales parameters per guidelines established by the Director of Dining;
• Detail events and create floor plans per company standard;
• Establish a strong networking presence within the local catering community;
• Develop and engage in relationship-driven and long-term business relationships;
• Review event floorplans, day of supervisor packets, pack lists and rental equipment to ensure all information is current and correctly distributed;
• Responsible for communicating procedures, standards and expectations to all event staff when on-site;
• Responsible for communicating all pertinent event information to the culinary and operations teams;
• Assisting in the setup and execution of events;
• Ensure that event rentals have scheduled deliveries and pickups that are convenient for specialist or venue manager;
• Maintain calendar of events and attend all necessary event meetings and conference calls;
• Communicate with culinary and dining staff as needed, to ensure understanding of menus and client needs;
• Responsible for the collection and submission of all payments and deposits as it relates to contracted events;
• Responsible for ensuring that payments are on time and responsible for reviewing the weekly AR report and correcting any discrepancies and/or collecting any late payments;
• Responsible for nimble trouble shooting and determining the best judgment calls when a quick decision needs to be made;
• Act as first point of contact for general leads and gather as much detailed information as needed;
• Process event closeouts on following day of each event;
• Send out nightly event reminders to internal staff;

Requirements:

• High school degree or equivalent;
• Two years’ experience in elevated food and beverage role required;
• Event management and catering operations experience required;
• Working knowledge of applicable federal, state and local regulations;
• Ability to instruct, direct and lead food and beverage/server staff;
• Must relate well to employees, residents and visitors;
• Has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;
• Advance proficency in computer skills and report management experience;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays.